What are the biotechnology of fermentation?

Question 1: What are the commonly used biotechnologies? Biotechnology is the product of the development of modern biology and its intersection with related disciplines. Its core is genetic engineering based on DNA recombination technology, including microbial engineering, biochemical engineering, cell engineering and biological products. Cultivate senior biotechnology professionals who have mastered the basic theories, knowledge and skills of modern biology and biotechnology, obtained preliminary training in applied basic research and scientific and technological development research, and have good scientific quality, strong innovation consciousness and practical support.

Modern biotechnology generally includes genetic engineering, cell engineering, enzyme engineering, fermentation engineering and protein engineering.

Question 2: What does traditional biotechnology include? Biotechnology includes traditional biotechnology and modern biotechnology.

Traditional biotechnology, including brewing, enzyme use, antibiotic fermentation, monosodium glutamate and amino acid industry, is widely used to produce bread, cheese, beer, wine, soy sauce, rice wine and fermented dairy products.

Traditional biotechnology and new biotechnology are both related and qualitatively different. Modern biotechnology is a comprehensive technology based on molecular biology, biochemistry, biochemical engineering, microbiology, cell biology and computer technology in the early 1970s.

Question 3: What are the types of fermentation? Lactic acid fermentation for 30 minutes, such as kimchi fermentation by Lactobacillus plantarum.

Ethanol fermentation: For example, liquor fermentation by yeast.

Acetone-butanol fermentation: For example, Clostridium acetobutylicum is used to ferment acetone-butanol production.

Butyric acid fermentation: such as butyric acid fermentation caused by butyric acid bacteria.

Aerobic breathing:

Glucose+oxygen+water ―― carbon dioxide+water+a lot of energy.

The reaction process is divided into three stages: 1. Glucose produces pyruvate, reduced hydrogen and a little energy in the cytoplasm matrix;

2. Pyruvic acid and water, in mitochondria, produce carbon dioxide and reduce hydrogen, with little energy;

3. The previously generated reduced hydrogen and oxygen together generate water, which is a lot of energy.

Anaerobic respiration:

Glucose-alcohol+carbon dioxide+a little energy; Most plants, yeasts, etc. )

Or: glucose-lactic acid+a little energy; (animals, lactic acid bacteria, etc. )

That is to say, due to the existence and absence of oxygen, even if the organic matter is the same, the final product is different.

Question 4: There are many things fermented.

Fermentation originally refers to the anaerobic metabolic process of microorganisms, so fermented (should be called fermentation products) should be substances produced by microorganisms through anaerobic (or anaerobic) metabolic process. Nowadays, the process of industrialized production of substances by microorganisms is called fermentation, so there are many more things that can be produced.

Food: soy sauce, vinegar, yogurt, fermented bean curd, cheese, some kinds of sausages and ham, fermented grains, all kinds of sauerkraut and pickles. . . .

Drinks: Fruit wine, such as white wine, beer and wine, various foreign wines (brandy, whisky, vodka and Gowasu) and milk wine. . .

Drugs: various antibiotics, vitamins, anti-interference agents and monoclonal antibodies. . . .

Chemicals: acetone, acetic acid, butanol, methanol, formic acid. . . .

Biomass: active yeast, methanol protein, fermented feed. . . .

Amino acids: glutamic acid (its sodium salt is monosodium glutamate), lysine and aspartic acid. . . .

Organic acids: citric acid, malic acid, lactic acid, acetic acid and formic acid. . . .

Nucleotide: hypoxanthine and xanthine. . . .

I'm sure I haven't finished it yet. With the development of biotechnology, more and more things will be produced by biological fermentation.

Question 5: What are the raw materials commonly used in biological fermentation? Biological fermentation, in fact, is to use the biological action of bacteria to carry out chemical reactions.

Therefore, the raw materials for biological fermentation are all organic substances, and the common raw materials are:

Sugar (rice, corn, sugarcane juice, grapes, potatoes ...)

Protein (soybean, fish)

Others are compost (grass, animal manure)