FRONTIER TECHNOLOGIES

Artificial
5G Intelligence

3D Printing BIOTECHNOLOGY
Robotics Drone

Solar
Nanotechnology
Photovoltaic
Biotechnology is Highly Interdisciplinary in Nature

- Biology, microbiology, biochemistry, molecular biology, genetics, chemistry, chemical

engineering, materials engineering and process engineering

- Use of living organisms or their products to modify human health and human
environment

- Agriculture, pharmaceuticals, bioremediation, food processing, energy storage, forensics,

etc

- Modern biotechnology processes – Antibiotics, Vaccines, Hormones and monoclonal

antibodies
 FRONTIER TECHNOLOGIES

Artificial
5G Intelligence

3D Printing Robotics Drone

Solar
Nanotechnology
Photovoltaic
Branches

Image from Esco Global

Timeline
Image from https://www.paijournal.com/index.php/paijournal/article/view/231/161
Image from Pollard et al, Nature Reviews Immunology volume 21, pages83–100 (2021)
• To quote Louis Pasteur, bioprocess engineering is to
biotechnology “as the fruit is to the tree.”

• The benefits of biotechnology cannot not be

realized without bioprocess engineering

• Bioprocess - uses living cells to create a product

• Engineering - science of designing and building

complex machines or processes

• Bioprocess engineering - planning, construction,

execution, and revision of the biological and
mechanical processes required to create new
products within the life sciences.
Crude Raw Processed Crude Finished
Materials Upstream Raw Materials Fermentation Products Downstream Products
Process Process Process

Typical Activities Typical Activities Typical Activities

- Cell-line selection, genetic - Scale-up of seed culture - Harvesting

Manipulation & characterization - Process monitoring & control - Isolation
- Media purification, formulation, - Optimization of culture conditions - Concentration
Optimization and sterilization - Purification
- Formulation/Packaging
 Biological Synthesis – Pros & Cons

In order to be viable in any specific industrial context, bioprocessing must possess

advantages over competing methods of production such as chemical technology
 Microbiology confers flavor to Cheese

Starter Culture

•Lactococci - Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris are common lactic
acid bacteria that are used to make cheeses like cheddar

•Streptococci - Streptococcus salivarius ssp. thermophilus is an example of a culture used in cheese

like mozzarella

•Lactobacilli - Lactobacillus helveticus is an example of a culture commonly used in Swiss and alpine
cheeses.

Adjunct Culture

White Mold - Penicillium camemberti

Blue mold - Penicillium roqueforti

 Microbiology confers flavor to Cheese

Bloomy rind cheese: Geotrichum candidum

lipases esterases
Fats Free Fatty acids Methyl ketones,
thioesters

Camembert cheese (Normandy, France) from raw/ pasteurized cow milk : Penicillium camemberti

proteases
Proteins Peptides
(mushroomy flavor)

https://sites.google.com/site/theduttonlab/home
Blue cheese (Roquefort, France) from raw sheep milk: Penicillium roqueforti (microaerophile)

lipases esterases
Fats Free Fatty acids Methyl ketones,
(peppery flavor) thioesters (garlic)
(2-heptanone = aroma)

Washed (using brine solution) rind cheese: Brevibacterium linens

Proteases, peptidases Several enzymes

Proteins Amino acids Amines, aldehydes,
(meaty flavor) sulfur compounds
(fishy, garlicky, sweaty aroma)

Alpine (Swiss) cheese from unpasteurized cow milk: Propionibacterium (anaerobe)

Enzymatic
Lactic acid Propionic acid + acetic acid + CO2
fermentation (swiss flavor and gas)

https://sites.google.com/site/theduttonlab/home
 Basic Steps of Cheese Making

FAQ: Microbes Make the Cheese: Report on an American Academy of Microbiology Colloquium held in Washington, DC, in June 2014. Washington (DC): American Society for Microbiology; 2015.
 Lactic acid bacteria starter cultures for milk protein coagulation
Approximately, 10 pounds of milk are needed to make 1 pound of cheese

Purpose of lactic acid bacteria:

• Confer flavor (sourness)
• Preservation (inhibits other pathogens by acidification)
• Casein coagulation
Lactococci and lactobacilli in yoghurt
(Image from Science Photo library

Lactate dehydrogenase
Glycolysis
H+
NADH NAD+
Pyruvate Lactate
 Rennet/ enzymatic vs acid coagulation of Casein
• Rennet - a set of milk coagulating enzymes (chymosin – major; pepsin and lipase – minor components) isolated from the stomach
of calf/ ruminant mammals.
• Vegetable rennet – plant enzymes that coagulate milk
• Microbial rennet from a fungus, Mucor miehei

Acid coagulation Rennet/ enzymatic coagulation Chymosin

105-106
-
Hydrophobic core of α1, Hydrophilic κ-casein
α2 and β-casein
Hydrophilic κ-casein Primary phase :
scissoring of κ-casein

glycomacropeptide
Para-κ-casein

Secondary phase :
Formation of CaP bridges

P-Ca-P
Casein isoelectric pH = 4.6

https://www.cheese-in-the-city.com/2019/05/01/milk-coagulation.html