Effect of Osmotic Pressure on Growth of Micro Organisms

Basic concept of- Effect of Osmotic Pressure on Growth of Micro Organisms

by Nadim Dinani

Bacterial cells and the media, in which they are suspended, have independent osmotic concentrations – a function of substances in the solution. When a bacterial cell is placed in medium, an osmotic pressure is exerted across the semi permeable membrane that surrounds the cell.

Generally micro organisms grow best in a medium having a slightly lower osmotic concentration than the cell itself. This causes water to flow into the cell, a condition essential for diffusion of nutrient substances and for the maintenance of outward pressure (turgor), when the osmotic concentration of the medium is considerably lower than that of the cell,(a hypotonic medium)), diffusion of water into the cell is excessive, causing increased turgor. Cells not bound by a rigid wall, such as red blood cells, may burst in a medium of this kind – a phenomenon termed as plasmoptysis. In contrast, if the osmotic concentration of the medium exceeds that of the cells, the medium is said to be hypertonic with respect to the cell. In a hypertonic medium, water leaves the cell and the cytoplasmic membrane shrinks away from the rigid cell wall – a condition termed plasmolysis.

Product Sanitation - UV rays (a better option)

Author- Nadim Dinani, Dept. of Biotechnology, Royal College, Mira Road, Mumbai

Product sanitation is an important and inevitable process for most of the industries (*related to biological products). This includes the application of UV rays for the protection of foods and fruit juices (brands), treatment of pharmaceuticals and biological products (during packaging and processing), sterilization of dishes, drinking glasses, silverware and cutlery used in restaurants and other public places. 

Product sanitation has been of great concern over the years. Preservation of Food and other products at a large scale and at economical level is a task demanding time, money, space, labour, and add to the wastage. For example - Treatment of food in refrigerators to reduce odours and provide protection by the disinfection of enclosed air have been practiced. 

Treatment of meat in storage to reduce spoilage and make it less necessary to use lower temperature was required immediately, years back.  Such storage was growing uneconomical for the business involving meat storage and associated works . To prevent bacteria and molds from forming on meat in coolers and holding rooms, the temperature must be kept at 1.1 to 2.2 °C. Under such temperature, the humidity drops to about 60% with the result that meat dries, weight is reduced and some of the meat juices are lost. As meat is dehydrated, the surface darkens in colour, must be trimmed. Loss due to trimming, drying out, bacterial slime and mold may run as high as 15% for an average retail dealer .Even when germicidal tubes are used in coolers, temperature can be increased by 7.2°C which permits higher humidity which reduce dehydration and discoloration of the product. A much economical and user friendly escape to these problems are UV radiations. Amount of UV light can prevent mold from forming and reduce trimming waste. Meats may be held in storage longer, odours are minimized and mold growth can be prevented on walls, floors and ceilings.

More such techniques , have evolved over the years, which are much simpler, easier, economical and user- friendly. 

Study of amino acid producing Micro organism from soil

Study of amino acid producing Micro organism from soil

Department of Biotechnology

Royal College,

Mira Road

year 2009-2010

Studies carried out at

Laboratory of Department of Biotechnology

Royal College, Mira Road

(Affiliated to Mumbai University)

Mumbai – Maharashtra – India

Submitted By

Mr. Nadim N. Dinani

Ms. Rujuta Vaidya & Ms. Pratiksha Rao

Students of Bsc.

Department of Biotechnology

Royal College, Mira Road

Abstract

Amino acid producers are of immense industrial importance as they are capable of producing amino acid such as L-glutamate, lysine, arginine, etc. These amino acids have numerous applications in food industries, pharma companies, etc.

Soil is considered to be a rich source of a variety of micro organisms. Hence it becomes important to isolate these organisms from soil micro flora.

This was achieved by use of screening procedures which included inoculation of soil sample in M9 agar broth for achievement of desired microbes. After isolation of enriched samples on M9 agar plates, colonies were confirmed for amino acid production followed by separation and identification of the amino acid using paper chromatography. Samples were also exposed to changes in conditions of temperature and pH to observe changes in growth pattern and characteristics. Those which tested positive were further grown and analyzed for determination of concentration of amino acid they could produce. The cultures producing amino acid were then subjected to UV radiation at different time intervals to introduce mutation and once again the yield was seen. Amino acid producers obtained can thus be used in industries to produce amino acid in large quantities.

Amino acid for synthetic applications serve as peptide hormones and growth factors, immunologic antigens, enzyme substrates, receptors and ligands, chemical drugs, bioactive peptides for research, drug discovery, pesticides, artificial sweetners, etc.

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Strain Development of Amino Acid Producers

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