Industrial Biotechnology

Mark Anthony Benvenuto

• Publisher: De Gruyter
• Year: 2019
• eBook ISBN:
  9783110536768
• Topic: Physical Sciences
• Subtopic: Biochemistry

The book provides an excellent introduction to industrial biotechnology, addressing the applications of biomolecules and living systems in industrial manufacturing of various products. Each part of the book is devoted to a certain biotech sector, such as biofuels, food, chemicals, pharmaceuticals and materials. The book also covers the environmental aspects of industrial biotechnology and the principles of bio-based economy.

1 The origins of biotechnology

1.1 Introduction

The term biotechnology is certainly applied very widely today, and yet has grown and expanded to have different meanings in different circles. The United Nations Convention on Biological Diversity defines biotechnology as “any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use [1].” In a similar manner, the Organization of Economic Co-operation and Development (the OECD) has defined it as “the application of scientific and engineering principles to the processing of materials by biological agents [2, 3].”

Very simply put, biotechnology is the use of some living thing, some living organism, to make a material, chemical, or product that is in some way useful to humankind [4]. It now affects the daily life of most people, even though we think of it very little. A common example is what might be called the expanded way in which refuse is disposed of. Some municipalities have separate waste for recyclable materials, and those which can be landfilled. Others go farther, and ask people to segregate their waste by what can be refunded – meaning materials like plastics for which some monetary refund is available at stores and centers. Others ask that materials that can be composted be separated, which often marks such waste for some form of microbial degradation, and possible reuse or further use – a biotechnological solution to this fraction of waste material. Figure 1.1 gives an example.

Figure 1.1: Segregated trash receptacles.

But as mentioned, this is only one example of a biotechnological solution to a problem, or use of a biological organism to produce or improve some product. Biotechnology finds uses in fields as disparate as fine chemical and pharmaceutical production, leather manufacturing, cosmetics production, and the mining and refining of ores, to name just a few unrelated fields.

1.2 Introduction, historical

Many discussions of biotechnology begin with the two most ancient processes utilized by mankind: brewing beer and baking bread. Both are millennia old; the origins of both are lost in history, and both have been mainstays of human existence almost as long as humanity has existed in settled groups, and not as hunter–gatherers. Both also depend upon organisms that cannot be seen with the naked eye, and that were thus considered somewhat magical throughout much of history.

1.3 Fermentation

In a very ancient past, fermenting grain appears to have been discovered serendipitously, when stored grain became wet, probably by accident. This appears to have become a process in virtually all ancient civilizations, and the consumption of different types of beer has been both part of everyday eating, as well as part of sacred ritual, throughout much of that time.

Much like the production of beer, the production of wine appears to have occurred in the ancient past essentially by accident. In the case of wine, a species of yeast that lives on the skin of grapes, Saccharomyces cerevisiae, promotes the fermentation of grapes. Like beer consumption, the drinking of wine was both for everyday survival (since water sources were often contaminated with some disease-causing organism), as well as for ritual purposes. Concerning the latter, the mixing of water and wine is still part of virtually every Christian denomination’s Mass or service.

The fermentation of beer and wine both depends on the presence of S. cerevisiae and other yeasts, as well as water and a feedstock, traditionally grain or grapes. Different cultures have used different recipes for the production of beer and wine, and in some cases have incorporated laws about its production. Arguably the most famous case of this in the western world is the German Reinheitsgebot of 1516 (the purity order), which specifies what is allowed as ingredients for the production of beer [5]. It is noteworthy that yeast is not mentioned, because the microorganism and how it affected fermenting grain had not been discovered at the time.

The production of beer and wine is virtually universal, with a large number of international, national, and regional organizations devoted to their development and promotion to the general public [6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20].” Additionally, every major producer of beer, wine, and now other alcoholic beverages have corporate websites advertising their products, usually emphasizing their quality and taste. Because consumer tastes vary widely, and because commercial competition is so keen, grocery store aisles and liquor store aisles now generally offer a very wide selection of beers and wines. Figure 1.2 shows but one example in what can sometimes be a bewildering array.

Figure 1.2: Beer choices.

1.4 Leavening

Baking bread may not be as old as the production of beer; then again, it might be. Ancient record...

Table of contents

• Cover
• Title Page
• Copyright
• Contents
• 1 The origins of biotechnology
• 2 Biotechnological processes today
• 3 Bioethanol
• 4 Biodiesel
• 5 Biobutanol
• 6 Biofuels from animal and vegetable waste
• 7 Yeasts
• 8 Vitamins
• 9 Pharma/Drugs
• 10 Insect sources
• 11 Flavors
• 12 Plastics
• 13 Wood
• 14 Leather
• 15 Types of rubber
• 16 Metals
• 17 Textiles and detergents
• 18 Cosmetic ingredients
• 19 Biotechnology in recycling
• 20 Biotechnology companies
• 21 Index