What are the Characteristics of Conventional Biotechnology? Here are 7 Characteristics

Illustration - application of conventional biotechnology practices (Photo: Freepik)

YOGYAKARTA - The characteristics of conventional biotechnology need to be known because they are the basis of the development of more advanced modern biotechnology.

According to the book Biotechnology by Aziz Rahmantio, biotechnology is defined as a science that utilizes organisms in the production process to produce useful goods.

Meanwhile, what is meant by conventional biology is biotechnology that has been used for a long time, even thousands of years ago.

In conventional biotechnology, the process relies on living organisms directly (without genetic engineering) to produce products that are beneficial to human life.

Characteristics of Conventional Biotechnology

Summarized from various sources, the following are the characteristics of conventional biotechnology that you need to know:

It has been practiced since ancient times

The first characteristic of conventional biotechnology is that it has been practiced and developed since ancient times, even before modern civilization was built.

Menyadur buku History, Scope and Development of Biotechnology karya Saurabh Bhatian, bioteknologi sudah berkembang sejak tahun 2000 sebelum masehi ketika manusia melakukan fermentasi untuk memproduksi makanan dan obat-obatan.

Relying on fermentation techniques

The next conventional biotechnology feature is relying on fermentation techniques to produce useful products.

Quoted from the Science Learning Hub, fermentation is a process of converting sugar into energy with the help of living microorganisms.

For example, tempe is made from soybean seeds that are fermented by Rhizopus sp. bacteria.

The fermentation technique was discovered by accident and has been practiced for a long time. However, the basic principle of fermentation was only understood after Louis Pasteur explained how it works in the 1800s.

Generally used to produce food

Most of the conventional biotechnology applications are in the manufacture of food and beverages. Examples include bread, tempe, tofu, soy sauce, tempeh, pickles, kimchi, cheese, yogurt, butter, nata de coco, apple cider vinegar, beer, and wine.

Without genetic engineering

The feature or characteristic of conventional biotechnology is the absence of genetic modification. This practice does not do genetic engineering such as manipulating genes in the manufacture of its products.

Direct utilization of microorganisms

In conventional biotechnology, microorganisms are used as they are without being modified first. Microbes such as yeast, bacteria, or mold are used directly as part of the production process.

The process occurs naturally

The process in conventional biotechnology takes place naturally without the help of advanced technology. For example, yeast in bread dough can ferment itself without human intervention after being mixed.

Simple

The last characteristic of conventional biotechnology is that the process tends to be simple and can be done with rudimentary equipment. Knowledge of this biotechnology technique is usually passed down from generation to generation, so anyone can practice it.

That's the information about the characteristics of conventional biotechnology. Get updates on other featured news only at VOI.id.