MICROBIAL TECHNOLOGY

Paper Code: 
BTE 422A
Credits: 
02
Contact Hours: 
30
Objective: 

The objectives of this course are to introduce students to developments/advances made in field of microbial technology for use in human welfare and solving problems of the society.

6.00
Unit I: 
Introduction to microbial technology

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; Strain improvement to increase yield of selected molecules, e.g., antibiotics, enzymes, biofuels.

6.00
Unit II: 
Environmental applications of microbial technology

Environmental application of microbes; Ore leaching; Biodegradation - biomass recycle and removal; Bioremediation - toxic waste removal and soil remediation; Global Biogeochemical cycles; Environment sensing (sensor organisms/ biological sensors); International and National guidelines regarding use of genetically modified organisms in environment, food and pharmaceuticals.

6.00
Unit III: 
Pharmaceutical applications of microbial technology

Recombinant protein and pharmaceuticals production in 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); Generating diversity and introduction of desirable properties in industrially important microbes (Streptomyces/Yeast); Microbial cell factories; Downstream processing approaches used in industrial production process (Streptomyces sp., Yeast).

Unit IV: 
Food applications of microbial technology

Application of microbes and microbial processes in food and healthcare industries - food processing and food preservation, antibiotics and enzymes production, microbes in targeted delivery application – drugs and vaccines (bacterial and viral vectors); Non-recombinant ways of introducing desirable properties in Generally recognized as safe (GRAS) microbes to be used in food (e.g., Yeast) - exploiting the existing natural diversity or the artificially introduced diversity through conventional acceptable techniques (mutagenesis, protoplast fusion, breeding, genome shuffling, directed evolution etc.).

Unit V: 
Advances in microbial technology

Microbial genomics for discovery of novel enzymes, drugs/ antibiotics; Limits of microbial genomics with respect to use in human welfare; Metagenomics and metatranscriptomics – their potential, methods to study and applications/use (animal and plant health, environmental clean-up, global nutrient cycles & global sustainability, understanding evolution), Global metagenomics initiative - surveys/projects and outcome, metagenomic library construction and functional screening in suitable hosts – tools and techniques for discovery/identification of novel enzymes, drugs (e.g., protease, antibiotic) etc.

ESSENTIAL READINGS: 
  • Lee, Y. K. (2013). Microbial Biotechnology: Principles and Applications. Hackensack, NJ: World Scientific.
  • Moo-Young, M. (2011). Comprehensive Biotechnology. Amsterdam: Elsevier.
  • Nelson, K. E. (2015). Encyclopedia of Metagenomics. Genes, Genomes and Metagenomes: Basics, Methods, Databases and Tools. Boston, MA: Springer US.
  • Principles of Fermentation Technology by P. Stanbury, A. Whitaker, S. Hall. 3 rd edition. Butterworth-Heinemann. 2016.
  • Fermentation Microbiology and Biotechnology edited by E.M.T. El-Mansi, C.F. Bryce, A.L. Demain, A.R. Allman. 3rd edition. CRC Press. 2012.
  • Bioprocess Engineering: Basic Concepts by M. L. Shuler, F. Kargi, 2 nd edition. Pearson Education India. 2015.
  • Food Microbiology by W.C. Frazier, D.C. Westhoff, K.N. Vanitha. 5 th edition. McGraw Hill Education. 2013.
  • Fundamental Food Microbiology by B. Rayand A. Bhunia. 5th edition. CRC press. 2013.
  • Food Microbiology by M. R. Adams, M. O. Moss, P. McClure. 4 th edition. Royal Society of Chemistry. 2015.
  • Food Microbiology: An Introduction by T. Montville, K. Matthews, K.Kniel. 4 th edition. ASM press. 2017.
  • De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007
  • Britz, T.J. and Robinson, R.K. 2008. Advanced Dairy Science and Technology. 1st ed. Blackwell Publ. Ltd., UK.
  • Fernandes, R. 2009. Microbiology Handbook: Dairy Products. Royal Society of Chemistry, Revised ed., London.

 

 

REFERENCES: 

SUGGESTED READINGS:

  • The New Science of Metagenomics Revealing the Secrets of Our Microbial Planet. (2007). Washington, D.C.: National Academies Press.
  • Modern Industrial Microbiology & Biotechnology by N. Okafor. 1st edition. CRC Press, USA. 2007.
  • Microbial Biotechnology: Fundamentals of Applied Microbiology by A.N. Glazer, H. Nikaido. 2 nd edition. Cambridge University Press. 2007.
  • Process Biotehnology Fundamentals (2nd edition by S.N. Mukhopadhyaya. Vivi Books Pvt. Ltd.2004
  • Manual of Industrial Microbiology and Biotechnology (2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004

 

e RESOURCES:

 

JOURNALS:

  • Nature
  • Nature Biotechnology
  • Applied microbiology and biotechnology
  • Trends in Biotechnology
  • Trends in Microbiology
  • Current opinion in Microbiology
  • Biotechnology Advances
  • Genome Research

 

 

 

 

Academic Year: