microbial biotechnology microorganisms – organisms that are too small to be seen without a...
TRANSCRIPT
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Microbial Biotechnology• Microorganisms
– Organisms that are too small to be seen without a microscope– Include: bacteria, fungi, protozoa, microalgae, and viruses– Live in places such as: soil, water, food, and animal intestines,
rocks, glaciers, hot springs, and deep-sea vents
• Microbe Exploitation – Genetic Engineering (ex: insulin production)– Food & Agriculture (ex: fermentation processes)– Energy Sources (ex: biofuels)– Crime and Security (ex: copying DNA; bioterrorism) – Medicine (ex: vaccines; antibiotics)
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Genetic Engineering & Microbes – Producing Insulin
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Food & Agriculture
Fermentation is Important in Our Lives:
FOODS - spoil by microbial fermentations
- made by microbial fermentations (wine, cheese, pickles,
bread)
MUSCLE cells use fermentation if O2 is depleted
LOUIS PASTEUR
- described the scientific basis for
fermentation, wine-making, and the brewing
of beer
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Cellular Respiration
C6H12O6 + O2 H20 + CO2 + ATP
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Fermentation
• Typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions
• Chemically it means the conversion of carbohydrates into alcohol or acids Fermentation Tank
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Fermentation
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The process that produces alcoholic beverages or acidic dairy products
Fermentation
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Alcohol Fermentation
Primary Fermentation
•Yeast - converts juice into wine by anaerobic fermentation
•Reds wines are fermented with skins and stems (tannin)
•Pressed after fermentation
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Alcohol Fermentation
Secondary Fermentation•Used to make quality wines and when the grapes have a high MALIC ACID content.
•Lactic Acid bacteria convert the MALIC ACID into the milder lactic acid form (gives texture and flavor)
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From Wine to Vinegar
Ethanol + OXYGEN -> Acetic Acid
Vinegar Bacteria - Acetobacter aceti
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Anaerobic Fermentation Anaerobic Fermentation
Propionibacter shermani
is one of the three types
of bacteria used to make
Swiss cheese-responsible for the holes-cheese mixture is warmed
bubbles of CO2 form
- bubbles form holes
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Other Products From Microorganisms:
Primary Metabolites: Amino Acids, Vitamins, Ethanol, Lactic Acid Secondary Metabolites: Antibiotics, Food coloring, Toxins
Enzymes: Chymosin = a key component of rennet
Lipase = enhances flavor in cheese makingLactase = breaks down lactose to glucose and
galactose; to produce lactose-free milk Protease = Detergent additive
a-amylase = production of high fructose corn syrupPectinase = degrades pectin into soluble components,
reduces cloudiness of chilled wine and fruit juice
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Energy & Microbes
Bioethanol Fermentation:
•Plant starch, cellulose from agricultural waste, and general garbage are abundant and renewable sources of fermentable carbohydrates
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Energy & Microbes
Anaerobic Fermentation:•Biogas technology as an environmental solution to pollution
•Anaerobic methanogenic thermophilic degradation of different types of wastes (cow and poultry manure, cotton stalks, and the organic fraction of municipal solid wastes)
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Crime and Security & Microbes
• Bacteria can be used as a weapon and as a tool to solve a crime
• Thermus aquaticus can tolerate high temperatures– Source of the heat-
resistant enzyme Taq DNA polymerase
– Enzyme used in PCR
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Microbes and Medicine
Microbes and Vaccines:•Attenuated (weakened form), killed, live, recombinant vector vaccines•Boost immune systems to fight against disease caused by viruses and (sometimes) bacteria
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Making Vaccines
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Microbes and Medicine
Microbes & Antibiotics: •Bacteria and fungi are used to create antibiotics (Ex: tetracycline and penicillin)
•The genetic structure and material are altered and turned into antibiotics, as well as, many other types of medication
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Making Antibiotics
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Bioremediation
http://archive.org/details/gov.ntis.ava19791vnb1
Bioremediation: A Primer
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Algae Bioremediation for Waste Treatment
http://www.youtube.com/watch?v=O-5mEoHzSKc