BIOTECHNOLOGY
History of Biotechnology
Has been existing since centuries
Began with the first action of human on human life for his own welfare
It started when people modified microorganisms to the needs of humanity.
In the past, biotechnologists used yeast cells to ferment alcoholic drinks and
bacteria to make cheese and yoghurt.
Egyptians crushed dates to obtain vinegar.
In Egypt, Mesopotamia and Palestine yeast was used to ferment grapes to
obtain wine, cereals were fermented to obtain beer and also in leavening
bread.
Our Vedas and Upanishads reported that the art of alcohol brewing was known
to people.
What is Biotechnology?
Biotechnology is branch of science in which living things are used to make
new products.
It is the use of living organisms or processes to make products useful for
mankind
Biotechnology is the integrated use of biochemistry, microbiology and
engineering sciences in order to achieve technological applications of
capabilities of microorganisms, cultured tissues, cells and parts thereof. [The
European Federation of Biotechnology (EFB)]
Biotechnology is the application of scientific and engineering principles to
the processing of materials by biological agents to provide goods and
services. [The Organization for Economic Cooperation and Development
(OECD)]
Father of Biotechnology
Term ‘biotechnology’ was coined by Karl Ereky , a Hungarian engineer to
describe a process for large scale production of pigs.
According to him, all types of work in which products are obtained from
biotechnology are produced from raw materials using living organism is
biotechnology.
Types of Biotechnology
Green biotechnology (agriculture applications)
Red biotechnology (medical and drug related applications)
Blue biotechnology ( aquatic and marine applications)
White or Grey biotechnology (industrial applications)
Aspects of Biotechnology
1. Traditional biotechnology: harnesses the capabilities of microorganisms to
cause fermentation
2. Modern biotechnology: involves the deliberate manipulation of genes and
ownership technology. Genetic engineering or recombinant DNA technology is
a part of modern biotechnology. Ownership technology refers to patents,
copyrights etc.
Traditional biotechnology is kitchen
technology
Kitchen considered as the first biotechnological laboratory.
Preparation of food and eatables involves biotechnology e.g., curd and
yoghurt making fermenting milk.
All milk products like cheese, cottage cheese (paneer), buttermilk, shrikhand
apart from curd and yoghurt are obtained by fermentation.
Bhatura, idli, dosa, jalebi, bread, cake etc. are all products of the kitchen.
Alcoholic beverages are also obtained through fermentation of microbes.
KITCHEN BIOTECHNOLOGY
Contribution of Louis Pasteur in
Biotechnology
Studied Lactic acid fermentation
Studied Butyric acid fermentation.
Presented experimental evidence for the participation of living organisms
in fermentation and germ theory of fermentation.
Pasteur effect – physiology of yeast differs when grown under aerobic
and anaerobic conditions:
Sugar + Yeast cells ------→ Alcohol + Yeast cells (under anaerobic
conditions)
Sugar + Yeast cells-------→ only Yeast cells (under aerobic conditions)
Pasteurization of beverages.
Curd Preparation
Micro-organisms
involved are:
i. Lactobacillus
lactis
ii. Lactobacillus
bulgaricus
iii. Streptococcus
cremoris
iv. Leuconostoc
citrovorum
Steps in Beer Making
1. Malting- Dried barley are soaked in water for 2 days, allowed to germinate
for 4-6days. This enables formation of amylase and protease that hydrolyses
starch and proteins respectively. Temperature is increased to 80˚C to stop
germination by a process called kilning. Then the malt is powdered.
Mashing – Powdered malt is mixed with hot water(55˚-65˚C).to separate
soluble materials and adjuncts. Starch is hydrolyzed to maltose, dextrins and
glucose and proteins are hydrolyzed to peptones, peptides and amino acids.
The end product of mashing is beer wort.
Fermentation – Beer wort is inoculated with yeast (Saccharomyces cerevisae)
in open or closed fermenters (special containers). Temperature is maintained
between 20˚- 28˚C for 5-10 days.
Maturation- Fermented fluid is transferred to storage tanks for several weeks.
Temperature is maintained at 0 – 3˚C. Sedimentation of yeast cells is allowed.
Other components precipitate out. By chill-proofing these are removed. This
forms mature beer.
Carbonation, Finishing and Bottling: 𝐶𝑂2 is injected and the mature beer is
bottled or canned. Then it is pasteurized at 60˚C for 20 minutes.
