1.Video Lesson

2.Objective

At the end of this lesson, you will be able to: –

1. Define biotechnology.

2. Explain & list the application biological knowledge in different areas

Brain storming questions

• How can biotechnological advancements improve food security and sustainability in agriculture, especially in developing regions facing challenges such as climate change and resource scarcity?
• In what ways can genetically modified organisms (GMOs) contribute to improving human health and nutrition, and what ethical considerations arise from their use?
• What are the potential environmental benefits and risks associated with industrial biotechnology, particularly in the production of biofuels and bioproducts?
• How do consumer perceptions of biotechnology in food production influence policy decisions, and what strategies can be implemented to foster a better understanding of biotechnology’s benefits?

key words

• Biotechnology: Technologies that utilize living organisms, particularly microorganisms, to produce desirable products for societal and human needs. This includes genetic modification to enhance product yield, quality, and sustainability.
• Genetically Modified Organisms (GMOs): Organisms that have received genetic material from other species via recombinant DNA technology. These organisms, also known as transgenic or genetically engineered organisms, are designed to have specific desirable traits.
• Transgene: The gene that is transferred from one organism to another in genetic modification processes, enabling the recipient organism to exhibit new traits.
• Genetic Engineering: The process of altering the genetic material of an organism to achieve desired traits such as increased yield, resistance to disease or environmental conditions, and suitability for societal needs..
• Industrial Biotechnology: Also known as white biotechnology, this field involves the sustainable production and processing of bio-products like food substances, chemicals, biomaterials, and fuels from renewable sources using living cells and enzymes.
• Food Processing and Production: Biotechnology applications in the food industry to improve production processes, increase shelf life, and enhance flavors. This includes dairy products, fermented meats, and alcoholic beverages.
• Single Cell Protein (SCP): A technology used to produce high-protein biomass from single-celled organisms, which can be used as a food supplement to address food security.
• Bio-based Technologies: Cutting-edge technologies developed using biological sources to create sustainable and efficient products with minimal environmental impact.
• Environmental Biotechnology: The use of biotechnology to prevent and mitigate contamination from industrial, agricultural, and municipal wastes, contributing to environmental conservation and sustainability.
• Health and Wellbeing: Applications of biotechnology in medicine and healthcare, including the development of diagnostics, treatments, and the production of vitamins and health foods.
• Biomining: The use of microorganisms to extract metals from ores and other solid materials, making mining processes more efficient and environmentally friendly.
• Biological Warfare: The potential use of biological agents in warfare, emphasizing the need for strict regulation and ethical considerations in biotechnology.
• Fermented Dairy Products: Products such as yogurt, buttermilk, and sour cream that are produced through the fermentation of milk by specific bacterial cultures, enhancing flavor and texture.
• Fermented Meat Products: Traditional food items like salami and summer sausage produced through the fermentation process, which enhances flavor, texture, and shelf life using specific bacteria and fungi.
• Alcohol Production: The fermentation process involving yeast to convert sugars into alcohol, producing beverages like beer, wine, and spirits, each with distinct production methods and ingredients.
• Environmental Conservation: Efforts to preserve biodiversity, rational use of natural resources, and conservation activities, often supported by biotechnology to maintain a cleaner and more sustainable planet.

Biotechnology

Biotechnology is the use of living organisms, cells, or biological systems to develop products and technologies for various applications in fields such as medicine, agriculture, and industry.

The purpose of genetically modification of organisms are: –

• The organisms to be suitable for society
• To increase yields/products (more milk, meat, crops, etc.)
• To increase resistance (disease, drought etc.)

Biotechnology also used in the prevention and mitigation of contamination from industrial, agricultural and municipal wastes and diagnosis & treatment of disease. Biological knowledge finds applications across various fields, contributing to advancements in medicine, agriculture, environmental science, and more. Here are some specific examples:

• Food processing and production
• Genetic engineering
• Health wellbeing
• Application in biomining
• Application in industry
• application in agriculture
• Biological warfare

Food processing and production

Industrial biotechnology, also known as white biotechnology, is the modern use and application of biotechnology for the sustainable production and processes of bio-products such as food substances, chemicals, biomaterials and fuels from renewable sources using living cells and/or
their enzymes. A technology is a promising area in alleviating food security in ever-growing population. For example, single cell protein (SCP) is the known technology that increase productivities to secure food demands. several materials is produced from waste materials such as

1. Molasses produced from sugar refining, petroleum & agricultural wastes.
2. Pruteen is animal feeds producced by mass culture of Methylophilus methylotrophus bacteria.
3. Mycoprotein: -is a protein-rich food product derived from fungi, often used as a meat substitute in vegetarian and vegan diets.
4. Health food stores: Retail outlets specializing in the sale of natural, organic, and health-promoting products, including supplements, whole foods, and specialty items.
5. Vitamin production: The process of synthesizing vitamins, either naturally or artificially, for use in supplements, fortified foods, and healthcare products.

In industrial or food production biotechnology there are several types of foods produced and process to increase shelf life and flavors.The most common productions are: –

1. Dairy product
2. fermented meat
3. production of alcohols(beer, wine & spirits)
4. Bread making

Dairy product

Microorganisms are used in making a wide range of dairy products, such as cultured buttermilk, sour cream and yoghurt. Buttermilk is a fermented dairy product with a tangy flavor and creamy texture. Traditionally, it was the liquid left behind after churning butter from cultured cream. Nowadays, commercial buttermilk is typically made by adding lactic acid bacteria or Streptococcus cremoris, Streptococcus lactis to milk, causing it to ferment and thicken. Sour milk, like buttermilk, has a tangy taste and is often used in baking and cooking. However, there are important distinctions and considerations. Yogurt is a fermented dairy product made by adding Streptococcus thermophilus & Lactobacillus bulgaricus bacterial cultures to milk. The bacteria ferment the lactose in the milk, producing lactic acid, which gives yogurt its tangy flavor and thick texture. Acidophilus milk is similar to regular milk but has added Lactobacillus acidophilus cultures. These cultures help ferment the milk, making it slightly tangy and sterile. Bulgarian milk is made by fermenting milk with two specific strains of bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. it more acidic and lack flavor imported by leuconostocs than buttermilk

Fermented meat

Fermented meat products are traditional food items produced through the process of fermentation, where specific microorganisms are used to transform the meat, enhancing its flavor, texture, and shelf life. Lactobacillus plantarum & Pediococcus cerevisiae bacteria add flavor by fermenting meats such as salami, summer sauage and Lebanon bologna. Fungi such as Penicillium nalgiovense , Penicillium chrysogenum: and Aspergillus oryzae used in producing distinctive flavor of meat product.

Production of beer, wine and spirits

The production of beer, wine, and spirits involves fermentation processes where microorganisms, mainly yeast, convert sugars into alcohol and other compounds. Each alcoholic beverage has distinct production methods and ingredients.

Beer Production

Ingredients:

• Water: The primary ingredient in beer.
• Malt: Usually, malted barley provides sugars for fermentation.
• Hops: Add bitterness and aroma; also act as a preservative.
• Yeast (Saccharomyces): Ferments the sugars into alcohol and carbon dioxide.

Process:

1. Malting: Barley grains are soaked in water and allowed to germinate. They are then dried in a kiln to halt germination, creating malt.
2. Mashing: Malt is mixed with hot water in a mash tun to convert starches into fermentable sugars, producing a liquid called wort.
3. Boiling: The wort is boiled, and hops are added. Boiling sterilizes the wort and extracts flavors from the hops.
4. Cooling: The hot wort is cooled rapidly to a temperature suitable for yeast fermentation.
5. Fermentation: Yeast is added to the cooled wort in a fermentation vessel. The yeast ferments the sugars into alcohol and carbon dioxide, typically taking a few weeks.
6. Conditioning: The beer is conditioned (aged) to develop flavors and carbonation. This can occur in tanks or bottles.
7. Packaging: The beer is filtered, carbonated if necessary, and packaged into bottles, cans, or kegs.

wine production

Ingredients:

• Grapes: The primary source of sugars for fermentation. Different varieties produce different types of wine.
• Yeast: Naturally occurring or added to ferment the sugars in grapes into alcohol.
• Additional Ingredients (optional): Such as sulfites for preservation.

Process:

1. Harvesting: Grapes are harvested from vineyards when they reach optimal ripeness.
2. Crushing and Destemming: Grapes are crushed to release their juice. For red wines, the skins are left in contact with the juice; for white wines, they are usually removed.
3. Fermentation: The grape juice (must) is fermented in tanks or barrels. Yeast converts the sugars into alcohol. For red wines, fermentation occurs with the skins; for white wines, it happens without them.
4. Pressing: For red wines, the fermented mixture is pressed to extract the remaining juice from the skins. For white wines, pressing occurs before fermentation.
5. Aging: The wine is aged in barrels or tanks. Aging can last from months to years and affects flavor, aroma, and texture.
6. Fining and Filtering: The wine is clarified and filtered to remove any particles or sediments.
7. Bottling: The wine is bottled and may undergo additional aging before being released for consumption.

Spirits Production

Ingredients:

• Base Material: Can be grains such as barely, rye , corn (for whiskey), fruits (for brandy), or sugarcane (for rum).
• Yeas (Saccharomyces) : Converts the sugars into alcohol.
• Water: Used in the distillation process.

Process:

1. Mashing or Fermentation Preparation: The base material is processed to release sugars. For grains, this involves mashing; for fruits, the fruit is fermented directly.
2. Fermentation: Yeast is added to convert the sugars into alcohol, creating a liquid called wash or wort.
3. Distillation: The wash is heated in a still to separate alcohol from water and other components. Alcohol vapors are collected and condensed into a liquid form. This process can be repeated (fractional distillation) to increase purity and strength.
4. Aging (Optional): Many spirits are aged in barrels to develop flavors. This process varies depending on the type of spirit and desired characteristics.
5. Blending and Dilution: Some spirits are blended with others or diluted with water to achieve the desired flavor and alcohol content.
6. Bottling: The finished spirit is filtered, diluted if necessary, and bottled

Bread making

Bread making is a fascinating process that involves transforming basic ingredients into a delicious, versatile staple foods. Microorganisms accomplished three functions in bread making. These are: –

1. leavening the flour-based dough.
2. importing flavor and odor
3. conditioning the dough to make it workable.

Leavening is a key process in bread making and other flour-based dough products that involves creating a light, airy texture by incorporating gas bubbles into the dough. It provided by Saccharomyces cerevisiae and such bacteria clostridium species, heterofermentative lactic acid bacteria.

Generally, biotechnology has revolutionized food production by improving efficiency, enhancing nutritional content, and creating new products. Here are several key applications of biotechnology in food production.