Use of microbes in industrial products:
1) Fermented beverages: Alcoholic beverages are produced throughout the world. The most commonly used organism for the production of alcoholic beverages is Saccharomyces cerevisiae (Yeast). It is capable for utilizing simple sugars (glucose, fructose) and converts them into ethanol. Alcoholic drinks like Beer, Wine, Whisky, Brandy, Rum are produced by the alcoholic fermentation of malted cereals (barley, rye, corn) and fruit juices (apple and grapes).
2) Amino acids: The production of amino acids on a commercial scale requires the need of several stains of microorganisms. They are used in food industry as flavor and taste enhances (Eg: Glutamic acid), as artificial sweeteners in soft drink industry (Eg: Glycine, Aspartame), in pharmaceutical industry (Eg: Ornithine- treatment of liver disease, Histidine and Glutamine- therapy for ulcers).
3) Antibiotics: Antibiotics are chemical substances that can kill microorganisms or inhibit their growth. They are used for fighting infections in human being or animals. They are produced industrially by using microorganisms. Example: Tetracycline is produced by using Streptomyces, Penicillin G is produced by using Penicillium and Chloramphenicol is produced by using Cephalosporium.
4) Organic acids: The organic acids produced industrially along with the microbes used are listed in the table given below:
|
Organic acid produced
|
Name of microbe
|
|
Citric Acid
|
Aspergillus niger
|
|
Lactic Acid
|
Lactobacillus spp.
|
|
Ascorbic acid
|
Acetobacter xylinum or Acetobacter suboxydans
|
|
Itaconic acid
|
Aspergillus itoconicus and Aspergillus terreus
|
|
Acetic acid
|
Acetobacter aceti
|
5) Enzymes: The list of enzymes produced by microbes and their uses are given in the table below:
|
Enzyme produced
|
Name of Microbe
|
Uses
|
|
Amylase
|
Aspergillus oryzae, A.niger, Bacillus subtilis
|
Production of alcohol, removal of starch, preparation of glucose syrups
|
|
Cellulase
|
Aspergillus niger
|
Alcohol and glucose production
|
|
Invertase
|
Saccharomyces cerevisiae
|
Sucrose inversion, in confectionaries
|
|
Pectinase
|
Aspergillus spp.
|
Clarification of fruit juices, alcohol production
|
|
Glucose oxidase
|
Aspergillus niger
|
Antioxidant in prepared foods
|
