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MICROBIAL TECHNOLOGY
This course will enable the students to –
- Get an overview of fermenter control systems
- To learn the industrial production of various products
- To understand principles of food spoilage and preservation
- To learn different types of dairy fermentations
Course Outcomes (COs):
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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|---|---|---|---|---|
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Paper Code |
Paper Title |
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MBL 323 |
Microbial Technology
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Upon completion of the course students will be able to CO 67: Assess the industrial applications of various microorganisms CO 68: Evaluate the beneficial role of microorganisms in food and dairy fermentations CO 69: Assess the alternative energy sources and commercial production of alcoholic beverages |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching Learning activities for the students: Self learning assignments, Effective questions, Giving tasks |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation |
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).
- Industrial Biotechnology, L.E.Casida Jr.New Age International Pvt Ltd. Publishers 2005.
- Food Microbiology, W.C.Frazier and D.C.Westhoff . Tata McGraw Hill Publishing Company Ltd, New Delhi 1998
- Food Poisoning and Food Hygiene B.C.Hobbs and D. Roberts Edward Arnold (A division of Hodder and Stoughton London) 1993
- Dairy Microbiology , R.K. Robinson Elsevier Applied Sciences, London. 1990
- Principles of Fermentation Technology by P.F. Stanbury,A. Whittaker & Hall. Pergaman. McNeul & Harvey Publications. 1990.
- Concepts in Biotechnology Ed by D. Balasubramanian, C.F.A. Bryce, K. Dharmalingam, J. Green , K. Jayaraman. Universities Press 2004
- Food Biotechnology Ed by Dietrich Knorr, M DekkerInc. New York.2005.
- Biotechnological Innovations in Chemical Synthesis, BIOTOL, Publisher: Butterworth-Heinemann.
- Manual of Industrial Microbiology and Biotechnology (2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004
- Food Microbiology. M.R.Adams and M.O. Moss. Royal Society of Chemistry Publication, Cambridge. 1997
- Comprehensive Biotechnology Vol I-IV Editors Moo Young et al . 1989.
