Showing papers in "Advances in Applied Microbiology in 1972"

Microbial utilization of methanol.

Abstract: Publisher Summary This chapter focuses on the microbial utilization of methanol. Most attention has been devoted to the aerobic utilization of methanol, particularly by gram-negative bacteria. Significant progress has been made toward understanding the pathways of methanol. Considerably less is known about the anaerobic utilization of methanol. The chapter reveals that many university and industrial research teams have put forth a large effort toward exploring the potential of single-cell protein (SCP) as a novel protein source. In the course of this work, a wide variety of carbon-energy sources have been considered for use in protein production. Emphasis is given on the use of hydrocarbons, particularly normal alkanes including methane. The chapter states that the present and future cost structure, the solubility and ease of handling, and the purity are all factors that make methanol an attractive raw material for SCP production. As a low-cost carbon source, methanol has potential application in other fermentation processes than SCP production.

Insect Tissue Culture

Abstract: Publisher Summary This chapter defines tissue culture as the study of organs, tissues, and cells removed from the body of the animal and grown or maintained in vitro for more than 24 hours. It discusses the equipment and supplies of insect tissue culture. Insect cells and tissues are usually cultured at 26–30°C. The tissue culture media are sterilized by filtration. Excised insect organs and tissues are usually quite small, and therefore special culture vessels are often used. Insect tissue culture originated with the work of Goldschmidt in 1915, when he observed spermatogenesis in testes of the moth, Sumiu cecropia—in vitro. Insects possess an open circulatory system, and organs are directly bathed in the hemolymph. The tissues employed for primary cultures must be sterile or have a low microbial population. The inclusion of antibiotics, usually penicillin and streptomycin, reduce contamination problems in culture media. Antibiotics, however, should be used only when it is absolutely necessary.

Volatile Aroma Components of Wines and Other Fermented Beverages

Abstract: Publisher Summary The development of gas chromatography and the more powerful combination of gas chromatography-mass spectrometry for the use in research on the trace aroma and flavor compounds of fermented and distilled beverages has provided with extensive lists of components in these beverages This chapter presents a list of volatile aroma components of wines and other fermented beverages It briefly discusses biosynthesis of some of the compounds found in the aroma complex of alcoholic beverages Volatile aroma compounds in alcoholic beverages may arise from components of raw materials, the activity of yeast growth and fermentation of sugars, and aroma substances produced during storage and processing The volatile constituent makeup of a wine at any given time is only an indication of the substances that are present in greatest concentration; minor or trace constituents are used and formed continually as the various systems tend toward equilibrium Metabolites in fermented products arise mainly from carbohydrates, amino acids, and lipids The chapter reviews the role of lipids in various foods The division of nitrogenous compounds of fermented beverages into groups based on classical analytical methods has also been reviewed in the chapter

Modeling of Growth Processes with Two Liquid Phases: A Review of Drop Phenomena, Mixing, and Growth

Abstract: Publisher Summary This chapter reviews the recent research in the areas of drop phenomena, mixing, and growth modeling, which are important to the development of mathematical models of growth processes, where two liquid phases are present A biological growth process with two liquid phases involves four phases: the gas (air) phase, solid (cell) phase, aqueous phase (water), and dispersed (oil) phase The chapter discusses some of the engineering problems that must be considered in the analysis and design of fermentors with two liquid phases, including oxygen transfer, substrate transfer, control of liquid-liquid interfacial area, coalescence and dispersion of oil drops, and cell adsorption and desorption at the surface of the oil drops The chapter describes various models of mixing for the liquid-liquid continuously stirred flow system They are: homogeneous mixing model, dead corner mixing model, circulation mixing model, and general mixing models In these models, the dispersion-coalescence phenomena are expressed quantitatively by the dispersion-coalescence frequency

Structure-activity relationships in coumermycins.

Abstract: Publisher Summary This chapter focuses on the structure–activity relationships in coumermycins. The naturally occurring coumermycins are produced in fermentation broths of several species of Streptomyces . Degradative studies at Bristol–Banyu Research Institute established the structures of coumermycins A 1 and A 2 . Several bioactive components, including coumermycin A 1 , were elaborated by Streptomyces rishiriensis, which was isolated from a soil sample collected in Rishiri Island, Hokkaido, Japan. Another Streptornyces isolate, originally designated as species X-7763 by the Hoffmann–LaRoche group, was obtained from a soil sample collected in Gaspe, Canada. It was also found to produce multiple antibiotics, each containing a coumarin-like moiety. Chromatographic and degradative studies revealed the fact that the antibacterial activity of the culture filtrates was attributable to a number of closely related substances. Among the naturally produced coumermycins, the degree of methylation of the terminal pyrrole moities and the presence or absence of this heterocyclic function correlates positively with intrinsic biopotency and vary probably with breadth of antimicrobial spectrum.

Medical Applications of Microbial Enzymes

Abstract: Publisher Summary This chapter discusses the role of microbial enzymes in various medical applications. Enzymes taken orally are useful because of their activity in the digestive tract or because of their action on some other part of the body after their absorption from the small intestine. Blood coagulation system is the most complicated system and involves many enzyme-catalyzed steps. The chapter focuses on the conversion of soluble fibrinogen to insoluble fibrin, the major component of the clot because the major problem in the cardiovascular system is the formation of blood clots in the arteries and veins and smaller blood vessels of the body. Microbial enzymes are used in the treatment of infection, inflammation, and burns. Microbial enzymes used to treat infection are commonly administered in conjunction with other agents such as antibiotics. The chapter also describes how microbial enzymes are involved in the treatment of cancer. Because of their high specificity and rapid action, enzymes are especially useful for quantitative chemical assay in clinical laboratories. Microbial enzymes are useful in the production of corticosteroids from inert precursors.

Metabolites from animal and plant cell culture.

Abstract: Publisher Summary This chapter compares transformation of organic compounds in cell cultures of higher plant and animal origin. It includes reports of any metabolites that have been produced by cell cultures, with the exception of cells from insects, invertebrates, and cold-blooded vertebrates. Although animal cells presumably contain all genetic material necessary for totipotentiality, a marked difference between animal and plant cells is noted while demonstrating this phenomenon in culture. Exogenous DNA may alter synthesis of animal cellular products by induction. A large number of proteins have been produced by many types of both plant and animal cells. A number of polysaccharides and glycoproteins, as well as other high molecular weight materials, are produced in the culture of both plant and animal cells. These include the hydroxyproline-containing proteins such as collagen. The chapter closes with the future applications of plant and animal cell cultures. It states that a great deal research on animal cells are toward establishment of long-term continuous cell strains.

Correlative microbiological assays.

Abstract: Publisher Summary This chapter describes the technique of correlative assays The correlative assays are used quite frequently to monitor the titers of fermentation liquors during culture development and during the isolation process The first step in the development of a correlative assay involves the testing of the compounds of interest against a broad spectrum of different microorganisms If a strong enough activity is found, a correlative microbiological assay can be developed to replace the original assay The chapter presents a list of microorganisms used in the correlative testing program and summarizes the specific cultivation conditions for each of the microorganisms used in the program A specific example is used to demonstrate the method of establishing the correlation between the primary biological activity and the correlative antimicrobial activity The most sensitive among the microorganisms used in this program appears to be Lactobacillus casei It is inhibited by more than 50% of the samples tested The next most sensitive microorganism was Bacillus subtilis, particularly when cultivated in a completely synthetic growth medium The chapter also discusses several advantages of microbiological assays

Microbiology and Fermentations in the Prairie Regional Laboratory of the National Research Council of Canada 1946–1971

Abstract: Publisher Summary This chapter discusses the microbiological and fermentation studies and achievements of the Prairie Regional laboratory of the National Research Council of Canada. This laboratory was to be concerned primarily with investigations into the utilization of agricultural crops, especially those produced in surplus, and the materials that largely go to waste. The laboratory is now well equipped for research in microbiology, the chemistry of natural products, biochemistry, enzymology, and plant physiology. By February, 1949 , the fermentation section was well into its task of studying the effects of molds, yeasts, actinomycetes, and bacteria on various agricultural products, with a view to conversion of these to useful chemicals, antibiotics, pharmaceuticals, feedstuffs, and vitamins. The laboratory had been provided with a fermentations pilot plant of 15-, 200 -, and 1,500-gal fermentors, various recovery equipment, and distilling columns. The bugs had to be taken out of the equipment and various test-runs conducted. The chapter mentions that other activities of the Prairie Regional Laboratory have developed over the years. Currently, there are groups specifically concerned with: proteins, high protein seed crops, carbohydrates, vegetable fats and oils, oil seed crops, forest products composition and analysis of plant leaf waxes and beeswax, and plant cell cultures.