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COVENANT UNIVERSITY
COLLEGE OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF BIOLOGICAL SCIENCES
PROGRAMME:
MICROBIOLOGY
COURSE CODE:
MCB 422
COURSE TITLE:
FERMENTATION AND SUBSTRATE-ENZYME BIOTECHNOLOGY
UNITS:
3 Units
SEMESTER/ SESSION: OMEGA, 2014/2015
COURSE LECTURERS: *Oranusi US., Dr JO Owolabi
*Course Coordinator
TIME:
Monday 3-6 pm
LOCATION:
A.
.
CST. Microbiology Lab
BRIEF OVERVIEW OF COURSE: The entire course is composed of three modules.
Module 1 deals with the Design, classification and analysis of biological reactors and fermentors.
Fermentation and brewing technology. Module 2 focuses on Introduction to substrate and enzyme
technology. Industrial application; substrate sourcing and adaptation of microorganisms for efficient
enzyme production. The third module, explains Fermentation products and single cell protein.,
Metabolic pathways and bioenergetics of the microbial cells.
B.
COURSE OBJECTIVES/ GOALS:
At the end of this course, the students are expected to:
 Give concise definition to fermentation and substrate enzyme technology as it relates to
industrial microbiology.
 Explain in clear terms the different nature of biological reactors and fermentors.
 Describe fermentors and fermentor operation.
 Explain the processes of brewing
 Explain the production of alcoholic and non- alcoholic beverages.
 Describe enzyme production technologies
 Explain industrial applications of enzymes
 Discuss substrate sourcing and adaptation of microorganisms for efficient enzyme production.
 Explain the procedures for microbiological production of single cell proteins.
 Describe microbial Metabolic pathways
C.
METHODS OF LECTURE DELIVERY /TEACHING AIDS
-Lecture Delivery methods
D.

Guided instructions

Interactive classroom session

Multimedia

Laboratory Practical session
COURSE OUTLINES
MODULE 1- Design, classification and analysis of biological reactors and fermentors. Fermentation
and brewing technology. Oranusi
Week 1:
Definition & types of biological reactors.
Week 2:
Design and materials for construction of biological reactors
Week 3:
Week 4:
Fermentor operations
brewing processes.
MODULE 2- Introduction to substrate and enzyme technology. Industrial application; substrate
sourcing and adaptation of microorganisms for efficient enzyme production. Dr AA Ajayi
Week 5:
Introduction to enzyme technology.
Week 6:
Substrate sourcing and microorganisms for efficient enzyme production.
Week 7:
Optimization of Substrates and microorganisms for enzyme production
Week 8:
Industrial s and general application of enzymes
MODULE 3- Fermentation products and single cell proteins., Metabolic pathways and bioenergetics
of the cells.
Week 9:
Introduction to fermentation and products of fermentation. Oranusi
Week 10:
single cell protein production. Oranusi
Week 11:
Metabolic pathways. Dr AA Ajayi
Week 12:
Bioenergetics. Dr AAAjayi
Week 13:
E.
Revision
TUTORIALS:
As deemed necessary by individual lecturer(s) for specific module(s)
F.
STRUCTURE OF THE PROGRAMME/ METHOD OF GRADING
1.
2.
G.
Continuous Assessment
30 Marks
(i)
10 Marks
Practical test1
(ii)
Test 2
10 Marks
(iii)
Mid-Semester Test
10 Marks
Semester Examination
70 Marks
GROUND RULES & REGULATIONS
Please note the following:

Mandatory 75% class attendance,

No eating or dozing in the classroom or laboratory,

Active participation in all activities,

All class assignments must be submitted on time,

Punctuality to classes must be observed.

Strict compliance to dress code.

Students are not expected to enter the class after the commencement of lecture.
H.
TOPICS FOR TERM PAPERS/ASSIGNMENTS/ STUDENTS ACTIVITIES
Aerobic and anaerobic fermentor operations.
Characteristics of the different brewing stages/processes.
Protocols for enzyme production using different substrates and microorganisms.
Techniques for single cell protein production
I.
ALIGNMENT WITH COVENANT UNIVERSITY VISION / GOALS
At the end of this course, processes/procedures/products in industrial microbiology would
have been explained. Interests and opportunities would have been created in the minds of
future captains of industries (microbiology based) and authorities in the field of industrial
microbiology.
J.
CONTEMPORARY ISSUES/ INDUSTRY RELEVANCE
Microbial production of products hitherto obtained by chemical synthesis is cheaper, single
cell protein production and an understanding of microbial metabolic pathways are of
immense importance to man.
K.
RECOMMENDED READING/TEXT

Industrial Microbiology by Nduka Okafor

Industrial Microbiology by Prescott and Dunn’s

Microbiology by Prescott, Harley and Kleins

Advances in Microbiology by Trivedi, P.C

Food Microbiology: Case studies. By Rosa K.P
COVENANT UNIVERSITY
COLLEGE OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF BIOLOGICAL SCIENCES
PROGRAMME:
MICROBIOLOGY
COURSE CODE:
MCB 421
COURSE TITLE:
INDUSTRIAL MICROBIOLOGY
UNITS:
3 Units
SEMESTER/ SESSION: OMEGA, 2014/2015
COURSE LECTURERS: *Oranusi US., Dr JB Owolabi
*Course Coordinator
TIME:
Monday/ Thursday 9-11am
LOCATION:
A.
CST. Microbiology Lab
BRIEF OVERVIEW OF COURSE: The entire course is composed of three modules.
Module 1 deals with the nature of industrial microbiology, industrial microorganisms and their
characteristics, propagation, maintenance and improvement of industrial microorganisms, patents
and patency. Module 2 focuses on optimization of fermented processes, industrial products of
microbial origin and their production (beverages, acids, enzymes, amino acids, proteins (SCP).
The third module, explains steroids transformation, whole cell and immobilized cells, bioassays
in industrial production, quality control, microbiological standards and specifications.
B.
COURSE OBJECTIVES/ GOALS:
At the end of this course, the students are expected to:
 Give concise definition to industrial microbiology.
 Explain in clear terms the cooperate nature and obsolescence in industrial microbiology.
 Explain the criteria, choice, sources and preservation of industrial microorganisms and
media.
 Describe fermentors and fermentor operation.
 Explain the production of alcoholic and non- alcoholic beverages.
 Give analyses of microbial transformation of steroids.
 Distinguish whole cells and immobilized cells and their use in bioassays.
 Explain the procedures for microbiological quality control, standards and specifications.
C.
METHODS OF LECTURE DELIVERY /TEACHING AIDS
-Lecture Delivery methods
D.

Guided instructions

Interactive classroom session

Multimedia

Laboratory Practical session
COURSE OUTLINES
MODULE 1-Nature of industrial microbiology, industrial microorganisms, media, patent &
patency. Oranusi
Week 1:
Definition & scope, cooperative nature & obsolescence in industrial
microbiology.
Week 2:
Preservation of industrial microorganisms, patent & patency.
Week 3:
Characteristics of industrial microorganisms & media, nutrition of industrial
micro-organisms, sources & choice of industrial microorganisms and media.
Week 4:
Strain improvement for industrial microorganisms.
MODULE 2-Optimization of fermented process, production of alcoholic & non-alcoholic
beverages.
Week 5:
Fermentors & fermentor operations, optimization of processes, extraction of
products. Oranusi
Week 6:
Production of alcoholic beverages. Oranusi
Week 7:
Production of non-alcoholic beverages. Oranusi
Week 8:
Production of acids, enzymes, amino acids, single cell protein (SCP). Dr Owolabi
MODULE 3- Steroid transformation, whole cell & immobilized cells production, bioassays,
quality control, microbiological standards and specifications. Dr JO Owolabi
Week 9:
Nature of steroids, microbial transformations, screening microorganisms for ST .
Week 10:
Whole cells and immobilized cell production.
Week 11:
Bioassays- whole cells immobilized cells, enzymes & immobilized enzymes.
Week 12:
Quality control, microbiological standards and specifications.
Week 13:
E.
Revision
TUTORIALS:
As deemed necessary by individual lecturer(s) for specific module(s)
F.
STRUCTURE OF THE PROGRAMME/ METHOD OF GRADING
1.
2.
G.
Continuous Assessment
30 Marks
(i)
Practical test1
10 Marks
(ii)
Test 2
10 Marks
(iii)
Mid-Semester Test
10 Marks
Semester Examination
70 Marks
GROUND RULES & REGULATIONS
Please note the following:

Mandatory 75% class attendance,

No eating or dozing in the classroom or laboratory,

Active participation in all activities,

All class assignments must be submitted on time,

Punctuality to classes must be observed.
H.

Strict compliance to dress code.

Students are not expected to enter the class after the commencement of lecture.
TOPICS FOR TERM PAPERS/ASSIGNMENTS/ STUDENTS ACTIVITIES
Characteristics important in microbes and media of industrial importance.
Sources & choice of microbes & media for industrial microbiology.
Production of alcoholic & non- alcoholic beverages.
Bioassays, quality control & standard specifications.
I.
ALIGNMENT WITH COVENANT UNIVERSITY VISION / GOALS
At the end of this course, processes/procedures/products in industrial microbiology would
have been explained. Interests and opportunities would have been created in the minds of
future captains of industries (microbiology based) and authorities in the field of industrial
microbiology.
J.
CONTEMPORARY ISSUES/ INDUSTRY RELEVANCE
Microbial production of products hitherto obtained by chemical synthesis is cheaper,
bioassays via whole cells and immobilized cells and standard specifications are of immense
importance to man.
K.
RECOMMENDED READING/TEXT

Industrial Microbiology by Nduka Okafor

Industrial Microbiology by Prescott and Dunn’s

Microbiology by Prescott, Harley and Kleins

Food Microbiology by Adams and Moss

Advances in Microbiology by Trivedi, P.C

Food Microbiology: Case studies. By Rosa K.P