Biotechnology industrial microbiology Biotechnology the use of microbiological

Biotechnology & industrial microbiology Biotechnology – the use of microbiological and biochemical techniques to solve practical problems to produce useful products – proteins or DNA sequences Recombinant DNA techniques – methods to study and manipulate DNA to genetically alter organisms with useful traits to clone genes Genetic engineering – deliberately alter an organism’s genetic information

Restriction enzymes

Genetic engineering Tools: vectors - plasmids, bacteriophage restriction enzymes Products proteins resistant plants

Biotechnology & industrial microbiology protein production pharmaceutical proteins

Biotechnology & industrial microbiology vaccines hepatitis B plants pest-resistant plants corn, cotton, tomatoes Bt toxin from B. thuringensis herbicide resistant plants soybeans, cotton, corn improved nutritional value β-carotene in rice higher iron in rice

Biotechnology & industrial microbiology gene insertion into plants

Biotechnology & industrial microbiology gene insertion into animals viruses – genetically altered

Environmental microbiology terrestrial environments bacteria, fungi, protozoa (includes some pathogens – plant and animal) degradation of organic matter – recycling elements degradation of trash, toxins associate with plants nitrogen fixation

Environmental microbiology terrestrial environments soil nutrient levels vary sandy, nutrient poor to rich loam aquatic environments streams and rivers to lakes nutrient levels vary lower in moving water variable in lakes (lake bottom richer in nutrients) nutrient poor – oligotrophic nutrient rich – eutrophic

Environmental microbiology eutrophication – sudden influx of nutrients algae blooms, large increase in ‘biomass’ nutrient sources runoff from soil industrial waste sewage treatment facilities sewage treatment

Environmental microbiology marine environment – specialized ecosystem ocean pollution environmental cleanup bioremediation

Food preservation and safety food spoilage undesirable changes in food – color, taste, odor may not be harmful meats – Pseudomonas (some grow in refrigerator) milk – many species bread and baked goods – fungi grains & nuts – fungi (aflatoxins)

Food borne illness – Staphylococcus and Clostridium

Food borne illness -

Food borne illness Salmonella and Campylobacter poultry – chicken, turkey, eggs can be transferred to vegetables from cutting board E. coli O 157: H 7 undercooked ground beef

Food preservation canning – steam under pressure kills all organisms pasteurization – controlled heat for short periods of time kills pathogens but not all organisms or spores cooking – high heat for variable time kills pathogens and spoilage organisms but not all organisms or spores changes the characteristics of the food refrigeration – keeps most organisms in check, slows others freezing – stops all microorganisms not all killed by freezing

Food preservation drying or desiccation – remove water slows growth of most organisms high osmotic conditions add sugar or salt lower the p. H acidic conditions unfavorable to most pathogens some fungi can grow in acidic p. H preservatives – adding inhibitory chemicals organic acids – propionic acid, benzoic acid, sorbic acid nitrates sulfur dioxide irradiation – destroys microorganisms approved for fruits, vegetables, grains, meat