MindMap Gallery Introduction to Applied Microbiology Mind Map
This is a mind map about the introduction. The main contents include: the application value and current situation of microbial fermentation products, types of microbial fermentation products, a brief history of the development of fermentation microbiology, and the research content and concepts of fermentation microbiology.
Edited at 2024-03-03 16:54:03This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
Introduction mind map
concept
Fermentation microorganisms: microorganisms that can accumulate specific metabolites and can be used in industrial fermentation production
Fermentation microbiology: the study of the relationship between fermentation and microorganisms
Research content of fermentation microbiology
① Fermentation strains: Isolate, screen, transform and construct microorganisms suitable for industrial fermentation
② Fermentation conditions: Research and create conditions suitable for the growth, reproduction and formation of certain metabolites of specific fermentation strains.
③Fermentation mechanism: Study the biochemical mechanism of microbial fermentation process
A brief history of the development of fermentation microbiology
①Natural fermentation period
Representative: All working people
Characteristics: Know it, but don’t know why
②Fermentation industry formation period
representative figure
① Leeuwenhoek discovered microorganisms using a microscope
② Pasteur and the gooseneck bottle experiment concluded that fermentation is caused by microorganisms
③Koch, the invention of solid culture media
Significance: It is the first turning point in the development of fermentation microbiology
③Ventilation and stirring technology
Representative: The discovery of penicillin
Significance: the second turning point in the development of fermentation microbiology
④Metabolism control fermentation
Concept: Artificial mutagenesis of microorganisms, breeding of mutant strains suitable for producing a certain product, and then controlling fermentation conditions to achieve mass production of fermentation products
Case: Glutamic acid production by Corynebacterium glutamicum (biotin-deficient)
Application: Japan, successfully produced glutamic acid by fermentation in 1957
Significance: The third turning point in fermentation microbiology
⑤Enzymatic conversion
Concept: Using enzymes produced by microorganisms to add one or several special functional groups to specific parts of certain chemical molecules to turn them into compounds with special physiological effects.
application
①Production of alkaloids and foxglove drugs
②Add acyl group using penicillin acylase
③Synthesis of amino acids and organic acids
Significance: the fourth turning point in the development of fermentation microbiology
⑥Immobilized enzymes and immobilized cells
concept
Immobilized enzyme: A water-soluble enzyme immobilized on an "insoluble" membrane or granular polymer.
Immobilized cells: Cells are fixed on a specific water-insoluble carrier under conditions that maintain cell viability for the purpose of reuse.
advantage
① Can be used repeatedly with improved stability
②Improve the polarity of enzyme (stability, economy)
Case
①In 1966, Japanese Sendenichiro successfully immobilized amidase
② Fix the yeast in the trehalose particles, and then place the immobilized yeast in a specific reactor to allow the sugar liquid to slowly and continuously pass through to achieve continuous alcohol fermentation.
⑦Genetic engineering stage
cell fusion
Concept: The process of merging two or more cells to form one cell under natural conditions or artificial methods.
Results: "Create" special microorganisms and produce "special products"
DNA recombination
Concept: Cutting, combining and splicing different genetic materials in vitro to recombine the genetic materials, and then transfer them into recipient cells through vectors, and express the required genes in the recipient cells to produce what humans need. products or new biological types
Result: Generation of engineering bacteria
Significance: The application of engineering bacteria is the fifth turning point in development
Microbial fermentation product types
①Microbial metabolites
primary metabolites
secondary metabolites
②Enzyme
③Bacteria
According to usage method
①Animal feed additives
②Microbial pesticides
③Microbial antibacterial agents
④Microbial fertilizer
⑤Used for specific biotransformation
⑥Edible and medicinal fungi
Application value and current situation of microbial fermentation products
①Amino acid (AA) fermentation
Value
Treat human diseases such as digestive tract and nervous system
Development status
The scale of AA production through fermentation has been continuously expanding in the past 30 years, and 17 types of AA can be directly produced by fermentation and enzymatic methods.
②Antibiotics
concept
⑥ Organic substances produced by ① organisms (microorganisms, plants and animals) during their ② life processes and can ④ selectively inhibit the growth of ⑤ other organisms (microorganisms, tumor cells) at ③ low concentrations ④
Reasons for its rise
① Penicillin has excellent clinical effects
②Industrial production can generate huge economic benefits
Synthetic pathway
①Amino acids, peptides, sugar derivatives
③ Derivatives based on acetic acid and propionic acid
③Microbial origin enzyme preparations
Features
①Easily mass-produced by fermentation method
②Breeding enzyme-producing strains is relatively simple and has high enzyme specificity
③Can greatly increase enzyme activity and enzyme production, short production cycle and low cost
Current situation: There are more than 200 enzyme preparation manufacturers in my country, and the varieties and quality of some enzyme preparations have reached or are close to the international advanced level.
Application: food, detergent, textile, alcohol, pharmaceutical and many other industrial fields
④Organic solvents and organic acids
① Necessary raw materials for antibiotic production
② Antibiotic separation and extraction require a large amount of organic solvents
⑤ Nucleic acid fermentation, its products can be used in medicines and powerful MSG
⑥ Microbial polysaccharide and fat fermentation, its products can be used for human immunity and health care
⑦ Microbial bioactive substances (secondary metabolites)
Medical: enzyme inhibitors; immunomodulators; receptor antagonists
Agricultural use: plant growth regulator, gibberellin GA, etc.: stimulation, inhibition
⑧Food fermentation
⑨Single cell protein feed
⑩Others
Bacterial metallurgy
Environmental purification
Chapter One Introduction