Study of use of living organisms and the substances produced due to their activities is called biotechnology.
Mostly micro-organisms are used in many industries as alcohol, enzymes, vaccines, vitamins, antibiotics, organic acids, etc. So biotechnology is controlled use of microbes for benefit of human beings. In this science, principles of biochemistry, molecular biology and microbiology are mostly used. Some important examples of biotechnology products are :
Alcohol : It is the result of yeast fermentation, which is the incomplete oxidation of complex organic compounds with the help of enzymes produced by yeast (Invertase and Zymase)
\[\underset{(\text{Sucrose})}{\mathop{{{C}_{12}}{{H}_{22}}{{O}_{11}}}}\,+{{H}_{2}}O\underset{\text{Invertase}}{\mathop{\xrightarrow{\text{Yeast}}}}\,\underset{(\text{Glucose})}{\mathop{{{C}_{6}}{{H}_{12}}{{O}_{6}}}}\,+\underset{(\text{Fructose})}{\mathop{{{C}_{6}}{{H}_{12}}{{O}_{6}}}}\,\]
\[{{C}_{6}}{{H}_{12}}{{O}_{6}}\underset{\text{Zymase}}{\mathop{\xrightarrow{\text{Yeast}}}}\,\underset{(\text{Ethyl}\,\text{alcohol})}{\mathop{2{{C}_{2}}{{H}_{5}}OH}}\,+2C{{O}_{2}}\]
In the middle of the 19th century, Louis Pasteur reported that alcohol, beer and butter milk are the result of yeast fermentation. Yeast fermentation is the basis of baking as well as brewing industries, besides preparation of fermented foods like idli, dosa etc.
Types of yeasts
(1) Baker’s yeast : These include the selected strains of Saccharomyces cerevisiae and Torulopsis utilis grown on molasses. They are available in the form of powder or cakes. These yeasts have ability to ferment the sugar in the dough. The carbon dioxide produced during fermentation is responsible for the leavening (i.e., raising the dough). Both \[C{{O}_{2}}\] and alcohol escape during baking so that the bread and other baked products become porous and soft. The baker's yeast is manufactured by growing the 'stock' strain on molasses and then collected after centrifugation and washing. These are used to flavour the food, as nutrient ingredients, to ferment and raise dough in bread making (leavening agent).
(2) Brewer’s yeast : Brewing industry produces alcoholic beverages of several types depending upon the fermenting agent and the medium. Fermenting agents are Saccharomyces cerevisiae, S. sake, S. ellipsoidens (wine yeast) and S. pireformis (ginger yeast) is a saprophytic unicellular ascomycetes fungus. Molasses is dark coloured syrup left after extraction of sugar. It still contains 30% sucrose and about 32% invert sugar (mixture of glucose and fructose).
Some other common products of yeast fermentation are :
Beer : It is produced from Hordeum vulgare (barley) malt and alcohol content is 4-8%.
Wine : Produced from grapes by fermentation and alcohol content is 10-20%.
Brandy : Produced by distillation of wine and alcohol content is 43-57%.
Gin : Produced from fermented European rye, i.e., Secale cereale.
Rum : Produced from molasses of sugarcane and alcohol content is 40%.
Industrial production of alcohol : Although industrial fermentations to produce alcohol are performed almost exclusively with S. cerevisiae, the bacterium Zymomonas mobilis is a potentially useful organism for the commercial production of alcohol. Zymomonas can permit glucose, fructose and sucrose, thus producing relatively high yields of alcohol.
Organic acids : Microbes are useful in the manufacture of a number of organic acids as follows :
(1) Acetic acid (Vinegar) : It is most important acid being produced by two step fermentation of sugarcane juice by yeast and Acetobacter aceti bacteria.
\[{{C}_{6}}{{H}_{12}}{{O}_{6}}\underset{\text{Anaerobic}}{\mathop{\xrightarrow{\text{Yeast}}}}\,\underset{\text{(Ethyl}\,\text{alcohol)}}{\mathop{2{{C}_{2}}{{H}_{5}}OH+2C{{O}_{2}}}}\,\]
\[{{C}_{2}}{{H}_{5}}OH+{{O}_{2}}\underset{Aerobic}{\mathop{\xrightarrow{Acetobacter\,aceti}}}\,\underset{\text{(Acetic}\,\text{acid)}}{\mathop{C{{H}_{3}}COOH+{{H}_{2}}O}}\,\]
(2) Lactic acid : It was the first organic acid to be produced from microbial fermentation
more...