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Mycoprotein

Mycoprotein. Penicillin Review. Where does penicillin come from? Penicillium ; fungus Does it make penicillin all the time? No , only after growing in an area for some time How is Penicillium grown?

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Mycoprotein

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  1. Mycoprotein

  2. Penicillin Review • Where does penicillin come from? • Penicillium; fungus • Does it make penicillin all the time? • No, only after growing in an area for some time • How is Penicillium grown? • In a batch culture; batch grows till maximum amount inside a fermenter and then processed • New batch is started from part of old • What factors must be controlled when growing Penicillium? • Nutrient levels, pH, temp., etc…

  3. What is Mycoprotein? • Mycoprotein protein supplement made from the fungus Fusarium • Ground hyphae into a powder • Cultured in fermenters, cleaned, and sold as a meat substitute • What material will it need to grow? • Energy source hydrolyzed starch • Carbon sugars • Nitrogen ammonium phosphate • Trace elements minerals; metals • What needs to be controlled? • Temp, pH, O2, etc.. • Continuous Batch nutrients added continuously and product is removed as it forms • Hyphae separated, treated, and made into a protein powder

  4. Continuous Vs. Batch Cultures • Continuous • Pro • No down time; constantly making product • Requires less space • Less expensive • Con • Requires constant monitoring • If contaminated, whole batch is ruined • Tends to clog • Batch • Pro • Easy to set up; requires little attention • If contaminated, only one part is ruined • Fermenters can be used for different products • Con • Have to set up a new batch each time • Produces smaller yield

  5. Wonders of Penicillin • What is penicillin? • Antibiotic; kills bacteria • How does it work? • Breaks down bacterial cell walls; creates holes • What happens to bacteria when these holes appear? • They burst • Why? What causes this? • Osmosis; water rushes into the bacteria down a concentration gradient

  6. Breaking the Wall • Peptidoglycans sugar/protein molecules that hold cellulose together to make cell wall • Autolysin enzyme made by bacteria that make holes in the cell wall • Holes allow cell wall to stretch during growth • Peptidogylcanscross holes and stabilize cell wall • Glycoprotein peptidase enzymes that builds peptidoglycans links; inhibited by penicillin • Autolysin makes more and more holes but without peptidoglycans, the cell wall weakens and breaks • Will these process work on human cells? Viruses? • No, human cells and viruses lack cell walls

  7. Won the Battle but not the War • Penicillin was called the “wonder drug” in the 1940’s but today it is less effective. Why? • Antibiotic Resistance: • Variation and time produced small groups of bacterial cells with resistant genes • Gene produce β-lactamasewhich digests penicillin • Plasmids also allow the passing of this gene between other bacterial cells and even other species of bacteria • Antibiotic arms race is happening right now

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