BODSaccharomyces cerevisiae.

Common Bakers Yeast,

Wine production
10,000 and 15,000 years
ago, a Mesopotamian
farmer likely discovered
the process
Replicates by budding
Eukaryotic system
Antibody production
Plasmids
Microbiome
Is My Gut Microbiome the
Same as Yours?

The number and

amount of the many
different microbes can
vary greatly from
person to person.

Summer 2012 Workshop in

Biology and Multimedia for High
 Relative amounts of species
Research in the Human Microbiome
Project is starting to identify the
relative amount of each microbe
present at different locations in the
body.

The Microbiome of one

person can be different than
others in species and relative
amounts

Summer 2012 Workshop in

Biology and Multimedia for High
http://en.wikipedia.org/wiki/File:Skin_Microbiome20169-300.jpg
 Potential Implications
93% of organisms in
us are
UNCULTURABLE
How do we know
this ?
https://www.youtube
.com/watch?v=GiPe1O
iKQuk
 Our guts are the homes to the majority of
the microbes found on our bodies. About one-
third of these microbes are common to most
people, but two-thirds are unique to each of us;
this essentially means they can serve as another
identity card apart from our face and
DNA. These microbes contribute to many health-
related factors of a person such as:
a person's weight
the strength of their immune system and
their digestive functions
 Skin Microbiome
The fact that we vary
can be used for
criminal science
Used to identify
individuals or even
help figure who might
be related to
someone who is
involved in a crime
 Vaginal Flora
Implications on the
health and welfare of
infants.
C-Section
implications
Industrial and Food Production
 Industrial Microbiology - Use of
microbes to obtain a product or service of
economic value constitutes industrial
microbiology.
Any process mediated by or involving
microorganisms in which a product of
economic value is obtained is called
fermentation
The terms industrial microbiology and
fermentation are virtually synonymous in
their scope, objectives and activities.
 The microbial product may be microbial
cells (living or dead), microbial biomass,
and components of microbial cells,
intracellular or extracellular enzymes or
chemicals produced by the microbes
utilizing the medium constituents or the
provided substrate.
 Products & Services

Degradation of Industrial
organic wastes microbiology also
Detoxification of encompasses
industrial wastes and activities like
toxic compounds, to production of
the degradation of biocontrol agents,
petroleum to manage inoculants used as
oil spills biofertilizers, etc.
 The activities in industrial microbiology begin
with the isolation of microorganisms from
nature,
their screening for product formation,
improvement of product yields,
maintenance of cultures
mass culture using bioreactors
end with the recovery of products and their
purification.
Industrial production from Microbes
Foods
Additives (i.e.. Vitamins)
Whole Microbial foods (i.e.. Mushrooms, Yeast paste,
Single-cell-protein)
Fermentation products (Preservatives, Milk products,
alcohol production, cooking oil)
Antibiotics
Bioconversions (Bioremediation)
Medical or Research (Molecular Biology
enzymes, pharmaceuticals)
Metabolic Products (Cleaners)
Whole microbial foods
Single-Cell-Proteins-
mostly animal feeds
Yeasts paste
Mushrooms, Truffles,
and Morels
 Cheese production
Starter Culture- Typically produces acids, use
up milk sugars, pH drops typically added with
Rennin (Cloned gene product)
Other organisms kick in as pH changes
Proteins ppt. out of solution (Miss Muffet)
Presses to remove excess water (whey).
Secondary cultures added, bacterial or fungal
Contamination generally not immediately a
problem
 Types of Cheeses
Colby, Cheddar, Cottage- 1 Lactococcus lactis
Gouda, Havarti- 1 Lactococcus lactis; 2 Leuconostoc
sp.
Limburger - 1 Lactococcus lactis; 2 Geotrichium
candidum, Brevibacterium, Micrococcus
Camembert- 1 Lactococcus lactis; 2 Penicillium
camemberti
Blue- 1 Lactococcus lactis; 2 Penicillium roqueforti
Swiss- 1 Streptococcus thermophilus, 2
Propionibacterium freundenreichii
 Yogurt, et al.
Streptococcus thermophilus, Lactobacillus
delbrueckii subsp. bulgaricus
Buttermilk- 1 Lactococcus lactis; 2
Leuconostoc sp.
Grape Preparation
Further Distillation
Brandy-Wine
Rum- Molasses
fermentation
Ales, Whisky-
Brewing
Vodka, Moonshine-
potatoes
Gin- Juniper berries
 Other fermentation products
Soy Sauce- Aspergillus
Tobacco
Coffee and Tea- Erwinia
Sauerkraut, Kimchi
Green Olives
Country-cured Hams Aspergillus, Penicillin
 Yeast- Saccharomyces cerevisiae
Bread to make breads rise
Alcohol production
Antibody production?
 Some uses of Amino Acids
Glutamate- MSG
Asparatate-Make less tart
Glycine-Sweetener
 Metabolites
Primary vs.
Secondary
metabolites
Fermentation
processes
Antibiotics and amino
acids
How to increase
yield?
 More places than you think
65% of all foods made with the help of
microorganisms
Additives
Preservatives
Sweeteners
 Detergents
What do detergents need to be able to
do?
 Indiana
Fermentation: Streptomyces Bioinsecticides
(Spinosin)-Dow AgroSciences
Antibiotics: Lilly:
Tylosin is a macrolide antibiotic produced by a
strain of Streptomyces fradiae. The
compound is active against most gram-
positive bacteria, mycoplasma and certain
gram-negative bacteria.
Historically: Insulin, Penicillin