1. Microbial Biotechnology LECTURE 10: Biotechnology; 3 Credit hours Atta-ur-Rahman School of Applied Biosciences (ASAB) National University of Sciences and Technology (NUST)

2. The Maldives, glittering from phosphorescent bacteria

3. Microorganism Minute living things unseen by the naked eyes Diverse and unique life form Ubiquitous in nature; live in soil, water, food, animal intestines as well as in extreme settings such as glaciers, hot springs and deep- sea thermal vents

4. Microorganisms Protozoan YeastMold Archaeon Bacterium Algae Virus

5. Microorganism Used in the production of fermented foods (eg. beer, wine, bread etc.) Used in the production of enzymes and bioactive compounds for medical and pharmaceuticals Used in bioremediation and waste treatment

6. Microbial Biotechnology Application of scientific and engineering principles to the processing of materials by microorganisms to create useful products or processes. Microorganisms utilized may be natural isolates, laboratory selected mutants or microbes that have been genetically engineered using recombinant DNA methods.

7. Deals with the prevention of deterioration of processed or manufactured goods, environmental protection and with waste disposal system. Production of antibiotics, organic acids and enzymes by fermentation of natural microbes, laboratory selected mutants or microbes genetically engineered using recombinant DNA methods. Microbial Biotechnology

8. development of genetically engineered plants with internal resistance to drought, frost, insect pests and infestation reduction in dependency of plants on chemical fertilizers and identification of alternatives to expensive fertilizers replacement of dangerous chemical pesticides with microbial pesticides to manage and control the problem of pests Microbial Biotechnology in Food and Agriculture

9. reduction in the reliance on chemical treatments to control weeds by engineering herbicide tolerance into crops production of products that have high yield and enhanced nutritional value development of novel biomass products as foodstuffs, using organisms such as algae, fungi, bacteria and yeast. Microbial Biotechnology in Food and Agriculture

10. improved and preserved by fermentation. Food improved and preserved by fermentation. Fermentation: Any process that produces alcoholic beverages or acidic dairy products Any spoilage of food by microorganisms Any large-scale microbial process occurring with or without air All metabolic processes that release energy from a sugar or other inorganic molecule. Microbial Biotechnology in Food and Agriculture

11. Pyruvate Fermentation End-products Organisms Streptococcus Lactobacillus Bacillus Lactic acid Saccharomyces Ethanol and CO 2 Propionibacterium Propionic acid, acetic acid, CO 2, H 2 Clostridium Butyric acid, butanol, acetone, isopropyl alcohol, CO 2 Escherichia Salmonella Ethanol, lactic acid, succinic acid, acetic acid, CO 2, H 2 Enterobacter Ethanol, lactic acid, formic acid, butanediol, acetoin, CO 2, H 2

12. During the fermentation process, microbial growth and metabolism result in the production of: 1. enzymes; capable of breaking down carbohydrates, lipids and proteins. 2. vitamins 3. antimicrobial compounds 4. texture-forming agents 5. amino acids; glutamic acid, organic acids 6. flavor compounds Microbial Biotechnology in Food and Agriculture

13. Genetically Modified (GM) Beer Fermentation carried by a genetically modified brewer’s yeast, Saccharomyces cerevisiae, containing glucoamylase gene from a closely related yeast, Saccharomyces diastaticus. GM S. cerevisiae increases the yield of alcohol and enable the production of a full-strength, low-carbohydrate diet beer without the use of extra enzymes after the beer had been brewed. Produced by John Hammond and his colleagues at the Brewing Research Foundation International (a UK research organization). Microbial Biotechnology in Food and Agriculture

14. Genetically Modified (GM) Wine Fermentation carried by a genetically modified yeast, Saccharomyces cerevisiae ML01, containing gene for malolactic enzyme from the bacterium Oenococcus oeni and a malate permease gene from the fission yeast, Schizosaccharomyces pombe. The recombinant yeast softened the wine’s mouth feel by decreasing its acidity, reduces buttery flavor due to lactic acid secondary metabolism. The GM yeast is distributed by Springer Oenologie, Lesaffre Group, North America. Microbial Biotechnology in Food and Agriculture Oenococcus oeni (malolactic enzyme gene) Schizo saccharomyces pombe (malate permease gene) GM S. cerevisiae ML01

15. Genetically Modified (GM) Saccharomyces cerevisiae ML01 The purpose of the genetically modified malolactic wine yeast ML01 is to remove the malic acid from wines, without the use of starter cultures. This has been achieved by introducing two genes into the yeast's genome, mae 1, which codes for a proton symport that permits the transport of malate, malonate and succinate into the yeast cell and mle A, coding for the malolactic enzyme that converts L-malate to L-lactate. By not using starter cultures, biogenic amines, which can have undesirable health effects, will not be formed. Microbial Biotechnology in Food and Agriculture

16. Genetically Modified Vitamin B2 Riboflavin, a water-soluble vitamin that is synthesized by plants and many microorganisms but is not produced by higher animals; occurs naturally in peas, beans, grains, yeast, milk, egg yolk and liver. chemically synthesized for use in food and feed fortification and in small amounts as a coloring agent in foods e.g. ice cream, processed meat, fish products, sauces and soups. a very pure product could be produced using a genetically modified strain of Bacillus subtilis. Microbial Biotechnology in Food and Agriculture Vitamin B2 Crystals from GM Bacillus subtilis