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)

Genetic Engineering & Microbes – Producing Insulin

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

Cellular Respiration

C6H12O6 + O2 H20 + CO2 + ATP

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

Fermentation

The process that produces alcoholic beverages or acidic dairy products

Fermentation

Alcohol Fermentation

Primary Fermentation

•Yeast - converts juice into wine by anaerobic fermentation

•Reds wines are fermented with skins and stems (tannin)

•Pressed after fermentation

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)

From Wine to Vinegar

Ethanol + OXYGEN -> Acetic Acid

Vinegar Bacteria - Acetobacter aceti

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

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

Energy & Microbes

Bioethanol Fermentation:

•Plant starch, cellulose from agricultural waste, and general garbage are abundant and renewable sources of fermentable carbohydrates

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)

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

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

Making Vaccines

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

Making Antibiotics

Bioremediation

http://archive.org/details/gov.ntis.ava19791vnb1

Bioremediation: A Primer

Algae Bioremediation for Waste Treatment

http://www.youtube.com/watch?v=O-5mEoHzSKc