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1010Generalcharacteristcsofmicroorganisms
usedinbiotechnologicalprocesses
AlthoughmorethanacenturyandahalfhaspassedsinceLouis
Pasteurcreatedmicrobiologyandbiotechnology,itisestimated
thatonly5%ofmicrofungi(filamentousfungiandyeast)and
12%ofeubacteriaandarchaeonspecies,capableofgrowing
inthelaboratory,arenowknown.Thiscreatesalargefieldof
actionforbiologists,especiallymicrobiologists,especiallysince
microorganismsarecharacterisedbyanumberofvaluable
propertiesfavourablefortheiruseintechnologicalprocesses:
•
rapid,inrelationtootherorganisms,courseofmetabolic
processes;
•
well-knowngenomesofnumerousspeciesof
microorganismsandeaseofgeneticmanipulation;
•
well-developedmethodsofculturingonalaboratoryand
industrialscale;
•
cheapandwidelyavailableingredientsforculture
media;
•
diversityofmetabolism(diferentproductscanbeobtained
fromthesamerawmaterials,usingdiferentstrainsof
microorganisms);
•
adaptabilityofmicroorganisms(usingthesame
microorganism,thesameproductcanbeobtainedfrom
differentrawmaterials,e.g.,inalcoholicfermentation
-ethanolproduction).
Thefeatureslimitingtheuseofmicroorganismsinclude:
•
productionoflargebiomassandthustheconsumptionof
mediumcomponentsandthecostsofdisposingofbiomass
and/orpost-cultureliquid;
•
unprofitableproductionofmostofthelowmolecular
weightsubstances(exceptforthefoodindustryand
compoundsusedinmedicaltreatment).
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