FERMENTATION TECHNOLOGY

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

to enable 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
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 ad 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. 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.

 

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: 

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

REFERENCES: 

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.

Academic Year: 
2016-2017
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