Biotechnology Simplified: Understanding How We Use Microorganisms

 

What is Biotechnology?

Biotechnology is the use of living organisms, like bacteria and fungi, to make useful products or perform specific processes. Imagine tiny factories that help us make food, medicine, and other important things efficiently!

 

How Biotechnology Helps Us

1. Bread and Biofuels: The Role of Yeast

   • Anaerobic Respiration in Yeast:

     • Yeast performs anaerobic respiration (no oxygen needed) to produce:
       • Ethanol (used in biofuels)
       • Carbon dioxide (helps bread rise).
     • Equation for anaerobic respiration in yeast: $$\text{Glucose} (C_6H_12O_6) \to \text{Ethanol} (C_6H_5OH) + CO_2$$

   • Examples:

     • Biofuels: Ethanol produced by yeast is used as a renewable fuel.
     • Bread: Carbon dioxide creates air pockets in bread, making it fluffy

2. Making Juices Clearer with Pectinase

   • What is Pectinase?

     • Pectinase is an enzyme that breaks down pectin, a substance found in plant cell walls.
     • This makes fruit juices clearer and easier to extract.

   • How It Works:

     • Pectin is like glue holding fruit cells together. Pectinase acts like scissors, cutting it apart.
     • Result: More juice and no cloudiness.

3. Biological Washing Powders

   • What’s Special About Them?

     • Contain enzymes like proteases and lipases that break down stains.
     • Work best at specific temperatures and pH levels.

   • How It Helps:

     • Protease breaks down proteins (like blood stains).
     • Lipase breaks down fats (like grease stains).
     • Saves energy: Works at lower temperatures than regular detergents.

 

 

Advanced Uses (Supplementary Concepts)

1. Lactose-Free Milk

   • How is it Made?
     • Using the enzyme lactase, which breaks lactose (a sugar in milk) into glucose and galactose.
     • Result: Milk that’s easy to digest for people with lactose intolerance.

2. Large-Scale Production in Fermenters

   • What is a Fermenter?

     • A big tank used to grow microorganisms, like bacteria or fungi, to make products like:
       • Insulin for diabetes
       • Penicillin (an antibiotic)
       • Mycoprotein (protein-rich food).

   • Conditions Controlled in a Fermenter:

     • Temperature: Too hot or cold slows growth or kills organisms.
     • pH: Enzymes in microorganisms work best at specific pH levels.
     • Oxygen: Essential for aerobic respiration.
     • Nutrients: Supplies like sugar for energy and amino acids for protein-making.
     • Waste Products: Removed to prevent toxic buildup.

 

Table: Products and Their Uses in Biotechnology

Process/Product	Organism/Enzyme	Use
Bread-making	Yeast	Carbon dioxide for rising bread
Biofuels	Yeast	Ethanol for renewable energy
Fruit juice production	Pectinase	Clearer juice and higher yield
Biological washing powder	Protease, Lipase	Breaks down stains at low temps
Lactose-free milk	Lactase	Milk for lactose-intolerant people
Insulin production	Bacteria (e.g., E. coli)	Diabetes treatment
Penicillin production	Fungus (e.g., Penicillium)	Antibiotic for infections