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Strain Selection in Microbial Culture Management

This document discusses key points to consider when isolating and managing microbial cultures, including the nutritional needs, temperature requirements, and productivity of the organism. It describes sources for obtaining microorganisms such as culture collections and natural environments. Methods for isolating microorganisms include enrichment techniques using liquid or solid media with or without selecting for desired characteristics. The document also covers storing, characterizing, preventing contamination of, and improving microbial cultures through selection, mutation, and genetic modification techniques.

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Lingaraj Kumar
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78 views12 pages

Strain Selection in Microbial Culture Management

This document discusses key points to consider when isolating and managing microbial cultures, including the nutritional needs, temperature requirements, and productivity of the organism. It describes sources for obtaining microorganisms such as culture collections and natural environments. Methods for isolating microorganisms include enrichment techniques using liquid or solid media with or without selecting for desired characteristics. The document also covers storing, characterizing, preventing contamination of, and improving microbial cultures through selection, mutation, and genetic modification techniques.

Uploaded by

Lingaraj Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Culture Management

Isolation, Preservation and Improvement


Points to Consider for Isolation

 Nutritional Characteristics of the organism

 The medium, additives, any other chemical factors

 The optimum temperature of the organism

 Based on the production condition and the


indented use of the products

 The reaction of the organism with the equipment to


be employed
 Suitability of the organism to the type of
process to be used
 The stability of the organism and its amenability
to genetic manipulations
 The productivity of the organism
 Substrate to product rate
 Product per unit time
 The ease of product recovery from culture)
SOURCES OF THE MICROORGANISMS

Culture collection Fast & Time saving


 Cheap
 Model systems to develop assay system &
standardization
 May be a weak producer of product

Natural Sources
 Slow and time consuming
 May be costlier
 Have opportunity to find a better producer
CULTURE COLLECTIONS

 National Collection of Type Cultures (NCTC)-London UK

 National collections of Industrial & Marine Bacteria Ltd.


(NCIB, NCMB)–UK

 National Collection of Yeast Cultures (NCYC) – UK

 Collection of International Mycologica l Institute (IMI) –


UK

 American Type Culture Collection (ATCC)- Rockville- USA

 Deutsche Sammlung von Mikroorganismen and


Zelkulturen (DSM)- Germany
 Centraalbureau voor Schimmelcultures (CBS) –
Netherlands

 Czechoslovak Collection of Microorganism (CCM) – Czech


republic

 Collection of Nationale de Culture de Microorganisms


(CNCM)

 Japan Collection of Microorganisms (JCM)- Japan

 Culture Collection of the Institute for fermentation (IFO) –


Japan

 Microbial Type Culture Collection (MTCC) -


ISOLATION STRATEGIES

 Selection pressure
 Culture conditions by means of substrate
 Selection of a taxon known to have a particular
properties in high frequency
 Streptomycetes or actinomycetes
 Now metagenomic approaches
 ISOLATION METHODS

 Enrichment using liquid media


 Batch liquid enrichment & continuous liquid
enrichment
 Enrichment using solid media
 Alkaline protease producing bacillus sp. & cellulase
producing organisms
ISOLATION , NOT USING SELECTION OF DESIRED
CHARACTERISTICS

 Enzyme assays
 Molecular biological methods
 Immuno assays
 Molecular Probes
 Reporter assays
STORAGE OF MICROORGANISMS

 Solid Agar medium


 Slants
 Stabs
 Plates
 Liquid medium
 Liquid Nitrogen
 Dried form
 Dried with an inert substrate
 Freeze dried form
PRECAUTIONS TO BE TAKEN

 Genomic Characterization
 Contamination
 Product production rates etc
IMPROVEMENTS OF THE CULTURE
 Selection of varieties/strains
 Selection of natural mutants
 Artificial mutations
 Isolation of auxotophic mutants
 Genetic modifications
 Modification of permeability
 Modification of stability / solubility
 Protoplast fusion
 rDNA technology

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