Industrial

Interest
Bacteria
Jorge Daniel Osorio Márquez

Esta foto de Autor desconocido está bajo licencia CC BY-NC-ND

 Summary

• Industries has becoming into Green production, that´s why they need to use
microorganisims able to achieve biological process that could become in an erning money
in aproche of microorganisms methabolic pathways, and byomass production, that are
important on our daily living.
Characteristics

• Able to produce metabolic products

• Available on pure cultures (some exceptions)
• Genetically stable
• Growth on large scale cultures
• Fast Growth and produce their metabolites
in a short time
• Growth on cheap media cultures, available
in large amounts.
• They must not pathogenic for animal, plant
or human beings
LAB (Lactic Acid
Bacteria)
They Constitute a diverse group of
microorganisms associated with plants, meat,
and dairy. They are used in the manufacture
of dairy products such as acidophilus milk,
yogurt, buttermilk, and cheeses. The Lactics
are also important commercially in the
processing of meats (sausage, cured hams),
alcoholic beverages (beer, fortified spirits),
and vegetables (pickles, and saukerkraut).
Although the LAB have beneficial effects in
the food industry, they can be a nuisance as
contaminants by producing off-flavors and
contributing to spoilage.
Taxonomy

Phylogenetically the LAB belong to the clostridial branch of the

Gram-positive bacteria. They are catalase-negative, non-
sporeforming cocci, coccobacilli or rods that have less than 55
mol% G+C content in their DNA.
 Classification
The Lactic Acid bacteria are grouped as either Homofermenters or
Heterofermenters based on the end product of their fermentation.
TheHomofermenters produce lactic acid as the major product of
fermentation of glucose. The Heterofermenters produce a number of
products besides lactic acid, including carbon dioxide, acetic acid, and
ethanol from the fermentation of glucose
Morphology
• LAB may be characterized as Gram-positive, aerobic to facultatively
anaerobic, asporogenous rods and cocci which are oxidase, catalase,
and benzidine negative, lack cytochromes, do not reduce nitrates to
nitrite, are gelatinase negative, and are unable to utilize lactate.
Exercise
• About previous information designe a protocole for isolation of tipical
LAB.

Which sample could you use for isolation?

What kind of nutrients do you need for you enrichement and isolation
media culture?

What growing conditions would have considered for isolation?

 Homofermetative Lactic Acid
Bacteria
The Homofermentative LAB, includes some lactobacilli and most species of
enterococci, lactococci, pediococci, streptococci, tetragenococci, and
vagococci, that ferment hexoses by the Embden-Meyerhof (E-M) pathway.

E-M Pathway

Glucose Limited One mole

2 moles Piruvate
excess oxigen C6H12O6

This process yields 2 moles of ATP

per glucose Oxidation
NADH----pyruvate
to lactic acid
Characteristic
Wall type Gram-positive
Form rod-shaped
O2 Requeriments facultative anaerobic or microaerophilic
Spore presence non-spore-forming
Metabolism Strictly fermenative with complex nutritional
requirements. Many are homofermentative and few
hetero fermentative.

habitat aciduric or acidophilic

pH 4.0 in foods containing a fermentable carbohydrate

Antagonic behave often suppress growth or kill other bacteria

Fermented dairy, meats, sourdough, beer and wine) as well as

products spoilage

Lactobacillus
Characteristic

Wall type Gram-positive

Form cocci-shaped often occur in pairs
O2 Requeriments facultative anaerobic
Spore presence non-spore-forming
Metabolism Homofermentative

habitat emphasizes intestinal origin of these bacteria.

Growth conditions Can grow at 10°C and at 45°C in broth with 6.5%
NaCl, at pH 9.6
Antagonic behave Just probiotic strains

Fermented As probiotic on fermented meats

products

Enterococcus
Characteristic
Wall type Gram-positive
Form cocci-shaped often occur in pairs or tetrads, dive
along 2 planes of symmetry
O2 Requeriments facultative anaerobic
Spore presence non-spore-forming
Metabolism Homofermentative

habitat emphasizes intestinal origin of these bacteria.

Growth Optinum pH 6.2 depeds on each strain
conditions
Antagonic Probiotic strains
behave
Fermented Wine, cabbage, sauerkraut, cucumbers an pickles
products

Pediococcus
Characteristic
Wall type Gram-positive
Form cocci-shaped chain-forming
O2 Requeriments facultative anaerobic
Spore presence non-spore-forming
Metabolism Homofermentative

habitat emphasizes intestinal origin of these bacteria.

Growth conditions Optinum pH 6.2 depeds on each strain

Biochemic activity S. Thermophilus Oxydase and catalase negative, alfa-

hemolitic

Fermented yoguth
products

Streptococcus
Heterolactic Fermentation
Lactic acid bacteria have a very limited capacity to synthesize amino acids
using inorganic nitrogen sources. They are therefore dependent on preformed
amino acids being present in the growth medium as a source of nitrogen. The
requirement for amino acids differs among species and strains within species.

The proteolytic activity of LAB contributes additionally to the development of

the flavor, aroma and texture of fermented products. For many varieties of
cheeses, such as Swiss and Cheddar, desirable "flavor tones" are derived by
proteolysis

Leuconostoc, Oenococcus, Weissella, and certain lactobacilli.

Characteristic
Wall type Gram-positive
Form cocci-rod shaped
O2 Requeriments facultative anaerobic
Spore presence non-spore-forming
Metabolism Heterofermentative

habitat emphasizes intestinal origin of these bacteria. ubiquious

Growth conditions depeds on each strain

Biochemic activity catalase negative, Vancomicine resistant, dextran

producer from sacahrose

Fermented Cabbage, wine

products

Leuconostoc
Prebiotics and probiotics
Prebiotics
• PREBIOTICS are a special form of dietary fiber that acts as a fertilizer
for the good bacteria in your gut. this powders are not affected by
heat, cold, acid or time., and provide a wide range of health benefits
to the otherwise healthy person. Most of these have been medically
proven.
• Prebiotics nourish the good bacteria that everyone already has in
their gut. They may be helpful for several chronic digestive
disorders or inflammatory bowel disease
Prebiotics Types
Prebiotics Characteristics
Although all prebiotics are fiber, not all fiber is prebiotic. Classification
of a food ingredient as a prebiotic requires scientific demonstration
that the ingredient:

• Resists gastric acidity, hydrolysis by mammalian enzymes, and

absorption in the upper gastrointestinal tract
• Is fermented by the intestinal microflora
• Selectively stimulates the growth and/or activity of intestinal bacteria
potentially associated with health and well-being.
Mechanism
• An important mechanism of action for dietary fiber and
prebiotics is fermentation in the colon and changes in
gut microflora. The human large intestine is one of the
most diversely colonized and metabolically active organs
in the
Aspecthuman body. Facts
Number of species up to 1000
Approx. populations 1011 –1012 cfu/g of contents
Favorable facts slow transit time, readily available
nutrients, and favorable pH
metabolism almost exclusive saccharolytic metaboli
Typical metabolic profile lactobacilli and bifidobacteria
 Metabolism
The intestinal flora salvages energy through fermentation of carbohydrates not
digested in the upper gut. The main substrates are endogenous (e.g., mucus) and
dietary carbohydrates that escape digestion in the upper GI tract. These include
resistant starch, non-starch polysaccharides (e.g., celluloses, hemicelluloses,
pectins, and gums), non-digestible oligosaccharides, and sugar alcohols.
The main fermentation pathway generates pyruvate from hexoses in the
undigested carbohydrate.
hydrogen, methane, carbon
carbohydrate dioxide, SCFAs (mainly acetate,
Colonic
hydrolyzing propionate and butyrate), and
bacteria
enzymes lactate. Certain colonic bacteria
generate energy from these
fermentation products.
 Probiotics
Probiotics are living microorganisms in foodstuffs which,
when taken at certains levels in nutritión, provides
equilibratión of intestinal flora, and henece a possitive
effect on the health of the consumer.

Probiotics are selected from the strains most beneficial

for the host intestinal bacteria, that is bacteria from
genera Bifidobacterium, Lactobalillus, and yeast.
 Selection of probiotics
• Often the criteria for the selection of probiotics include the tolerance to
gastrointestinal conditions (gastric acid and bile).
• Ability to adhere to the gastrointestinal mucosa
• Competitive exclusion of pathogens.
• Several mechanisms related to the antagonistic effects of probiotics on
various microorganisms include the following mechanisms: secretion of
antimicrobial substances, exclusion of pathogenic microorganisms by
competitive adherence to the mucosa and epithelium, strengthening of the
gut epithelial barrier and modulation of the immune system.
 Mechanisms
• Production of antimicrobial agents: Many probiotic strains can produce one or
more antimicrobial substances in vitro, including hydrogen peroxide, organic acids,
diacetyl, bacteriocins or bacteriocin-like molecules.

• Blocking of adhesion of pathogens and toxins: It is well established that probiotic

bacteria can inhibit adhesion of certain pathogenic bacteria such as Escherichia coli
and Salmonella enterica serotype Typhimurium to epithelial cells in vitro. Similarly,
prebiotic oligosaccharides may block common receptor sites for gut pathogens,
through their presence in the lumen.

• Modulation of the immune response: Administration of probiotic strains causes a

range of non-specific and specific host immune responses in diseased and healthy
subjects. These include, for example, the enhancement of phagocytic activity of
peripheral blood leukocytes and natural killer cell activity. Additionally, stimulation
of both non-specific secretory IgA and specific antibody responses. Increased
cytokine production in vivo
Regarding Gram-negative probiotics, the most commonly
used strain is Escherichia coli Nissle 1917 (EcN) , EcN is
contained in a drug called Mutaflor, which is used for the
treatment of both infectious diarrheal diseases and IBD. ).
Furthermore, EcN has been administered to neonates to
prevent the colonization of their digestive tract by
multidrug-resistant pathogens