THE ROLE OF MICROORGANISMS IN

AGRICULTURALTECHNOLOGY

Mochamad NurcholisFood Science & Tecnology Department

Agricultural Technology Faculty

BENEFICIAL MICROORGANISMS

PATHOGENIC MICROORGANISMS

SPOILAGE MICROORGANISMS

THE ROLE OF MICROORGANISMS

INTRODUCTION

INTRODUCTION

Definition

Microorganisms are living entities ofmicroscopic size.

Type of m.o : bacteria, viruses, yeasts andmolds, algae, and protozoa.

Microorganisms are present everywhere.

Ex: on Earth, including humans, animals,plants and other living creatures, soil,water, and atmosphere.

They can multiply everywhere except inthe atmosphere.

Introduction: Definitions

Microorganisms

Organisms that are distinct form macroorganisms

Diverse group

Exist as single cells (unicellular) or in cell clusters

(multicellular)

Microbiology

The basic science of understanding microbial life

The applications of science to human needs.

Microorganisms are excellent models for understanding cell function in higher organisms, including humans.

Because microorganisms are central to the very functioning of the biosphere, the science of microbiology is the foundation of all the biological sciences

Introduction: The importance of Microbiology

TIME LINE

1940 1960 1975 1975-NowBefore 1865

1. Pra-Pasteur Era

Produce traditional fermentedfoods Alcoholic beverages (beer, wine, sake),

Dairy Product (yoghurt, cheese)

Characteristics : Using whole microorganisms to preserve or

prolong shelf life of foods

2. Pasteur Era

Pasteur : The role of microorganims infermentation industry.

Example :

1. Ethanol

2. Butanol

3. Organic Acid

4. Water waste treatment

3. Antibiotics Era

1. Penicillin Production

2. Viral Vaccine

3. Animal Cell Culture Technology

4. Pasca-Antibiotics Era

1. Amino Acids

2. Elucidation of DNA Structure

3. Single Cell Protein

4. Enzyme

5. Pharmacy products (hormone)

6. DNA Recombinant Technology

5. Modern Biotechnology Era

1. Genetic Engineering

2. Metabolic Engineering

3. Monoclonal Antibody

4. Synthetic Hormone (insulin,

growth hormone)

THE ROLE OF MICROORGANISMS

The Role of Microorganisms

Positive (desirable):

1. Fermented Foods2. Metabolite Producers3. Host Cell

Negative(undesirable) :

1. Food Spoilage2. Food borne diseases

MICROBES IN FOODS

Determine food quality

Food spoilage

Foodborne DiseasesMicrobes in Foods

Fermented foods

Whole foods, additive

SPOILAGE & PATHOGENIC MICROORGANISMS

Food Spoilage

Smell bad, taste bad, look bad

Probably are not harmful

microorganisms that cause food spoilage compete with pathogens

in the case of food spoilage vs. pathogens, the spoilers are winning• evidence is obvious, though I wouldn’t eat anything

that smelled or looked like that

Food Spoilage

Spoilage: bad food microbiology

undesirable changes to food; sour milk, moldy bread

preservatives and refrigeration inhibit the growth of microorganisms

Moldy Spam

Foodborne Intoxication

illness from microbial exotoxin

microorganism does not cause the illness, the toxin released by the microorganism does

common exotoxin producing microorganisms

Staphylococcus aureus

Clostridium botulinum

Foodborne Infection

requires consumption of microorganism

symptomatic about 1 day following ingestion of contaminated food

common foodborne infecting microorganisms

Salmonella and Campylobacter

• poultry product infections

Escherichia coli 0157:H7

• undercooked hamburger

Campylobacter Salmonella

BENEFICIAL MICROORGANISMS

Beneficial Microorganisms

Starter cultures

Biopreservation

Bioprocessing

Fermented Food

Probiotic

GRAS Microorganisms

GRAS : Generally Recognized as Safe

Bacteria Yeast Filamentous Fungi

Bacillus subtilis Candida utilis Aspergillus niger

Lactobacillusbulgaricus

Kluyveromycesmarxianus

Aspergillus oryzae

Lactococcus lactis Kluyveromyces lactis Mucor javanicus

Leuconostoc oemos Saccharomycescerevisiae

Penicillium roqueforti

Culture Collections

Some Microorganisms Involved in Fermentation Procesess

Amino acids

Organic acids

Nucleic acids

Antibiotics

Enzymes

Fermented foods

HormonesVitamins

Biofuels

OVERALL PRODUCTS

Microorganism in Fermented Food

Mold

Aspergillus oryzae hydrolyze starch sake, soy sauce

Aspergillus niger converse sucrose citric acid

Rhizopus oryzae produce tempeh

Yeast

Saccharomyces cerevisiae produce alcohol & CO2, commonly used in bakery product, alcoholic fermentation

Bacteria

Lactic Acid Bacteria produce lactic acid & SCFA

Xanthomonas produce xanthan gum

Acetobacter oxidize ethanol acetic acid (vinegar)

Starter Cultures

Starter Cultures cont…

Fermented Foods

Fermentation: “goodfood microbiology”

any desirable change a

microorganism makes to

food

Food Spoilage

undesirable changes

FERMENTED FOOD

Fermented

Foods

Cereals Base

Legumes Base Meat & Fish

Base

Fruits &

Vegetables

Base

Tuber root base

Milk Base

Traditional Products

Product Bacteria Yeast/Fungi

Bread, beer, wine - Mainly Saccharomycescereviciae

Cheeses,yoghurt & other dairy product

LAB -

Ripening of blue and Chamembert Cheeses

- Penicillium species

Fermented meat & vegetables

Mostly LAB -

Mushrooms - Agaricus bisporus,Lentinula edodes

Soy sauce - Aspergillus oryzae

Sufu (Soya bean curd) - Mucor species

Vinegar Acetobacter -

Nata Acetobacter -

Agricultural Products

Product Bacteria Yeast/Fungi

Gibberellins - Fusariummonoliforme

Fungicides - Coniothyriumminitans

Insecticides Bacillus thuringiensis

-

Silage LAB -

Amino Acids & Enzymes

Product Bacteria Yeast/Fungi

L-glutamine Corynebacteriumglutamicum

-

L-lysine Brevibacteriumlactofermentum

-

L-tryptophan Klebsiellaaerogenes

-

Product Bacteria Yeast/Fungi

Carbohydrase :α-amilaseβ-amilase

AmyloglucosidaseGlucose IsomeraseInvertaseβ-galactosidase

B. subtilis--Strep. Olivaceus--

-A. nigerA. niger-KluyveromycesKluyveromyceslactis

Enzymes cont.

Product Bacteria Yeast/Fungi

Cellulases - Trichodermaviridae

Lipases - Candida cylindraceae

Pectinases - Aspergillus wentii

Proteases :Subtilisin (alkaline)NeutralMicrobial rennet (acid)

B. Licheniformis--

-Aspergillus oryzae,Rhizomucor miehei

Fuel & Chemical Feedstock

Product Bacteria Yeast/Fungi

Acetone Clostridium species -

Butanol Clostridium acetobutylicum

-

Ethanol Zymomonas mobilis S. Cerevisiae

Glycerol - Zygosaccharomycesrouxii

Methane Methanogenicarchaeans

-

Organic Acids

Product Bacteria Yeast/Fungi

Acetic Acetobacter xylinum -

Citric - Aspergillus niger

Fumaric - Rhizopus

Gluconic Acetobactersuboxydans

-

Itaconic - Aspergilus itaconicus

Kojic Aspergilus flavus

Lactic Lactobacillus delbrueckii

Polymers

Product Bacteria Yeast/Fungi

Alginates Azotobacter vinelandii -

Cellulose Acetobacter xylinum -

Dextran Leuconostocmesenteroides

-

Gellan Sphingomonaspaucimobilis

-

Polyhydroxybutyrate Ralstonia eutropha -

Pullulan - Aureobasidiumpullulans

Scieroglucan - Sclerotium rolfsii

Xanthan Xanthomonascampestris

-

THANK YOUcholis_federer@yahoo.co.id