Download Branch : B.Tech., Semester

 SRM University
School of Bioengineering
Department of Biotechnology
Lesson Plan (Even Sem, 2015)
Branch : B.Tech.,
Semester : IV
Sub.Code : BT1055
Subject : Industrial Fermentation Technology (Elective)
Total hours: 45
Units
I Basics of
industrial
fermentation
Hours
1
Lecture topics
Introduction to industrial
fermentations: Types of
fermentation process
2-4
Microbial growth metabolismMicrobial metabolites- – screening –
strain
development, preservation methods
Product development: regulation and
safety -use of Process flowcharts
and block diagrams
Production of primary metabolites:
Organic acids fermentation- Citric
acid –
Acetic acid – Lactic acid
Amino acids:L-glutamic acid – Llysine – L-tryptophan
Solvents:Acetone-Butanol – Ethanol
Antibiotic production: Classification
5-6
II Production
of primary
metabolites
7-10
11-13
III Production
of secondary
metabolites
14-16
17
18-20
Carbohydrate containing
antibiotic:Streptomycin; Macro
cyclic lactones: Erythromycin;
Quiones: Tetracycline;
Learning outcomes
This chapter provides the basics about
the industrial fermentations and various
types of fermentation processes.
In this chapter, the students can gain the
knowledge based on the primary and
secondary metabolites and their
production process.
The students can learn about the wide
variety of classification in the antibiotics.
This chapter provides the wide
knowledge about the various antibiotics,
production and their mode of action.
Also the students can learn about the
microbial production of vitamins and
various enzymes.
21-22
Amino acid containing
antibiotic:Penicillin; Peptide
antibiotic:
Bacitracin
23-25
Industrial Enzyme production: αamylase – cellulase – protease –
lipase
Vitamins: Cyanaocobalamin –
Riboflavin Fermentation
26
IV Food and
beverage
fermentation
27-29
30-32
33-36
V Production
of other
commercial
product
37-38
39
40-41
42-43
44-45
Food fermentations: Cheese – yogurt
– sauerkraut – soy sauce; Food
flavoring
agents: MSG – γ-decalactone
Food preservative: Nisin; Food
colorants:Monascus pigments
fermentation
Production of single cell protein:
Bel – symba – pekilo – pruteen
processes;
Beverages: Brewing process – Wine
and Cider production
Recombinant protein production:
Insulin – interferon
Production of
nucleosides and nucleotides: 5’ IMP
– 5’ GMP
Enzyme biotransformations:
Types- steriod – antibiotic
transformations
Biopolymers: Xanthan gum – PHA
–PHB
Various food products are being
produced by the microorganisms. In this
chapter, the students can learn about the
production of various food products, and
beverages.
In this chapter, the students can gain the
knowledge about various enzyme
biotransformations and production of
biopolymer like extracellular
polysaccharides and bioinsecticides.
Agrochemicals: Bacillus
thuringiensis insecticide production
Text Books:
1. Wulf Cruger and Anneleise Cruger, “Biotechnology: A Textbook of Industrial Microbiology”,
Panima Publishing, 2000
2. Patel.A.H, “Industrial Microbiology”, MacMillan Publishers, 1985.
3. L.E.Casida JR, “Industrial Microbiology”, New Age international Publishing,1968.
Course coordinator
Mobile
Email
: Dr.K.Ramani
: 9790738766
: [email protected]