TEACHER: HAFIZ SHAIKARAO GRADE: 8

BIOTECHNOLOGY: is a branch of
biology in which technological
applications are used with living
organisms to produce useful
products.
Thus, biotechnology utilizes
biological systems and living
organisms to create new useful
substances. Some processes that
fall within the concept of
biotechnology include; brewing
and fermentation, baking, use of
therapeutic proteins and other
drugs in genetic engineering
• Fermentation a process behind
brewing which is used in producing
products on large scale. Example
( meat substitute from fungus),
Penicillin also an antibiotic produced
from large scale fermentation.
• Biotechnology is also applied in the
efficient treatment of sewage by using
microbes to convert organic waste
into simpler substances.
• Hand held electronic meter for testing
blood sugar. An example of
biotechnology using biosensor.
Therefore biotechnology is very
important to every human life. Since it
now applies in all diverse of life.
 MICROBES AND BIOTECHNOLOGY
Microbes are widely used in biotechnology
because;
• Microbes produce very quickly
• They can convert raw materials into
finished products very quickly
• Use of microbes means food production
can be independent of the climate.
• Microbes can grow easily on cheap
product. Meaning less cost can be used to
grow microbes
• Microbes can be altered using genetic
engineering by scientist to produce
modified products.
• Microbes can be grown by culturing ( a
method where only one type of microbes is
grown)
 BIOTECHNOLOGY AND FOOD PRODUCTION
Modern biological technology have
improved many processes in food
production. Some of these include;
CHEESE – MAKING
Cheese is produced by the action of
bacteria on milk. Cheese is produced
by using pasteurized milk.
PASTEURIZATION: is a heat treatment
process that kills disease - causing
micro organisms present in food
substances to extend its storage life.
When this is applied to milk the only
bacteria left will be Lactobacillus.
• Lactobacillus turn milk sugar into lactic
acid.
• Afterwards another enzyme called
rennin is added to the milk. At low pH
the milk turns into a semi- solid
substance called curd. Rennin is an
enzyme extracted from stomach of
calves and produced in large quantities
by genetic engineering known as
CHYMOSIN.
• After salt is added to improve the
flavor and act as a preservative
• Other bacteria may be added
depending on the type of cheese
produced known as ripening bacteria.
They break down the protein and fat in
the cheese.
 SAMPLE VIDEO ON INDUSTRIAL CHEESE -
MAKING PROCESS
 YOGHURT MANUFACTURING 23/03/2020
Yoghurt making shares some similarities
with cheese production.
 the milk mixed with milk powder is
first of all homogenized then
pasteurized by heating at a
temperature of about 40C. The
heating has three advantages;
- It helps break the milk protein and so
it can be thickened
- It reduces the oxygen level
- It is the ideal temperature for the
bacterial growth.
Bacteria used for cheese and yoghurt
prefer anaerobic conditions.
Once the milk reaches the ideal
temperature the bacteria (Streptococcus
thermophilus) is added to it. This convert
the milk sugar to lactic acid in the
fermentation process and may take about
8- 20 hours

The yoghurt is then allowed to cool down.

Afterwards a desired fruit germ flavor is
added. This is then served in containers and
kept in the freezer for consumption.

NOTE:
Some yoghurt are treated by removing all
bacteria, whiles others are left with some
live cultures. The bacteria supplement the
bacteria in the gut in digestion. This type of
yoghurt is known as pro-biotic yoghurt.
SAMPLE VIDEO ON INDUSTRIAL YOGHURT PRODUCTION
YOGHURT PRODUCTION SAMPLE VIDEO II
 WINE MAKING AND BREWING 24/03/2020
Wine and beer making are old centuries
biotechnology.
In making wine ripe grape fruits are
harvested and crushed to extract the juice
The juice contain sugar which is the
energy source for the yeast to be added.
The yeast undergoes fermentation to
produce the wine drink.
In beer production, barley grains are used
as the source of sugar. The grains are
allowed to germinate for few days in a
process called malting.
In the malting process, enzymes break
down the starch in the grains into a sugar
called maltose.
The sugar is contained in a
brown liquid called wort.
A process called mashing is
done where yeast is added to
the wort for fermentation to
take place.
Afterwards hops are added to
give the beer its bitter flavor.
The mashing process
produces a foamy layer of
carbon dioxide during the
fermentation process. This
can be collected and used as
a starter culture for another
brewing.
SAMPLE VIDEO ON WINE BREWERY
 BAKING
Baking is another example where yeast is
used to produce a food product.
An example of a food substance by baking
is the bread.
Bread making involves the use of flour,
water, salt, sugar and yeast. All of these
ingredients are mixed to form dough. The
dough is kept in a warm environment. The
presence of the yeast causes
fermentation to take place by using the
sugar as a source of energy. These
produces alcohol and carbon - dioxide.
The carbon dioxide causes the dough to
rise. This is then baked in a hot oven. The
bread expands and becomes soft due to
the carbon dioxide whiles the alcohol
evaporates out.
 SOY SAUCE
Soy sauce is an important ingredient
produced from soya beans and wheat as
the main raw materials.
The soya beans is cooked and mixed with
the roasted grains. Afterwards a fungus
called Aspergillus oryzae is added. This
grows on the grain and turns starch to
sugar. After that yeast and Lactobacillus
are added which ferments the mixture
using the sugar produced and the
production of lactic acid respectively.
The mixture is then filtered to remove
the raw sauce, then pasteurized to kill
any bacteria present. It is then bottled
and ready for use.
SAMPLE VIDEO ON BREAD MAKING
 EXERCISE 1 25/03/2020
1. What do you understand by the term biotechnology?
Ans:

2. Mention three examples of traditional food which involves the use of

biotechnology?
Ans:

3. What is the reason for using bacteria in biotechnology?

Ans:
4. What is the difference between cheese production and yoghurt
production?
Ans:

5. Why is it important to add the enzyme rennin in cheese making?

Ans:

6. Explain why pasteurization is applied in biotechnology?

Ans:
 INDUSTRIAL FERMENTATION 29/03/2020
Industrial fermentation refers to the
fermentation done in large scale to make
a product. Example is in the manufacture
of penicillin.
Penicillin is produced from a fungus
called Penicillium mold. It is produced in
a deep – fermenter tank.
A culture of the organism is produced
and poured into the fermenter tank.
Ideal conditions are given which include;
Adding nutrients such as sugar,
ammonia and vitamins.
Maintaining a constant temperature of
about 30 degrees.
Maintaining a constant pH of about 6.5
Once the fermentation has started, it
takes about 30hrs for penicillin
production to start.
The reason to this is that the fungus
has to complete its main growth phase
by using most of the nutrients before it
starts to release penicillin into the
surrounding liquid.
After about six days, fermentation is
completed. The mixture is then drained
and the penicillin is extracted out.
The fermentation takes place in
batches known as Batch cultivation
continuous cultivation allows
production to take place in a fermenter
for several weeks.
SOME OTHER BIOTECHNOLOGICAL APPLICATIONS
31/3/20
Microorganisms used in the
tanning industry for leather
processing. Chemicals were
initially used but now
enzymes protease from
bacteria and fungi are used to
degrade the proteins and hair
from the hide. The proteins
which include trypsin ,
chymotrypsin and various
peptides which may contain
amylase or lipase as
secondary enzymes are used.
• Bioleaching: is the extraction of
metals from their ores by the use of
living organism.
• Micro-organisms are used in the
commercial mining to ‘bio-leach’ the
ores of metals such as uranium,
copper and gold.
This process convert valuable metal
ores deposited in rock into soluble ions
which can be more easily attracted from
the surrounding rock.
Bacteria can be used to convert harmful
by- products of this process such as
cyanide into less toxic substances.
 BIOFUELS
BIOFUELS are fuels made from
biological materials such as
animal dung, sugar cane and plant
waste
Some biofuels include;
1. Biogas: it is a gas produced
mainly from animal waste. These
are buried underground.
Anaerobic microbes called bio-
digesters are added to produce
the gas methane. This gas can be
used for domestic purpose.
2. BIODEISEL: oils is now extracted
from other plant seeds such as
palms, soya bean, rapeseed etc.
These is heated to make it a more
viscous. A process of
transesterification is used to
transform the oils into a substance
called fatty acid methyl. This is
converted to biodiesel by mixing it
with sodium hydroxide and
methanol. The resulting liquid is
dense, and is easily stored, and
energy rich. It can be used to
power industrial machinery and is
increasingly used as a fuel for cars.