Between 1866 and 1876, Pasteur finally established that yeast and other microbes

were responsible for fermentattion

It was not until 1857 that Pasteur proved alcoholic fermentation was brought about
by yeasts and that yeasts were living cells. The discover marked a turning point in
medical history and birth of microbiology.

The inheritors of Pasteur's knowledge sought to use microbes as production workers

in industry. The production of bakers' yeast in deep, aerated tanks was developed
towards the end of the nineteenth century. During World War I, Chaim Weizmann
used a bacterial cousin of the gas gangrene microbe to convert maize mash into
acetone, which is essential in the manufacture of the explosive cordite. In 1923,
Pfizer opened the world's first succesful plant for citric acid fermentation. The
process involved a fermentation utilizing the mold Aspergillus niger whereby
ordinary sugar was transformed into citric acid.

Other industrial chemical produced by fermentation were found subsequently and

the process were reduced to commercial practice. These processes included
butanol, acetic acid, oxalic acid, gluconic acid, fumaric acid, and many more.

Chapter 24: Industrial Fermentation: Principles, Processes, and Products. Arthur E.

Humphrey and S. Edward Lee

Riegel's Handbook of Industrial Chemistry p. 917

(Campos, Qureshi, N. , & Blaschek , 2002)
(JGI: Genome Portal, 1997-2016)

There was another article which discusses another procedure for this fermentation
process and that is the use of continuous flow bioreactor. It was found that longterm continuous cultivation of C. beijerinckii BA101 in a degermed corn based
medium was not possible due to the instability of the gelatinized degermed corn
starch during storage often called retrogradation. Long hours make the
fermentation acidogenic. Running the fermentation at lower rate in a continuous
flow bioreactor produces desirable results (Ezeji, Qureshi, & Blaschek, 2007).

FINAL DRAFT:

In your post, identify the example and explain why it falls under classical
biotechnology. Justify your answer by explaining how the product is
made. Try to avoid repetitions.
Some explosives and other industrial chemicals such as citric acid, can also be
considered as products of classical biotechnology. These chemicals requires
microbes for their production. Between 1866 and 1876, when Louis Pasteur finally
established that yeast and other microbes were responsible for fermentation,
inheritors of Pasteur's knowledge sought to use microbes as production workers in
industry. The production of bakers' yeast in deep, aerated tanks was developed
towards the end of the nineteenth century. During World War I, Chaim Weizmann
used a bacterial cousin of the gas gangrene microbe to convert maize mash into
acetone, which is essential in the manufacture of the explosive cordite. In 1923,
Pfizer opened the world's first successful plant for citric acid fermentation. The
process involved a fermentation utilizing the mold Aspergillus niger whereby
ordinary sugar was transformed into citric acid. Other industrial chemical produced
by fermentation were found subsequently and the process were reduced to
commercial practice. These processes included butanol, acetic acid, oxalic acid,
gluconic acid, fumaric acid, and many more.
Reference:
Humphrey, A.E., & Lee, S. E. (1992). Chapter 24: Industrial fermentation:
Principles, processes, and products. In J.A. Kent (Ed), Riegel's Handbook of
Industrial Chemistry (p. 917). Dordrecht: Springer Netherlands
One interesting product of fermentation mentioned above is ABE or acetone
butanolethanol. I came across several journals discussing recent development
about this topic. One journal was about the production of acetone butanol ethanol
from degermed corn using Clostridium beijerinckii BA101. Clostridium beijerinckii
BA101 is a derivatives of C. beijerinckii NCIMB 8052 strain (JGI: Genome Portal). C.
beijerinckii BA101 ferments corn mash efficiently to produce ABE under appropriate
nutritional and environmental conditions. Corn mash contains germ/corn oil that
possibly provides ncessary support to the production of butanol during the ABE
fermentation process (Campos, Qureshi, N. , & Blaschek , 2002). There was another
article which discusses another procedure for this fermentation process and that is
the use of continuous flow bioreactor. It was found that long-term continuous
cultivation of C. beijerinckii BA101 in a degermed corn based medium was not
possible due to the instability of the gelatinized degermed corn starch during
storage often called retrogradation. Long hours make the fermentation
acidogenic. Running the fermentation at lower rate in a continuous flow bioreactor
produces desirable results (Ezeji, Qureshi, & Blaschek, 2007).
References:
(1997-2016). Retrieved January 12, 2016, from JGI: Genome Portal:
http://genome.jgi.doe.gov/clobe/clobe.home.html
Campos, E., Qureshi, N. , & Blaschek , H. (2002). Production of acetone
butanol ethanol from degermed corn using Clostridium beijerinckii BA101.

Retrieved
from
http://www.ncbi.nlm.nih.gov/pubmed/12018281

PubMed.gov:

Ezeji, T., Qureshi, N., & Blaschek, H. (2007). Production of acetone

butanolethanol (ABE) in a continuous flow. Process Biochemistry, 34-39.