ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20169f10Semester: 2010/2011 winter
Name: Biotechnology of fungi
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr Regina Stempniewicz
Language of instruction: Polish
Learning outcomes: After the course student is familiar with bioconversion methods of industrial wastes produced mainly in agricultural and food industry into single cell biomass (SCB) and single cell oil (SCO). Student knows the rules of microorganism selections (from yeasts and moulds) for starter cultures used in food industry. Student knows the structure, biosynthesis and activity of killer toxins, mechanisms of their synthesis and action on other microorganisms.
Competences: Students are able to propose bioconversion processes of food-agricultural wastes into cell biomass (SCB) and single cell oil (SCO) as well as biotechnological processes with killer yeasts. Student also can define positive and negative aspects of fungi occurrence in food products of vegetable and animal origin. He can predict changes effected by fungal microflora and counteract their negative results. He is also able to identify contamination level of food-agricultural products with moulds on the basis of their metabolites in the environment.
Prerequisites: Biochemistry, General Microbiology, Food Microbiology
Course content: 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. Biomass in Biotechnology, Boze H., Moulin G., Galzy P., ed. Rehm H.J. and Reed G., Weinheim 1995. 2. Biotechnologia żywności, Red. Bednarski W., Reps A., Wydawnictwo Naukowo-Techniczne, Warszawa 2001. 3. Handbook of Food Spoilage Yeasts, Second Edition, Deak T., CRC Press, Inc. 2007. 4.Food Microbiology, Adams M. R., Moss M. O., The Royal Society of Chemistry Publ., Cambridge 1997.
Assessment methods: Written exam.
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