1. DR . Hanan M. A. Abdel Razek
Biotechnology

2. The objectives of BIOTECHNOLOGY are:
Establishment of infrastructure and facilities for Life Science and Biotechnology R&D in universities or institutions
Encouraging the utilisation of the established infrastructure on shared or service basis
Establishment of National Repositories: Repositories for biomaterials ensure
A continuous supply of high-quality viruses, bacteria, and fungi, as well as cell lines
Genetic stocks and advanced sequencing facilities
Promotion of development of indigenous biochemical reagents
Clinical and field trial facilities
Access to synchrotron beamlines
Animal house facilities
National Primate Research Centres
Bioclusters
GLP certified laboratories
Viral and regulatory testing facilities
Laboratories for biosafety assessment
Bio-incubators
Biotech parks
National Gene Vector Laboratories
Islet Cell Resource Centres
Human tissue and organ resource and animal biotechnology platforms
Noninvasive imaging and spectroscopy.

3. Teach, train and graduate qualified skilled scientists in many disciplines of Biotechnology.
Develop, implement and evaluate the curriculum of biotechnology program with a strong commitment to be aligned and comply with the national and international standards of the quality assurance.
Conduct applied research in basic and translational biotechnology and fosters interactions and collaboration between faculty, researchers and industry.
Promote a supportive learning environment for life through implementing continuous learning programs.
Apply the general principles and standards of technology transfer and ensure adequate training of our personnel in modern biotechnology.

4. Microbes are usually preferred than plant and animal cells
•- growing on a wide range of substrate
•- useful metabolic pathway
•- easily manipulated for desired metabolic pathway
•-easily manipulated genetically
•- higher growth rate compared to other organisms
Generation time ( time required for cell division)
of E.Coli → 15 – 20 min
Plant cell → 12 hrs
Animal cell → 2-3 days ( about 60 hrs)
•-M.O are available in all time and has suitable space

5. scope or resources of biotechnology
A- Microbial Biomass
•(1) SCP ( single cell protein )
• sources: production of SCP from waste materials ?
• it removes pollution and generate good quality of SCP
•Substrate: alcohol, molasses and whey
e.g. use of yeast cell in baking
•(2) Mushrooms: fruiting bodies of filamentous fungi
•Advantages: conversion of plant wastes into edible food
–Possess good flavor
–Separation of biomass is easy

6. B- Production of microbial polymers
•Dextran is polymer of CHO produced by ---- Leuconostoc mesenteroids ----used as plasma substitute
•Pullulan ---- Aureobasidium pullulans ---- used as biodegradable film
C-Production of vitamins and amino acids, antibiotics and organic acids
•Riboflavin ( vit B 6 ) ---- produced by Ashbya gossypi  used in vitamin deficiency as in diabetic pateint
•Cyanocobalamin ( vit B 12 ) ---- produced by Propionobacterium sp. ---- used in Pernicious anemia
•Glutamine ( a . a ) ---- produced by Corynebacterium sp. ---- used as Food supplement
•Penicillin ( antibiotic) ---- produced by Penicillium chrysogenum ---- used as antibiotic
•Citric acid ( organic a ) ---- produced by Aspergillus niger ---- used as effervescent
•D- Iron chelating agent
•Desferrioxamine B ---- produced by Streptomyces ---- antidote for the treatment of acute iron poisoning

7. E- Microbial enzymes
•Industrial enzymes ( enzymes produced by M.O and used in industry ) ---- pectinase, cellulase and amylase ---- used in food industry
•Restriction endonuclease ---- used in recombinant DNA technology for synthesis of insulin , interferons, erythropiotein, growth hormones and DNA polymerase
•lipase and protease ---- used in Detergent industry
Application of commercial microbial enzymes (ME)
•Detergent , starch production, cheese, plant juice
•Analytical, diagnostic and therapeutic use of ME e.g ↓
•ME , MO use
•Amylase(analytical, therapeutic ) ----Aspergillus, Bacillus ---- digestive aids
•L-asparaginase (therapeutic ) ---- E. coli ---- cancer chemotherapy
•Catalase (therapeutic ) ---- Aspergillus niger ---- contact lens cleaning
•Glucose oxidase (diagnostic )---- Aspergillus niger ---- Blood glucose analys
•Streptokinase (therapeutic ) ---- streptococci ---- liquifying blood clot
•Urease(analytical ) ---- lactobacillus ---- urea removal

8. •3- product is free from enzyme
Immobilizing enzymes
How can increase the capacity of enzymes ---- By immobilization ---- means carried enzyme on carrier to work for long time instead of short time
1- reused
2-suitable for continuous application
•3- product is free from enzyme
4-improved stability mean this enzyme not affected by change in pH, temp…..etc

9. •1- Production of antibiotics
F. Application of m.o in partial synthesis of pharmaceutical Products
•1- Production of antibiotics
•Hydrolysis of benzylpenicillin by  penicillin acylase and  Production of 6-amino-penicillanic acid ( synthetic penicillin)
•Production of 7-amino-cephalosporanic acid
•2- Steroid transformation
•Progestrone  11-alpha hydroxyprogestrone By Rhizopus nigricans (fungi)
•Common transformation reaction
•1- hydroxylation 2-dehydrogenation 3- hydrogenation 4- epoxidation 5- side chain cleavage 6- degradation
•Examples
•Hydrocortisone ---- prednislone
•Progestrone  11-alpha hydroxyprogestrone

10. •MICROBIAL FERMENTATION
•Fermentation Industry
•MICROBIAL FERMENTATION
•1- Production of microbial biomass
•2- Production of microbial enzymes
•3- Production of microbial metabolites
•4- Transformation reactions
•Bacterial fermentation
•1- lactic acid Lactobacillus ( Lactic acid is commonly used in food industry)
•2- Vit B12 Propionobacterium sp.

11. kinds of fermenters •
•1- Stirred tank fermenter > antibiotic production
•2- Tubulat tower fermenter---- > production of wine, vinegar, beer etc.
•3- Internal recycle air-left fermenter -- > yeast production from oil
•4- External recycle air-left fermenter -- > production for bacterial biomass from methanol
•5- Nathan fermenter > brewing industry

12. Fermentation technology
Fermentation (old) ……. Glucose molecules act as electron donner and electron acceptor
Fermentation (new)….. Growing of MO on large scale e.g penicillin fermentation
Control of O2 level in the cultural growth of Saccharomyces (e.g hexose) yield different product:
aerobic
Hexose  backer’s yeast
anaerobic
Hexose alcohol

13. Characters of organisms to be used in biotechnology
1- be grown in pure culture,
2- genetically stable,
-amenable to genetic manipulation,
-grow rapidly on non-expensive raw materials,
-Limited or no need for vitamins and other growth factors ( nitrogenous compound e.g vitamins , a a , which the microbial growth mainly depend on the presences of these compound)
6-efficient production of the target product,
-safe and non-pathogenic,
-ready harvesting from the fermentation medium,
9- grow well under workable conditions (pH, Temp, et.)
10- production of limited by-product( not need step of purification of product)

14. Improvement of product quality and quantity by manipulation of microorganism upstream manipulations such as:
a. Screening program to select the active strain ( i.e to select optimum productivity)
b. Improvement of selected strain by mutation through change of genetic information (maximum yield by maximum gene expression through transfusion and trans duction is the process by which foreign DNA is introduced into a cell by a virus or viral vector. An example is the viral transfer of DNA from one bacterium to another.)
c. Improvement of the existing process and products by recombinant DNA technology (Insulin production by culture on E coli to produce insulin)
d. The use of cell fusion and cell hybridization for generation of cell hybrides
with high productivity (hybridization method Nitrogen fixation and monoclonal antibody) in hybridization the 2 cell become one cell to take best character of the 2 cell leading to increased productivity

15. 1- needs less space and labor
Maximization of the yield through manipulation of the fermentation conditions and down stream processing, which include:
1. Manipulation of the culture conditions to specify product
and maximize yield
a. Control of O level in the cultural growth of Saccharomyces yield different product:
aerobic
Hexose  backer’s yeast) biomass)
anaerobic
Hexose alcohol
b. Citric acid prod. by Aspergillus niger spores could be performed by surface
or submerged culture.
Submerged culture is preferred due to: ( is suitable for fungi more than bacteria)
1- needs less space and labor
2- more economic with high yield due to high contact between media
3- ease of sterilization, where low energy is required
c. Removal of metal cations (Fe+2 & Mg+2) from the media for citric acid production
usually improve the yield ) metals must be removed because its toxic to MO and chelating citric acid leading to decreased production ( .
2- Instruction of mathematical modeling for the fermentation parameters,
helping in prediction of the best conditions for maximizing yield, cost
reduction and scaling up the process ) requirement lab study flask, pilots study yield 3-5, field study in fermenter yield more than 100 product

16. 3- Improvement of the capacity of the biocatalyst (microorganisms
3- Improvement of the capacity of the biocatalyst (microorganisms. or enzyme)
e.g. by immobilization for maximizing the yield and the production
Immobilization means increased capacity of microorganisms. or enzyme

17. 4- Using proper methods for separation and isolation, recovery and
purification of the product to maximize the yield and reduce lost during
extraction and purification (ion exchange and chromatography)----- downstream processing
Industrial fermentations comprise upstream processing (USP) and
downstream processing (DSP) stages
USP involves all factors and processes leading to and including, fermentation
(i) Aspects related to the producer organism
selecting the suitable producer
industrial strain improvement to enhance productivity
maintenance of strain purity
preparation of suitable inoculum
development of selected strains to increase economic efficiency
Fermentation media -
(ii)
(iii) Fermentation conditions developed to optimize growth
or the desired product

18. downstream processing manipulation by
upstream processing manipulation by
Using proper methods for
separation and
isolation,
recovery and
purification of the product to maximize the yield and reduce lost during extraction and purification (ion exchange and chromatography)
Centrifugation
crystalization
Improvement of
Microbial culture
Fermentation media
Fermentation condition

19. Downstream processing includes all processing following fermentations
- aim of :
1- efficiently, reproducibly and safely recovering the target product to
the required specifications (activity, purity, etc.),
2- while maximizing recovery yield and minimizing cost.
(i) primary recovery
(ii) product purification (iii) finishing processes )crystallization) •
Role of genetic engineering in DSP
DSP can be improved by :
i- modification of the organism to suppress by-product formation,
ii- recombinant protein products may be designed to be excreted
outside the cell , ) product outside the cell preferred to prevent cell lysis)
microbial cell wall may be modified to increase its permeability
to the product
iv- recombinant protein products may be engineered with a high
affinity for certain separation matrix.
iii-

20. Role of genetic engineering in USP
1- genetic fusion,
2- protoplast fusion,
3- gene amplification
4- recombinant DNA technology

21. Questions

22. Thank You
DR . Hanan M. A. Abdel razek
Please study well : - )