THE ROLE OF MICROORGANISMS IN AGRICULTURAL TECHNOLOGY. Mochamad Nurcholis Food Science & Tecnology Department Agricultural Technology Faculty

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1 THE ROLE OF MICROORGANISMS IN AGRICULTURAL TECHNOLOGY Mochamad Nurcholis Food Science & Tecnology Department Agricultural Technology Faculty

2 INTRODUCTION THE ROLE OF MICROORGANISMS SPOILAGE MICROORGANISMS PATHOGENIC MICROORGANISMS BENEFICIAL MICROORGANISMS

3 INTRODUCTION

4 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.

5 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.

6 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

7 TIME LINE Before Now

8 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

9 2. Pasteur Era Pasteur : The role of microorganims in fermentation industry. Example : 1. Ethanol 2. Butanol 3. Organic Acid 4. Water waste treatment

10 3. Antibiotics Era 1. Penicillin Production 2. Viral Vaccine 3. Animal Cell Culture Technology

11 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

12 5. Modern Biotechnology Era 1. Genetic Engineering 2. Metabolic Engineering 3. Monoclonal Antibody 4. Synthetic Hormone (insulin, growth hormone)

13 THE ROLE OF MICROORGANISMS

14 The Role of Microorganisms Positive (desirable): 1. Fermented Foods 2. Metabolite Producers 3. Host Cell Negative (undesirable) : 1. Food Spoilage 2. Food borne diseases

15 MICROBES IN FOODS Determine food quality Food spoilage Microbes in Foods Foodborne Diseases Fermented foods Whole foods, additive

16 SPOILAGE & PATHOGENIC MICROORGANISMS

17 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

18 Food Spoilage Spoilage: bad food microbiology undesirable changes to food; sour milk, moldy bread preservatives and refrigeration inhibit the growth of microorganisms Moldy Spam

19 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

20 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

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22 BENEFICIAL MICROORGANISMS

23 Beneficial Microorganisms Starter cultures Biopreservation Bioprocessing Fermented Food Probiotic

24 GRAS Microorganisms GRAS : Generally Recognized as Safe Bacteria Yeast Filamentous Fungi Bacillus subtilis Candida utilis Aspergillus niger Lactobacillus bulgaricus Kluyveromyces marxianus Aspergillus oryzae Lactococcus lactis Kluyveromyces lactis Mucor javanicus Leuconostoc oemos Saccharomyces cerevisiae Penicillium roqueforti

25 Culture Collections

26 Some Microorganisms Involved in Fermentation Procesess

27 OVERALL PRODUCTS Organic acids Biofuels Hormones Amino acids Fermented foods Nucleic acids Antibiotics Enzymes Vitamins

28 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)

29 Starter Cultures

30 Starter Cultures cont

31 Fermented Foods Fermentation: good food microbiology any desirable change a microorganism makes to food Food Spoilage undesirable changes

32 FERMENTED FOOD Cereals Base Tuber root base Fruits & Vegetables Base Fermented Foods Milk Base Legumes Base Meat & Fish Base

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

35 Agricultural Products Product Bacteria Yeast/Fungi Gibberellins - Fusarium monoliforme Fungicides - Coniothyrium minitans Insecticides Bacillus thuringiensis Silage LAB - -

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

37 Enzymes cont. Product Bacteria Yeast/Fungi Cellulases - Trichoderma viridae Lipases - Candida cylindraceae Pectinases - Aspergillus wentii Proteases : Subtilisin (alkaline) Neutral Microbial rennet (acid) B. Licheniformis Aspergillus oryzae, Rhizomucor miehei

38 Fuel & Chemical Feedstock Product Bacteria Yeast/Fungi Acetone Clostridium species - Butanol Clostridium acetobutylicum Ethanol Zymomonas mobilis S. Cerevisiae Glycerol - Zygosaccharomyces rouxii Methane Methanogenic archaeans - -

39 Organic Acids Product Bacteria Yeast/Fungi Acetic Acetobacter xylinum - Citric - Aspergillus niger Fumaric - Rhizopus Gluconic Acetobacter suboxydans Itaconic - Aspergilus itaconicus Kojic Lactic Lactobacillus delbrueckii - Aspergilus flavus

40 Polymers Product Bacteria Yeast/Fungi Alginates Azotobacter vinelandii - Cellulose Acetobacter xylinum - Dextran Gellan Leuconostoc mesenteroides Sphingomonas paucimobilis Polyhydroxybutyrate Ralstonia eutropha - Pullulan - Aureobasidium pullulans Scieroglucan - Sclerotium rolfsii Xanthan Xanthomonas campestris - - -

41 THANK YOU