BCHE 4510 Test 1

Wine making

10,000-7,000 BC in eastern Mediterranean, credited to Dionysus

Beer invention

7,000-5,000 BC in Egypt and Babylon

Cheese making

5,000 BC may have medicinal properties

Yeast for bread

discovered in 4000 BC ish

Vinegar in old testament

500 BC- 0 used for preservation

0-500 AD

Algae cultivated by Aztecs and yogurt/sauces/fermented meat in asia

Fermentation latin

1600's from latin for yeast, means chemical change accompanied by effervescence

Antonie van Leeuwenhoek

saw yeast cells in beer in 1680

First innoculation of smallpox in england

in 1721, credited to Mary Wortley and Zabdiel Bolyston (in massachusetts )

Dutch process

in 1781, makes pressed Baker's Yeast

Edward Jenner

in 1798, demonstrated the ability to confer resistance to smallpox by vaccination

Cagniard-Latour, Shwann, and Kutzing

in 1837, independently hypothesized that yeast is a living thing

Blondeau

in 1847, hypothesized that different fermentations are carried out by different fungi studied lactic acid, butyric acid, acetic acid and urea

Pasteur (1856)

showed that living yeasts ferment sugar into ethanol and CO2, and that cylindrical organisms produce butyric acid in anaerobic conditions

Origin of species

1859, Charles Darwin

Koch

1881, developed his postulates, heralded modern industrial fermentation technology, commercial production of lactic acid by anaerobic fermentation

Process to isolate diastatic enzymes from mold

Takamine in 1894

German WWI advances 1916-1918

Baker's yeast grown on molasses supplement used for protein supplement and glycerol by fermentation (used until 1980's)

Banting, Best, Macleod and Collip

1921, prufied insulin from dog pancreas and fetal calves, reversed effects of diabetes

Citric acid

in 1923, made by surface cultures, by 1980's mostly by submerged fermentation

Fleming

in 1929, showed penicillin mold killed bacteria

Gautheret

1934 cultured plant cells

Florey and Chain

1940, isolated penicillin, developed process to produce penicillin and won nobel prize with Fleming

Dorothy Crowfoot Hodgkin

1945-1969, pioneered X-ray crystallography, solved structure of penicillin, vitamin B12, and insulin

Parts of penicillin to know

Beta lactam ring, thiozolidine ring, cysteine and valine

Original strain vs current strain

Fleming made 1.2 mg/L now made at 50 g/L

Penicillin traits

inhibits cell wall synthesis, transpeptidase and alanine carboxypeptidase, low mammalian toxicity and extremely unstable pH

Penicillin needs

1. sterilized tanks, seals piping etc
2. high flowrate of sterie, clean air (1 vvm max)
3. large agitators to dissolve oxygen in air
4. remove heat from metabolism and agitation
5. recovery operation

1940's

streptomycins and vitamin B12 produced by fermentation

1950's

cortisone ($200 to $16 per gram), polio and pertussis vaccines

1960's

xantham gum and alkaline proteases

1970's

glucose isomerase used for high fructose corn syrup, Kohler and Milstein develop monoclonal antibodies

1980's

polyhydroxybutyrate, and biodegradable plastics

1990's

Lysine, threonine, and isoleucine, antibodies discovered and lactic acid comeback arc

2000's

1,2-propanediol, xylitol and hydroxypropanoic acid

2010's

1,4-butanediol and succinic acid

Virus

obligate parasite, 30-200 nm in diameter, infects higher cells

bacteriophage

viruses which specifically infect bacteria

Capsid

protein coat of virus with DNA or RNA

Lytic cycle

virus lyses host cell to release new viruses and infect host cells

Lysogenic cycle

when virus incorporates its DNA into host DNA so it can multiply within the host

Importance of viruses

1. infect bacteria or cells in a commercial process
2. cause disease in animals and plants
3. can be used to incorporate foreign DNA into a host cell

Prokaryotes

0.5-3 micrometers, no nucleus, don't interact with other cells, doubling time can be as fast as every 20 min

Eubacteria- Gram negative

8 nm cytoplasmic membrane, 7 nm periplasmic space, 8 nm outer membrane, harder to secrete proteins because of outer membrane

Eubacteria- Gram positive

8 nm cytoplasmic membrane, 80 nm peptidoglycan, gram stain is retained by peptidoglycan

other features of gram positive bacteria

formations of spores in adverse conditions, formations of inclusion bodies (of sulfur or proteins), excretion of polysaccharides for adhesion

Eukaryotes traits

has organelles and nucleaus, 1-20 micrometers

sterol

lipid which provides rigidity to cell membrane

Mitochondria

power house of the cell, site of cellular respiration and phosphorylation, has its own DNA and can replicate independently

Cristae

folds in the inner membrane of mitochondria

Rough ER

has ribosomes and makes protein

Smooth ER

makes lipids

Chemotaxis

movement by a cell or organism in reaction to a chemical stimulus

Archaebacteria

don't have peptidoglycan, have different lipids in cytoplasmic membrane, live in extreme environments

Yeast (fungi)

spherical cells, don't use sunlight for energy, free-living, reproduce by budding

Budding

A form of asexual reproduction of yeast in which a new cell grows out of the body of a parent.

Mold

often filamentous, don't use sunlight for energy, have high O2 requirement free-living and spore producing

Mycelium

densely branched network of the hyphae of a fungus

Mold behavior

complex rheological behavior because it forms thick mats

Conidia

spores formed by fungi that are formed without the protection of a sac

conidiophore

a specialized fungal hypha that produces conidia

Hyphae

A filament of fungal cells.

septate hypha

Hypha that are composed of individual cells seperated from one another by cell walls

Algae products

diatomaceous earth, agar, foodstuff

Algae traits

phtosynthetic, often unicellular, may contain silica or calcium carbonate in structure

ways protozoa can move

amebae, flagellates, ciliates, sporozoa

amebae

cytoplasm forms pseudopodium

Protozoa traits

unicellular, no cell wall, ingests small organisms, move to seek prey

flagellates

protozoans that move by means of one flagellum

ciliates

a type of protozoa that moves using hairlike cilia

sporozoa

type of protozoa that cannot move as adults, need aid of hosts

Uses for animal cells

vaccines and therapeutic proteins

Uses for plant cells

colors, flavors and insecticides

Comparison of cell growth rates

bacteria\> yeast\> mold\> protozoa

Proteins

Covalently linked chains of 20 amino acids

enzymes

example: alcohol dehydrogenase, oxidizes alcohols to aldehydes

regulatory protein

example: insulin, regulates glucose metabolism

transport protein

example: hemoglobin, transports oxygen and carbon dioxide in blood

protection protein

example: IgG antibody, forms complex with foreign protein and initiates immune response

storage protein

example: albumin, egg whites

structure protein

example: collagen, used in cartilage and tendons

Zwitterion

A molecule that contains charges, but is neutral overall. Most often used to describe amino acids

Chiral amino acids

L form is found in proteins

isoelectric point

pH where amino acid has no net charge

R-group

side chain that distiguishes amino acids

Peptide bonds

Bonds between amino acids to form a protein

Primary Structure (protein)

sequence of amino acids

Secondary Structure (protein)

structural conformation of amino acids that are close neighbors based on peptide bonds

Tertiary structure (protein)

3D structure from hydrogen bonds, disulfide bridges, hydrophobic and ionic interactions between amino acids that are spatially proximate

Quarternary structure (proteins)

interactions between protein subunits

Carbohydrate general formula

(CH2O)n

Carbohydrate traits

used for storage, structure and signalling

Monosaccharides

3-9 carbon atoms, often furanose (5 member ring) or pyranose (6 member ring)

Disaccharides

formed by condensation of two monosaccharides, can form several different linkages

Maltose

glucose + glucose (alpha 1,4)

cellobiose

glucose + glucose (beta 1,4)

lactose (galactogluco pyranose)

glucose + galactose (beta-1,4)

sucrose (gluco-fructofuranose)

1 alpha-glucose + 2 beta-fructose

Polysaccharides

formed by condensation of more than two monosaccharides

Amylose

straight chain of 15-3000 glucose units linked by alpha-1,4 glycosidic bonds, insoluble in water