product of classical biotechnology

7/25/2019 Product of Classical Biotechnology

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Between 1866 and 1876, Pasteur fnally established that yeast and other microbes

were responsible or ermentattion

It was not until 1857 that Pasteur proved alcoholic ermentation was brouht about

by yeasts and that yeasts were livin cells! "he discover mar#ed a turnin point in

medical history and birth o microbioloy!

"he inheritors o Pasteur$s #nowlede souht to use microbes as production wor#ers

in industry! "he production o ba#ers$ yeast in deep, aerated tan#s was developed

towards the end o the nineteenth century! %urin &orld &ar I, 'haim &ei(mann

used a bacterial cousin o the as anrene microbe to convert mai(e mash into

acetone, which is essential in the manuacture o the e)plosive cordite! In 1*+,

Pf(er opened the world$s frst succesul plant or citric acid ermentation! "he

process involved a ermentation utili(in the mold -sperillus nier whereby

ordinary suar was transormed into citric acid!

.ther industrial chemical produced by ermentation were ound subse/uently and

the process were reduced to commercial practice! "hese processes included

butanol, acetic acid, o)alic acid, luconic acid, umaric acid, and many more!

'hapter +0 Industrial 2ermentation Principles, Processes, and Products! -rthur 3!4umphrey and ! 3dward ee

ieel$s 4andboo# o Industrial 'hemistry p! *17

'ampos, 9ureshi, :! , ; Blasche# , +


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In your post, identify the example and explain why it falls under classicalbiotechnology. Justify your answer by explaining how the product ismade. Tryto avoid repetitions.

ome e)plosives and other industrial chemicals such as citric acid, can also beconsidered as products o classical biotechnoloy! "hese chemicals re/uiresmicrobes or their production! Between 1866 and 1876, when ouis Pasteur fnallyestablished that yeast and other microbes were responsible or ermentation,inheritors o Pasteur$s #nowlede souht to use microbes as production wor#ers inindustry! "he production o ba#ers$ yeast in deep, aerated tan#s was developedtowards the end o the nineteenth century! %urin &orld &ar I, 'haim &ei(mannused a bacterial cousin o the as anrene microbe to convert mai(e mash intoacetone, which is essential in the manuacture o the e)plosive cordite! In 1*+,Pf(er opened the world$s frst successul plant or citric acid ermentation! "heprocess involved a ermentation utili(in the mold -sperillus nier wherebyordinary suar was transormed into citric acid! .ther industrial chemical producedby ermentation were ound subse/uently and the process were reduced tocommercial practice! "hese processes included butanol, acetic acid, o)alic acid,luconic acid, umaric acid, and many more!

Reference:Humphrey, A.E., & Lee, S. E. (1992). Chapter 24: n!u"tr#a$ fermentat#%n:r#nc#p$e", pr%ce""e", an! pr%!uct". n '.A. ent (E!), R#ee$*" Han!+%% %fn!u"tr#a$ Chem#"try (p. 91-). %r!recht: Spr#ner /ether$an!"

.ne interestin product o ermentation mentioned above is -B3 or acetoneEbutanolEethanol! I came across several ournals discussin recent developmentabout this topic! .ne ournal was about the production o acetone butanol ethanolrom deermed corn usin 'lostridium beierinc#ii B-1


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