ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20155o10Semester: 2010/2011 summer
Name: Biotechnology of Microorganisms I
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 10
Hours (Lectures / Tutorials / Other): 45 / 90 / 0
Lecturer: dr inż. Piotr Juszczyk, prof. dr hab. Waldemar Rymowicz, prof. dr hab. Maria Wojtatowicz, dr Regina
Language of instruction: Polish
Learning outcomes: At the end of the course student knows the characteristics of glycerin waste from biodiesel production and principal metabolic pathways of glycerol utilization. The student is able to conduct the various cultivation culture (batch and continuous) with free and immobilized cells, categorize immobilization techniques, characterize major carriers used in immobilization procedures, know biotechnological application those systems and biocatalysts. The student knows the production of enzymes, antibiotics, microbial protein, microbial oils and killer toxins by various microorganisms and their applications in the industry. Student knows the rules of starter cultures used in food industry.
Competences: Students are able to conduct enzyme biosynthesis process with microorganisms and know how to optimize these process, know how to estimate microorganisms capable to production of antibiotic, enzyme, killer toxins and other bio-products by microalgae, yeast and fungi. Students know how to choose the cultivation system for production of value-added products. The student has insight in the behavior of micro-organisms in food products, the factors influencing this behavior and the way food preservation makes use of this knowledge. Student also can define positive and negative aspects of fungi occurrence in food products of vegetable and animal origin.
Prerequisites: Organic Chemistry, Biochemistry, Enzymology, Microbiology
Course content: Biotechnological methods in biodiesel production (microalgae cultivation, enzyme preparations). Valorization of glycerin waste from biodiesel production. Application of acetic acid bacteria, methylotrophic microorganisms and Archeae in biotechnology Production of L-phenylalanine. Biological production of vitamin C. Microbial fuel cells (MFC). Monod model of growth. Product formation kinetics. Growth and product yield. Batch culture and its modifications. Theory and description of chemostat; material balances and steady-states regulation. The overview of continuous open and closed systems. Cell and enzyme immobilization. Operational stability and activity of immobilized biocatalysts in continuous processes. Nonconventional technologies of yeast and mould biomass production from economic and ecological point of view. Microbiological fat production. Fungi occurrence and role in food products of vegetable and animal origin. Geotrichum candidum yeasts and their significance in food. The use of G. candidum as starter cultures in malting process. Other possibilities of G. candidum utilization. Killer phenomenon in yeasts.
Recommended literature: 1. Mikrobiologia techniczna, Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, t 2. Red. nauk. Libudzisz Z., Kowal K., Żakowska Z., PWN, 2008 2. Biotechnologia żywności, Bednarski W., Reps A., WNT, Warszawa, 2000 3. Biotechniologia i chemia antybiotyków, Chmiel A. Grudziński S., PWN, 1999 4. Microbial Conversions of Raw Glycerol, Ed. Aggelis G., Nova Science Publishers Inc., New York, 2009. 5. Bioprocessing for Value-Added Products from Renewable Resources: New Technologies and Applications, Ed. Shang-Tian Yang, Elsevier Science, Amstedam, 2007. 6. Handbook of microalgal culture : biotechnology and applied phycology, Ed. Richmond A., Blackwell Science, Oxford, 2007. 7. Biologiczne przetwarzanie odpadów, Jędrczak A., PWN, 2007 8. 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 9. Bioreactor immobilized enzymes and cells. Fundamentals and applications, Ed.Murray Moo-Young, Elsevier Appl. Science, London, New York 1988 10. Manual of industrial microbiology and biotechnology, Ed. Demain A., L., Solomon N., Americ. Soc. Microbiol., Washington 1986 11. Principles of microbe and cell cultivation, Pirt S., J., Blackwell Sci. Publ., Oxford 1975 12. Biomass in Biotechnology, Boze H., Moulin G., Galzy P., ed. Rehm H.J. and Reed G., Weinheim 1995. 13. Biotechnologia żywności, Red. Bednarski W., Reps A., Wydawnictwo Naukowo-Techniczne, Warszawa 2001. 14. Handbook of Food Spoilage Yeasts, Second Edition, Deak T., CRC Press, Inc. 2007. 15. Food Microbiology, Adams M. R., Moss M. O., The Royal Society of Chemistry Publ., Cambridge 1997.
Assessment methods: Written exam, minimum of knowledge to passing grades - 60%.
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