BIOTECHNOLOGY

Published on: October 2, 2013 Author: Johny Thomas Leave a comment

Biotechnology is the method of using biological process, organisms and

systems in manufacturing and service industries.
Examples:

 Cheese production

 Yoghurt production

 Bread making

 Antibiotic production

 alcohol production

 Single cell protein production

Penicillin production
Penicillin is an antibiotic produced by the mould fungus Penicillium and was
discovered by Sir Alexander Flemming in 1928. Penicillin is an excretory
product produced by fungal cells as the rate of growth slows down.
The following steps are involved in the synthesis of Penicillin.
   The antibiotic penicillin ids produced in a large container called Fermenter or
Bioreactor.

  The fermenter is filled with nutrient broth(culture medium) such as corn steep
liquor.

  Nutrient broth contains carbohydrate lactose which is used as a source of

energy and amino acids to synthesize protein.

  The fermenter and the medium are sterilized to kill the other microorganisms
which may contaminate the food.

  Other essential mineral ions are added.

  pH is kept around 5-6

  Temperature is kept at 26 to30 oC.

  Sterilized air is pumped into the fermenter for the aerobic respiration of fungi.

  Starter culture Fungus Penicillium strain is added into the medium.

  The medium is stirred to prevent the clogging of the fungal filaments.

 Under these conditions the fungus begins to multiply using the nutrients.
 When the nutrients begin to decrease the fungus starts to produce the antibiotics.
When the nutrients are completely used up, the culture medium is taken out,
crushed, filtered and the antibiotic penicillin is purified by crystallization.
 The use of Antibiotics
 The antibiotics are used for the infections caused by the bacteria. E.g. syphilis
 Virus do not respond to antibiotics so they are not used for the infections caused by virus.
 Antibiotics are administrated in the form of tablets or injections.
 A full course of antibiotics prescribed by the doctor must be taken for the complete recovery
from the infections.
Advantages of using antibiotics
 Antibiotics kill the bacteria very effectively.
 They don’t damage the body tissues.
 They are not carcinogens. (Carcinogens are substances which causes cancer)
Dangers of using antibiotics
 Antibiotics kill all the bacteria including the useful ones.
 Continuous use of an antibiotic may cause the bacteria to become resistant to that antibiotic.
 Some people are allergic to antibiotics
Single cell protein (SCP) production.
Single cell protein is the protein, which is produced by unicellular
organisms. The major constituent of the cytoplasm of bacteria and fungus is
protein. The protein produced from bacteria is called pruteen and it is used
as animal feed. The protein produced from fungus is called mycoprotein,
which is used as a human food.
The single cell protein is produced in a large container called Fermenter
or Bioreactor. The medium such as Molasses, liquid whey etc can be used
to grow the fungus. The fermenter and the medium are sterilized to kill the
other microbes, which may contaminate the products. The starter culture
such fungus Fusarium is reactivated and added to the medium. This is
called inoculation. The medium must contain glucose as a source of
energy, ammonium or nitrate or both as a source of nitrogen. Air is
 admitted into the medium for the aerobic respiration of the fungus. The pH
of the medium must be 6 to 7 and the temperature of the medium is 27 to
30 C. The paddles of the fermenter rotate to prevent the clogging of the
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fungal filaments. Under these conditions the fungus multiplies in large

scale, which is removed from the fermenter, filtered purified and used as
protein rich food material.

Advantages of Single cell protein production.

 Large amount of protein can be produced in a short period of time.

 SCP production requires less space compared to the traditional farming methods.

 SCP production is independent of climatic changes.

 The food produced by this method is rich in protein, contains less fat and more
dietary fibre.

Disadvantages of Single cell protein.

 The food produced by this method is tasteless.
 People are reluctant to eat the food produced by this method, because it is either a
bacterium or a fungus.
 The cell wall of fungus is not digested in human so that all protein is not released.

Bread making
A process similar to fermentation occurs in bread making. Flour and water are used to
make dough, and then yeast and a little sugar are added.
When yeast is added to the dough, the yeast respires anaerobically and produces
ethanol and carbon dioxide. The carbon dioxide caught in the dough make the dough to
rise. The dough rises further when it is baked. This gives sponginess to bread. The
ethanol evaporates away and it gives flavor to the bread.
Alcohol Production
 Yeast is used in alcohol fermentation. Yeast cells contain many enzymes some of which
can break down sugar in to carbon dioxide and alcohol. This process is called
fermentation. Fermentation provides energy for the yeast cells to use in their vital
processes. Fruit juice is mixed with yeast and kept at 30 to 35 oC. Yeast on fermentation
produces ethanol and carbon dioxide. Ethanol is separated by distillation purified and
used to make alcoholic beverages.
yoghurt production
Milk is homogenized and pasteurized. At 45°C the correct species of bacterium
(e.g. Lactobacillus bulgaricus) is added and the milk is kept at this
temperature for 24-36 hours. Over this time the bacteria convert milk sugar
lactose into lactic acid by anaerobic respiration. The acid coagulates the
 milk protein casein into a thick creamy consistency of yoghurt. When the
fermentation is over the yoghurt is cooled to 5oC to stop the bacterial action.
Cheese production
Milk is homogenized and pasteurized. At 40oC species of Streptococcus or Lactobacillus is
added to the milk. At this point a mixture of enzymes, called rennet is added. Rennet
contains the enzyme chymosin, and it coagulates the milk protein casein and form semi
solid ‘curds’. The liquid ‘whey’ is drained from the curds which are partially dried and
compressed and left for ripening to get the cheese.The bacteria convert milk sugar
lactose into lactic acid which provide suitable pH for the enzyme chymosin to work.The
bacterial enzymes act on proteins and fats in the curd, partly digesting them to amino
acids and fatty acids which give the cheese its flavour and aroma.
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