L17. Dr. Ali Salim Fanous

Growth Media for Enzymes and
Starter Cultures in Halal Perspective
Dr. Ali Salim Fanous
Halal Control, EU, European Inspectionand Certification Body for Halal-Food
Germany
The First Gulf Conference on Halal Industry and its Services
24-26 January 2011
Holiday Inn Hotel, Al-Salmiyah, State of Kuwait
‫البيئة المغذية لألنزيمات‬
‫والبادئات من منظور الحالل‬
‫د‪ .‬علي سليم فانوس‬
‫حالل كونترول )اإلتحاد األوروبي(‪ ،‬خدمات الحالل في أوروبا‪ ،‬ألمانيا‬
‫مؤتمر الخليج األول لصناعة الحالل وخدماته‬
‫‪ 26-24‬يناير ‪2011‬‬
‫فندق ھوليدي إن – السالمية – دولة الكويت‬
• Ancient Biotechnology
• early history as related to food and shelter, including
domestication
• Classical Biotechnology
• built on ancient biotechnology
• fermentation promoted food production
• medicine
• Modern Biotechnology
• manipulates genetic information in organism
• genetic engineering
What are the stages of biotechnology?
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Starter cultures are those microorganisms that are used in the
production of cultured dairy products such as yogurt and cheese.
A starter culture can provide particular characteristics in a more
controlled and predictable fermentation. The primary function
of lactic starters is the production of lactic acid from lactose.
What are starter cultures ?
Application of starter cultures in food
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Production of starter cultures
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1. Preparation of growth media
Production of starter cultures
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1. Preparation of growth media
Production of starter cultures
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2. Cultivation of bacteria (fermentation)
Production of starter cultures
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2. Cultivation of bacteria (fermentation)
Production of starter cultures
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3. Concentration of bacteria and freezing the pellets
Production of starter cultures
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4. Freeze drying
Production of starter cultures
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• Slimy structure e.g. yogurt
• Bad flavours and taste e.g. cheese
• Excessive gas production
• Sensory deprivation
Trouble-Shooting Fermentation
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The potential production of fish blood is about 12,000 metric
tons in 2006. Salmon blood, for example, contains easily
digested proteins and a high concentration of polyunsaturated Omega-3 fatty acids.
Fish blood is a component of growth media
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• Fish blood the key to low-fat ice cream!
The blood protein originally comes from
the eel-like ocean pout fish. This is added
to the ice cream and lowers the
temperature at which ice crystals form
and the shape they take up.
(www.dailymail.co.uk/health/article-392219/Fis).
• Direct supplements to food, as iron or binding agents.
• Fish blood can be used as a component of growth
media e.g. starter culture.
Application of fish blood in food
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‫قال تعالى‬
َ
َ
‫ير‬
َ ‫) ُقل الَّ أَ ِج ُد فِي َما أ ُ ْوح َِي إِ َليَّ م َُحرَّ ما ً َع َلى َطاعِ ٍم َي ْط َع ُم ُه إِالَّ أَن َي ُك‬
ٍ ‫ِنز‬
ِ ‫ون َم ْي َت ًة أ ْو َدما ً مَّسْ ُفوحا ً أ ْو َلحْ َم خ‬
ُ
( (145) ‫َّك َغ ُفو ٌر رَّ ِحي ٌم‬
ِ ّ ‫َفإِ َّن ُه ِرجْ سٌ أَ ْو ِفسْ قا ً أ ُ ِھ َّل ل َِغي ِْر‬
َ ‫اغ َوالَ َعا ٍد َفإِنَّ َرب‬
ٍ ‫ ِب ِه َف َم ِن اضْ طرَّ َغي َْر َب‬
[‫]سورة األنعام‬
“He hath forbidden you only carrion, and blood, and swine flesh, and that
which hath been immolated to (the name of) any other than Allah. But he who
is driven by necessity, neither craving nor transgressing, it is no sin for him. Lo!
Allah is Forgiving, Merciful” (2:173).
: ‫ عن النبي صلى عليه وسلم قال‬, ‫عن عبد بن عمر رضي عنه قال‬
( ‫ والكبد والطحال‬, ‫ السمك والجراد‬, ‫) أحلت لنا ميتتان ودمان‬
Allah’s Messenger (peace be upon him) said: “Made lawful for you are the
flesh of two dead animals and two types of blood. As for the two dead
animals, they are the locust and the fish. And as for the two types of blood,
they are the blood of the spleen and the liver.”
Halal status of Fish blood
Micro-organisms are today widely used in the manufacture
of food and drink, acting primarily as production agents
rather than as principal raw materials.
They play an important role in the conversion of ingredients
into food, for example, in the preparation of bread, cheese,
yogurt and alcoholic drinks.
Yeasts and other fungi play a critical role in drug production,
food processing, bio-control agents, as well as enzyme
biotechnology.
The Use of Fungi and Microorganism
in the Production of Food Products
Corynebacterium glutamicum, is a Gram-positive soil bacterium, which
is used for the industrial production of different amino acids, mainly Lglutamate and L-lysine, and of nucleotides. One of the most important
organisms in biotechnology, Corynebacterium glutamicum is currently
used to produce 2 million tons of amino acids.
Production of Amino acids
Brain Heart Infusion Broth (BHI)
BHI Broth is used for the cultivation
of a wide variety of microorganisms,
including bacteria, yeasts and molds.
Ingredients of BHI
Pancreatic Digest of Casein
Brain Heart Infusion (swine)
Peptic Digest of Animal
Tissue
Sodium Chloride
Disodium Phosphate
Glucose
Production of Amino acids
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No
Material
Source
1
Beef extract
Extracted from beef
2
Peptone
Hydrolysis of protein from meat, casein, or gelatin using
acid of enzymes
a. Acid-hydrolyzed
casein
Hydrolysed protein from casein using acid for hydrolysis
example: casamino acids (Difco); Hy-case (Sheffield)
b. Enzymatic digest
of casein
Hydrolysed casein using enzymes for hydrolysis
Example: Casitone (Difco); Tryptone; trypticase peptone
c. Enzymatic digest of
meat protein
Hydrolysed protein from meat using enzymes for
hydrolysis.
Bactopeptone proteos pepton
d. Enzymatic digest of
plant (soy) protein
Hydrolysed protein from plant (soyben) using enzymes
for hydrolysis. Example: Soyapeptone
3
Mixed hydrolisate
4
Yeast extract
5
Agar
Biosate (yeast extract and casein digest); Trypton
(mixed-enzymatic source)
Extracted from yeast
Carbohydrate from seaweed
Critical materials in growth media
Metabolic Engineering, manipulation of pathways within an organism to
optimize the production of a compound
Done by turning off particular genes, either through mutation or
deletion Products are also gained by altering the microbe’s environment
Cheap Carbon Source
Industrial Chemicals
Metabolically
Engineered Cell
Amino Acids
Chemical Precursors
Biopolymers
Vitamins
Production of Amino acids
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The microbe is forced to produce alanine at higher than normal amounts
Glucose
NH4+
NAD+
D-Alanine
NADH
Racemase
AlaOH
L-Alanine
Pyruvate
L-LDH
100%
NADH NAD+
NADH
NAD+
L-lactate
Production of Amino acids
L-Alanine
Most sodas and soft drinks contain citric acid as a main
ingredient. Citric acid is also used in other drinks, many candies,
canned goods, baked goods, etc. It is too expensive to isolate the
citric acid from citrus fruits so it is produced in large-scale
fermentation vats utilizing Aspergillus niger
Production of citric acid
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Enzymes are highly specialized proteins that catalyze
specific biochemical reactions.
Advantages
• Natural, Nontoxic
• Catalyze specific reactions
• Active under mild conditions
• Active at low concentrations
• Can control rate of reaction
• Can be inactivated
Why are enzymes important in the food industry?
Food industry utilizes a variety of enzymes for processing of various
foods, e.g., production of various types of syrups from starch or
sucrose (a- and β-amylases, glucamylase, pullulanase, invertase, and
glucose isomerase), meat/protein processing using proteases,
removal of glucose and or molecular oxygen (O2) using glucose
oxidase and catalase, use of lactase in dairy industry and use of
enzymes in fruit juice.
saccharose is broken down by the enzyme invertase in glucose and fructose
Uses of Enzymes in Food Industry
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Application
Enzymes used
Uses
Amylases from fungi
Production of sugars from starch, such as in making highfructose corn syrup. In baking, catalyze breakdown of
starch in the flour to sugar.
Proteases
Biscuit manufacturers use them to lower the protein
level of flour.
Baby foods
Trypsin
To predigest baby foods.
Fruit juices
Cellulases, pectinases
Clarify fruit juices
Dairy industry
Rennin, Microbially produced
enzyme
Manufacture of cheese, used to hydrolyze protein.
Food processing
Amylases catalyze the release
of simple sugars from starch
Lipases
production of Roquefort cheese to enhance the ripening
of the blue-mould cheese.
Break down lactose to glucose and galactose.
Lactases
Meat tenderizers
Starch industry
Papain
Amylases, amyloglucosideases and
glucoamylases
Glucose isomerase
To soften meat for cooking.
Converts starch into glucose and various syrups.
Converts glucose into fructose in production of high
fructose syrups These syrups have enhanced sweetening
properties and lower calorific values than sucrose for the
same level of sweetness.
Uses of Enzymes in Food Industry
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Enzyme Name
GE Organism
Use (examples)
α-acetolactate
decarboxylase
bacteria
Removes bitter substances
from beer
α -amylase
bacteria
Converts starch to simple sugar
Catalase
fungi
Reduces food deterioration
Chymosin
bacteria or fungi
Clots casein to make cheese
β-glucanase
bacteria
Improves beer filtration
Glucose isomerase
bacteria
Converts glucose to fructose
Glucose oxidase
fungi
Reduces food deterioration
Lipase
fungi
Oil and fat modification
Maltogenic amylase
bacteria
Slows staling of breads
Pectinesterase
fungi
Improves fruit juice clarity
Protease
bacteria
Improves bread dough
structure
xylanase (hemicellulase)
bacteria or fungi
Enhances rising of bread dough
Production of Enzymes
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Enzymes produced by genetically modified microorganisms
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There are several advantages of using genetically modified
microorganisms GMMs for the production of enzymes, including:
• It is possible to produce enzymes with a higher specificity and
purity.
• It is possible to obtain enzymes which would otherwise not be
available for economical, occupational health or environmental
reasons.
• For enzymes used in the food industry particular benefits are for
example a better use of raw materials (juice industry), better keeping
quality of a final food and thereby less wastage of food (baking
industry) and a reduced use of chemicals in the production process
(starch industry)
Advantages of using (GMMs) for the production of enzymes
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Thank you for your attention
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HALAL CONTROL
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