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Fermentation Technology
Course Objectives:
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.
BOOKS RECOMMENDED:
- Bioprocess Engineering (2nd edition) by Michael L.Schuler and F.Kargi .Prentice Hall of India.2002.
- Biochemcal Engineering Fundamentals, (2nd edition). J.E. Bailey and D.F. OllisMcgraw Hill International Editions 1986.
- Process Biotehnology Fundamentals (2nd edition by S.N. Mukhopadhyaya. Vivi Books Pvt. Ltd.2004
- Principles of Fermentation Technology by P.F. Stanbury,A. Whittaker & Hall Pergaman. McNeul& Harvey Publications. 1990.
- Fermentation Microbiology and Biotechnology Edited by E.M.T. El- Mansi and C.F.A. Bryce. Taylor and Francis Group 2005.
- Manual of Industrial Microbiology and Biotechnology(2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004
- Comprehensive Biotechnology Vol I-IV Editors Moo Young et al . 1989.
