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. The 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

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

MBL 501

Fermentation Technology

CO 1 Understand major fermentation, aerobic and anaerobic pathways for energy generation in microbial cells.

CO 2 Learn the industrial aspects of microbiology and the basic approach towards fermentation.

CO 3 Understand downstream processing and product recovery

CO 4 Understand the role of microorganisms in industrial production of different products.

CO 5 Have a basic idea of nanotechnology

CO 6 Have an industrial exposure

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, presentations

 

Learning activities for the students:

Self-learning assignments, Effective questions, Seminar presentation, Giving tasks.

 

C A test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Classroom interaction
 

 

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.

9.00
Unit V: 
Enzymes

Production of enzymes- Protease, amylase, lipase.

Methods of immobilization of enzymes and applications of enzyme immobilization.

ESSENTIAL READINGS: 

 

  1. Industrial Microbiology, E Casida, New Age International (P) Ltd. Publishers. 2005
  2. Manual of Industrial Microbiology and Biotechnology, A L Demain and J E Davies, ASM Press, 1999
  3. Principles of Fermentation Technology, 2nd edition, P F Stanbory, Whitaker and Hall, Elsevier India, 2005
REFERENCES: 
  1. A Textbook of Industrial Microbiology, 2nd edition, W Crueger and A Crueger, Panima Publication Corporation, 2000
  2. Fermentation Microbiology and Biotechnology, Mansi and Bryce, Taylor & Francis group, 2002
  3. Industrial Microbiology, 4th edition, S C Prescott and D C Dunn, CBS Publishers and Distributors, 1987
  4. Nanobiotechnology: Concepts, Applications & Perspectives, C N Niemeyer and
  5. C A Mirkin, Wiley-VCH Verlag GmbH & Co., 2004
  6. Process Biotechnology Fundamentals, 2nd edition, S N Mukhopadhyaay, Viva books Pvt. Ltd., 2004
Academic Year: 
2020-2021
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