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    10 - Microorganisms and Agricultural Technology

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    10 - Microorganisms and Agricultural Technology

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    10_Microorganisms-and-Agricultural-Technology

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    10 - Microorganisms and Agricultural Technology

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    THE ROLE OF

    MICROORGANISMS IN
    AGRICULTURAL
    TECHNOLOGY

    Mochamad Nurcholis
    Food Science & Tecnology Department
    Agricultural Technology Faculty
    INTRODUCTION

    THE ROLE OF MICROORGANISMS

    SPOILAGE MICROORGANISMS

    PATHOGENIC MICROORGANISMS

    BENEFICIAL MICROORGANISMS
    INTRODUCTION
    Definition

     Microorganisms are living entities of


    microscopic size.
     Type of m.o : bacteria, viruses, yeasts and
    molds, algae, and protozoa.
     Microorganisms are present everywhere.
     Ex: on Earth, including humans, animals,
    plants and other living creatures, soil,
    water, and atmosphere.
     They can multiply everywhere except in
    the atmosphere.
    Introduction: Definitions

    Microorganisms
     Organisms that are distinct form macroorganisms
     Diverse group
     Exist as single cells (unicellular) or in cell clusters
    (multicellular)

    Microbiology
     The basic science of understanding microbial life
     The applications of science to human needs.
    Introduction: The importance of
    Microbiology

     Microorganisms are excellent


    models for understanding cell
    function in higher organisms,
    including humans.

     Because microorganisms are


    central to the very functioning of
    the biosphere, the science of
    microbiology is the foundation of
    all the biological sciences
    TIME LINE

    Before 1865 1940 1960 1975 1975-Now


    1. Pra-Pasteur Era

    Produce traditional fermented


    foods
     Alcoholic beverages (beer, wine, sake),
     Dairy Product (yoghurt, cheese)

    Characteristics :
     Using whole microorganisms to preserve or
    prolong shelf life of foods
    2. Pasteur Era

     Pasteur : The role of microorganims in


    fermentation industry.

     Example :
    1. Ethanol

    2. Butanol

    3. Organic Acid

    4. Water waste treatment


    3. Antibiotics Era

    1. Penicillin Production

    2. Viral Vaccine

    3. Animal Cell Culture Technology


    4. Pasca-Antibiotics Era

    1. Amino Acids

    2. Elucidation of DNA Structure

    3. Single Cell Protein

    4. Enzyme

    5. Pharmacy products (hormone)

    6. DNA Recombinant Technology


    5. Modern Biotechnology Era

    1. Genetic Engineering

    2. Metabolic Engineering

    3. Monoclonal Antibody

    4. Synthetic Hormone (insulin,


    growth hormone)
    THE ROLE OF MICROORGANISMS
    The Role of Microorganisms

    Positive
    (desirable):
    1. Fermented Foods
    2. Metabolite Producers
    3. Host Cell

    Negative
    (undesirable) :
    1. Food Spoilage
    2. Food borne diseases
    MICROBES IN FOODS

    Determine food quality

    Food spoilage

    Microbes in Foods Foodborne Diseases

    Fermented foods

    Whole foods, additive


    SPOILAGE & PATHOGENIC
    MICROORGANISMS
    Food Spoilage

    Smell bad, taste bad, look bad


    Probably are not harmful
     microorganisms that cause food spoilage
    compete with pathogens
     in the case of food spoilage vs. pathogens, the
    spoilers are winning
    • evidence is obvious, though I wouldn’t eat anything
    that smelled or looked like that
    Food Spoilage

     Spoilage: bad food


    microbiology
     undesirable changes to food;
    sour milk, moldy bread
     preservatives and refrigeration
    inhibit the growth of
    microorganisms

    Moldy Spam
    Foodborne Intoxication

     illness from microbial exotoxin


     microorganism does not cause the illness, the
    toxin released by the microorganism does
     common exotoxin producing
    microorganisms

     Staphylococcus aureus

     Clostridium botulinum
    Foodborne Infection
     requires consumption of microorganism
     symptomatic about 1 day following ingestion
    of contaminated food
     common foodborne infecting microorganisms
     Salmonella and Campylobacter
    • poultry product infections
     Escherichia coli 0157:H7
    • undercooked hamburger

    Campylobacter Salmonella
    BENEFICIAL MICROORGANISMS
    Beneficial Microorganisms

    Starter cultures
    Biopreservation
    Bioprocessing
    Fermented Food
    Probiotic
    GRAS Microorganisms

    GRAS : Generally Recognized as Safe

    Bacteria Yeast Filamentous Fungi

    Bacillus subtilis Candida utilis Aspergillus niger

    Lactobacillus Kluyveromyces Aspergillus oryzae


    bulgaricus marxianus

    Lactococcus lactis Kluyveromyces lactis Mucor javanicus

    Leuconostoc oemos Saccharomyces Penicillium roqueforti


    cerevisiae
    Culture Collections
    Some Microorganisms Involved in
    Fermentation Procesess
    OVERALL PRODUCTS

    Amino acids
    Nucleic acids
    Organic acids
    Antibiotics

    Biofuels
    Enzymes

    Hormones
    Vitamins
    Fermented foods
    Microorganism in Fermented
    Food

     Mold
    Aspergillus oryzae hydrolyze starch  sake, soy
    sauce
    Aspergillus niger converse sucrose  citric acid
    Rhizopus oryzae produce tempeh
     Yeast
    Saccharomyces cerevisiae  produce alcohol & CO2,
    commonly used in bakery product, alcoholic
    fermentation
     Bacteria
    Lactic Acid Bacteria  produce lactic acid & SCFA
    Xanthomonas  produce xanthan gum
    Acetobacter oxidize ethanol  acetic acid (vinegar)
    Starter Cultures
    Starter Cultures cont…
    Fermented Foods

    Fermentation: “good
    food microbiology”
     any desirable change a
    microorganism makes to
    food
     Food Spoilage
     undesirable changes
    FERMENTED FOOD

    Cereals Base
    Tuber root base

    Fermented
    Fruits & Milk Base
    Foods
    Vegetables
    Base

    Legumes Base Meat & Fish


    Base
    Traditional Products

    Product Bacteria Yeast/Fungi


    Bread, beer, wine - Mainly
    Saccharomyces
    cereviciae
    Cheeses,yoghurt & other LAB -
    dairy product
    Ripening of blue and - Penicillium species
    Chamembert Cheeses
    Fermented meat & Mostly LAB -
    vegetables
    Mushrooms - Agaricus bisporus,
    Lentinula edodes
    Soy sauce - Aspergillus oryzae
    Sufu (Soya bean curd) - Mucor species
    Vinegar Acetobacter -
    Nata Acetobacter -
    Agricultural Products

    Product Bacteria Yeast/Fungi


    Gibberellins - Fusarium
    monoliforme
    Fungicides - Coniothyrium
    minitans
    Insecticides Bacillus -
    thuringiensis
    Silage LAB -
    Amino Acids & Enzymes

    Product Bacteria Yeast/Fungi


    L-glutamine Corynebacterium -
    glutamicum
    L-lysine Brevibacterium -
    lactofermentum
    L-tryptophan Klebsiella -
    aerogenes
    Product Bacteria Yeast/Fungi
    Carbohydrase :
    α-amilase B. subtilis -
    β-amilase - A. niger
    Amyloglucosidase - A. niger
    Glucose Isomerase Strep. Olivaceus -
    Invertase - Kluyveromyces
    β-galactosidase - Kluyveromyces
    lactis
    Enzymes cont.

    Product Bacteria Yeast/Fungi


    Cellulases - Trichoderma
    viridae
    Lipases - Candida
    cylindraceae
    Pectinases - Aspergillus wentii
    Proteases :
    Subtilisin (alkaline) B. Licheniformis -
    Neutral - Aspergillus oryzae,
    Microbial rennet (acid) - Rhizomucor miehei
    Fuel & Chemical Feedstock

    Product Bacteria Yeast/Fungi


    Acetone Clostridium species -
    Butanol Clostridium -
    acetobutylicum
    Ethanol Zymomonas mobilis S. Cerevisiae
    Glycerol - Zygosaccharomyces
    rouxii
    Methane Methanogenic -
    archaeans
    Organic Acids

    Product Bacteria Yeast/Fungi


    Acetic Acetobacter xylinum -
    Citric - Aspergillus niger
    Fumaric - Rhizopus
    Gluconic Acetobacter -
    suboxydans
    Itaconic - Aspergilus itaconicus
    Kojic Aspergilus flavus
    Lactic Lactobacillus
    delbrueckii
    Polymers

    Product Bacteria Yeast/Fungi


    Alginates Azotobacter vinelandii -
    Cellulose Acetobacter xylinum -
    Dextran Leuconostoc -
    mesenteroides
    Gellan Sphingomonas -
    paucimobilis
    Polyhydroxybutyrate Ralstonia eutropha -
    Pullulan - Aureobasidium
    pullulans
    Scieroglucan - Sclerotium rolfsii
    Xanthan Xanthomonas -
    campestris
    THANK YOU
    [email protected]

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