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FerTech - Lect 7 - Ingredient PDF
FerTech - Lect 7 - Ingredient PDF
Ingredients from
microorganisms
microorganism s
• Yeast-derived flavouring agents
• Biogum:
• Xanthan
• Pullulan
• etc
• Vitamins
• Oils
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Application:
– Flavoring agent in soup, sauces,
gravies,
i stew, snackk food
f d etc.
– Main component of savoury spreads:
Vegemite and Marmite
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• Amino acids
• Peptides
• Nucleotides
• Proteins
• Carbohydrates
• Vitamins
Vit i
• Flavor compounds
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• Yeast Extract:
Yeast extract comprises the water soluble
components of the yeast cell, the composition
of which is primarily amino-acids, peptides,
carbohydrates and salts. Yeast extract is
produced through the hydrolyses of peptide
b d by
bonds b the
th naturally
t ll occurring
i enzymes
present in edible yeast or by the addition of
food grade enzymes
The Food Chemical Codex
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Product definition
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Plasmolyses Concentration
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Steps Condition
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• Colorants
• Pigmentedd yeasts suchh as Rhodotorula,
h d l
Phodospondium, Cryptococcus, Sporidiobolus,
Sporobolomyces, GE-Saccharomyces, Candida
• Yeast Polysaccharides:
• Food application and nutraceutical potential
• Potential species S.
S cerevisiae
cerevisiae, Pichia holstii
holstii,
Hansenula sp, Candidia, Rhodotorula
• Yeast Enzymes
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Microbial Polymers
Xanthan gum Emulsion stabilization and suspension agent in foods
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acetyltransferase
Alginic Acid
Alginic acid biosynthetic pathway in Azotobacter vinelandii
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Xanthan gum
Colonies of Xanthomonas campestris
produced copious extracellular slime - a
complex polysaccharide composed of
more than one type of sugar (a
heteropolymer)
It is termed xanthan
It is used as a gelling and stabilising
agent in salad dressings, ice creams,
toothpastes, cosmetics, water-based
paints etc.,
paints, etc and also as a drilling lubricant
in oil wells.
Xanthomonas campestris pv. campestris is an agricultural and industrial
important bacterium.
In agriculture it is a pathogen that causes black rot on a number of crops.
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Xanthan Gum
• Characteristics :
• High viscosity
• Stable properties in extreme conditions
• Pseudoplastic behavior
• Applied as:
as:
• Stabilizing
Stabilizing// Viscosifying/
Viscosifying/Emulsifyin
Emulsifying/
g/
Thickening or Suspending agents
agents
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Pullulans
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● Incubation time
▪ Production at the end of logarithmic phase
▪ Maximum when N is low
▪ At the end of fermentation, EPS may decrease due to
enzymatic activity that cleaves EPS
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● Harvesting methods
▪ Agglutination by organic solvents (ethanol, aceton,
isopropanol)
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Production
d i off Vitamins
i i b by
Microorganisms
Microorganism s
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GDP-Cobinamid
GDP Cobinamid + α
α-ribazole
ribazole 5’-P
5 P Cobalamine 5
5’-P
P + GMP
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• Glucose 2 5-
2,5
5-DKG
Erwinia herbicola
• 2,5
2,5--DKG KLG
Corynebacterium sp
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• Produced by Mucorales
• Gamma
Gamma--linolenic acid is the only 18:3
structure in Mucorales and produced in
higher amount than by other molds
• Commecial process:
• UK: ja anic s (Mucor
UK oil of javanicus M co javanicus
ja anic s)
• Japan: Mortierella isabellina.
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Production of GLA
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Bacteriocins
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Bacteriocin, Examples
Nisin
Pediocin
Lacticin 3147
Enterocins A and B
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Pediocin
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Enterocins A and B
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