FERMENTATION TECHNOLOGY

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.

Microbial technology in human welfare; Isolation and screening of microbes important for industry – advances in methodology and its application; Advanced genome and epigenome editing tools (e.g., engineered zinc finger proteins, TALEs/TALENs, and the CRISPR/Cas9 system as nucleases for genome editing, transcription factors for epigenome editing, and other emerging tools) for manipulation of useful microbes/strains and their applications.

Recombinant protein and pharmaceuticals production by microbes – common bottlenecks and issues (technical/operational, commercial and ethical); Attributes required in industrial microbes (Streptomyces sp., Yeast) to be used as efficient cloning and expression hosts (biologicals production); Microbial cell factories.

Concept of primary and secondary metabolites; Industrial production of organic feed stocks- ethanol; acetone/ butanol fermentations; organic acids- citric acid, acetic acid, amino acids- glutamic acid, lysine, vitamins- riboflavin; Microbial transformation of steroids.

Industrial uses of molds; Industrial production of antibiotics- penicillin, streptomycin, tetracycline; Enzymes as fermentation products- amylases, proteases; Techniques of enzyme immobilization; Microbial cells as fermentation products- commercial production of bakers’ yeast, mushrooms and algae.