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FST 508 FERMENTED FOODS (3 units). By Dr. Olusegun Obadina. Know Your Lecturers. Prof. Olusola Oyewole. Dr. Olusegun Obadina. Part 1 Introduction to fermentation processes. Type of products resulting from fermentation processes biomass enzymes metabolites (primary + secondary)

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Fst 508 fermented foods 3 units

FST 508FERMENTED FOODS(3 units)

By

Dr. OlusegunObadina


Know your lecturers
Know Your Lecturers

Prof. Olusola Oyewole

Dr. Olusegun Obadina


Part 1 introduction to fermentation processes
Part 1 Introduction to fermentation processes

  • Type of products resulting from fermentation processes

    • biomass

    • enzymes

    • metabolites (primary + secondary)

    • recombinant products

    • transformation processes


Part 2 microbial growth kinetics
Part 2 Microbial growth kinetics

Batch culture

x= biomass concentration (g/l)

t = time (h)

µ = specific growth rate (h-1)

µ = µmax during exponential phase when nutrients are in excess

Exponential phase :


Part 2 microbial growth kinetics1
Part 2 Microbial growth kinetics

  • Transition phase before stationary phase:

    • Growth rate decreases - by exhaustion of a nutrient - by accumulation of a toxin

    • Y dependent of strain, growth rate, pH, T, kind of limited substrate, other media compounds

  • At which

    • x: concentration biomass produced (g/l)

    • Y: yield (g biomass/ g substrate)

    • SR: initial substrate concentration (g/l)

    • s: residual substrate concentration


Part 3 isolation preservation and improvement of industrially important m o
Part 3 Isolation, preservation and improvement of industrially important m.o.

  • Isolation of micro organisms

    * ISOLATION from: - COLLECTIONS: ATCC, LMG,… - NATURE: soil, water,…

    * ENRICHMENT LIQUID CULTURES :

    - e.g. • drying raw material • heating raw material

    CONTINUOUS CULTURE

    SHAKE FLASKS

Selection on

µmax or KS

  • KS van A > KS van B

  • µmax A > µmax B

  • µmax A < µmax B

Selection on

µmax

  • Several times subculturing

  • µmax A > µmax B


Part 3 isolation preservation and improvement of industrially important m o1
Part 3 Isolation, preservation and improvement of industrially important m.o.

  • Improvement of output of the micro organisms

    • Step 1: optimization of the culture medium and growth conditions (T, pH, O2,…)

    • Step 2: - productivity of a micro organism is determined by the genome so improvement by changing genome

      - 3 possible routes

      • Natural mutants

      • Induced mutants

      • Recombinant micro organisms


Part 4 media
Part 4 Media industrially important m.o.

  • Fermentation media

    • Important parameters for industrial fermentations:

      • Cost and availability 60-80% of the cost

      • Ease of use holding on temperature

      • Ease of sterilization  denaturation, browning

      • Ease of formulation, mixing

      • Output/ Productivity

      • Impurities  downstream processing

      • Public health


Part 5 sterilization
Part 5 Sterilization industrially important m.o.

Sterilization by : heat moist – 121°C 15min dry – 160°C 2h tyndallization – 100°C 3x

filtration depth absolute

radiation UV, g, m-wave, X

disinfectant peroxides, alcohols, aldehydes, quats


Part 6 fermenter design
Part 6 Fermenter Design industrially important m.o.

  • Fermenter Design – Basic Functions

    • Capability to operate aseptically (days-week)

    • Adequate aeration and agitation  metabolic requirements mo

    • Power consumption as low as possible

    • A system of T, pH, O2 ,anti-foam,….. control

    • Sampling facilities

    • Extras : automatisation labour cost easy cleaning smooth surfaces good geometry H/D dimensions easy maintenance


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