Why pursue food Biotechnology in India

• https://www.youtube.com/watch?v=CDBhVmcX4zM&feature=youtu.
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• Top FBT companies in India:

https://www.youtube.com/watch?v=eXYcDbQGVD8
 Food Biotechnology
• Types of nutrients
• Proteins, carbohydrates, fats, minerals, vitamins and water
• Importance of Food?
• Food safety Agencies: hygiene & nutrition
• FDA: Food and drug Administration
• Agmark
• Significance of microbes in food
• Food as medium for microbial growth
• GM Foods
• Dept. of agriculture: US
• The Food Safety and Standards Authority of India (FSSAI)
• Opinion: Global GMO regulation
 Some Quality Indicators
• Agmark for all agricultural products.[1][2]
• FPO mark. Fruit product order(Processed fruit products in India)
• Geographical Indications marks: Examples Darjeeling tea
• India Organic
• ISI mark.: Indian standard Institution (Industrial product)
• BIS: Bureau of Indian Standards
• FSSAI (Food Safety and Standards Authority of India)
Quality control logos
Significance of Micro organisms in food
• Cause of food spoilage
• Quality: Number/type
• Food poisoning
• Food borne infections
• Food products by fermentation
• Themselves food or supplement
• Problem for food service industry
 Aims of Food Science and Technology
• Availability
• Improvement
• No loss of nutrition
• Storage
• Marketing
• Prevent food poisoning
Aims of Food Science and Technology
(cont…)
• Special dietary requirement
• Diseases
• Astronauts
• Sports
• Patients
• Children
• Pregnancy
• processing

• New varieties
• Convenience food
 Interdisciplinary approach

• Medical Sciences
• Food chemistry
• Food Microbiology
• Food Engineering: Industries (Mechanics, heat and mass rate
transfer, process control unit)
• Food Process Technology
 Constituents of Food

• Food and Nutrient: Comparison

• Malnutrition
• Additives
• Colorants
• Flavors
• Preservatives
• Emulsification
• Unintentional additives: metallic contaminants, pesticide and fertilizer
residues
Energy Value of Foods
Terms
• Heat of Combustion: Energy given
on complete oxidation
• Basal Metabolic rate: Energy
required to sustain body at
complete rest
• 70% of daily energy requirement
• 20% Physical activity
• 10% Digestion
• Meal Induced thermogenesis:
Increase in BMR after food.
• RDA: Recommended Daily amounts
(balanced Diet)
Balanced Diet
 Relevance of Microbiology

• Fermented Foods (microbial processing): shelf life, flavor, etc.

• Food chemicals from microbes: Metabolites
• Vitamin k & B12
• Organic acid & Aminoacids
• Food Poisoning: Bacterial toxins and mycotoxins (table)
• Food Spoilage
Fermented foods
 Microbes: Se
• SMicrobial diversity: Bacteria & Fungus (Yeast, mold, etc)
• Types of bacteria
• Specific function in metabolism of microbes: gases, toxins, enzymes
• Bacteria: Shape, size, spores, temperature, etc.
• Yeast
• Shape
• Pigments
• Size
• Humidity & solutes
• pH
• Temperature
• Oxidative and fermentative
• Uses
• spoilage
• Molds: shape, Temperaure, less humidity, pH
• Mycostatics Organic acids
• Mycotoxins
• Uses: ripening cheeses, citric acid for soft drinks
 Self Study Topics
• Types of bacteria
• Microbial diversity
• Bacteria & Fungus
• Yeast, mold, etc.
Microbial painting
Source of microbes associated with food
• 50 million americans /year: Norovirus, Salmonella, Clostridium
perfringens, E. coli, and Campylobacter
• 100million/year India in 2011
• Environment:
Soil, water and air
Eg. Bacillus, spreptococcus, Rhizopus Aspergillus
• Plants & products: Acetobacter, flavobacter, Sacchromyces ,etc.
• Animals & humans:
• Hide
• Feed
• E.Coli, Lactbacillus etc.
• Food handling
 Factors influencing microbial activity
• Intrinsic
• Present in the substrate
• pH, moisture, Oxidation reduction potential, nutrient, inhibitors
• Extrinsic
• Substrate independent
• temperature, RH, Gaseous atmosphere
 Intrinsic Factors: pH
• Optimal pH for microbial growth
• pH of Meat
• Normal
• Effect of starvation, stress ,Fatigued (Glycogen)
• Rigor Mortis (5.6)
• Preserved
• More buffering than vegetables
• Tolerance
• yeast & mold more tolerant to acidic pH
• Acidic food: No bacterial contamination
• Fruits
• Effect of mo on substrate pH
 Alkalinity or Acidity of Foods

• PRAL: Potential Renal

acid load
• Effect on urine: Acid
forming +ve &
alkalinity inducing –ve
 Intrinsic factor cont…
Moisture content and water activity

• Availability for metabolic activity

• Water Activity: partial vapor
pressure of water in a substance
divided by the standard state
partial vapor pressure of water
• Value for growth: 0.9-0.99
• Measurement
Water activity meters
 Revision

• Fermented food
• Important bacterial metabolites
• Bacteria causing food poisoning
• PRAL
• Intrinsic and extrinsic factors associated with microbial activity
 Nutrient Content and Microbes
• Definite range of requirement: Narrow (fastidious)or wide
• Carbohydrates: Esters, alcohol, org acids, aa, peptides etc.
• Complex carbohydrates (cellulose, starch, pectin): difficult
• Fat & Protein: Less common
• Glucose: supports most
• Lactobacillus
• Nitrogenous bacteria
• Vitamin B complex
 Intrinsic Factors Cont…
Presence of inhibitory substances

• Antimicrobials
• Naturally: Spices (essential oil)
• Milk: Lactoferrin, lactoperoxidase,etc
• Egg: Lysozyme & Conalbulin
• Artificial agents
Artificial Agents
 Intrinsic factor cont…
Oxidation Reduction/Potential
• O-R Potential, Eh.
• Ability of substrate to oxidize/reduce
• Oxidizing:
• +ve Potential
• Fruits
• Minced meat
• Aerobic microbes
• Reducing:
• - ve Potential
• Solid Meat
• Anaerobic microbes
• Microaerobic and Facultative
Extrinsic Factors influencing microbial
activity
• Temperature
• Thermoduric: Endure high Temp (Pastuerization)
• Normal Range: 4-60 0C.
• Mesophilles: 20-45 0C.
• Extremophile
• Thermophiles: 1220C
• Psychrophiles: -34 0C.
• Storage temperature: Type and quality
• Vegetables: 10 0C.
• Fruits: 13-17:0C
• Relative humidity
 Extremophiles
Acidilobus aceticus

Genus: Thermoproteus
Psychrotrophs
Genus
Psychrobacter
Arthrobacter
 Extrinsic Factors…
• Relative Humidity: Moderate
• Incubators
• Refrigerators
• Gaseous atmosphere
• 10% CO2 : Retards fungal rotting
• Higher: Meat, fish, animal, products
• Ozone
• Ethylene oxide
• N2 (inert gas)
• CO
 Importance of bacteria
in Foods
Lactic acid bacteria: Sugar → Lactic
acid
Foods: Sauerkraut pickles, dairy
product, etc.
Spoilage of wine
Genera: Lactobacillus,
Streptococcus, etc.
Acetic Acid bacteria (Acetobacter):
Ethanol → Acetic acid (vinegar not
wine)→ CO2
Butyric acid bacteria, propionic acid
bacteria,etc.
Proteolytic bacteria
Lipolyic bacteria
Sacchrolytic bacteria
Amylolytic
Pectinolytic
 Importance of bacteria in Foods
• Psychrotrophic and psychrophilic bacteria
• Difference
• Refrigerated foods
• Eg Pseudomonas,Flavobacterium
• Halophilic: Slight, moderate or extreme
• Eg: Micrcoccus, streptococcus,etc.

• Osmophillic or Sacchrophillic: Leuconostoc

• Pigmented: Flavobacteria (yellow to orange: poultry, meat dairy etc.),
Halococcus (Red to orange), Lactobaccilus (rust)
• Slime or Ropiness Lactobaccilis, Micrococcus
Fruit, vegetable, milk, beer etc
 Importance of bacteria in Foods
• Gas forming:
• CO2 ,H2, etc.
• Putrefaction: Proteins, dead organisms (fig)
• Off flavor: Pseudomonas
• Fecal pollution: E.Coli
• Sterility testing
• Food products: Baccillus
• Sterilization: Stereothermophillus
• Penicillin in milk: Subtilis
• Gamma irradiation: Pumilus
• Ethylenoxide sterilization :Subtilis
Putrefaction
 Revision
• Intrinsic and extrinsic factors associated with microbial activity
• Fastidious microbes
• High & Low temp
• High salt concentration
• Artificial preservatives
• Inhibitors: natural and artificial
• Extremophiles
• Thermodeuric & thermophilic
• Psychrotrophic & psychrophillic
• Putrefaction
• Contamination of Fecal matter: Bacteria?
 Disease causing
• C. Botulinum: Neurotoxin in canned food
• C. Diptheriae
• E.Coli: UTI
• Salmonella: Food infection
• Shigella: Food (dysentery)
• Staphyllococcus: Food poisoning
• Vibriocholera
• Food Toxins: https://www.youtube.com/watch?v=ivCbW6vBk5w
Yeast
 Importance of yeast in food
• Saccharomyces cerevisiae
• Leavening of bread
• Wine, alcohol, etc.
• Glycerol,etc
• Lypolytica: Butter and
oleomargarine
Molds
 Molds in foods
• Rhizopus Stolonifera: Bread mold
• Aspergillus: Food Spoilage
• T. Elegans: meat spoilage
• P.Expansum: Soft rots on fruits
• Fusarium: Fruits
• Benefits
• Ripening of cheese
• A. Niger: Citric acid, gluconic acid & enzyme preparations
 Penicillin

▪ First naturally
occurring source of
antibiotic
▪ Accidental discovery
by Fleming
▪ Mold on
staphylococcus plate
▪ Food spoilage
END
 Revision
• Inhibitors: natural and artificial
• Extremophiles
• Thermodeuric & thermophilic
• Psychrotrophic & psychrophillic
• Putrefaction
• Contamination of Fecal matter: Bacteria?
Microbial Culture Associated
with Food
 Microbial examination of food

Grams staining of microbes

• Microscopy & Culture procedures
• Gram’s stain, methylene blue
• Breed Smear: mo in milk
• Howard mold counting slide
Breed Smear: Fat free milk
Detection of mastitis
Blood cell counting Howard mold counting
Milk, Curd & Buttermilk (lactobacillus)

Yoghurt under microscope:

 Culture techniques
• Culture in petri plates • Grams staining of contaminated
• Standard plate count (SPC): milk milk
• Virus: Tissue culture techniques
• Figure
 Microbial Cell Count

SPC method