Application Of Microorganism In The Field Of Biotechnology

INTRODUCTION

Microorganisms have been used for preparing food products like bread, yogurt, coward, alcohol-dependent drinkable, cheese, etc, for a very long time. The first genetically modified plant was produced in 1983, using an antibiotic drug-resistant tobacco plant. In 1994, the transgenic Flavor Saver tomato was released. The modification allowed the tomato to delay ageing after picking. In the early 1990s, recombine choosiness was approved for use in several countries, replacing rennet in cheese-making.Biotechnology can be defined as the use of living organisms and biological systems which is used to develop useful products. It can also defined as any technological applications that use biological entity, biological organisms or their derivatives, to make or transform products or practices for certain use. It time and again

overlaps with the biomedical application and bioengineering fields, depending upon the different applications and tools used. The applications and uses of biotechnology in food process is immense and this includes the following applications such as – italicization in fermentation of substances and also to enhance properties of the material goods such as the taste, fragrance, shelf-life, texture, select and nutritional value of that special food product. Biotechnology has an important role in the production of enzymes and the use of certain enzymes leads to the required modifications in food. Bioengineering is used in the production of food constituents; flavors, perfume, food additives and an array of other high valued-enhanced products, genetically modified organisms and crops. Food testing and in diagnostics of food ingredients the use of advanced profession of biotechnology is done. Biotechnology helps in increasing food production, provides enhanced harvest index, nutritional and storage value is also increased, better raw materials production, enriched flavors and the manufacture of food that contains vaccines. The remunerations of biotechnology in reducing the load on food production are huge.

APPLICATIONS

Various applications of food biotechnology involving microbes are:

1. Genetically Modified Food– A gene from one species is transferred into another species which will have a trait that is desirable to another food species, such as a longer shelf life or preventing diseases.
2. Fermentation- It utilizes bacteria to digest certain macro-molecule sources and produce alcohol, acid, carbon dioxide, and amino acids/pep-tides. Use of fermentation can generate numerous food products e.g., wine, beer, cheese, bread-stuff etc.
3. Cloning of Plants and Animals - With advances in technology, this is one of the newer applications of food biotechnology.

GENETICALLY MODIFIED FOOD

Better shelf life as in Transgenic Tomatoes

Gene from E.coil called Kan(r) and FLAVR SAVR gene (from a tomato) were inserted into plasmid and these were inserted into group of tomato cells in growth medium containing an antibiotic.

FLAVR SAVR gene coded for a strand of RNA that is reverse of a strand of RNA naturally occurring in plant. Original RNA strand in plant is responsible for production of enzyme polyunsaturate.

Complementation strand of RNA from FLAVR SAVR gene binds to polyunsaturate RNA prevent output of polyunsaturate and natural process of the tomato.

DAIRY FERMENTATION

Ultramodern microbiological processes have resulted in the production of different fermented milk products of higher nutritionist value under controlled conditions. Several new types of fermentation milk products are becoming popular all over the world. .

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RENNET PRODUCTION

It is a complex set of enzymes produced in any mammal stomach, and is often used in the production of cheese. The active enzyme in rennet is called enzyme or rennin.

Some molds such as Rhizome Nehemiah are able to produce chemical process enzymes.

At the present state of scientific research, governmental food safety organize such as the European Food Safety Authorization deny QPS (Qualified Presumption of Safety) status to enzymes produced particularly by these molds.

With the development of genetical technology, it became possible to passage rennet-producing genes from animal stomach and insert them into definite bacteria, fungi or yeasts to make them produce enzyme during chemical process.

ALCOHOL FERMENTATION

Saccharine is the second most abundant carbohydrate in cellulose biomass hydrolysate, fermentation of carbohydrate is essential for the bio-conversion of cellulose to fuels and chemicals.

A modified genome shuffling method was developed to improve saccharin fermentation by S. Eviscerate. Recombine yeast strains were constructed by recursive DNA shuffling with the recombination of entire genome of Stinker with that of S. Eviscerate.

After two rounds of genome shuffling and showing, one potential recombine yeast strain ScF2 was obtained, was able to utilize high concentration of saccharine (100 g/L to 250 g/L saccharin) and produced ethanol. The recombine yeast ScF2 produced ethanol more rapidly than the naturally occurring sentimentalizing yeast, P. Stinker, with improved ethanol tire and much more enhanced saccharine tolerance.

Conclusion

This utilization promises crops with higher yield and quality improved action to pests and diseases; better tolerance of biology intense (e.g. drought and salinity), new food stuffs, modified plants to control water and soil pollution and crops that can grow faster, and in competitive production systems. Recombine technology is also expected to produce healthier, more productive and disease resistant farm animals.The developed product of enzymes mainly concern the usage of microorganisms. The microorganisms are cultured in enormous containers after which the desired enzymes are secreted into the medium in which the microorganism was fermented. The enzymes are secreted as a result of microbial activity in form of metabolites. Enzymes that are produced with the above mentioned process is then removed, undergoes purification steps and this purified enzymes is further used in processing of food in the food industry and for various other uses. Purified enzymes do not comprise of cell or any other form of macro molecules such as DNA or RNA. The efficiency enzymes production from microorganisms have raise as a result of genetic application.