MICROBIAL TECHNOLOGY

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, streptomycins, tetracyclines, polyketides and polyketide antibiotics.

Enzymes as fermentation products- amylases, proteases. Techniques of enzyme immobilization. Microbial cells as fermentation products- commercial production of bakers yeast, food and feed yeast, mushrooms and algae.

Introduction to food fermentation technology. Microorganisms responsible for spoilage.

General Principle underlying spoilage: Chemical changes caused by micro organisms. Elementary idea of canning and packing, Sterilization and pasteurization of Food Products, Food preservation by Radiations, low and high Temperature.

Chemical preservation and naturally occurring antimicrobials.

Fermented foods (Soya sauce, bread, Sauerkraut, idly), fermented beverages (wine, Beer)

Microbiological examination of food.

Classification of various groups of microorganisms associated with dairy industry. Starter cultures for fermented dairy products (Streptococcus thermophillus, Lactobacillus bulgaricus,). Acid fermented milks (Yoghurt, Cultured butter milk, Kefir). Cheese production

Introduction to Probiotics

Commercial production of beer, wines, distilled beverages (Rum, Brandy and Whiskey)

Microorganisms and alternative energy sources: Bioconversion of biomass (methane, ethanol from agricultural products and hydrogen).