meat protein. Hydrolysed protein from meat using enzymes for hydrolysis. Bactopeptone proteos pepton d. Enzymatic digest
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? www.halalcontrol.eu
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 www.halalcontrol.eu
Production of starter cultures www.halalcontrol.eu
1. Preparation of growth media
Production of starter cultures www.halalcontrol.eu
1. Preparation of growth media
Production of starter cultures www.halalcontrol.eu
2. Cultivation of bacteria (fermentation)
Production of starter cultures www.halalcontrol.eu
2. Cultivation of bacteria (fermentation)
Production of starter cultures www.halalcontrol.eu
3. Concentration of bacteria and freezing the pellets
Production of starter cultures www.halalcontrol.eu
4. Freeze drying
Production of starter cultures www.halalcontrol.eu
• Slimy structure e.g. yogurt • Bad flavours and taste e.g. cheese • Excessive gas production • Sensory deprivation
Trouble-Shooting Fermentation www.halalcontrol.eu
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 www.halalcontrol.eu
• 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 www.halalcontrol.eu
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 www.halalcontrol.eu
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 www.halalcontrol.eu
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 www.halalcontrol.eu
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 www.halalcontrol.eu
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 www.halalcontrol.eu
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 www.halalcontrol.eu
Enzymes produced by genetically modified microorganisms www.halalcontrol.eu
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 www.halalcontrol.eu
Thank you for your attention
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