Fermentation Technology

Paper Code: 
MBL 501
Credits: 
03
Contact Hours: 
45
Objective: 

This paper will enable students to understand –

 

1. The nature of biological material and hierarchy of molecular organization of cells. 2.

he thermodynamic principles underlying biochemical reactions and the function of macromolecules.

3. The students will learn the concept of enzyme catalysis, reaction mechanism and regulation of enzyme activity

 

Course Outcomes (COs):

 

Course

Learning        outcome                      (at course level)

Learning                 and teaching strategies

Assess ment Strate

gies

Paper Code

Paper Title

 

 

CO 62

Approach in teaching:

C     A     test,

 

 

nderstand       major                     fermentation,

Interactive     Lectures,

Semester

 

 

aerobic and anaerobic pathways for

Discussion,    Tutorials,

end

 

 

energy generation in microbial cells.

Reading assignments,

examinations

 

 

CO 63

presentations

,            Quiz,

 

 

earn     the     industrial     aspects           of

 

Solving

 

 

microbiology and the basic approach

Learning activities for

problems    in

 

 

MBL 501

Fermentat ion Technolog y

towards fermentation.

CO 64

nderstand    downstream                   processing and product recovery

CO 65

the students:

Self-learning assignments, Effective

questions,                     Seminar presentation,                         Giving

tutorials, Assignments, Classroom interaction

 

 

nderstand the role of microorganisms in industrial production of different

tasks.

 

 

 

products.

 

 

 

 

CO 66

 

 

 

 

ave a basic idea of nanotechnology

 

 

 

 

CO 67

 

 

 

 

ave an industrial exposure

 

 

 

8.00
Unit I: 
Bioreactors
  • The fermentation industry, screening of industrially important microorganisms.
  • Factors involved in Bioreactor design, design of a bioreactor, CSTR, Fluidized bed bioreactor

 

 

8.00
Unit II: 
Fermentation Process
  • Modes of fermentation- batch, fed batch, continuous. Inoculum development, media formulation and sterilization, Process control parameters (temperature, pH and DO)

 

11.00
Unit III: 
Industrial Products Derived from Microorganisms
  • Antibiotic- Penicillin. Production of organic acid- Acetic acid, Production of amino acids- Glutamic acid, Industrial alcohol, SCP and Mushroom cultivation.

 

 

9.00
Unit IV: 
Down Stream Processing and Product Recovery
  • Filtration, centrifugation, cell disruption, solvent extraction, precipitation, chromatography (gel filtration, ion exchange, affinity) membrane processes (ultra filtration) and spray drying.

 

Unit V: 
Enzymes
  • Production of enzymes- Protease, amylase, lipase.
  • Methods of immobilization of enzymes and applications of enzyme immobilization.

 

ESSENTIAL READINGS: 
  • Industrial Microbiology, E Casida, New Age International (P) Ltd. Publishers. 2005
  • Manual of Industrial Microbiology and Biotechnology, A L Demain and J E Davies, ASM Press, 1999
  • Principles of Fermentation Technology, 2nd edition, P F Stanbory, Whitaker and Hall, Elsevier India, 2005
  • A Textbook of Industrial Microbiology, 2nd edition, W Crueger and A Crueger, Panima Publication Corporation, 2000
  • Fermentation Microbiology and Biotechnology, Mansi and Bryce, Taylor & Francis group, 2002
  • Industrial Microbiology, 4th edition, S C Prescott and D C Dunn, CBS Publishers and Distributors, 1987
  • Nanobiotechnology: Concepts, Applications & Perspectives, C N Niemeyer and
  • C A Mirkin, Wiley-VCH Verlag GmbH & Co., 2004
  • Process Biotechnology Fundamentals, 2nd edition, S N Mukhopadhyaay, Viva books Pvt. Ltd., 2004

 

Academic Year: 
2021-2022
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