Conventional Biotechnology

SMPK 5 PENABUR JAKARTA

Class 9A
 Characteristics of Classical
Biotechnology

Known from Utilize

organisms to Simple Food Products
the early produce a equipment and Processing
civilization certain and
chemical procedures
substances
 FERMENTATION

● Chemical process by which molecules

such as glucose are broken down
anaerobically.
● Energy (ATP) will be obtained but not
as much as aerobic respiration.
● Two types of fermentation: (1)
Alcoholic fermentation & (2) Lactic-
acid fermentation.
● Cells that can have fermentation: (1)
bacteria, (2) fungi, (3) muscle cells
Examples of Conventional Biotech.

1
Product 2
Basic ingredients

3
The 4
The process
microorganism
 #1: TEMPE
Benefits from Tempe

❑Helps regenerate broken cells → protein

❑Prevent anemia → vit B12
❑Reducing body weight → protein as the source of
energy
❑Anti-oxidant
❑Provide nutrition for brain → folic acid
Basic ingredients for tempe
Soy
Microorganisms for making tempe
Molds

Rhizopus oligosporus

Rhizopus stolonifer
 Process of making tempe
Mainly: protein → amino acid

Mold’s Transfor-
mycelium mation of
Tempe Fermen-
holds the chemicals: Tempe
pro- tation proteins →
soybean
cessing together occurs amino
acids

Another substance also will be converted:

● Carbohydrate → simple sugars
● Lipid → glycerol, fatty acids
● Enrichment of vitamins
 Cheese microbes
#2:
Lactose fermentation
into lactic acid CHEESE
Microorganism = bacteria

Milk

Lactobacillus sp. Streptococcus sp.

(Lactobacillus lactis) (Streptococcus thermophilus)
Videos about cheese
Beside bacteria, cheese production also use fungi,
e.g. Penicillium camemberti
 #3: Nata de Coco
● Nata de coco was made from coconut water with the help of Acetobacter xylinum.
● These bacteria will produce extracellular enzymes that can arrange sugar into fiber
or cellulose chains.
● Millions of sheets of cellulose threads will be produced which finally give translucent
solid white appearance, dense but chewy texture, like jelly.

Acetobacter xylinum
 #4: TAPE
❖ Made from fermented cassava
using yeast, mainly
Saccharomyces cerevisiae
❖ Steps:
○ Aspergillus sp. will convert
amylum → glucose
○ Saccharomyces cerevisiae
will convert glucose → alcohol
and CO2 (fermentation)
Glucose (C₆H₁₂O₆) → 2 Ethanol (C₂H₅OH)
○ Acetobacter acetii will convert
+ 2 Carbon Dioxide alcohol → acetic acid
(CO₂) + 2 ATP
(Energy)
#5: BREAD
❖ Bread is made with the help
of yeast fungi that perform
alcoholic fermentation.
❖ The fermentation that
occurs converts glucose
into alcohol and carbon
dioxide.
❖ Carbon dioxide makes
bread rise while alcohol
gives bread its taste and
aroma.
 Lactose will be fermented into
lactic acid. Acid environment
#6 YOGURT
will coagulate protein to dense
the texture.

Lactobacillus Streptoccocus
bulgaricus thermophillus
 # 7: Soybean Ketchup
Wheat flour
& soybean
Protein → amino acids
Aspergillus Carbohydrates → glucose
wentii/Aspergillus
oryzae

Aroma and
Fermentation tastes

Mixed with
Lactobacillus sp.

Strained &
Pasteurized
 Benefits of Fermentation
1. Better nutrients composition
2. Extended shelf life
3. Efficient food digestion