Basics Of Biotechnology PDF

Basics of Biotechnology Dr. Soham Trivedi, Assistant Professor, Department of Biotechnology, FET-PIT  CHAPTER-2 Biomass: A Biotechnology Substrate  Biomass as a substrate What is Biomass?  Biomass is dead organic matter: Examples: kernels of corn, mats of algae, stalks of sugar cane  B...

Basics of Biotechnology Dr. Soham Trivedi, Assistant Professor, Department of Biotechnology, FET-PIT  CHAPTER-2 Biomass: A Biotechnology Substrate  Biomass as a substrate What is Biomass?  Biomass is dead organic matter: Examples: kernels of corn, mats of algae, stalks of sugar cane  Biomass is any organic matter e.g., wood, crops, seaweed, animal wastes that can be used as an energy source. It is probably our oldest source of energy. For thousands of years, people have burned wood to heat their homes and cook their food.  Types of biomass – Woody Examples: coconut, oil palm, poplar, pine Generally burned to heat space or heat water to produce steam to generate electricity via a turbine generator – When utilized directly: direct biomass – Non-Woody Examples: corn, sugar cane, soybeans, algae Generally processed to produce different liquid biofuels  Biomass as a substrate Biomass as a substrate Biomass gets its energy from the sun. Organic matter contains stored energy from the sun through photosynthesis, sunlight gives plants the energy and they need to convert water, carbon dioxide, and minerals into oxygen and sugars. The sugars, called carbohydrates, supply plants (or the animals that eat plants) with energy. Foods rich in carbohydrates are a good source of energy for the human body. Four ways to convert biomass as an energy source: I. Burning: We can bum biomass to produce steam for making electricity, or we can burn it to provide heat for industries and homes. II. Bacterial Decay: Bacteria feed on dead plants and animals, producing a gas called methane. Methane is the same thing as natural gas, the gas sold by natural gas utilities.  Biomass as a substrate III. Fermentation: Adding a yeast to biomass produces an alcohol called ethanol. This is how wine, beer, and liquor are made. Wine is just fermented grape juice. IV. Conversion: Biomass can be converted into gas or liquid fuels by using chemicals or heat. In India, animals manure is converted to methane gas to produce electricity. Methane gas can also be converted to methanol, a liquid form of methane.  Biomass as a substrate Types of Biomass Alcohol Fuels Wood & Solid Landfill e.g. Ethanol, Agricultural Wastes Gas methanol, Wastes e.g. e.g. Methane biofuels, e.g. Wood- Garbage, gas, Biogas gasohol (10% logs, chips, trash etc. etc. ethanol & bark, and 90% sawdust, fruit Gasoline) etc. pits, corn cobs etc.  Biomass Strategies Biomass Strategies:  It should be cheap and easily available. E – Enzyme S – Substrate ES – Enzyme substrate complex P - Product Biomass Strategies Biomass (e.g. Cane Molasses) – Selection of Biomass Fermentation by using Yeast species – Selection of Microbes for fermentation Production of Alcohol (Bioethanol, Biofuels) Purification by using different chromatographic techniques FDA/IND approval Packaging Marketing Biomass Strategies Advantages:  Environmentally, biomass has some advantages over fossil fuels such as coal and petroleum.  Biomass contains little sulfur and nitrogen, so it does not produce the pollutants that cause acid rain.  Growing plants for use as biomass fuels may also help keep global warming in check. That's because plants remove carbon dioxide--one of the greenhouse gases-from the atmosphere when they grow.  Seventy-nine percent of the biomass we use today comes from burning wood and wood scraps - The rest of the biomass comes from crops, garbage, landfill gas, and alcohol fuels. Natural Raw Materials  All biomass has three main compo­nents: cellulose, hemicel­lulose and lignin.  Each component has a signif­icant market potential to replace fossil-based materials and products.  Cellulose brings strength to biomass.  Hemicellulose brings flexibility to biomass.  Lignin is the adhesive that holds the components together.  Cellulose is the most utilized fraction for higher value applications, while hemicellulose and lignin are mainly burned for energy in biorefineries. Natural Raw Materials Examples of Natural Raw Materials: a. Grapes – Wine production b. Malted barley – Beer production c. Cane Molasses – Biofuels, Bioethanol, Methanol d. Wheat straw – Bioethanol e. Rice bran – edible oil f. Husk – bioethanol g. Cellulose – Bioethanol, Bioenergy h. Hemicellulose - Biorefineries i. Lignin – Energy, Biorefineries j. Potato wastes – Production of amylases. Natural Raw Materials: Wine Production The Basic Steps of White Wine Production Through Grapes 1. Crushing, destemming of grapes 2. Pressing 3. Cold Settling/Racking 4. Fermentation by yeast (S. cervisiae) 5. Racking 6. Finish of Fermentation 7. Purification and Processing 8. Approval from FDA/IND 9. Marketing Natural Raw Materials Principle White Wine Grape Varieties in California A. Thompson Seedless 60% B. Chardonnay 18.4% C. French Colombard 10% D. Chenin blanc 4.6% E. Sauvignon blanc 2.2%  Natural Raw Materials: Beer Production  Beer has been used over the centuries to: o Quench a thirst o Add flavor to a different products o Add body when you wash your hair o And to forget about one's worries for a while Ingredients of Beer Production Malted Barley Hops Yeast Water  Natural Raw Materials: Beer Production  Barley--a grain and the base ingredient of beer. The barley is what provides the sugars, soluble starch and starch-to-sugar enzymes which are necessary for fermentation to take place.  Hops--the ripe, dried blossoms of a perennial vine, Humulus lupulus in the mulberry family. Hops add a bitter flavor to beer and help to preserve it. Noble hops--the most sought after are found in Germany and Bohemia and now Australia  Yeast--an important ingredient of the beer. o This is a single celled fungus that plays the central role in converting sugars into carbon dioxide and alcohol during fermentation. o Two main varieties of yeast and several hundred strains. Each strain, used with similar ingredients will produce a different flavored beer. Typically the yeasts favor a pH between 5.0 and 5.5. Natural Raw Materials: Beer Production o Ale yeast--favor temperatures between 60-75 ˚ F, usually top fermenting with a greater Oxygen requirement. This is usually Saccharomyces cerevisiae. o Lager yeasts--favor temperatures 35-50˚ F, usually bottom fermenting, with a lesser Oxygen requirement. This is usually Saccharomyces uvarum (formerly known as Saccharomyces carlsbergensis).  Water--since beer is at least ninety percent water, special consideration is given to how the water tastes before it goes into the brew kettle Equipment used in Beer Production o Boiling kettle o a 7 gallon carboy o Long handled spoon o siphoning tube o A thermometer o a fermentation lock o Cooling coil o bottling caps, bottles and a capper o A hydrometer or Pressure canister o 7-8 gallon bucket with a sealing lid  Natural Raw Materials: Beer Production The Basic Steps of Beer Production Through Malted Barley 1. Sterilization of equipments 2. Malting (Barley is soaked in water for 40 hours with draining and new water addition in every 4 hours intervals. Once the barley grains reach 40-45% moisture the barely is allowed to germinate around 60˚ F. Germination of the grain allows for plant enzymes to convert carbohydrates into more simple sugars like glucose. Once the epicotyl forms, the grains are dried with a gradual rise in temperature (122 ˚ F for lagers, 221 ˚ F for ale malts). 3. Mashing (The barley has to be cracked open so that water can get inside and activate the enzymes.These enzymes called diastases, become most active around 150-160 degrees F. They convert the starches from the barley into simple sugars. This process is known as mashing. After the solids are strained out the dark, sweet liquid is called "wort.“The wort must be boiled for 30-90 minutes depending on the recipe. Hops that are added for their aromatic flavoring are added within the last few minutes of the boil.) 4. Fermentation by yeast (S. cervisiae) 5. Racking 6. Finish of Fermentation 7. Purification and Processing 8. Approval from FDA/IND 9. Marketing References 1. Biotechnology By John E. Smith | Cambridge University Press | 5th Edition. 2. Biotechnology: Expanding Horizons, By B.D Singh | Kalyani Publishers. 3. Ancin-Azpilicueta, C & Nieto-Rojo, Rodrigo & Gómez, Julio. (2011). Influence of fertilization with foliar urea on the content of amines in wine. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 28. 1-8. 10.1080/19440049.2011.572293. 4. Horn, Priscila & Pedron, Natalia & Junges, Lucas & Rebelo, Andrey & Filho, Hercílio & Zeni, Ana. (2021). Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds. European Food Research and Technology. 247. 1-14. 10.1007/s00217-020-03637-2. www.paruluniversity. ac.in