Industrial Biotechnology (IBT)
BABIT204
Evaluation
Contact
Dr Rohit
Rohit.r@[Link]
Office: CBMR 201F
Open hours: By email fix the time
Biotechnology???
Biotechnology
Biotechnology is the multidisciplinary use of biological systems, living
organisms, or their components to develop products, solve problems, and
improve industrial, medical, and agricultural processes.
Such goals might be:
- Production of a particular chemical/metabolite
- Production of better plants or seeds, or gene therapy,
- Use of specially designed organisms to degrade wastes.
- Use of sophisticated techniques outside the cell for genetic
manipulation.
INDUSTRIAL BIOTECHNOLOGY??
Industrial biotechnology is a multidisciplinary field that uses living
organisms and biological systems to create products and processes.
It's a promising approach to reducing costs, preventing pollution, and
conserving resources
IBT
• Industrial biotechnology, also known as white biotechnology
• It is the modern use and application of biotechnology for the
sustainable processing and products
• It include chemicals, materials and fuels from renewable sources,
using living cells and/or their enzymes.
Industrial biotechnology
Industrial biotechnology is known as white biotechnology:
• Reduce waste generation.
• Reduce energy consumption
• Remove use of solvents
• Elimination of dangerous intermediate products
[Link]
History
• Long before their “ discovery, ” microorganisms were exploited to
serve the needs and desires of humans
• To preserve milk, fruits, and vegetables, and to enhance the quality of
life by producing beverages, cheeses, bread, pickled foods, and
vinegar.
• The conversion of sugar to alcohol by yeasts – was used to make beer
in Sumeria and Babylonia as early as 7000 BC
• By 4000 BC, the Egyptians had discovered that carbon dioxide
generated by the action of brewer ’ s yeast could leaven bread.
• Another ancient product of fermentation, wine, was made in Assyria
in 3500 BC
Yeast
MICROBES ARE IMPORTANT PART
OF INDUSTRIAL BIOTECHNOLOGY
• Microbes have been extremely important for life on Earth
• Estimates indicate 5 × 1031 microbial cells exist with a weight of 50
quadrillion metric tons
• More than 60% of the earth’s biomass is that of microbes.
• Over 90% of the cells in human bodies are microorganisms.
• Long before their discovery, microorganisms were exploited to serve
the needs and desires of humans
• The conversion of sugar to alcohol by yeasts, was used to make beer
in Sumeria and Babylonia before 7000 BC
DISCOVERED BY Leeuwenhoek
In the seventeenth century, Antonie van Leeuwenhoek, a Dutch merchant with no
university training but a keen amateur interest in the construction of microscopes
USE OF MICROBES FOR FOOD FERMENTATION IN
HISTORY
• The conversion of sugar to alcohol by yeasts, was used to make beer in
Sumeria and Babylonia before 7000 BC
• By 4000 BC, the Egyptians had discovered that carbon dioxide generated
by the action of brewer’s yeast could leaven bread.
• Wine was made in China as early as in 7000 BC
• By 100 BC, ancient Rome had over 250 bakeries which were making
leavened bread.
• The use of molds to saccharify rice in the Koji process dates back at least
to 700 AD
1861, Pasteur proved the presence of microbes in the air, which
discredited the theory of spontaneous generation of microbes
• Pasteur began to study living microbes carrying out fermentation
which led to his conclusion, in 1857, that fermentation was a living
process of yeast
• 1861, Pasteur proved the presence of microbes in the air, which
discredited the theory of spontaneous generation of microbes
• He aslo observed bacteria under microscope that led to his suggestion
that souring could be prevented by a mild heat treatment, which later
became known as “ pasteurization”
• In 1876, the great German microbiologist Robert Koch proved that
bacteria from anthrax infections were capable of causing the disease.
• The golden era of antibiotics began with the accidental discovery
of penicillin by Alexander Fleming in 1929 in England
• In the 1940s, a period of intense development in microbial
genetics began
• Waksman and Woodruff published
• in 1940 on the discovery of the actinomycins
The fungus associated with the discovery of penicillin is:
•Penicillium notatum – This mold was the original source from
which Penicillin was discovered by Alexander Fleming in 1928.
For large-scale commercial production, the strain was later
replaced by Penicillium chrysogenum (now often classified as
Penicillium rubens by some taxonomists), because it produces
much higher yields of penicillin.
•Discovery of penicillin: Penicillium notatum
•Industrial production: Penicillium chrysogenum (high-yield
strain)
Major Milestones of IBT
▪6000 BC Brewing (Sumeria, Babylonia)
▪2400 BC The first bioprocess complete description (ancient
Egyptian)
▪1680 Yeast under the microscope (van Leeuwenhoek)
▪1835 Alcoholic fermentation associated with yeasts
▪1857 Fermentation correlated with metabolism (Pasteur)
▪1877 Term “enzyme” (in yeast) introduced (Kuhne)
▪1923 Industrial production of citric acid
▪1930s Industrial productin of amino acids
▪1940s Industrial production of antibiotics
▪ 1979 Monoclonal antibody production by hybridoma cell
▪ 1982 Industrial production of Human insulin in [Link] (Eli Lily)
▪ 1984 First commercial production of therapeutic MAb (Anti CD3)
▪ 1994 First commercial vaccine from recombinant yeast (hepatitis B
vaccine)
▪ 1996 Completion of the yeast genome project for S. cerevisiae
▪ 2000 10 m3 STR for mammalian cell culture
▪ 2002 Disposable bioreactors were used at industrial scale
▪ 2007 Bioprocess products market exceeded 700 billion US $,
Biopharmaceuticals market reached 70
▪ billion US $ & mammalian cell culture products reached 25 billion US $
Some of major industrial fermentation products
• Product Annual production Main application Microorganism
• (metric tons)
• Citric acid 1,200,000 Food Aspergillus niger
• Ethanol 31,600,000 Fuel Saccharomyces cerevisiae
• Glutamate 1,000,000 Flavouring Corynebacterium glutamicum
• Lactic acid 259,000 Food Plastics Lactobacillus sp.
• Lysine 1,200,000 Feed Corynebacterium
glutamicum
• Penicillin 215,000 Pharmaceutical Penicillium chrysogenum
• Xanthan gum 110,000 Food Oil drilling Xanthomonas campestris
Carbohydrate Catabolism
• Most microorganisms use glucose or other carbohydrates as their primary
source of energy
• Lipids and proteins are also used as energy sources
• Two general processes are used to obtain energy from glucose: Cellular
respiration and fermentation
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Carbohydrate Catabolism
I. Cellular respiration:
• ATP generating process in which food molecules are oxidized
• Requires an electron transport chain
• Final electron acceptor is an inorganic molecule:
• Aerobic respiration final electron acceptor is oxygen, Much more efficient
process.
• Anaerobic respiration final electron acceptor is another inorganic molecule,
Energetically inefficient process
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II. Fermentation:
• Releases energy from sugars or other organic molecules
• Does not require oxygen but may occur in its presence
• Does not require an electron transport chain
• Final electron acceptor is organic molecule
• Inefficient: Produces a small amount of ATP for each molecule
of food
• End-products are energy rich organic compounds:
• Lactic acid
• Alcohol
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Cellular Respiration
• After glucose has been broken down to pyruvic acid, the pyruvic acid can be
channeled into the next step of either fermentation or cellular respiration
• Cellular respiration, or simply respiration, is defined as an ATP-generating
process in which molecules are oxidized and the final electron acceptor
comes from outside the cell and is an inorganic molecule.
• An essential feature of respiration is the operation of an electron transport
chain.
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Cellular Respiration
Aerobic Respiration
C6H12O6 + 6 O2 -----> 6 CO2 + 6 H2O + ATP
Glucose oxygen oxidized reduced
- Most energy efficient catabolic process
- Oxygen is final electron acceptor
Aerobic Respiration occurs in three stages:
1. Glycolysis
2. Kreb’s Cycle
3. Electron Transport & Chemiosmosis
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Three Stages of Aerobic Respiration
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Fermentation
• After glucose has been oxidized into pyruvic acid, the pyruvic acid can be
completely broken down in respiration
• Or it can be converted to an organic product in fermentation
Fermentation is defined as a process that:
1. Releases energy from sugars or other organic molecules
2. Does not require oxygen (but can occur in its presence)
3. Does not require the use of the Krebs cycle or an electron transport chain
4. Uses an organic molecule synthesized in the cell as the final electron
acceptor.
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• Fermentation produces only small amounts of ATP
• only one or two ATP molecules for each molecule of starting
material
• As much of the original energy in glucose remains in the
chemical bonds of the organic end-products, such as lactic
acid or ethanol.
• However, the advantage of fermentation for a cell is that it
produces ATP quickly.
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Fermentation
• Releases energy from sugars or other organic molecules.
• Does not require oxygen,but may occur in its presence.
• Does not require Krebs cycle or an electron transport chain.
• Final electron acceptor is organic molecule.
• Inefficient.
• Produces a small amount of ATP for each molecule of food. (1 or 2 ATPs)
• End-products may be lactic acid, alcohol, or other energy rich organic
compounds.
• Lactic Acid Fermentation: Carried out by Lactobacillus and Streptococcus.
Can result in food spoilage. Used to make yogurt, sauerkraut, and pickles.
• Alcohol Fermentation: Carried out by yeasts and bacteria.
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Fermentation is Less Efficient Than Aerobic Respiration
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Alcohol and Lactic Acid Fermentation
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• Mitochondrial dependency vs. cytoplasmic restriction: Aerobic respiration utilizes
specialized structures in the mitochondria (the citric acid cycle and the electron transport
chain) to maximize energy capture, whereas fermentation occurs entirely in the cytoplasm.
• The critical role of NAD+ regeneration: Under anaerobic conditions, fermentation is not
designed to make extra ATP, but rather to quickly re-oxidize NADH to NAD+ so that
glycolysis can survive.
• Electron acceptor divergence: Respiration uses an inorganic terminal electron acceptor
(primarily oxygen, O2), while fermentation is forced to use organic intermediates (such as
pyruvate or acetaldehyde) as its electron dumping ground.
• Byproduct diversity: Respiration cleanly breaks down fuel into CO2 and H2O, while
fermentation results in organic waste products like lactic acid (in animal muscles and lactic
bacteria) or ethanol and CO2 (in yeast).
Fermentation: Generates Various Energy Rich, Organic End-
Products
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