Studies in the production of Micro organisms

Abstract

The importance of the type of nitrogen in relation to the production of microorganisms of high catalytic power is emphasized.

The dependence of the more appropriate and more closely related forms of nitrogen, in accelerating the production of microorganisms, has been experimentally established.

Experimental details regarding the preparation of various nitrogenous extracts and the procedure are given.

Yeast extracts have been found to be the best sources of nitrogen, not only from the viewpoint of rapidity of growth but also from the viewpoint of the catalytic efficiency (attenuating power) of the yeast crops.

Data pertaining to the rate of growth, as measured by percentage of absorption and capillary volume, are tabulated; they have also been presented in the form of graphs.

It is suggested that yeast extract should be prepared from the distillery slops now being run to waste, and utilized for the production of “pitches’’ in distillery practice.

The feasibility of the preparation of lyophilised cultures for fermentation industries on lines analogous to the preparation of the classical catalysts is discussed.

Experiments with a distillery yeast and with a few lactic organisms have been conducted; they have demonstrated the feasibility of the process.

The importance of conducting trials on a commercial scale and of establishing a central factory for the preparation of these biocatalysts of standardized purity and guaranteed performance is emphasized; these preparations would contribute to the stability and efficiency of fermentation industry.

The role of microorganisms in nature’s economy and the harnessing of their catalytic functions in the creation of modern fermentation industries are discussed, with special reference to the production of power alcohol and food yeast.

Attention is invited to the important role which microorganisms have played in the production of penicillin and in the production of a variety of products, a classified list of which has been given in a table.

Fermentation industries owe their success and efficiency to the catalytic efficiency of the microorganisms which promote the fermentative reactions; the maintenance of a culture at the highest level of catalytic efficiency and the building up of the necessary quantity of “pitch’’ constitute the pivotal factors which determine successful fermentations.

A comprehensive discussion of the points of comparison and contrast between the classical catalysts and the bio catalysts (microorganisms) has been carried out; the special position of microorganisms in the field of catalysts has been indicated and the special advantages and exceptional economies which characterize fermentative reactions are emphasized.

Factors which determine the efficiency, longevity or “life’’ under action, and performance of microorganisms or the “living’’ catalysts, are detailed, and the general principles and the experimental methods through which a higher degree of catalytic efficiency or performance can be attained, are indicated.

Since nitrogen is known to constitute an essential component of most of the enzymes or biocatalysts, the element must naturally form an indispensable nutritive material of all microorganisms which promote catalytic reactions. A study of the quantity and quality (form of nitrogen) in relation to growth and fermentative efficiency of a strain of distillery yeast has been conducted.

Of the different simple and complex forms of nitrogen investigated, yeast extract has been found to be the best source of nitrogen not only from the point of view of the rapidity of “pitch’’ formation but also from the point of view of the attenuating efficiency.

The urgent need and practical desirability of utilizing the distillery slops for making yeast extracts for their subsequent utilization in the preparation of “pitches’’ in distillery practice is emphasized.

The adoption of rapidly convertible forms of nitrogen in the preparation of “pitches’’ or in the building up of microorganisms shortens the production chain and raises the “quality’’ or the catalytic efficiency of the microorganisms. The principle of the concept of the short and long chain of food production has been applied to the production of microorganisms.

Hydrogen ions influence the catalytic activity of microorganisms, control extraneous infection, and play the role of a selective antiseptic during fermentations. The useful role of the hydrogen ions in distillery practice is indicated.

A strong plea for the manufacture of biocatalysts or microorganisms in a non perishable and preservable condition is made. Promising experiments in this direction have been successfully carried out. The essential importance of such an industry in the prosperous maintenance of an efficient fermentation industry is emphasized.

The effect of oxygen tension on proliferation and “quality’’ of yeast has been investigated with an experimental set up specially designed and constructed for the purpose.

Refrigeration of yeasts has been found to increase the content of Feulgen positive bodies of certain strains of yeast cells and increase their attenuating efficiency; this suggests a means of increasing the catalytic efficiency of microorganisms.

A cytochemical study of the influence of oxygen tension and refrigeration on two strains of yeast has been carried out.

Attempts to improve the catalytic efficiency of microorganisms through chemical induction of polyploidy have been made. Carcinogens have been tried on yeasts. While significant cytological changes are definitely induced, the carcinogens did not bring about any alteration in the catalytic efficiency of the yeasts.

Investigations detailed in the thesis clearly establish the fact that the catalytic efficiency and performance of microorganisms can be enhanced by proper, balanced, and adequate nutrition, by improving the strain by selection and polyploidization; they have also established the possibility and definitely pointed the way to the establishment of an industry for the preparation of biocatalysts or “lyophilised microorganisms’’ of tested integrity and guaranteed performance. Such an industry, when established, will serve to stabilize and maintain the technological and economic efficiency of all fermentation industries.