6/23/2011

Traditional Biotechnology

Traditional Biotechnology
3rd century BC Manufacture of beer in Babylonia and Egypt 1150 Production of spirits of wine 1300 Vinegar manufacturing 1818 Discovery of the fermentation properties of yeast 1857 Description of lactic acid fermentation by Pasteur 1897 Detection of fermentation enzymes in yeast 1928-29 Discovery of penicillin by Fleming 1945 > Discovery of many other antibiotics

6/23/2011

Traditional Biotech Techniques

Isolation of an organism producing the chemical of interest using screening/selection procedures Optimization of media and fermentation conditions Improvement of production yields via mutagenesis of the organism and selection

Traditional Biotech Techniques

Limited to substances produced in nature Limited by its trial and error approach Lengthy time frame for yield improvement

6/23/2011

Scope of Traditional Biotech

Fermentation Crop and livestock improvement Antibiotics Traditional vaccines

http://www.mrdamon.com/experiments/2sp/pr ojects/images/fermentation.jpg

http://web.princeton.edu/sites/ehs/biosaf ety/animalworker/pics/antibiotics.jpg http://www.healthnewsstat.com/primages/Flu_Vaccine.jpg

Products of Traditional Biotechnology

6/23/2011

What is fermentation?

What is fermentation?
Glucose starting material Types: 1. Lactic acid fermentation 2. Alcoholic fermentation

http://www.scq.ubc.ca/wpcontent/uploads/2006/07/Fermentation.gif

6/23/2011

History
Between 5000 to 9000 BC Cheese curd from milk was first made. Cheese makers inoculate the milk with lactic acid bacteria and add enzymes (rennet) to curdle the casein. Camembert and Roquefort cheese are French cheeses probably created by accident in the late 18th century when contaminated with the Penicillium camemberti and P. glaucum roqueforti fungi.

http://www.meetmethere.com.au/bl ogs/wp-content/uploads/ 2007/06/blue_cheese.jpg

http://www.lowell.edu/users/grundy/images/ cheese.jpg

http://www.kisscomputing.com/iagtm/ curds.gif

History
4000 BC The Chinese already uses lactic acid producing bacteria for making yogurt, use molds for making cheese, and acetic acid bacteria for making wine vinegar. To date soy sauce, fermented rice, vegetables, fruits is still being made with salt or brine producing our fermented olives, pickles, and sauerkraut.

http://images.businessweek.com/ss/06/05/phaidon/i mage/7_567-table-type-soy-sauce-.jpg

http://www.theswissbakery.com/images%2Fprod ucts%2Fyogurt%2F204005-Emmi-Yogurt-PinkGrapefruit.jpg

6/23/2011

History
1680 Dutch biologist and microscopist Anton van Leeuwenhoek examined samples of fermenting beer under the microscope 1800 Brewers are already producing alcohol on a large scale. Brewers had accumulated enough knowledge to use pure yeast cultures in the fermentation process 1837 The connection was made between yeast cell activity (observed by Leeuwenhoek) and alcohol fermentation.

6/23/2011

History
1876 Louis Pasteur, a French chemist, established that yeast and other microbes are linked to fermentation and described that yeast convert sugar into ethanol and carbon dioxide.
Louis Pasteur
http://upload.wikimedia.org/wikipedia/com mons/thumb/f/f6/Tableau_Louis_Pasteur.j pg/506px-Tableau_Louis_Pasteur.jpg

History

Pasteurs experiment

6/23/2011

History
It is also believed that wine was first made accidentally when juices from grapes fermented naturally in the presence of yeast, producing alcohol. When wine is allowed to sit in shallow barrels, it is oxidized to vinegar by the action of the bacterium Acetobacter sp. Other fermentation products were later produced in the 1900-1940 for different uses such as glycerol, acetone, butanol, lactic acid, and citric acid. Glycerol, acetone, and butanol were used during World War I for explosives.
http://www.gardencityglas s.ca/images/stonewareim ages/Pure%20Grape%20 Wines.jpg

http://www.veralda.hr/veralda_d ownload/images/refosco_grozd.j pg

History
Yeast biomass for baker's yeast was also a product of fermentation. Yeast biomass was also used during the war as a source of single cell protein. 1950s to 1960s Microbial production of antibiotics and amino acids occurred in response to the need for antibacterial cure during World War II. The same technology is still useful for antibiotic production.

6/23/2011

Penicillum

Streptomyces

Some Commercially Produced Antibiotics

Antibiotics Penicillin Chloramphenicol Kanamycin Cephalosporin Streptomycin Erythromycin Producing Microorganism Penicillium chrysogenum (fungi) Streptomyces venezuelae (bacteria) Streptomyces kanomyceticus (bacteria) Cephalosporium acremonium (fungi) Streptomyces griseus (bacteria) Streptomyces eryhtreus (bacteria)

6/23/2011

Uses of Microbial Amino Acid

Alanine Aspartate Cysteine Glutamate Glycine Histidine Lysine Methionine added to fruit juice to improve taste to bread and fruit juice to improve flavor enhance flavor (MSG) enhance flavor of sweetened food prevents food rancidity in various foods added to bread added to soybean

Food Products of Traditional Biotechnology

Bread Cheese Wine Beer Sake Yakult Yogurt Vinegar Soy sauce Bagoong/Fish Sauce Nata de coco Sausage

10

6/23/2011

Bread

Bread

11

6/23/2011

Cheese

Lactococcus, Lactobacillus, or Streptococcus (bacteria)

Blue Cheese

Penicillium roqueforti (fungus)

12

6/23/2011

Wine

Saccharomyces cerevisiae (yeast)

Beer

Saccharomyces cerevisiae (yeast)

13

6/23/2011

Sake

Aspergillus oryzae

Yogurt

Lactobacillus delbrueckii, Streptococcus salivarius, Lactobacillus acidophilus, Lactobacillus casei

14

6/23/2011

Yakult

Lactobacillus casei Shirota

Soy Sauce/Vinegar

AAB - Acetobacter, Gluconobacter, etc.

Aspergillus oryzae or Aspergillus sojae molds

15

6/23/2011

Bagoong / Fish Sauce

Produced by natural fermentation of fish

Nata de Coco

Acetobacter xylinus good source of microbial cellulose

16

6/23/2011

Sausage

Lactobacillus plantarum and Pediococus acidilactici

Traditional Plant and Animal Improvements

17

6/23/2011

Ancient Genetic Manipulation

Farmers collected seeds of plants with most desirable traits. Bred only the most prized animals and good varieties of plants, thus illustrating the practice of artificial selection or selective breeding.

Hybrid Technology
PLANT 1 Plant with good growth but poor color is self pollinated until confirmed as a pure line that gives same plants each time. PLANT 2 Plant with poor growth but good color is self pollinated until confirmed as a pure line that gives same plants each time.

CROSS POLLINATION

F1 HYBRIDS WITH COMBINED DESIRABLE TRAIT OF GOOD GROWTH AND GOOD COLOR

18

6/23/2011

Hybrid Technology

A completely pure line can sometimes take seven to eight years to achieve. Seeds are more expensive since it took a long time to produce and is expensive to maintain. Cross pollination usually has to be done by hand to ensure self pollination, therefore labor intensive. Farmer may need to buy hybrids each year since performance of F1 may not be maintained.

Mutation Breeding
In the late 1920s researchers discovered that the

number of variations or mutations in plants can be increased by exposing plants to radiation, and chemicals. This has been used with wheat, barley, rice, potatoes, soybeans, and onions. (http://ww_mvd.iae.org/MVD/default.htm) shows variants in specific crops produced by mutation

There is an FAO mutant Variety Database which

19

6/23/2011

Conventional Approaches to Plant & Animal Diseases & Plant Pests

How plant and animal diseases are recognized Visual examination for symptoms (but sometimes

symptoms do not appear until enough damage has been done)

Microscopic observation Biochemical tests Culture and growth of microorganisms

Conventional Approaches to Plant & Animal Diseases & Plant Pests

How the diseases were addressed and are still currently addressed: Plant pest Bioinsecticides Chemicals Pesticide Antimicrobial formulations Animal disease Use of antibiotics Vaccination

20

6/23/2011

Conventional Vaccines
Inactivated whole vaccines are made from disease-

causing organisms or pathogens. The infectivity of pathogens is destroyed with formalin while retaining its ability to elicit an immune response in the animal host. derivatives of pathogenic organisms. Most of this type of vaccine have been derived by passage in culture until they have lost virulence or ability to cause disease.

Live attenuated vaccines are live but weakened

Live vs. Killed Vaccines

BASIS OF COMPARISON Production How it is used Dose Heat sensitivity Need to refrigerate Duration of immunity Safety: Reversion to Virulence Side effects LIVE-ATTENUATED Relatively simple Injection Low, often single Sensitive Yes Many years Rarely Low levels 1-2 for every 106 KILLED More complex Injection High, multiple Not sensitive Yes Often less No No

21

6/23/2011

Live vs. Killed Vaccines

Live attenuated vaccine
polio (oral) measles mumps chicken pox rubella yellow fever Typhoid fever Bacillus-Calmette-Guerin (BCG)

Killed vaccines
polio (injected) cholera Hepa A / Hepa B Influenza Rabies Toxoids (diphtheria and tetanus)

22