Microbial production of vitamins-
To fulfill the increasing worldwide demand and to reduce the cost of vitamins different group of researchers are using different microorganisms for the production of vitamins like vitamin B12, vitamin C, vitamin B2 and vitamin D. Here in this review I have mentioned some of them which are producing good yield of vitamins.
Vitamin B12-
Vitamin B12 (Cobalamin) is having great worldwide demand due to its important role in growth and metabolism of the living cell.
J. Manjunathan et.al (2010)[1] have used different strains of Pseudomonads which was isolated from the sago waste. In their research they have taken eighteen samples, which was producing vitamin B12 among them three sample synthesized higher yield of Vitamin B12 about 0 .748(180m l/ml), 0.682(164ml/ml) and 0.663(162ml/ml). In this experiment Propionibacterium freudenreichii was used as a control strain which yielded 4.63mg/ml of vitamin B12. As a result of this research they come to know that 62.5% of phosphate solubilizing bacteria which was isolated from rhizosphere soil was able to produce vitamin B12.
Streptomyces which is one of the few microorganisms which produces significant amount of vitamin B12. (Hall et al, 1950) [2], was used by another group of researchers (P.Selvakumar et.al)(2012)[3]. They have isolated it from natural marine environment, in this research they got a good concentration of vitamin B12 range from 1.9μg to 45.3μg per ml. Among different 15 strains of Streptomyces, Streptomyces rochei produced maximum amount of Vitamin B12 (45.3 μg per ml).
Apart from vitamin B12 microorganisms of the genus Streptomyces produces a large no. of bioactive compounds which are used in pharmaceutical and food industries, in biote...
... middle of paper ...
...-KLGA three different kind of methods have been used by researchers, In first method which is known as Single-strain processes, strains which belong to genera Gluconobacter, Acetobacter, Ketogulonicigenium, Pseudomonas, Erwinia, and Corynebacterium have been used. (Urbance et al., 2001[11]; Sugisawa et al., 1990[12]; Sonoyamaet al., 1982[13]; Isono et al., 1968[14]). , In the second method mixture of cultures have been used by different researchers (Xu et al., 2004[15]; Nogami et al., 1987[16]), In this method they have used two stage fermentation process in which d-glucose is oxidized to 2,5-diketod-gluconate by Erwinia or Acetobacter strains in the first step while in second step 2,5-diketo-d-gluconate is converted in to 2-KLGA by a strain Corynebacterium. Sonoyama et al. (1982)[17] and in the third method genetically engineered strain have been used[10].
Table 6 shows the results of the biochemical tests. The isolate can obtain its energy by means of aerobic respiration but not fermentation. In the Oxidation-Fermentation test, a yellow color change was produced only under both aerobic conditions, indicating that the EI can oxidize glucose to produce acidic products. In addition to glucose, the EI can also utilize lactose and sucrose, and this deduction is based on the fact that the color of the test medium broth changed to yellow in all three Phenol Red Broth tests. These results are further supported by the results of the Triple Sugar Iron Agar test. Although the EI does perform fermentation of these three carbohydrates, it appears that this bacterium cannot perform mixed acid fermentation nor 2,3-butanediol fermentation due to the lack of color change in Methyl Red and Vogues-Proskauer
Streak plate technique was used to isolate pure culture for each bacteria (2). The Gram stain was used to determine Gram reaction and morphology of each bacteria (2) Selective and differential media such as, salt agar, MacConkey agar and blood agar were used for bacterial identification (2). Gelatin deeps were inoculated to detect production of gelatinase (2). Starch Agar plate were inoculated to detect amylase (2). Ocular reticle used to determine bacteria size (2). Motility deeps were inoculated to detect motility on bacteria (2). Thioglycollate broth used to determine oxygen requirements (2). Carbohydrate fermentation
The purpose of this study is to identify an unknown bacterium from a mixed culture, by conducting different biochemical tests. Bacteria are an integral part of our ecosystem. They can be found anywhere and identifying them becomes crucial to understanding their characteristics and their effects on other living things, especially humans. Biochemical testing helps us identify the microorganism present with great accuracy. The tests used in this experiment are rudimentary but are fundamental starting points for tests used in medical labs and helps students attain a better understanding of how tests are conducted in a real lab setting. The first step in this process is to use gram-staining technique to narrow down the unknown bacteria into one of the two big domains; gram-negative and gram-positive. Once the gram type is identified, biochemical tests are conducted to narrow down the specific bacterial species. These biochemical tests are process of elimination that relies on the bacteria’s ability to breakdown certain kinds of food sources, their respiratory abilities and other biochemical conditions found in nature.
Vitamin B12 deficiency limits selenium methylation and excretion resulting in higher tissue selenium levels and subsequent toxicity. It occurs in people whose digestive systems do not adequately absorb the vitamin from the foods they eat. Vegetarians who eat eggs and milk products are the most at risk because, on average, they consume less than half the adult vitamin B12 Recommended Dietary Allowance (RDA) while strict vegans (who don't eat any animal products, including meat, eggs, or milk) are at an even greater risk. Vitamin B12 is important since it works with the vitamin folate to make the body’s genetic material and help keep levels of the amino acid homocysteine in check which helps to decrease heart disease risk. It is also essential in the production of red blood cells which carry oxygen through the blood to the body’s tissues. Life Extension gives offers some of selenium supplements. Babies who are born of parents with low selenium and vitamin B12 rich foods are at risk of anaemia.
(13) Pazirandeh S. Overview of vitamin K. In: UpToDate, Post TW (Ed), UpToDate, Waltham, MA. (Accessed 27th April 2014)
...levels. Although some patients cannot tolerate B12, there are B12 injection preparations for this purpose.
...id, acetic acid, formic acid, H₂ and CO₂ as fermentation products which increases ecological, industrial and basic bioenergetics interests in this particularly thermophilic bacterial specie.
Vitamin A is a fat-soluble nutrient. It plays an important role in vision, maintenance of epithelial cells, immune functions, and participates in the processes of growth, development and reproduction. Vitamin A is characterized into two chemically distinct yet structurally related forms. The first form is retinoid, which is present only in foods of animal origin, such as fish and organ meats. “Retinoid is also known as 'preformed vitamin A' because it can be metabolized directly into compounds that exert the biological effects of vitamin A” (Ross, 2005, p. 329). Preformed vitamin A retinoids are found in liver, fish, fish oils and eggs. A second form of vitamin A is β-carotene, which is synthesized only by plants, but can be turned into vitamin A in the body as needed. These carotenoids are also termed as 'provitamin A.' Provitamin A caretinoids are mainly found in carrots, spinach, broccoli, sweet potatoes, apricots and mangoes. Hence, the nutritional requirements for vitamin A can be met by retinoids, carotenoids, or a mixture of both from plant and animal sources. However, deficiency and excessive intake of vitamin A could lead to serious consequences.
Streptococcus pyogenes is thought to live benignly within one in five people, and is thusly one of the most common pathogens among humans. Due to its common
B12 is one of the 8 vitamins in the B family. It is in the make-up of every cell in your body. That is the important
The term “Probiotic” is derived from Greek which means pro: for and bios: life (for life) in contradiction to antibiotic which means: against life. The term probiotic was first introduced by Lilly and Stillwel (1965) to express growth-promoting factors produced by microorganisms. Parker (1974) first specified designation “Probiotic”. He defined probiotics as microorganisms or substances, which contribute to the balance of the intestinal micro flora. Probiotics are biological products, which stimulate the immune system and increase its defensive activity against pathogenic bacteria. Probiotics stimulate the natural resistance of the organism by increasing the number of antibodies and increasing the effectiveness of macrophages (Stern et al.,2001). The probiotics are mainly used to balance the microflora of organisms, which in turn helpful for the growth of an organism as well as its production (Kabir et al.,2005). Probiotics will secrete the antimicrobial substances and alter the microflora to suppress the pathogen activity and they will show the anti-toxin effect (Janardhana et al.,2...
Vitamin B-12 is essential for energy production as well as influencing the way your body uses carbohydrates.
Culture plates of yeasts strains: S41, a pet 1 and M240, conical flasks containing Yeast Extract Potassium Acetate (YEPA), Yeast Extract Peptone Dextrose (YEPD) and Yeast Extract Palm Olein (YEPPO) media, pH indicator, inoculation loop, microscope, methylene blue, Bunsen burner and incubator.
Nowadays, healthy is the number one individual and also governmental concern. As the saying goes, ‘an apple a day keeps the doctor away’ is clearly show that eat nutritious food such as fruits and vegetables can provide a good health and can prevent us from harmful diseases. As we know, vegetables provided various types of vitamins needed by the body for instance pumpkin contains a lot of vitamin A, tomatoes contain vitamin C and spinach contains folate. Pumpkin is one of nature’s riches sources of alpha-carotene, a carotenoid that converts to retinol which is a form of vitamin A. The amount of vitamin A that contain in the pumpkin per serving (116g) is 171%, vitamin C 17%, calcium 2% and iron 5% (Pumpkin raw, 2014). There are a lot of benefits when consuming vitamin A, for example this vitamin promotes healthy vision, bone growth, reproduction and help boosts our immune system. Apart from that, a diet high in vitamin A may lower the risk of many types of cancer. Besides, some vegetables also contain a lot of vitamin C such as tomatoes, bell peppers and broccoli. The function of vitamin C is it helps heal the wounds and keep away the body from bacterial infection. According to researchers at Albert Einstein College of Medicine of Yeshiva University, they discovered that vitamin C can kill drug-resistant tuberculosis (TB) bacteria (Libov, 2013, para. 3). Besides that, vitamin C
Microbes are major key components in both are homes and industrial food preparation. There are number of lactic acid which is a form of bacteria which is a large group of beneficial bacteria used in certain foods while they are getting prepared such as yogurt, cheese, sour cream, butter milk and other type of fermented milk products. Things such as vinegars are produced by bacterial acetic acid fermentation. Yeast is also major use in the making of beer and wine and also for the leaving of breads. This also involves fermentations to convert corn and other vegetable carbohydrates to also make beer, wine or gasohol but also bacteria is the agents of are other foods. Other fermented foods will include things such as soy sauce, olives and cocoa. (Microbes and human life, 2013) Single cell proteins are known as dried cells of microbes which are used in protein supplement shacks. They are also called “novel food” and “minifood”. The production of this requires micro-organisms which then serve as the protein source and then the substrate which is biomass which they grow on them. There are a number of both these sources that we are able to use for the production of single cell protein (SCP). The micro-organisms used belong to the following groups of Algae, Fungi and bacteria. (Slide Share, 2012)