ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20155o13Semester: 2013/2014 summer
Name: Biotechnology of Microorganisms I
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 7
Hours (Lectures / Tutorials / Other): 45 / 90 / 0
Lecturer: dr inż. Piotr Juszczyk, prof. dr hab. Waldemar Rymowicz, prof. dr hab. Maria Wojtatowicz,dr inż. Barbara Żarowska
Language of instruction: Polish
Learning outcomes: Knowledge: Student 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 – has deepened / detailed knowledge in the field of industrial biotechnology: knows the new, unconventional microorganisms ( microalgae, cyanobacteria, methylotrophs, archaea, white rot fungi ), raw materials (waste from biodiesel production ) and bioproducts ( biodiesel, microbial fuel cells, biomass as a biocontrol agent). Skills: Student is able to select process parameters and carry out fermentation using different microorganisms – performs kinetic analysis of cellular growth and product formation – 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, obtain biocatalyst and carry out biotechnological process with it contribution – can obtain information from the databases of a particular gene and compare gene sequences.
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: Organic Chemistry, Biochemistry, Microbiology, Enzymology
Course content: The kinetic characteristics of the different types of fermentation. Models of cellular growth and product forrmation. Batch culture and its modifications. Theory of chemostat and turbiditstat: material balances and steady-states regulation. Overview of continuous open and closed systems, with the free cells and their applications. Immobilization of cells and enzymes. Operational stability and activity of immobilized biocatalysts in continuous processes. Unconventional microorganisms (microalgae, cyanobacteria, methylotrophs, archaea, white rot fungi), raw materials (waste from biodiesel production) and products ( biodisel, microbial fuel cells) in biotechnological processes. Overview of selected, less typical biotechnological applications of fungi ( biocontrol agents, plant protection agents, fermented food – degradation of biopolymers, production and utilization laccases by white rot fungi, production of SCP and SCO ).
Recommended literature: 1. Podstawy biotechnologii przemysłowej, pod red. W.Bednarski & J.Fiedurek , WNT, Warszawa, 2007; 2. Biotechnologia żywności, Bednarski W., Reps A., WNT, Warszawa, 2001; 3. Mikrobiologia techniczna, Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, t 2. Red. nauk. Libudzisz Z., Kowal K., Żakowska Z., PWN, 2008; 4. Biotechnologia i chemia antybiotyków, Chmiel A. Grudziński S., PWN, 1999; 5. Inżynieria Biochemiczna, Aiba S., Humphrey A.E., Millis N.F., WNT, Warszawa, 1977; 6. Biologiczne przetwarzanie odpadów, Jędrczak A., PWN, 2007; 7. Manual of industrial microbiology and biotechnology, A.L.Demain & J.E.Davies ed. Amer. Soc. Microbiol., Washington D.C, 2005.
Assessment methods: laboratory classes crediting, class reports, tests, written exam
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