《食品發(fā)酵工藝》英文課件PPT,食品發(fā)酵工藝,食品,發(fā)酵,工藝,英文,課件,PPT 1Fermentation Engineering 2How to study effectively?Give You a“PPT”P:Preview P:Practice T:Taking notes3What can we learn from this course?SkillsSkillsThinkingThinkingEnglishEnglishPoemsPoems4IntroductionConcept of fermentationConcept of fermentationHistory of fermentationHistory of fermentationTypes of fermentation productsTypes of fermentation productsSteps in industrial fermentationSteps in industrial fermentation5The term fermentation is derived from the Latin verb fervere,to boil,which describes the appearance of the action of yeast on extracts of fruit or malted grain during the production of alcoholic beverages.What is fermentation?6Biochemists opinion (narrow sense)Fermentation is an anaerobic process(“l(fā)ife without air”)where energy is produced without the participation of oxygen or other inorganic electron acceptors.7Microbiologists opinion(broad sense)Any process for the production of a product by the mass culture of microorganisms.Definition of Fermentation Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes,which are produced by microorganisms such as molds,yeasts,or bacteria.9Fermentation is aunique process with great potentialEnvironment friendly Consume less energyEasy to manage 10History of fermentationHistory of fermentation Ethanol fermentation was one of the first chemical reactions observed by humans.In nature,various types of food go bad as a result of bacterial action.Early in history,humans discovered that this kind of change could result in the formation of products that were enjoyable to consume.11Made the earliest microscopes which magnified up to 300X.Discovered micro-organisms.Pioneers in MicrobiologyAnthony van Leeuwenhoek(1632-1723)Leenvenhoek s microscope(1822-1895)(1822-1895)Louis PasteurShowed microbes caused fermentation&spoilageDisproved spontaneous generation of microorganismsDeveloped aseptic techniques14LouisPasteursgermtheoryOldTheory:spontaneousgenerationmicro-organismsaretheresultofdecayingmatter.NewTheory:germtheorymicro-organismscausedecayingmatter.Pasteurshowedyoucouldkillthemicro-organismsbyapplyingheatPasteurisation.16（1843-1910）Developed pure culture methods.Established a sequence of experimental steps to show that a specific m.o.causes a particular diseaseKochs PostulatesRobert Koch17Singlestrain18The Nobel Prize in Chemistry 1907forhisbiochemicalresearchesandhisdiscoveryofcell-freefermentationEduard Buchner 1860-1917Germany 19 In 1897,Buchner ground up a group of cells with sand until they were totally destroyed.Then he extracted the liquid and added it to a sugar solution.His assumption was that fermentation could no longer occur since the cells were dead.But he was amazed to discover that the cell-free liquid did indeed cause fermentation.20StartfromanancienttimeLargescaleproduction Early 20th century beverage industry,vinegar,baking yeast,citric(or lactic)acid Late 20th century development of biotechnology from the antibiotic industrialHistory of History of Fermentation engineeringFermentation engineering2122Major Products of Industrial MicrobiologyIndustrial and agricultural productsFermented food and food additives Products for human and animal health23Micro-organismscausechangesinthefoodswhich:Extend the shelf lifeProducing desirable taste and flavourImprovement of nutritional valueProducing required physicochemical properties24TheproductcaneitherbeThe cell itself:biomassproduction.A microorganism own metabolite:aproductfromanaturalorgeneticallyimprovedstrain.25ProductsfromMicroorganismsvinegar26Q:Why antibiotics,amino acid and enzymes could be produced by microbial fermentation?2727Typesofmicrobialproducts Primary metabolites produce during growth stageincludeaminoacids,nucleotides,fermentationendproductsandenzymes28 Secondary metabolites produce after growth stagehavenodirectrelationshiptosynthesisofcellmaterialandnaturalgrowthincludeantibiotics,mycotoxins,pigmentet al.293031PrimarymetabolitePrimarymetaboliteMicroorganismMicroorganismSignificanceSignificanceEthanolEthanolSaccharomycesSaccharomyces cerevisiaecerevisiaealcoholicbeveragesalcoholicbeveragesCitricacidCitricacidAspergillusAspergillus nigernigerfoodindustryfoodindustryAcetoneandAcetoneandbutanolbutanolClostridium Clostridium acetobutyricumacetobutyricum solventssolventsLysineandLysineandGlutamicacidGlutamicacidCorynebacteriumCorynebacterium glutamaciumglutamaciumnutritionaladditivenutritionaladditiveandflavourenhancerandflavourenhancerXanthanXanthangumgumXanthomonasXanthomonas campestriscampestrisindustrialindustrialSecondarymetaboliteSecondarymetaboliteMicroorganismMicroorganismSignificanceSignificancePenicillinPenicillinPenicilliumPenicillium chrysogenumchrysogenumantibioticantibioticStreptomycinStreptomycinStreptomycesStreptomyces griseusgriseus antibioticantibiotic32ContentsP.M.S.MGrowthneeded?YesNoSpeciesspecificity?NoYesProductionstageduringactivegrowthaftergrowthphaseExamplesaminoacid,nucleotide,polysaccharide,vitaminantibiotics,toxin,hormones,pigmentProducedsteadilybycellregulationsdifferencessimilaritiesprimary metabolites vs.secondary metabolites33 Steps in Industrial FermentationScreen the best producing strainPrepare media and sterilization Optimize production conditionDownstream processing34seed fermentershake flaskstock cultureraw materialsmedium formulationsterilizationrecoverypurificationfermenterairproducts35OutlineofafermentationprocessUpstream processingDownstream processingRaw MaterialsProduction microorganismFermentationProduct purificationProductEffluent waste36FERMENTATIONProcess ControlFermentation engineeringUPSTREAM PROCESSESDOWNSTREAM PROCESSES37UPSTREAM PROCESSES-Producer microorganism-Inoculum development-Media formulation-Sterilization-Fermentation ProcessFERMENTATIONProcess ControlFermentation engineering38The essential components of a fermentor39DOWNSTREAM PROCESSES -product extraction,purification&assay -waste treatment -by product recoveryFERMENTATIONProcess ControlFermentation engineeringThe ratio of recovery to fermentation costs for L-asparaginase:3.0 ethanol:0.1640Howaremicroorganismscultivated?PetriDishesShakeFlasksFermentor41The Fermentation Process42Industrial production of yeast cells4344What are the main problems of current world?Energy FoodEnvironment45“Single-Cell Protein”(SCP)-the production of rich-protein food using single-cell fungi,which,when growing on an inexpensive food substrate,convert it into proteins of high biological value.46 Review Questions1.Cite the following scientists outstanding contributions to the fermentation industry:leenvenhoek、Pasteur、Koch and Buchner2.What is fermentation and what are the main components of fermentation engineering?3.What are the primary metabolites and the secondary metabolites?Give the differences between them with examples.