Explain the examples of biotechnology products.

1. Antibiotics
- These are secondary substance produced by fungi and bacterial which diffuse to the surrounding and are toxic to other organism growing near them
- They act in small quantities. E.g penicillin -- p. chrysogenum

2. Vitamins
- A group unrelated organic compounds. They are required in small quantities for normal metabolism and growth of microorganism.

3. Vaccines
- These are antigenic preparation which stimulates recipients’ immunodefense mechanism in response to a given pathogen.
They are produced through attenuation – inactivation of diseases causing microorganism before injecting them into the blood system or use of mutant strains- using stains similar to those causing a diseases but themselves do not cause the disease. The body responds by producing antic bodies against the antigens

4. Steroids biotransformation
- Are hydrocarbons used in treatment of allergies, inflammations & also as antifertility agents
- They are synthesized chemically but microorganisms play a role in their biotransformation into desired products
E.g. cortexorone is transformed into hydrocortosone by the mold Curvularia lunata

5. Enzymes - examples
- Amylases – obtained from cultures of Aspergillus niger & B. subtilis and are used for starch hydrolysis
- Invertases – extracted from Saccharomyces cerevisiae . digest sucrose to a mixture of glucose and fructose
. Plant Hormones
E.g. gibberellin from the fungus Gibberella fujikuroi accelerates growth in horticultural crops.

6. Drinks – alcoholic beverages
i. Beer – brewed from malt made from barley grain using cultures of saccharomyces cerevisiae (top yeast) and Saccharomyces, carlsbergensis botton yeast
ii. Wine – fermentation of grape juice by wild yeast naturally present in the skin of the fruit uses saccharomyces cerevisiae variety ellipsoideus
iii. Cider and Perry – cider fermented from apple juice and period from fermented pears both by Saccharomyces spp
iv. Bread and cakes – uses strains of Saccharomyces cerevisiae which produces high amount of CO2 under aerobic conditions

7. Industrial alcohol – distilled from waste products containing carbohydrates e.g. mollase using Saccharomyces cerevisiae

8 Citric acid – fermentation of molasses with added salt by Aspergillus niger.

9. Butanol – fermentation of molasses with supplements of other waste material. Done anaerobically by clostridium acetobutylicum

10. Acetic acid and vinegar – formed by aerobic growth of the genena acetobacter and aeromonas in an alcohol medium beer or wine

11. Lactic acid – fermentation of sugar enriched with ammonium salts by lactobacillus bulgaricus

12. Cheese – formentation of milk by use of
- Lactococcus lactis starter culture
- Lactococcus cremoris

13. Yoghurt – fermentation of milk by thermophilic bacteria streptococcus thermophilus & lactobacillus bulgaricus

---

Kavungya answered the question on March 13, 2019 at 06:23