MICROBIOLOGY AND BIOPROCESS TECHNOLOGY

Paper Code: 
24CBTE301
Credits: 
04
Contact Hours: 
60
Objective: 

This course will enable students to build upon the deep understanding of history of microbiology, aseptic laboratory procedures and roles of bacterial cell components. They will be able to assess the bacterial growth curve and its influencing factors, design and operation of fermenters and downstream processing of a product.

12.00
Unit I: 
History of Microbiology and Sterilization

Development of Microbiology (contribution of pioneers).

Concept of sterilization, methods of sterilization-dry heat, wet heat, radiation, filtration and chemicals.

14.00
Unit II: 
Introduction to Microbial World

Introduction to different types of microbes: bacteria, viruses, algae, fungi and protozoa. Structure of bacterial cell- cell membrane, cell wall, flagella and motility, cell inclusion bodies, Sporulation in bacteria.

Nutritional classification of Microorganisms

10.00
Unit III: 
Growth of Microorganisms

Microbial growth, growth curve, factors affecting microbial growth (pH, temperature, oxygen and water availability).

12.00
Unit IV: 
Bioreactors and Fermentation Process

Bioreactors:  Basic Design and components Types of microbial culture– Batch, Fed batch and Continuous culture. Principles of upstream processing – Media preparation, Inocula development and sterilization.                  

Unit V: 
Principles and Operation of Downstream Processing

Cell disruption, filtration, centrifugation, liquid-liquid extraction, solvent extraction (distillation), preparative ion exchange chromatography, drying.

 

ESSENTIAL READINGS: 

Microbiology, 5th edition M J Pelcer, E C S Chan, N R Kreig, Tata Mc Graw Publication,2006

  • Microbiology-a Laboratory Manual, 6th edition, J G Cappuccino and N Sherman, Addison Wesley, Pearson education, Inc., 2006    
  • Microbiology-an introduction, 13th edition, G.J. Tortora, B.R. Funke, C.L. Case Pearson Education, Inc., 2020
  •  Principles of Fermentation Technology by P. Stanbury, A. Whitaker, S. Hall.           3rd 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
REFERENCES: 

●      Biology of Microorganisms, 10th edition, T D Brock, M T Madigan, Pearson education, Inc., 2003

●      Prescott’s Microbiology, 11th edition, J Willey, K Sandman, D Wood,  Mc Graw Hill Companies, 2019

●      Bioprocess Engineering (2nd edition) by Michael L.Schuler and F.Kargi .Prentice Hall of India.2002.

●      Process Biotehnology Fundamentals (2nd edition by S.N. Mukhopadhyaya. Vivi Books Pvt. Ltd.2004

●       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

●      Roger G. Harrison, Paul W. Todd, Scott R. Rudge, Demetri P. Petrides, Bioseparations Science and Engineering, 2nd Ed., Oxford University Press, 2003.

●      Pauline M. Doran, Bioprocess Engineering Principles, 2nd Ed., Academic Press, 2012

James Bailey, David Ollis, Biochemical Engineering Fundamentals, 2nd Ed., McGraw Hill Education, 

Academic Year: 
2024-2025
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