- •Primary Metabolites
- •Aspergillus niger
- •Secondary Metabolites
- •Inductrial Microbilogy
- •1. Laboratory Scale:
- •2. Pilot Plant Scale:
- •3. Manufacturing Unit:
- •1. Acetic Acid:
- •2. Citric Acid:
- •3. Lactic Acid:
- •4. Gluconic Acid:
- •5. Butyric Acid:
- •6. Alcohols:
- •1. Proteases:
- •2. Amylases:
- •Производство вакцин
- •A vaccine is a substance that is introduced into the body to stimulate the body’s immune response. It is given to prevent an infectious disease from developing and the person becoming ill.
- •Live, Attenuated Vaccines
- •Inactivated Vaccines
- •Subunit Vaccines
- •Toxoid Vaccines
- •Conjugate Vaccines
- •Dna Vaccines
- •Recombinant Vector Vaccines
1. Proteases:
They are enzymes that degrade proteins and polypeptides. Proteases are obtained from Mortierella renispora, Aspergillus and Bacillus species. The enzymes are used in:
(i) Clearing (Chill proofing) beer and whisky,
(ii) Cleaning of hides,
(iii) Softening of bread and meat,
(iv) Degumming of silk,
(v) Manufacture of liquid glue,
(iv) Manufacture of detergents capable of removing proteinaceous stains.
2. Amylases:
They degrade starches. Amylases are obtained from Aspergillus, Rhizopus and Bacillus species. The enzymes are employed for:
(i) Softening and sweetening of bread,
(ii) Production of alcoholic beverages (e.g., beer, whisky) from starchy materials,
(iii) Clearing of turbidity in juices caused by starch,
(iv) Separation and desizing of textile fibres.
Amylase, glucoamylases and glucoisomerases are employed in conversion of com starch into fructose rich com syrup. Incidentally fructose is the sweetest of the sugars. Therefore, com syrup is sweeter than sucrose solution. It is used in sweetening and flavouring soft drinks, biscuits, cakes, etc.
3. Rennet:
It is an extract from the stomach of calf that contains enzyme rennin. Rennet or chymosin is now being obtained from Mucor and Endothio species. Withania and fig (ficin) also yield similar product.
4. Lactases:
They are obtained from Saccharomyces fragilis and Torula cremoris. The enzymes convert lactose (milk sugar) into lactic acid. Lactic, acid can coagulate milk protein, casein. Lactases prevent crystals formation (sandiness) in dairy preparations like ice-cream and processed cheese.
5. Streptokinase (Tissue Plasminogen Activator or TPA):
It is an enzyme obtained from the cultures of some haemolytic bacterium Streptococcus and modified genetically to function as clot buster. It has fibrinolytic effect. Therefore, it helps in clearing blood clots inside the blood vessels through dissolution of intravascular fibrin.
6. Pectinases:
They are obtained commercially from Byssochlamys fulvo. Along-with proteases, they are used in clearing of fruit juices. Other uses are in retting of fibres and preparation of green coffee.
7. Lipases:
They are lipid dissolving enzymes that are obtained from Candida lipolytica and Geotrichum candidum. Lipases are added in detergents for removing oily stains from laundry. They are also used in flavouring cheese.
Cyclosporin A:
It is an eleven membered cyclic oligopeptide obtained through fermentative activity of fungus Trichoderma polysporum. It has antifungal, anti-inflammatory and immunosuppressive properties. It inhibits activation of T-cells and therefore, prevents rejection reactions in organ transplantation.
Statins:
They are products of fermentation activity of yeast Monasciis purpureus which resemble mevalovate and are competitive inhibitors of p-hydroxy-p-methylglutaryl or HMG CoA reductase. This inhibits cholesterol synthesis. Statins are, therefore, used in lowering blood cholesterol, e.g., lovastatin, pravastatin, simvastatin.