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

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

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

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

Lec # 7Microbial Biotechnology

Dr. Shah Rukh AbbasASAB, NUST

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Microorganisms

Protozoan

Yeast Mold

Archaeon Bacterium

Algae

Virus

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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

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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.

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• 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

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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

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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

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• 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 Agriculture and Food

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• 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

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Microbial Biotechnology in Food and Agriculture

Pyruvate

Fermentation End-productsOrganism

sStreptococcus Lactobacillus Bacillus

Lactic acid

Saccharomyces Ethanol and CO2

Propionibacterium

Propionic acid, acetic acid, CO2 , H2

ClostridiumButyric 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

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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

Commercial production of products by fermentation (healthcare +food)

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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.

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• 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

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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

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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