How did traditional biotechnology come about?

Traditional biotechnology has, I should say, been developed and utilized by people since prehistoric times. In the late Stone Age, our people would use grains to make wine, which was the earliest fermentation technology.

Live vaccines against smallpox were available in the 10th century AD.

In the West, the Sumerians and Babylonians began beer fermentation in 6000 BC; the Egyptians began making bread in 4000 BC; in 1676, the Dutchman Leeuwenhoek (1632-1723) made microscopes that could magnify 170 to 300 times and was the first to observe microorganisms; in the 1860s, the French scientist Pasteur (1822-1895) first confirmed that fermentation was caused by microorganisms and first established the pure species culture technology of microorganisms, thus providing a theoretical basis for the development of fermentation technology, and bringing fermentation technology into the orbit of science; in the 1920s, industrial production began to Adopt large-scale pure seed culture technology fermentation of chemical raw materials acetone and butanol; in the 1950s, in the penicillin large-scale fermentation production driven by the fermentation industry and enzyme industry a large number of emergence.

Fermentation technology and enzyme technology is widely used in medicine, food, chemical industry, tanning and agricultural products processing and other sectors. In today's view, these developments can only be regarded as traditional biotechnology, because they do not have the elements of high technology.