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

The Maldives, glittering from phosphorescent bacteria

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

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

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.

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.

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

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

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.

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.

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

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

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.

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

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

Assignment Write a 1000 word essay on what You learned from the the following paper: http://web.mit.edu/pweigele/www/SoBEI/Info_files/Rabaey%202005%20Trends%20Biotechnol.pdf