Abstract
Over thousands of years, modernization could be predicted for the use of microorganisms in the production of foods and beverages. However, the current accelerated pace of new food production is due to the rapid incorporation of biotechnological techniques that allow the rapid identification of new molecules and microorganisms or even the genetic improvement of known species. At no other time in history have microorganisms been so present in areas such as agriculture and medicine, except as recognized villains. Currently, however, beneficial microorganisms such as plant growth promoters and phytopathogen controllers are required by various agricultural crops, and many species are being used as biofactories of important pharmacological molecules. The use of biofactories does not end there: microorganisms have been explored for the synthesis of diverse chemicals, fuel molecules, and industrial polymers, and strains environmentally important due to their biodecomposing or biosorption capacity have gained interest in research laboratories and in industrial activities. We call this new microbiology Technological Microbiology, and we believe that complex techniques, such as heterologous expression and metabolic engineering, can be increasingly incorporated into this applied science, allowing the generation of new and improved products and services.
Highlights
The history of the use of biotechnological techniques by humanity is confounded by the history of the establishment of microbiology as a science
The first indication of wine production comes from the presence of tartaric acid in an old jar, dated to 5400–5000 BC, at the Neolithic site of Tepe in Mesopotamia (McGovern et al, 1996) and from grape juice residues, found in Dikili Tash in Greece and dated to 5000 BC (Valamoti et al, 2007). This evidence leads us to believe that the technological process used by these civilizations allowed the large-scale production of wine starting around 5000 BC (Borneman et al, 2013)
Despite the application of biotechnological techniques to the food-processing industry and the agroindustry, which occurred prior to the technological advances of the 1970s, the current trend incorporates the use of genetically modified microorganisms or even the use of enzymes, dyes, and other compounds obtained from microbial metabolism with the aim of improving productivity, enhancing organoleptic characteristics, or even attributing new nutritional functions to certain foods
Summary
The history of the use of biotechnological techniques by humanity is confounded by the history of the establishment of microbiology as a science. The first indication of wine production comes from the presence of tartaric acid in an old jar, dated to 5400–5000 BC, at the Neolithic site of Tepe in Mesopotamia (McGovern et al, 1996) and from grape juice residues, found in Dikili Tash in Greece and dated to 5000 BC (Valamoti et al, 2007) This evidence leads us to believe that the technological process used by these civilizations allowed the large-scale production of wine starting around 5000 BC (Borneman et al, 2013). Pasteur’s work began a new era of the accelerated search for new synthesized products based on fermentation and for improvements in techniques already implemented His studies provided support for the establishment of microbiology as a science, which had as its initial interest the sanitary control of diseases.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
