Tag: biotechnology

Chlorellin, contained in chlorella, acts like a natural antibiotic. In contrast to chemical antibiotics, it combats pathogenic bacteria without altering the intestinal flora.

The most well known examples of yeast fermentation are in the production of alcoholic drinks and the leavening of bread. For their participation in these two processes, yeasts are of major importance in the food industry. Varieties of the Saccharomyces cervisiae genus are the most common yeasts in fermented foods and beverages. 

Streptomycin is an antibiotic that inhibits both gram-positive and gram-negative bacteria and is therefore a useful broad-spectrum antibiotic.

Brewer's yeast is often used as a source of B-complex vitamins, chromium, and selenium. The B-complex vitamins in brewer's yeast include B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid), and H or B7 (biotin). These vitamins help break down carbohydrates, fats and proteins, which provide the body with energy. They also support the nervous system, help maintain the muscles used for digestion, and keep skin, hair, eyes, mouth, and liver healthy.

Rennin, also called as chymosin, protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. Its action extends the period in which milk is retained in the stomach of the young animal. In animals that lack rennin, milk is coagulated by the action of pepsin, as is the case in humans. A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junket.

Secondary metabolites, including antibiotics, are produced in nature and serve survival functions for the organisms producing them. Secondary metabolites serve: (i) as competitive weapons used against other bacteria, fungi, amoebae, plants, insects, and large animals; (ii) as metal transporting agents; (iii) as agents of symbiosis between microbes and plants, nematodes, insects, and higher animals; (iv) as sexual hormones; and (v) as differentiation effectors. Although antibiotics are not obligatory for sporulation, some secondary metabolites (including antibiotics) stimulate spore formation and inhibit or stimulate germination.

S. cerevisiae is known for its role in food production. It is the critical component in the fermentation process that converts sugar into alcohol, an ingredient shared in beer, wine, and distilled beverages. It is also used in the baking process as a leavening agent.

Zymase, an enzyme from yeast, changes the simple sugars into ethanol and carbon dioxide.

Penicillin is one of the first and still one of the most widely used antibiotic agents, derived from the Penicillium mold.

Yoghurt is produced through the fermentation of milk by lactic acid bacteria, usually Lactobacillus bulgarius and Streptococcus thermophilus. Acetobacter aceti bacteria are a widespread group of gram-negative, obligate aerobic rods which oxidize ethanol (alcohol) into ethanoic (acetic) acid.