Putting Bacteria to Work

Introduction

Industrial microbiology is the category of biotechnology that uses microorganisms to develop technologies and products that help improve our lives and the health of our planet. Most of the advancement is possible because of another biotechnology called genetic engineering. It entails the isolation and manipulation of DNA in order to solve research and real-world issues.

Together, these modern biotechnologies have produced innovative products and technology for advancements in industries that include food, cosmetics, pharmaceuticals, and industrial materials. It is considered clean, safe and efficient for industrial manufacturing processes.

Microorganisms are crucial to the environment as well as human existence. They are active in the earth’s element cycles and fulfill important duties in nearly all ecosystems. The power within a microbe’s cellular and biomolecular processes are harnessed. Specific microorganisms can yield certain enzymes and proteins that serve many purposes. The microorganisms utilized are natural, genetically modified or engineered to get the best and maximum amount of product. GMO or genetically modified organisms is an organism that has been genetically altered or engineered for industrial developmental purposes. The ability to study these developmental processes makes it possible for researchers to make improvements within agricultural yields or to cure disease.

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Food

Food microbiology is the study of the microorganisms that live within, create, or contaminate food and spoil food. A major focus of food microbiology involving the handling, preparation, and storage of food in ways that prevent foodborne illness. Bacteria, yeasts, molds, and viruses are examples of microorganisms. Molds are found on bread, fruit, damp paper, or other surfaces. Molds can flourish in conditions too adverse for bacteria or yeasts.

Yeasts and molds grow on most foods, on equipment, and building surfaces where there are small amounts of nutrients and moisture. Bacteria grow faster so they greatly outnumber yeasts and molds in most foods. But bacteria find conditions of low pH, moisture, or temperature and high salt or sugar unfavorable. In these environments, yeasts or molds prevail. And so, yeast and molds can be a problem in dry foods, salted fish, bread, pickles, fruits, and jellies.

Viruses are the smallest and most basic microorganisms. They are different from bacteria, yeast, and molds in that they cannot reproduce by themselves. They must invade a host cell before they can multiply. And so, they infect bacteria (bacteriophages) and not humans. Viruses are vital to the production of food because they destroy bacteria that harm starter cultures used in fermented foods.

Bacterial Pathogen

Salmonella species:

• Beef, poultry, eggs or milk
• Fecal-oral ingestion
• Grows at 41-117 F, pH as low as 4.2, with or without air, water activity > 0.94

Escherichia coli:

• Raw ground beef and non-intact beef products, raw vegetables and milk
• Fecal-oral ingestion
• Grows at 45-15 F, pH range between 4.4-9 with or without air water activity >0.95

We employ microbes for many of the processes used in the production and preservation of food. The history dates back thousands of years ago. The ancient method of fermentation was developed without the help of science. Without scientific knowledge, our ancestors made bread, cheese, wine and yogurt using microbes. As early as 6000 BC, a history of fermentation of meats, vegetables, and milk have been recorded.

The biological basis of fermentation was not understood until the 1850’s development of the science of microbiology. Fermentation is the basic conversion of carbohydrates into alcohols and acids. Its process is used to alter foods and improve their quality. It can improve the taste, texture, and smell. During this process, it preserves the product. The changes create an environment that dangerous pathogens and spoilage causing microbes cannot thrive in. Although preservation was the primary use of fermentation in ancient times; today its purpose is to improve the overall quality and safety.

There are three basic forms of fermentation; lactic acid fermentation, ethyl alcohol fermentation, and acetic acid fermentation. The type of fermentation that occurs is based on the ability of the microbes used and environmental conditions. Lactic acid fermentation is used in producing yogurt, cheese, pickles, and sourdough bread. In this process, yeasts and bacteria convert starches or sugars into lactic acid. Ethyl fermentation is used to produce wine and beer. In this process, yeast breaks down the pyruvate molecules in starches into alcohol and carbon dioxide molecules. Acetic acid fermentation is used to produce sour-tasting vinegar and condiments.

Commercially fermented foods are made using microbes that are tested and proven to produce healthy fermented foods. They are called starter cultures. Testing ensures that they are food grade and yield the best products. The microbes in starter cultures must dominate over naturally occurring microflora to be effective. Super strains of starter cultures have been created because of advancements in molecular technology. They are stronger, more stable and more predictable in performance. The use of microbes in food production is an evolving field with the development of more efficient approaches to deliver them to foods. With the discovery of new bacteria, preserving and delivering the safety of food will continue to increase in the future.

Agriculture

Agriculture is the science or practice of farming, including the cultivation of the soil for the growing of crops to provide food and other industrial products. It is a crucial part of our everyday lives that is dependent on the life processes of microorganisms. There is a strong connection between microbes and crops; it focuses on improving crop yields and fighting plant diseases. Bacteria and fungi are microbes found in soil; they are crucial for recycling old plant material and decomposing organic matter. This process assists plant roots by creating nutrients like nitrogen or phosphorus.

Fungi can also provide many benefits such as drought and heat tolerance and resistance to insects and plant diseases. The most important role microbes play is in nutrient transformation processes. Microorganisms facilitate the processes to create nutrients that are absorbed by the plants. These nutrients will stimulate plant growth and increase crop yield with fewer additives. With long term use, they improve the fertility of the soil. Utilizing these methods enables the use of more environmentally sustainable farming practices. They protect the environment because they lower the amounts of agricultural chemicals required by crops.

The use of bio-fertilizers is less expensive than chemical fertilizers. This cost-effectiveness and high yielding crops are both reasons that we will continue to use microorganisms in agriculture. Advancements are allowing the development of crops with enhanced nutrition profiles. Modifications can help produce food that is free of allergen and toxins.

Bacterial Pathogen

Listeria monocytogenes

• Contaminated soil
• Ingesting contaminated food
• Grows in temperatures as low as 0 degrees C, pH between 4.5-9.6 With or without oxygen

Campylobacter spp.

• Animal feces contaminated irrigation water
• Ingesting contaminated food
• Grows in 30-45 C, pH from 6-8, requires extra concentrations of CO2

Medicine

The scope of Medical Microbiology begins with bodily processes of microorganisms, virulence, sources of antibiotics or probiotics, vaccine development, molecular and synthetic biology. It also impacts infection control and bio-medical waste management in patient care areas. In medicine, there are good microbes and bad microbes. Researchers study and search for ways to utilize the good microbes to improve our health and lives. They seek to harness the power of the microbe’s biological processes to meet the ever-changing demands. Medical microbiologists start with the incidence of infection, to trace the source, transmission and entry of organism. This research helps them to understand the makeup of the microorganisms, their pathogenicity determinants and role in disease so that the correct diagnosis can be made quickly.

The first line of defense is prevention and vaccines are useful in that area. There are more than 250 biotechnology health care products and vaccines available to patients.

Bacterial Pathogen

Pseudomonas aeruginosa

• Soil, water, skin flora
• Hospital acquired Ventilator associated pneumonia and other sepsis
• Grows in temperatures between 37-42 F, With or without oxygen

Staphylococcus aureus

• 20-30% of humans are long term carriers. Skin and upper respiratory tract
• Hospital acquired infection, post-surgery
• Grows in 4-46 C, pH from 4.8-8.0, requires extra concentrations of CO2

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References

• PubMed – Industrial Microbiology: An Overview
• International Journal of Scientific Research and Management – Role of Genetic Engineering in Industrial Microbiology
• Journal of Radiology & Gynaecology – Genetic Engineering in Industrial Microbiology: A Review
• MDPI – Applications of Genetic Engineering in Food and Agriculture