THE ROLE OF

MICROORGANISMS IN
AGRICULTURAL
TECHNOLOGY

Mochamad Nurcholis
Food Science & Tecnology Department
Agricultural Technology Faculty
INTRODUCTION

THE ROLE OF MICROORGANISMS

SPOILAGE MICROORGANISMS

PATHOGENIC MICROORGANISMS

BENEFICIAL MICROORGANISMS
INTRODUCTION
Definition

 Microorganisms are living entities of

microscopic size.
 Type of m.o : bacteria, viruses, yeasts and
molds, algae, and protozoa.
 Microorganisms are present everywhere.
 Ex: on Earth, including humans, animals,
plants and other living creatures, soil,
water, and atmosphere.
 They can multiply everywhere except in
the atmosphere.
Introduction: Definitions

Microorganisms
 Organisms that are distinct form macroorganisms
 Diverse group
 Exist as single cells (unicellular) or in cell clusters
(multicellular)

Microbiology
 The basic science of understanding microbial life
 The applications of science to human needs.
Introduction: The importance of
Microbiology

 Microorganisms are excellent

models for understanding cell
function in higher organisms,
including humans.

 Because microorganisms are

central to the very functioning of
the biosphere, the science of
microbiology is the foundation of
all the biological sciences
 TIME LINE

Before 1865 1940 1960 1975 1975-Now

1. Pra-Pasteur Era

Produce traditional fermented

foods
 Alcoholic beverages (beer, wine, sake),
 Dairy Product (yoghurt, cheese)

Characteristics :
 Using whole microorganisms to preserve or
prolong shelf life of foods
2. Pasteur Era

 Pasteur : The role of microorganims in

fermentation industry.

 Example :
1. Ethanol

2. Butanol

3. Organic Acid

4. Water waste treatment

3. Antibiotics Era

1. Penicillin Production

2. Viral Vaccine

3. Animal Cell Culture Technology

4. Pasca-Antibiotics Era

1. Amino Acids

2. Elucidation of DNA Structure

3. Single Cell Protein

4. Enzyme

5. Pharmacy products (hormone)

6. DNA Recombinant Technology

5. Modern Biotechnology Era

1. Genetic Engineering

2. Metabolic Engineering

3. Monoclonal Antibody

4. Synthetic Hormone (insulin,

growth hormone)
THE ROLE OF MICROORGANISMS
The Role of Microorganisms

Positive
(desirable):
1. Fermented Foods
2. Metabolite Producers
3. Host Cell

Negative
(undesirable) :
1. Food Spoilage
2. Food borne diseases
MICROBES IN FOODS

Determine food quality

Food spoilage

Microbes in Foods Foodborne Diseases

Fermented foods

Whole foods, additive

SPOILAGE & PATHOGENIC
MICROORGANISMS
Food Spoilage

Smell bad, taste bad, look bad

Probably are not harmful
 microorganisms that cause food spoilage
compete with pathogens
 in the case of food spoilage vs. pathogens, the
spoilers are winning
• evidence is obvious, though I wouldn’t eat anything
that smelled or looked like that
Food Spoilage

 Spoilage: bad food

microbiology
 undesirable changes to food;
sour milk, moldy bread
 preservatives and refrigeration
inhibit the growth of
microorganisms

Moldy Spam
Foodborne Intoxication

 illness from microbial exotoxin

 microorganism does not cause the illness, the
toxin released by the microorganism does
 common exotoxin producing
microorganisms

 Staphylococcus aureus

 Clostridium botulinum
Foodborne Infection
 requires consumption of microorganism
 symptomatic about 1 day following ingestion
of contaminated food
 common foodborne infecting microorganisms
 Salmonella and Campylobacter
• poultry product infections
 Escherichia coli 0157:H7
• undercooked hamburger

Campylobacter Salmonella
BENEFICIAL MICROORGANISMS
Beneficial Microorganisms

Starter cultures
Biopreservation
Bioprocessing
Fermented Food
Probiotic
GRAS Microorganisms

GRAS : Generally Recognized as Safe

Bacteria Yeast Filamentous Fungi

Bacillus subtilis Candida utilis Aspergillus niger

Lactobacillus Kluyveromyces Aspergillus oryzae

bulgaricus marxianus

Lactococcus lactis Kluyveromyces lactis Mucor javanicus

Leuconostoc oemos Saccharomyces Penicillium roqueforti

cerevisiae
Culture Collections
Some Microorganisms Involved in
Fermentation Procesess
 OVERALL PRODUCTS

Amino acids
Nucleic acids
Organic acids
Antibiotics

Biofuels
Enzymes

Hormones
Vitamins
Fermented foods
Microorganism in Fermented
Food

 Mold
Aspergillus oryzae hydrolyze starch  sake, soy
sauce
Aspergillus niger converse sucrose  citric acid
Rhizopus oryzae produce tempeh
 Yeast
Saccharomyces cerevisiae  produce alcohol & CO2,
commonly used in bakery product, alcoholic
fermentation
 Bacteria
Lactic Acid Bacteria  produce lactic acid & SCFA
Xanthomonas  produce xanthan gum
Acetobacter oxidize ethanol  acetic acid (vinegar)
Starter Cultures
Starter Cultures cont…
 Fermented Foods

Fermentation: “good
food microbiology”
 any desirable change a
microorganism makes to
food
 Food Spoilage
 undesirable changes
FERMENTED FOOD

Cereals Base
Tuber root base

Fermented
Fruits & Milk Base
Foods
Vegetables
Base

Legumes Base Meat & Fish

Base
Traditional Products

Product Bacteria Yeast/Fungi

Bread, beer, wine - Mainly
Saccharomyces
cereviciae
Cheeses,yoghurt & other LAB -
dairy product
Ripening of blue and - Penicillium species
Chamembert Cheeses
Fermented meat & Mostly LAB -
vegetables
Mushrooms - Agaricus bisporus,
Lentinula edodes
Soy sauce - Aspergillus oryzae
Sufu (Soya bean curd) - Mucor species
Vinegar Acetobacter -
Nata Acetobacter -
Agricultural Products

Product Bacteria Yeast/Fungi

Gibberellins - Fusarium
monoliforme
Fungicides - Coniothyrium
minitans
Insecticides Bacillus -
thuringiensis
Silage LAB -
Amino Acids & Enzymes

Product Bacteria Yeast/Fungi

L-glutamine Corynebacterium -
glutamicum
L-lysine Brevibacterium -
lactofermentum
L-tryptophan Klebsiella -
aerogenes
Product Bacteria Yeast/Fungi
Carbohydrase :
α-amilase B. subtilis -
β-amilase - A. niger
Amyloglucosidase - A. niger
Glucose Isomerase Strep. Olivaceus -
Invertase - Kluyveromyces
β-galactosidase - Kluyveromyces
lactis
Enzymes cont.

Product Bacteria Yeast/Fungi

Cellulases - Trichoderma
viridae
Lipases - Candida
cylindraceae
Pectinases - Aspergillus wentii
Proteases :
Subtilisin (alkaline) B. Licheniformis -
Neutral - Aspergillus oryzae,
Microbial rennet (acid) - Rhizomucor miehei
Fuel & Chemical Feedstock

Product Bacteria Yeast/Fungi

Acetone Clostridium species -
Butanol Clostridium -
acetobutylicum
Ethanol Zymomonas mobilis S. Cerevisiae
Glycerol - Zygosaccharomyces
rouxii
Methane Methanogenic -
archaeans
Organic Acids

Product Bacteria Yeast/Fungi

Acetic Acetobacter xylinum -
Citric - Aspergillus niger
Fumaric - Rhizopus
Gluconic Acetobacter -
suboxydans
Itaconic - Aspergilus itaconicus
Kojic Aspergilus flavus
Lactic Lactobacillus
delbrueckii
Polymers

Product Bacteria Yeast/Fungi

Alginates Azotobacter vinelandii -
Cellulose Acetobacter xylinum -
Dextran Leuconostoc -
mesenteroides
Gellan Sphingomonas -
paucimobilis
Polyhydroxybutyrate Ralstonia eutropha -
Pullulan - Aureobasidium
pullulans
Scieroglucan - Sclerotium rolfsii
Xanthan Xanthomonas -
campestris
 THANK YOU
cholis_federer@yahoo.co.id