1. Lec # 7 Microbial Biotechnology
Dr. Shah Rukh Abbas
ASAB, NUST

2. The Maldives, glittering from phosphorescent bacteria

3. Microorganisms Protozoan Algae Yeast Mold Archaeon Bacterium Virus
Protozoan: A phylum or grouping of phyla that comprises the single-celled microscopic animals, which include amebas, flagellates, ciliates
Algae: A large group of simple nonflowering plants containing chlorophyll but lacking true stems, roots, leaves, and vascular tissue
Molds: are fungi that grow in the form of multicellular filaments called hyphae
Yeast: fungi that grow as single cells are called yeasts
Archaeon
Bacterium
Virus

4. 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

5. 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. Microbial Biotechnology
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.

8. Microbial biotechnology
Agriculture and Food
Microbial degradation of xenobiotics
Commercial production of fructose and alcohol and protecins using fermentation (Biomass utilisation)
Plant growth promoting bacteria i-e, Nitrogen fixing bacteria, nodulation organisms, biocontrol of pathogens , microbial insecticides etc.
Health care
Molecular diagnostics
.-Monoclonal antibodies
-DNA diagnostics (hybridisation probes)
Therapeutics:
Vaccines
Pharmaceuticals (Growth harmones, proteins, antibiotics, vitamincs)
Biopolymer

9. Microbial Biotechnology in Agriculture and Food
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

10. Microbial Biotechnology in Agriculture and Food
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.

11. Microbial Biotechnology in Food and Agriculture
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.

12. Microbial Biotechnology in Food and Agriculture
Fermentation End-products
Organisms
Streptococcus Lactobacillus Bacillus
Lactic acid
Saccharomyces
Ethanol and CO2
Propionibacterium
Propionic acid, acetic acid, CO2 , H2
Clostridium
Butyric acid, butanol, acetone, isopropyl alcohol, CO2
Escherichia Salmonella
Ethanol, lactic acid, succinic acid, acetic acid, CO2, H2
Enterobacter
Ethanol, lactic acid, formic acid, butanediol, acetoin, CO2, H2
Pyruvate

13. Commercial production of products by fermentation (healthcare +food)
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

14. Microbial Biotechnology in health care
Production of insulin
For many years, insulin was obtained by purifying it from the pancreas of cows & pigs slaughtered for food. This was expensive, difficult and the insulin could cause allergic reactions.

15. Production of insulin More discoveries
1955: Frederick Sanger (Cambridge) determines full amino acid structure of insulin (primary structure)
1958: Frederick Sanger wins Nobel Prize in Chemistry (1980: determination of base sequences in nucleic acids shared with Walter Gilbert)
1969: Dorothy Hodgkin (also Nobel Prize winner) used X-ray crystallography to find its 3-D shape (tertiary structure).
1978: insulin became the first human protein to be manufactured through biotechnology in large amounts (Genentech).
Human insulin is a pure form that is less likely to cause allergic reactions

17. Administering Insulin
Injecting insulin allows individuals with diabetes to control their blood sugar levels.
Pumps deliver controlled amounts
throughout the day
Using nanopumps may allow insulin to be delivered from pumps the size of skin patches.
Insulin pens

18. Assignment
Write a 1000 word essay on what You learned from the the following paper: