FERMENTATION TECHNOLOGY

Paper Code: 
MBL 322
Credits: 
5
Contact Hours: 
75
Objective: 

Course Outcomes (COs):

              

          Course Outcomes

Learning and teaching strategies

Assessment Strategies

  
 

On completion of this course the learner will:

CO 81: Assess overview of fermentor design and operation

CO 82: Formulate medium and inoculum for scale up of fermentations

CO 83: Evaluate microbial growth kinetics and fermentation processes

CO 84: Acquire the skills of isolation, preservation and improvement of industrially important organisms.

CO 85:  Detect and assay fermentation products and apply product recovery techniques in fermentation industry

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  

 

17.00
Unit I: 
Fermentor: design and operation
  • 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).
12.00
Unit II: 
Fermentation media and scale up of fermentation
  • 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.
16.00
Unit III: 
Microbial growth kinetics and fermentation processes
  • Batch, fed batch and continuous fermentations kinetics. Multiple fermentation and solid substrate fermentations, diauxic growth. Elemental balance equations; metabolic coupling – ATP and NAD+; yield coefficients; unstructured models of microbial growth; structured models of microbial growth
15.00
Unit IV: 
Isolation, preservation and improvement of industrially important microorganism
  • 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.
15.00
Unit V: 
Downstream processing, detection and assay of fermentation products
  • 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.
ESSENTIAL READINGS: 
  • Principles of Fermentation Technology by P. Stanbury, A. Whitaker, S. Hall. 3 rd edition. Butterworth-Heinemann. 2016.
  • Fermentation Microbiology and Biotechnology edited by E.M.T. El-Mansi, C.F. Bryce, A.L. Demain, A.R. Allman. 3rd edition. CRC Press. 2012.
  • Bioprocess Engineering: Basic Concepts by M. L. Shuler, F. Kargi, 2 nd edition. Pearson Education India. 2015.
REFERENCES: 

SUGGESTED READINGS:

·         Modern Industrial Microbiology & Biotechnology by N. Okafor. 1st edition. CRC Press, USA. 2007.

·         Microbial Biotechnology: Fundamentals of Applied Microbiology by A.N. Glazer, H. Nikaido. 2 nd edition. Cambridge University Press. 2007.

·         Process Biotehnology Fundamentals (2nd edition by S.N. Mukhopadhyaya. Vivi Books Pvt. Ltd.2004

·         Manual of Industrial Microbiology and Biotechnology (2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004

 

e RESOURCES:

·         https://christchurch.bibliocommons.com/v2/record/S37C858111

·         https://www.academia.edu/10470344/Fermentation_Report

·         https://books.google.com/books/about/Journal_of_Fermentation_Technology.html

 

JOURNALS:

·         Journal of Fermentation Technology

International Journal of Food and Fermentation Technology

Academic Year: 
2022-2023
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