Chapter 17
Industrial Microbiology
By Boundless
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There are various types of microorganisms that are used for large-scale production of industrial items.
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The isolation of molecular products from microbes is considered to be a key component of molecular biology research.
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Primary and secondary metabolites are often used in industrial microbiology for the production of food, amino acids, and antibiotics.
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Large-scale fermentations are key to the production of numerous products ranging from food to pharmaceutical items.
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Industrially produced antibiotics are produced by fermentation, where the source microorganism is grown in large liquid growth medium.
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Microorganisms and plants can synthesize many uncommon amino acids and vitamins.
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A steroid is a type of organic compound that contains a characteristic arrangement of four cycloalkane rings that are joined to each other.
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Enzymes are biological molecules that catalyze (increase the rates of) chemical reactions.
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Microorganisms from sewage can cause human disease, but can also negatively affect important ecosystems on which humans rely.
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Wastewater is treated in 3 phases: primary (solid removal), secondary (bacterial decomposition), and tertiary (extra filtration).
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Water is purified with filters to remove larger protozoans, and by chemical or UV disinfection to kill bacteria and other small pathogens.
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The production of alcohol beverages is a process that involves the active participation of microorganisms, most often yeasts.
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Vinegar is a food product made by acetic acid bacteria that can ferment the alcohol in alcoholic liquids to acetic acid.
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Many organic compounds, like citric acid, are produced industrially by microorganisms.
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Fungi are used as food or as producers of a variety of food products (bread, wine, beer, etc. ) or compounds used in different industries.
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Edible algae have been used as food for centuries in many coastal regions all over the world.
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Fermented dairy products have been prepared and consumed by people for centuries due to their high nutritional values.
![Thumbnail](../../../../../figures.boundless-cdn.com/11410/square/300px-wye-valley-fermenter.jpeg)
Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using microorganisms.
![Thumbnail](../../../../../figures.boundless-cdn.com/16117/square/rotten-apple.jpeg)
Food spoilage is the process in which food deteriorates to the point it is not edible to humans or its quality of edibility becomes reduced.
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Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, edibility, or nutritional value.