INDUSTRIAL BIOTECHNOLOGY

Paper Code: 
BTE 424
Credits: 
05
Contact Hours: 
75
Objective: 

to enable students to-

  • understand the role if genetic manipulation techniques in bioprocess engineering.
  • study the application of microbes in industrial production of chemicals.
  • get acquainted with various aspects of metabolic engineering.
  • learn about different process and understand food technology
15.00
Unit I: 
Genetic manipulation techniques

Rationale for the design of vectors for the over expression of recombinant proteins, selection of suitable promoter sequence, ribosome binding sites, transcription terminator, fusion protein tags, purification tags, protease cleavage sites and enzymes, plasmid copy number, inducible expression system.

20.00
Unit II: 
Industrial applications of microbes

Industrial Production of chemicals utilizing wastes: Alcohol (ethanol) acids (citric, acetic and gluconic), solvents (glycerol, acetone, butanl), antibiotics (Penicillin, streptomycin, tetracycline), Amino acids (lysine, glutamic acid), Single Cell Protein.Use of microbes in mineral beneficiation and oil recovery. Biofilms and biocorrosion.

10.00
Unit III: 
Secondary Metabolites

Metabolic engineering of secondary metabolites. Biosynthetic pathways. Genes for biosynthesis of microbial secondary metabolites. Role of elicitors.

 

15.00
Unit IV: 
Processes

Anaerobic fermentations, mammalian cell culture, plant cell culture, animal cell culture.

15.00
Unit V: 
Introduction to food Technology

Elementary idea of canning and packing, Sterilization and pasteurization of Food Products, Technology of typical Food/Food Products bread, cheese idli), Food Preservation.

ESSENTIAL READINGS: 
  1.  Industrial Biotechnology, L.E.Casida Jr.New Age International Pvt Ltd. Publishers 2005.
  2. Food Microbiology, W.C.Frazier and  D.C.Westhoff  . Tata McGraw Hill Publishing Company Ltd, New Delhi 1998
  3. Food Poisoning and Food Hygiene  B.C.Hobbs and D. Roberts   Edward Arnold (A division of Hodder and Stoughton London) 1993
  4. Dairy Microbiology , R.K. Robinson  Elsevier Applied Sciences, London. 1990
  5. Principles of Fermentation Technology by  P.F. Stanbury,A. Whittaker & Hall. Pergaman. McNeul & Harvey Publications. 1990.
  6.  Concepts in Biotechnology Ed by D. Balasubramanian, C.F.A. Bryce, K. Dharmalingam, J. Green , K. Jayaraman. Universities Press 2004
  7. Food Biotechnology Ed by Dietrich Knorr, M DekkerInc. New York.2005.

 

REFERENCES: 
  1. Biotechnological Innovations in Chemical Synthesis, BIOTOL, Publisher: Butterworth-Heinemann.
  2. Manual of Industrial Microbiology  and Biotechnology(2nd edition). Edited  by A.L. Demain and J. E Davies, Panima Publications 2004     
  3. Food Microbiology.by  M.R.Adams  and M.O. Moss. Royal Society of Chemistry Publication, Cambridge. 1997
  4. Comprehensive Biotechnology Vol I-IV   Editors  Moo Young et al . 1989.
Academic Year: 
2017-2018
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