TRADITIONAL BIOTECHNOLOGY

Chromewell MojicaNational Institute of Molecular Biology and Biotechnology

University of the Philippines, Diliman Quezon City

At the end of the session, the students should:

1. Be able to appreciate traditional biotechnology.

2. Be able to enumerate different products of traditional biotechnology.

3. Be able to understand processes involved in making traditional biotechnology products.

Session Objectives

3rd Century BC

1150

1300

1818

1857

1897

1928-1929

>1945

Milestones of Traditional Biotechnology

Manufacture of beer in Babylonia and Egypt

Production of spirits of wine

Vinegar manufacturing

Discovery of the fermentation properties of yeast

Description of lactic acid fermentation by Pasteur

Detection of fermentation enzymes in yeast

Discovery of penicillin by Fleming

Discovery of many other antibiotics

Scope of Traditional Biotechnology

Fermentation

Crop and Livestock Improvement

Antibiotics and Microbial Metabolite

Traditional Vaccine

Fermentation:

Utilization and conversion of carbohydrates (glucose) to either lactic acid or alcohol and CO2 through anaerobic respiration (absence of oxygen)

In food processing, certain microorganisms aid in fermentation

Fermentation

1876Louis Pasteur, a French chemist, established that yeast and other microbes are linked to fermentation and described that yeast converts sugar into ethanol and carbon dioxide.

Fermentation

Beer

(1680) Anton van Leeuwenhoek examined samples of fermenting beer under the microscope.

(1800) Brewers are already producing alcohol on a large scale and are using pure yeast cultures in the fermentation process.

(1837) The connection was made between yeast cell activity (observed by Leuwenhoek) and alcohol fermentation

Products of Fermentation

Wine

First created when yeast accidentally contaminated

juices of grapes.

When wine is allowed to sit in shallow barrels, it is oxidized

to vinegar by the action of the bacterium Acetobacter sp.

Products of Fermentation

Vinegar

Acetic acid is a product of fermentation by acetic acid bacteria (example: Acetobacter sp.)

Tuba: Coconut wine/vinegar made from the sap of the coconut tree

Natural Fermentation takes 45-60 daysAs vinegar ages, sediments will appear at the bottom called mother of vinegar (mixture of acetic acid bacteria and cellulose)

Products of Fermentation

Bread and Cheese

Between 5000 to 9000 BC:Cheese curd from milk was first made.

Inoculate milk with lactic acid bacteria and add enzymes (rennet) to curdle the casein

Camembert and Roquefort cheese were created by accidentcontaminated with the Penicillium camemberti and P. glaucumroqueforti fungi

Products of Fermentation

Camembert and Roquefort

Products of Fermentation

Penicillium roquefortiGeotrichum candidumPenicillium camemberti

Penicillium roqueforti

Blue Cheese: Roquefort

http://www.rsc.org/education/eic/issues/2011January/ReallyCheesyChemistry.asp

http://esmisab.univ-brest.fr/digitalAssetsUBO/9/9891_Penroqueforti-45-CYA-a2.jpg

http://www.corbisimages.com/stock-photo/rights-managed/42-19880058/penicillium-roqueforti

Penicillium camembertiand Geotrichum candidum

Soft Cheese: Camembert

http://http://www.dgfm-ev.de/sites/default/files/1.%20zu%20Hauptseite%20Penicillium%20camemberti%20M.%20Piepenbring_1.jpg

https://atrium.lib.uoguelph.ca/xmlui/bitstream/handle/10214/6084/Geotrichum_candidum_arthrospores.jpg?sequence=1

Bread and Cheese

The bread dough rises because of the carbon dioxide produced by yeast

Flavor formation or aging of cheese is mediated by certain species of molds

Products of Fermentation

Other Products:

Yogurt:Substrate: Lactose in MilkThe lactic acid that coagulates the milk is produced by Streptococcus thermophilesand Lactobacillus bulgaricus.

Products of Fermentation

Kimchi:lactic acid bacteria gives the desirable

flavor and acidity

Scope of Traditional Biotechnology

Fermentation

Crop and Livestock Improvement

Antibiotics and Microbial Metabolite

Traditional Vaccine

Hybrid Technology

Hybrid Technology

Mutation Breeding

In the late 1920’s researchers discovered that thenumber of variations or mutations in plants can beincreased by exposing plants to radiation, andchemicals.

There is an FAO (Food and Agriculture) mutant VarietyDatabase which shows variants in specific cropsproduced by mutation

(http://mvgs.iaea.org/AboutMutantVarities.aspx)

Scope of Traditional Biotechnology

Fermentation

Crop and Livestock Improvement

Antibiotics and Microbial Metabolite

Traditional Vaccine

Production of Antibiotics

Penicillin Discovered

Nobel Prize in Medicine (1945)

Action of Penicillin

Action of Penicillin

Commercial Antibiotics

Microbial Metabolites

Commercially Used Microbial Amino Acids

Scope of Traditional Biotechnology

Fermentation

Crop and Livestock Improvement

Antibiotics and Microbial Metabolite

Traditional Vaccine

Vaccine Discovered

Conventional Vaccines

Attenuated vs Killed Vaccines

Attenuated vs Killed Vaccines

End.

QUESTIONS?