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TRADITIONAL (CLASSICAL)
BIOTECHNOLOGY
Fermentation
cellardoorfestival.com
recall: biotechnology• ancient
• early history as related to food and shelter, including domestication !
• traditional (classical)
• built on ancient biotechnology
• fermentation promoted food production and medicine !
• modern
• manipulates genetic information in organism
• genetic engineeringmitalee.wordpress.com
Grabbed from the PPT lectures of Professor/Dr. Arnold V. Hallare, (2013)
what to learn today…• overview of metabolism:
aerobic and anaerobic respiration
• Fermentation in Plants
• Fermentation in Animals
• Fermentation in Humans
• traditional biotechnology: fermentation
• virtual labblog.leonardo.com
recall: metabolism
academic.pgcc.edu
cellular respiration: a catabolic reaction
• process of making ATP by breaking down organic compounds
• exergonic
• oxygen (O2) requiring
• uses energy extracted from macromolecules (glucose) to produce energy (ATP) and water (H2O)
6O2 + C6H12O6 6CO2 + 6H2O oxygen glucose carbon dioxide water
enzymes
ADP + Pi
ENERGY transfer between enzymes,
other molecules
ATP
stages of aerobic respiration
• glycolysis: cytosol
• krebs cycle: mitochondrial matrix
• ETC: inner mitochondrial membrane
You may watch a video here about GLYCOLYSIS: http://www.science.smith.edu/departments/Biology/Bio231/
anaerobic respiration (fermentation): if oxygen is absent
classes.midlandstech.com
Glucose Pyruvic acid
cellardoorfestival.com
anaerobic respiration in plants
www.vce.bioninja.com.auwww.ipm.iastate.edu
In response to flooding stress
anaerobic respiration in animals
www.vce.bioninja.com.auwww.fashioncentral.pk
slow twitch versus fast twitch muscles
slow twitch and aerobic respiration
• example: dark leg meat of chicken
• Specialised for slow, sustained contractions over a long period for endurance
• contain lots of myoglobin which acts as a store of oxygen
• Respire aerobically
slow twitch works best in:
or if you wanna try duathlon
when you try running the bdm ultramarathon (160km)
lactic acid in meat?
• fast twitch
• example: pectoral flight muscles (chicken breast)
• for producing rapid, intense contractions of short duration for rapid movement
• do not have myoglobin so Respire anaerobically
• can accumulate lactic acid and leads to fatigue
thoughtchalk.com
fast twitch works best in:Provide the muscle power for rapid, fast movement e.g. a cheetah's burst of speed to catch a gazelle, or the gazelles burst of speed to escape the cheetah
omarmcknight.com
or to power up usain bolt’s legs in sprints
fermentation in ruminants
sci.waikato.ac.nz
www.tankonyvtar.hu
fermentation in humans•farting
•When carbon dioxide is used as an electron acceptor, the product is either methane or acetic acid
•Methane produced in our gut is produced by this process
www.ausforces.com
fermentation in microbes
fermentation : classical biotechnology
• the use of microbes to enhance food flavor
• the use of microbes to manufacture of beverages
• the use of microbes to make the dough rise
products of fermentation: beer
• An alcoholic beverage produced by the fermentation of sugar-rich extracts derived from cereal grains or other starchy materials
• ancient biotechnology: beer brewing
• Sumaria (4000 BC)
• Sikaru
• Egypt (3000 BC)
• Zythum
• India (2000 BC)
• Sura
• China (2000 BC)
• Kiu
www.nomad4ever.com
yeast in beer brewing• 1680 Antonie van
Leeuwenhoek Observed yeast in beer
• 1837 - Cagniard Latour decsribed that Microbe is responsible for alcoholic fermentation
• 1866 - Louis Pasteur stated that Yeast was responsible for alcoholic fermentation
• 1883 - Emil Christian Hansen Developed pure culture technique and Isolated pure cultures of brewing yeasts
Weiss Ale
Lab Lager
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
microbes and beer brewing• malted barley
Provides fermentable sugars, flavor, and color
• hops Provides aroma and bitterness
The Brewing Process
Brewhouse
Fermentation
Lagering
Step Purpose
Starch Sugars
Ethanol Sugars
Carbonation Flavor maturation
Wort production
Flavor production
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
The Brewing Process Malt Mill
Mash Tun Cereal Cooker
Lauter Tun
Brew Kettle
Hot Wort Receiver
Wort Cooler
Fermentation Brink
Aeration
Lagering
Hops
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
microbes and beer brewingYeast Metabolism During Fermentation
Sugars Oxygen
Amino Acids
Glucose
Pyruvate
TCA Cycle
Energy CO2
Ethanol
Acetaldehyde
Organic Acids
Amino Acids
Unsaturated Fatty Acids Sterols
Esters
Higher Alcohols
VDK
Sulfur Volatiles
Membranes
Kindly provided by Tom Pugh and David Ryder of Miller Brewing Company
products of fermentation: cheese
• cheese are ripened curds
• milk is treated with lactic acid bacteria and rennin to coagulate proteins
• curds + whey = milk
• different microbes in the early and late stages of processing of cheese = different cheese characteristics
idiva.com
types of cheeseTypes of Cheese
Acid Coagulated Fresh Cheese (lactic acid from bacteria) • no enzyme is used to finish the curd • Cottage and Cream Cheese
Heat-Acid Precipitated Cheese (acid and heat precipitate/coagulate the protein and cause milk fat to curdle) • Add low amounts of acid to 75-100oC temp milk • High moisture and protein • Ricotta (Italy) Channa and Paneer (India)
science of cooking
types of cheeseTypes of Cheese
Semi-hard Washed Cheese (washing cheese removes acid and lactose) • Acid and enzyme induced curdling • But removal of milk sugar and acid results in no
fermentation results in a moist and less finished cheese • Gouda, colby, muenster, mozzarella …
Hard Cheese (Low and High Temp) • Low moister makes a more dense hard cheese • Elevated temps and pressing drive off water • Cheddar, Romano, Parmesan, Swiss,
science of cooking
swiss cheese and propionibacterium
science of cooking
Finishing Microbes
Holy Cheese (cow)? – Propionibacteria: • Convert lactic acid to propionoic and acetic acid plus acetic
acid and CO2. Also other flavors • Used to make Swiss Cheese • Need higher temps and time for bacteria to grow and produce • Growth requirements reflect origins of bacteria animal skin
Lactic acid
Carbon Dioxide (g) Acetic acid
Propionoic acid
+
Finishing up…
Blue Cheeses – Based on Origen
Roquefort - France Cambreles- Spain
Danish Blue Cheese
Stilton- England
Gorgonzola- Italy
fungi and blue cheese
science of cooking
Penicillium roqueforti and P. camberti BLUE = MYCELIA/ or growth filaments
making the cheese
science of cooking
Bac
teria
Gro
wth
Time (Days)
0 50 100 150 200
Starter – acid producing
Non Starter– ripening
product of biotechnology: breads
• biotechnology’s first utilization of microbes = bread making
• Around 4000 BC, Egyptians used the living organism yeast to make bread
• Airborne wild yeast accidentally got their bread dough, causing it to rise
www.acebakery.com
the sourdough bread• microbe one (AEROBIC): yeast
• makes carbon dioxide and bread will rise
• microbe two: anaerobic: lactic acid bacteria
• make lactic acid and acetic acid that give rich complexity of flavors
www.weekendbakery.com www.rootsimple.comfoodists.ca
products of fermentation: wine
• after bread comes wine: 3000 bc
• converts sugars in grapes into alcohol
www.cell.com
making your wine
http://www.chinookwines.com
1. harvest
2. processing
3. fermentation
making your wine
http://www.chinookwines.com
4. maturation
6. bottling & corking
5. fining and filtration
products of fermentation: yoghurt
• FERMENTED MILK RESULTING TO A SEMI-SOLID CURD
• LACTIC ACID BACTERIA = PROBIOTICS
• AIDS IN DIGESTION
• ACID PRODUCED DURING FERMENTATION CAUSES THE PROTEIN TO COAGULATE
• Lactococcus lactis, Streptococcus thermophilus and Lactobacillus bulgaricus
www.wombourneshopping.co.uk
how to make yoghurtMaking Yogurt in 4 Simple Steps
1. Start with Cow, Sheep, or Goat milk.
Casein before heat pre-treatment:
Casein after heat pre-treatment: Casein after acid:
2. Heat milk to 80 °C. Two purposes: • destroy existing bacteria • �condition� the proteins = begins the denaturing process (a whey protein molecule binds to a casein molecule which disrupts the casein bundles allowing them to make short branched micelle chains)
3. Cool milk to 40 °C and innoculate with bacteria 4. Incubate at 30 °C to 45 °C
www.bnc.asn.au
bacteria in yoghurtMilk Yogurt
Bacteria produce acid Casein protein micelles (bundles) 10-7 meters in diameter
Fat globule
Acid causes Casein bundles to fall apart into separate casein molecules.
These rebind to each other in a network that traps water.
=> makes a gel
