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FERMENTATION TECHNOLOGY
This course will enable the students to –
- get an overview of design of Bioreactor types
- understand microbial growth kinetics
- learn various techniques of isolation and screening and improvement of industrially important micro organisms.
- understand the rationale of medium formulation for industrial production of different products
- understand downstream processing
Course Outcomes (COs):
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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MBL 322
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Fermentation Technology |
Upon completion of the course students will be able to CO 62: Assess overview of fermentor design and operation CO 63: Develop strong fundamental knowledge that can be applicable to fermentation industries CO 64: Evaluate microbial growth kinetics CO 65: Acquire the skills of isolation, preservation and improvement of industrially important organisms. CO 66: Evaluate factors that contribute in enhancement of cell and product formation |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching Learning activities for the students: Self learning assignments, Effective questions, Giving tasks |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation |
Fermentation as an ancient tradition, development of fermentation microbiology: historical background.
Fermentor: Main components and its uses, peripheral parts and accessories. Control systems and sensors. Fermentor preparation and use: disassembly and cleaning of vessel, autoclaving, inoculation of fermentor vessel, sampling from fermentor vessel and routine maintenance of a fermentor. Specialized bioreactors (pulsed, fluidized bed, airlift bioreactor).
Medium formulation, energy source, carbon sources, nitrogen sources, minerals, growth factors, buffers, inhibitors and precursors, antifoaming agents. Air and medium sterilization. Inoculum preparation and scale up of fermentations.
Batch, fed batch and continuous fermentations. Multiple fermentation and solid substrate fermentations.
Microbial growth cycle, diauxic growth, growth yields. Kinetics of microbial growth and death. Framework for kinetic models- stoichiometry, reaction rates, yield coefficients and linear rate equation.
Isolation of industrially important microorganisms. Primary and secondary screening.
Preservation of industrially important microorganisms.
Strain improvement by genetic recombination approaches and directed screening for mutants with altered metabolism.
Removal of microbial cells and solid matter, foam separation, cell disruption, precipitation, filtration, centrifugation, liquid-liquid extraction, chromatography, membrane process, drying and crystallization.
Physical, chemical and biological assays for detection of fermentation products.
1. Bioprocess Engineering (2nd edition) by Michael L.Schuler and F.Kargi .Prentice Hall of India.2002.
2 Biochemcal Engineering Fundamentals, (2nd edition). J.E. Bailey and D.F. Ollis Mcgraw Hill International Editions 1986.
3. Process Biotehnology Fundamentals (2nd edition by S.N. Mukhopadhyaya. Vivi Books Pvt. Ltd.2004
4. Principles of Fermentation Technology by P.F. Stanbury,A. Whittaker & Hall Pergaman. McNeul & Harvey Publications. 1990.
1. Fermentation Microbiology and Biotechnology Edited by E.M.T. El- Mansi and C.F.A. Bryce. Taylor and Francis Group 2005.
2. Manual of Industrial Microbiology and Biotechnology(2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004
3. Comprehensive Biotechnology Vol I-IV Editors Moo Young et al . 1989.
