PRODUCTION STRATEGIES IN BIOTECHNOLOGY

                          PRODUCTION STRATEGIES IN BIOTECHNOLOGY

The Biotechnology Development Strategy takes stock of What has been accomplished and provides a Framework for the Future within Which strategies and specific actions  to promote Biotechnology can be taken.The Policy Framework is a result of wide Consultation with Stakeholders-Scientists, Educationalist,Regulators,Representatives of Society and Others and Reflects their Consensus. It focuses on cross-cutting issues such as Human resource development Academic and Industry interface, infrastructure development, Lab and Manufacturing, promotion of Industry and trade, Biotechnology parks and Incubators,Regulatory Mechanism Public Education and Awareness Building. 

This Policy also aims to chalk out the path of progress in sectors such as Agriculture and Food Biotechnology, Industrial Biotechnology, Therapeutic and Medical Biotechnology, Regenerative and Genomic Medicine, Diagnostic Biotechnology, Bio-engineering, Nano-Biotechnology, bio-Informatics and IT enabled Biotechnology, Clinical Biotechnology, Manufacturing & Bio-Processing, Research services, Bio-Resources, Environment and Intellectual Property & Patent Law.

Several State Governments have Enunciated Biotech Policies spelling out a comprehensive Blueprint for the Sector. It is, therefore, prudent to have a 6 National Biotech Development Strategy that charts an integrated 10-year road map with clear directions and destinations. This is the time for investment in frontier technologies such as Biotechnology. It is envisaged that clearly thought-out strategies will provide direction and enable action by various stakeholders to achieve the full potential of this exciting field for the Social and Economic well being of the Nation.This was the production strategies in Biotechnology & There are many more different strategies where Government are working on That.

FERMENTATION AND DIFFERENT TYPES OF FERMENTATION

CONTRIBUTION OF LOUIS PASTEUR TOWARDS DEVELOPMENT OF                                     CLASSICAL BIOTECHNOLOGY



Louis Pasteur was a French Chemist and Microbiologist Who was the founder of  medical microbiology. He discovered that microorganisms that cause fermentation and disease. He has originated the process of pasteurization,He saved the beer, wine and silk industries and developed vaccines against anthrax and rabies.
Louis Pasteur published his first report in 1857, on alcohol fermentation later in 1860.He revealed some of the complex physiological processes that happens during fermentation. He had proved that fermentation is the consequences of anaerobic life.
 Louis Pasteur also worked with silkworm and he became an expert silkworm breeder and identified the organisms that caused the silkworm diseases, He had developed a vaccine foe chicken cholera disease. On these fields He had contributed in classical biotechnology which is very beneficial for classical biotechnology and modern biotechnology.




              FERMENTATION AND DIFFERENT TYPES OF FERMENTATION

Fermentation is that process where the breakdown of complex molecules in organic compounds, caused by the influence of a fermentation, bacteria cause milk to curdle by fermentation.

                                                                 OR

Fermentation is that process in which that substance breaks down into a simple substance. Microorganisms like yeast and bacteria plays a role in fermentation process, for making beer,wine,bread, yoghurt etc.There are three types of Fermentation that he proved that fermentation is the consequences of anaerobic life and three types of fermentation were identified-

-Fermentation, Which generates gas
-Fermentation, results in Alcohol 
-Fermentation, results in acids

COMPARISON BETWEEN CLASSICAL( TRADITIONAL) BIOTECHNOLOGY AND MODERN (NEW) BIOTECHNOLOGY -

 Comparison Between Classical( Traditional) Biotechnology and Modern(New) Biotechnology- 
Comparison Between Classical( Traditional) Biotechnology and Modern(New) Biotechnology -

Classical (Traditional) Biotechnology- 

Classical biotechnology refers to a number of ancient ways of using living organisms to make new products. Classical Biotechnology can be traced back to human's transition from hunter - gatherer to farmer.As Farmers, Humans collected wild plants and cultivated them and the best yielding strains were selected for growing the following seasons.

-Classical Biotechnology that uses microorganisms for producing alcohol acetic acid,sugar and food stuff. Where Microorganism can change food stuff.

-Process that helped by microorganism, for an example with fermentation. The result such as cheese, yoghurt. The process considered as Traditional or Classical Biotechnology.

Modern Biotechnology- 

Modern Biotechnology refers to a number of techniques that involves the international manipulation of genes,cells and living tissue in a predictable and controlled manner to generate changes in the genetic make-up of an organism or produce new tissue.

-Along with the development of science, The Expert have started again to develop biotechnology by utilizing scientific principle through research. In modern biotechnology people can produce products effectively and efficiently.

-Modern Biotechnology is not only used in the Food Industry but has covered too many fields like genetic engineering,pollution management and so far. This is based on the manipulation besides utilizing microbiology and biochemistry on basic way.

FIRST RECOMBINAT DNA & NAME FOUR RECOMBINANT DNA PRODUCTS

            FIRST RECOMBINANT DNA & NAME FOUR RECOMBINANT 
           DNA PRODUCTS

FIRST RECOMBINANT DNA

Recombinant DNA molecules are DNA molecules formed by Laboratory Method of Genetic Recombination to bring together Genetic Material from multiple Sources,Creating Sequences that would not otherwise be found in Biological Organisms.


The First Production of Recombinant DNA Molecules, Using Restriction Enzymes,Occurred in 1970.Recombinant DNA Technology involves the joining of DNA from different Species and Subsequently inserting the Hybrid DNA into a Host Cell,Often a Bacterium.Researchers at San Francisco and Stanford used Restriction Enzymes to cut DNA from different Species at Specific Sites,and then Fused the cut Strands from the different Species back together.Stanley Cohen of Stanford and Herbert Boyer applied for a patent on Recombinant DNA Technology in 1974 That was granted in 1980. A Biochemist at Stanford who was among the first to produce a Recombinant DNA Molecule in 1972.

FOUR RECOMBINANT DNA PRODUCTS NAME-

1-VACCINES VACCINES 

2-MONOCLONAL ANTIBODIES

3-INTERFERONS 

4-GROWTH FACTORS

These are the Main Recombinant DNA Products Which are also available in the Indian Market.

LACTIC ACID BACILLUS & ITS ROLE IN THE FORMATION OF CURD

                  

    LACTIC ACID BACILLUS & ITS ROLE IN THE FORMATION OF CURD

Lactic Acid Bacillus-

Its a member of Genus Lactobacillus.This is the Bacteria Which Produce Lactic Acid from Ferment able Sugars Which are Gram+ & Aerobic.This Bacteria found in Decomposing Plants & Milk Products.

Explanation-

In The End of 19th Century , Eduard Buchner observed the Formation of Ethanol & Carbon dioxide,When Cell free extract of yeast was added to an Aqueous Solution of Sugar. Thus he proved that cells are not essential for the Process. The Fermentation process was modified in Germany during First World War. For making Explosive Nitrogylcerine. Similarly,Military Armament  Programmes Discovered New Technologies in Food & Chemical Industries,Which help them win Battle in the First World War.For Example, they used the Bacteria that convert corn into acetone for making the Explosive,cordite. 
In India our ancestors developed a number of traditional fermented food in addition to curd by using yeast & bacteria.