MICROBIAL PRODUCTS 2

Week 6
• Microbial conversion
• Enzyme
• Vinegar
• Citric acid

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Microbial Bioconversion
• Microorganism can be used to biocatalyze
specific chemical reactions beyond the
capabilities of organic chemistry.
• Steroids can be obtained by complete
chemical synthesis, but it is a complicated and
expensive process, so the commercial
production usually using the microorganism
because the steps in chemical synthesis can be
carried out more efficiently by microorganism.
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 Cortisone production

The highly specific oxidation carried out by

Rhizopus nigricans, bypasses a difficult chemical
synthesis
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 Enzyme
• Organism produces a large variety of enzymes
in cellular processes.
• Proteases and Amylases
Produced from fungi and bacteria.
Used as additives in laundry detergents.
• Amylases and Glucoamylases
Used in the production of glucose from starch.

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• The conversion of cornstarch into high
fructose corn syrup:
1. Thinning reaction
The enzyme α-amylase initiates the attack on
the starch and make the chain became shorter.
2. Saccharification
The enzyme glucoamylase produces glucose.
3. Isomerization
The enzyme glucose isomerase converts the
glucose into fructose.
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 Vinegar
• Conversion of ethyl alcohol to acetic acid by
Acetic acid Bacteria.
• Can be produced from any alcoholic
substances and mixture of pure alcohol in
water (called distilled vinegar).
• Is used as a flavoring and in pickling, so that
foods can be stored unrefrigerated for years.

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Vinegar Production
The aerobic
bacteria do not
oxidize the
organic electron
donors
completely to
CO2 and H2O but
they oxidize it to
acetic acid.

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 ‘cont
The vinegar production mainly involves three
different processes:
1. Open vat or Orleans Method quick or
‘French or Kens’ process
2. Trickle Method slow or ‘let home’ process
3. Bubble Method  submerged fermentation

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 Citric Acid
• Produced by submerged processes using Aspergillus
niger.
• Strict aerobic fermentation  it is crucial to make
sure that the culture stays properly aerated.
• Citric acid is a secondary metabolite
• The medium in fermentation process must be iron-
deficient because citric acid is overproduced as a
chelator to scavenge iron.
• The sugars are catabolized through the glycolytic
pathway and enter the citric acid cycle.
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Biochemical pathway of citric acid

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 Fermentation for citric acid
production
• The fermentor is made of acid resistant
materials such as stainless steel.
• The material can be used as carbon sources
are molasses, sucrose, starch and glucose and
KH2PO4 at about 1% and 0.05-2% respectively
are added.
• The pH is never allowed higher than 3.5
• Cooper is added at up 500 ppm to against the
enzyme aconitase
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 ‘cont
• 1-5% of methanol, isopropanol or ethanol
when added to fermentation containing
unpurified materials increase the yield.
• Need a high aeration.
• The fermentation lasts for 5-14 days.

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THE END

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