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FERMENTATION TECHNOLOGY [1]

Paper Code: 
MBL 501
Credits: 
03
Contact Hours: 
45
Objective: 

Course Outcomes (COs):

 

Course Outcomes

Learning and teaching strategies

Assessment Strategies

Upon completion of the course learners will be able to:

CO 59: assess design of a Bioreactor

CO 60: differentiate modes of fermentation and formulate steps involved in industrial production

CO 61: formulate industrial products derived from microorganisms

CO 62: examine and evaluate product recovery methodologies

CO  63: apply the methods of production of enzymes

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
 

 

8.00
Unit I: 
Bioreactors
  • Historical developments of the fermentation industry, screening of industrially important microorganisms.
  • Factors involved in Bioreactor design, design of a bioreactor, CSTR.

 

8.00
Unit II: 
Fermentation Process
  • Modes of fermentation- batch, fed batch, continuous. Inoculum development, media formulation and sterilization, Process control parameters (temperature, pH and DO)

 

11.00
Unit III: 
Industrial Products Derived from Microorganisms
  • Antibiotic- Penicillin. Production of organic acid- Acetic acid, Production of amino acids- Glutamic acid, Industrial alcohol, SCP and Mushroom cultivation.

 

9.00
Unit IV: 
Down Stream Processing and Product Recovery
  • Filtration, centrifugation, cell disruption, solvent extraction, precipitation, chromatography (gel filtration, ion exchange, affinity) membrane processes (ultra filtration) and spray drying.

 

9.00
Unit V: 
Enzymes
  • Production of enzymes- Protease, amylase, lipase.
  • Methods of immobilization of enzymes and applications of enzyme immobilization.

 

ESSENTIAL READINGS: 
  • 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: 

SUGGESTED READINGS:

  • 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:

  • Enzyme and Microbial Technology
  • Microbial technology
  • Journal of Fermentation Technology

 

Academic Year: 
2022-2023 [6]

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Source URL: https://biotech.iisuniv.ac.in/courses/subjects/fermentation-technology-13

Links:
[1] https://biotech.iisuniv.ac.in/courses/subjects/fermentation-technology-13
[2] https://christchurch.bibliocommons.com/v2/record/S37C858111
[3] https://www.academia.edu/10470344/Fermentation_Report
[4] https://books.google.com/books/about/Journal_of_Fermentation_Technology.html
[5] https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555612.pdf
[6] https://biotech.iisuniv.ac.in/academic-year/2022-2023