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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]