ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20212f13Semester: 2013/2014 summer
Name: Continuous cultures of microorganisms
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Waldemar Rymowicz, prof. dr hab. Maria Wojtatowicz
Language of instruction: Polish
Learning outcomes: Knowledge: Student has an ordered and detailed knowledge on kinetics of fermentation processes – knows different types of batch and continuous cultivation systems – understands general concept and theory of chemostat and turbidistat – categorizes immobilization techniques and characterizes carriers used for cell and enzyme immobilization – knows biotechnological applications of these systems and biocatalysts. Skills: Performs kinetic analysis of cellular growth and product formation in microbiological process – determines the value of µmax and KS graphical method and experimental – prepares conceptual design for continuous production of biomass – is able to choose proper method for immobilization of cells and enzymes.
Competences: Shows understanding of microbiological and enzymatic continuous processes and is aware of importance of these processes in modern biotechnology. Understands the need for constant learning and acquiring the experience necessary for the proper functioning in the inter-disciplinary field of science and practice, which is biotechnology.
Prerequisites: General Microbiology, Biochemistry
Course content: Models of cellular growth. Kinetics of product formation and substrate consumption. Growth and product yield. Batch culture and its modifications. Theory of chemostat and turbiditstat: material balances and steady-states regulation. Classification and review of continuous open and closed systems with free cells. Immobilization of cells and enzymes. Operational stability and activity of immobilized biocatalysts in continuous processes. Industrial application of these continuous systems.
Recommended literature: 1.Biotechnologia żywności, pod red. W. Bednarski & A. Reps, WNT, Warszawa, 2001; 2. Podstawy biotechnologii przemysłowej, pod red. W.Bednarski & J.Fiedurek , WNT, Warszawa, 2007; 3. Biotechnology. A multi-volume comprehensive treatise, Ed. Rehm H., J., Reed G.,Pühler A., Stadler P., Measuring, modelling and control (vol. 4), Verlag Chemie, Weinheim 1991; 4. Bioreactor immobilized enzymes and cells. Fundamentals and applications, Ed.Murray Moo-Young, Elsevier Appl. Science, London, New York 1988; 5. Inżynieria Biochemiczna, Aiba S., Humphrey A.E., Millis N.F., WNT, Warszawa, 1977.
Assessment methods: Written exam.
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