PPT-BASIC OF BIOTECHNOLOGY OF FERMENTATION PROCESS AND

PHARMAceuTICAL PROCESS FERMENTATION INTRODUCTION Fermentation refers to the process of chemical transformation of organic substrate using enzymes of microorganismsIt is an extracellular process resembling to anaerobic respiration to some extent but the anaerobic respiration is always intercellular process. Biotechnology . Objectives. Explain how biotechnology has improved the process of making cheese. Terminology . Rennin. Chymosin. (. Chy. -max). Curds. Whey. Cheese-Making Technology. Cheese-making-. Microbiologists consider fermentation as any process for the production of a product by means of mass culture of micro-organisms. Biochemists consider fermentation as an energy generating process in which organic compounds act as both electron donors and acceptors. Investigator: . Max . Holden . Collaborator: Paige . D’Andrea. Effect of Microgravity on fermentation . Teacher Facilitator: Eric . Esby. and . Nancy McIntyre. With the help and support of Medtronic . Lecturer Dr. . Kamal. E. M. . Elkahlout. Assistant Prof. of . Biotechnology. 1. CHAPTER 1. INTRODUCTION. Scope of Biotechnology & Industrial Biotechnology. 2. NATURE OF BIOTECHNOLOGY AND. INDUSTRIAL MICROBIOLOGY. . NATURE OF BIOTECHNOLOGY AND. INDUSTRIAL MICROBIOLOGY. One of the broadest . definition of Biotechnology. is the one given at the United Nations Conference on Biological Diversity in 1992 as . “any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use.”. . Production of Biotechnology Based Bulk Drugs. (Penicillins. , Genetics. , Solvent Extraction, Aminoglycoside, Antibiotics, Tylosin, Peptide Antibiotics, Cephalosporins, Lincomycin, Anticancer Agents, Siderophores, Steroid Fermentations, Roducts From Recombinant DNA, Cake-Extraction Process, Split Process, Mycobactin, Hydroxamates, Therapeutic Enzymes, Fermentation, Metabolic Origins, Cysteine, Bioconversion, Carboxyl Activation, Biosynthetic Pathway, Metabolic Grid. Fermented Food Process: . Biotechnological Aspects. Prof. Dr. Ir. Sri Kumalaningsih, M.App.Sc. Agroindustrial Technology – Brawijaya University. Introduction. S. ome of these fermentation processes have been developed very successfully to commercial scale (e.g., cheese and yogurt amking, soy sauce and wine making) while others, such as tempeh and indigenous fermented beverages, offer scale process.. Waterford, WI. Most information is based on materials from the DOE’s Great Lakes Bioenergy Research Center, Madison, WI – www.glbrc.org . Fermentation in Society. The process of fermentation is critical for…. What is Biotechnology? . II. Ancient Biotechnology. A. History of Domestication and Agriculture. B. Ancient Plant . Germplasm. C. History of Fermented Foods and Beverages. 1. Fermented Foods. Industrial Biotechnology. refers to the use of microorganisms or biological substances such as enzymes to perform . industrial. or manufacturing processes.. Industrial microbiology. D. elhi, India. . Dr. . Karen Trchounian. , . PhD in Biophysics and Biotechnology . Deputy Director of Scientific-Research Institute of Biology . YEREVAN . STATE UNIVERSITY, 0025 YEREVAN, . ARMENIA . acid production. Lactic acid was discovered in 1780 by C.W. Scheele in . sour milk. , and in 1881 Fermi obtained lactic acid by . fermentation, resulting . in its industrial production. . The . yearly world . Industrial fermentation processes require . three . most important stages to complete product fermentation. These . are. :. . up-stream. processing (. abbreviated . as USP). the fermentation. . process . Prof. . R.K.Gaur. Introduction. Fields of study. : . Biology, engineering, bio-engineering, medicine, genetic. engineering, molecular biology. Interdisciplinary . sciences. : . combines the disciplines .