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What is Biotechnology?

What is Biotechnology?. Definition. “……any technique that uses living organisms or substances from those organisms, to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses”. Origins of Biotechnology. Biotechnology Timeline

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What is Biotechnology?

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  1. What is Biotechnology?

  2. Definition • “……any technique that uses living organisms or substances from those organisms, to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses”.

  3. Origins of Biotechnology • Biotechnology Timeline • Archaeological clues of domestication and agriculture  artificial selection of desirable traits creating new varieties.

  4. Ancient Plant Germplasm • Nikolai I. Vavilov (1887-1943) - established Institute of Plant Industry in Leningrad. - first gene bank for long term storage of germplasm. • Germplasm collections: - economical value. - important to disease resistance to crop plants.

  5. CGIAR • Consultative Group on International Agricultural Research: International consortium - ensures conservation of plant species in more than 90 countries - short term (30 years) and long term (100 years) storage. - research programs

  6. Fermented Foods and Beverages Early biotechnology! • Fermentation: from the Latin fervere, “to boil”. • microbial process in which enzymatically controlled transformations of organic compounds occur.

  7. Bread • Early bread made from emmer. • Fermented dough discovered by accident: Saccharomyces winlocki used as early as 1500BC. • Bakers yeast used today is Saccharomyces cervasiae.

  8. Yogurt and Cheese • 4000BC: lactic acid producing bacteria used to make yogurt. • Milk  cheese casein coagulates in presence of bacteria curd + whey Cheese flavoring:Penicillium cambemberti, Penicillium glaucum roqueforti.

  9. Classical Biotechnology The development of fermentation from ancient times to present day! Modern fermentation chambers • Alcohol: top fermentation, bottom fermentation. • Vinegar: microorganisms oxidize wine. • Commercial products, eg. glycerol, acetone,butanol, lactic acid, citric acid, yeast biomass

  10. Aseptic technique meant sterile fermenters called bioreactors. • Antibiotics • Hormones and “therapeutics” produced using biotransformation technology (microbial hydroxylation). • Pharmaceutical compounds • Enzymes, biomass, single cell protein (SCP) and amino acids produced by batch culturing.

  11. Produced Amino Acids and their Uses

  12. Commercial enzymes produced by microorganisms.

  13. Modern Biotechnology. • Compound microscope (Janssen, 1590) • Development of Cell Theory – “all cells arise from cells” • Biochemistry and Genetics • Nucleic acids from white blood cells (Meischer) • Ultracentrifugation • The Nature of the gene

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