Biotechnology Detailed Note

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Biotechnology I


Lecture by:
dr. F. Steinhäusler

Paris Lodron University of Salzburg
Austria




Table of Contents
Part I - Definitions............................................................................................ 2
A. Scope of Biotechnology.................................................................... 2
B. Basic principles of biotechnology..................................................... 4
Genes and Proteins........................................................................... 5
Recombiant DNA............................................................................. 6
C. Social implications of BT.................................................................. 8
D. GM organisms released into the environment.................................. 9

Part II - Industrial production............................................................................ 11
A. Running such a facility..................................................................... 12
Batch procedure............................................................................... 12
Continuos procedure........................................................................ 13

Part III - Biotechnology and Food production.................................................. 15
BT in Agriculture................................................................................... 15
Single Celled Proteins............................................................................ 17
BT and Wine making............................................................................. 18
BT and Juices......................................................................................... 18

Part IV - Biotechnology and Health Care................ ........................................ 19
Human protein production..................................................................... 19
Biosensors.............................................................................................. 20

Part V - Biotech and the manufacturing industry.............................................. 21
Methane production, landfills, gasohols, mining, oil industry............ 21




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Biotechnology lab - what goes on in industry and research.
Recommended Journals: Key issues: links between labs and industry
Literature: • Biotech Forum (EU)
• Biotechnology Letters (UK)
• Brauwelt (GER)
• Biotechnology and Bioengineering (USA)
Books:
• Brock T.D. Biology of Microorganisms (USA)
• Griffiths A.J.F. et al., Genetic Analysis (USA)
HTML- addresses:
• http://washingtonpost.com/wp-dyn/health/specials/genetherapy/
• http://washingtonpost.com/wp-dyn/nation/specials/science/cloning/index.html


Part I - Definitions
Biotechnology is very interdisciplinary; engineering is incorporated with technology; it uses living organisms
to carry out defined biochemical processes for industrial applications.
1. Stack (waste) effluent and gas concentration [Vol %] e.g. CO2
stock concentration
2. Decay constant Kd [s-1]
3. Respiration coefficient RQ [mol CO2/mol O2]
4. Efficiency (η): Background energy
• Reference to substrate Yx/s in [g dried biomas / g turn around material]
• Reference to ATP YATP in g [dried biomas / mol turn around ATP]
η refers to substrate or energy in form of ATP;
another one would be oxygen; i.e. how much
O2 is required to produce one gram biomass [g dried biomass / mol O2].
η can be also expressed with reference to the
substrate electrons [g dried biomass / (# reactive substrate e-].
5. Biological O2 requirement (BSB5 ) [mg O2 / L⋅5d]
6. Chemical O2 demand (CSB) [mgO2 / L]
7. Dextrose equivalent (DE) [%]
using glucose as a reference substance; mol reduction equivalent in substrate
(ref. glucose = 100g / g dried biomass and hour)
8. Inoculation amount IQ [%] or [L]
9. Michaelis Menten constant KM [mg/L]
10. Monod Constant KMKS [mg/L]
11. Phosphate/Oxygen ratio P/O [mol P / mol O]
quantification of used mole of phosphate versus oxygen
Common denominator: Fermentation and Fermentation technology. How much biomass is produced for
every mol O2 used up in the process.




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A. Scope of Biotechnology:

The lecture will cover the following topics:
a) products and services to the community.
b) not all biotech is new (fear of new technology).
c) advantage and potential disadvantages (based on today's perspective - theoretical risks).
d) future trends in biotechnology.
e) ethical, social, and economical implications by applying biotechnology in society.
f) new production methods in genomic science and its uses.

What is biotechnology: it uses living organisms to carry out defined biochemical processes for industrial
applications; i.e. organisms, in the manufacturing or service industry, like genetic fingerprinting, gene
therapy, etc.
Which branches are involved in biotechnology: Microbiology, Genetics, Biochemistry, Biophysics,
Molecular Biology, Bioengineering, etc.

• Biotechnology is not new, it is based on ancient technology; for example,
beer brewing was already known to the Babylonian's (6000 BC); even in
mediaeval times, alcohol fermentation was practiced by the catholic monks, or
in district distillations of ancient China;
• Breadmaking skills: the inoculation of fresh dough with one of the previous
day was known to the ancient Europe, and even to Egyptians, some 4000
years ago (germination of barley);
• Diary products: the production of yogurt, cheese, kefir, and even vinegar was
known for centuries; the monks were even familiar with the beneficial effects
of these milk products;




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