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Fermentation Biotechnology

Fermentation Biotechnology

Teacher

Dr. Ranjan Kumar Sahoo

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Course Name : Fermentation Biotechnology

Code(Credit) : CUTM 2362(2-1-1)

COs Course outcomes Mapping COs with POs (High-3, Medium-2, Low-1)
CO1 Establishment a fundamental understanding of immunological processes at the cellular and molecular levels; describe key immunological ideas and concepts PO1 ( 3)
CO2 Describe, contrast, and show how the fundamental components of innate and adaptive immunity link in order to better understand the genetics underlying immunological diversity and the development of adaptive immune responses. PO1(3)
CO3 Identify the primary causes of inflammation and describe the essential processes and cellular agents that drive vaccination and the mechanisms of protection against infectious illnesses. PO3(3)
CO4  Utilization of The antigen- antibody interaction and different assays to understand interaction in diagnosis. PO4(3)
CO5 Utilize research-based knowledge and research methodologies, including experiment design, data analysis and interpretation, and information synthesis, to draw meaningful findings about the immune system. PO5(3)

Course Objectives

•To study the design and construction of fermentor and parameters to be
monitored and controlled in fermentation process.
• To study the principle of sterilization necessary for fermentation.
• To study the cell growth and product formation.
• To evaluate the kinetics and mechanism of microbial growth.

Learning Outcomes

This subject puts emphasis on the basic engineering principles of Fermentation Technology. It also highlights the application of fermentation in biotechnological industry.

Course Syllabus

Module I: Title (4 hrs) Introduction to fermentation

Introduction to fermentation; History and development of fermentation industry; General requirements of fermentation processes; Isolation, preservation and improvement of industrially important micro- organisms.

 

Practice: Fermentor and its use

 


Module II:
Title (4 hrs) Preparation of microorganisms (microbial cells) for fermentation.
Development of inoculate for industrial fermentations; Kinetics of microbial growth and death; Air and media sterilization

Practice: Preparation of fermented product

Module III: Title (4 hrs) Basic design of fermentor

Fermentor; Basic design and construction of fermentor and ancillaries; Different types of fermentations

Practice:Batch culture of microbes

Module IV: Title (4 hrs) Types of fermentation process
An overview of aerobic and anaerobic fermentation processes and their application in the biotechnology industry solid-substrate fermentation and its applications.

Practice:Continuous culture

Module V: Title (4 hrs) Measurement of Parameters
Measurement and control of bioprocess parameters Analysis of batch, fed-batch and continuous bioreactions; Bioreactor configuration - batch, continuous stirred-tank, tubular, plug flow, packed bed, air lift, fluidized bed

Module VI: Title (5 hrs) Bioreactors and types

General considerations in the design of a bioreactor; Specialized bioreactors; Pulsed, fluidize photobioreactors. Biological system parameters; Processes involving microbial flocs; Bioreactors containing microbial films; Basic concept of scale-up of bioreactors.

Module VII: Title (5 hrs) Microbial Bioreactors

Stability of microbial reactors; Mixed microbial populations; Bioreactor design and optimum operations – Mixing characteristics; Residence time distribution, Concentration distribution and Temperature distribution; Biological system parameters.

Project: Use and identification of microbes involved in preparation of fermented food.

Text Books:

1. Murray Moo -Young , Comprehensive Biotechnology, Vol. 1 & III-latest ed.
2. Microbes & Fermentation, A. Lel and Kotlers Richard J. Mickey, Oriffin Publication
3. Industrial Fermentations- Leland, N. Y. Chemical Publishers.
4. Prescott and Dunn’s- Industrial Microbiology, 4 th, ed.

Course outline Prepared by; Dr. Ranjan Kumar Sahoo Date:08-06-20
Source of reference; NSQF

Session Plan

Session 1

Introduction to fermentation Technology


Fermentation

https://spark.adobe.com/page/hD2s9KciPuUms/

Session 2

History and development of fermentation industry


History of fermentation

Session 3

General requirements of fermentation processes

Session 4

Practice: Fermentor and its use


Fermentor and its use

Session 5

Isolation, preservation and improvement of industrially important micro- organisms.


Isolation and preservation of microorganisms

Session 6

Industrial Fermentation

Session 7

Project: Use and identification of microbes involved in preparation of fermented food.

Step 1: Selection of fermented bacteria available in local foods.

Session 8

Development of inoculate for industrial fermentations


Inoculate for Industrial fermentation PPT

Session 9

Practice: Preparation of fermented product


Practice: Preparation of fermented product

Session 10

Air and media sterilization for industrial fermentation


Air and media sterilization

Session 11

Fermentor; Basic design and construction
Design of a fermentor

Session 12

Project: Use and identification of microbes involved in preparation of fermented food.

Step 2: Phenotypic study of isolated bacteria.

Session 13

Construction of fermentor and ancillaries

Session 14

Different types of fermentations, Types of Industrial fermentation

Session 15

An overview of aerobic and anaerobic fermentation processes

Session 16

Practice: Batch culture of microbes


Practice: Batch culture

Session 17

Fermentation processes and their application in the biotechnology

Session 18

Industry solid-substrate fermentation and its applications.

Session 19

Measurement and control of bioprocess parameters

 

Measurement and control of bioprocess parameters PPT

Session 20

Analysis of batch, fed-batch and continuous bioreactions


Batch, fed-batch and continuous bioreaction PPT

Session 21

Project: Use and identification of microbes involved in preparation of fermented food.

Step 3: Biochemical characteristics of bacteria.

Session 22

Bioreactor configuration - batch fermentor,


Batch, fed-batch and continuous bioreaction PPT

Session 23

Continuous stirred-tank, tubular, plug flow, packed bed, air lift, fluidized bed bioreactors

Session 24

General considerations in the design of a bioreactor

Session 25

Specialized bioreactors; Pulsed, fluidize photobioreactors

Session 26

Practice: Continuous culture of microbes (primary)


Continuous culture

Session 27

Biological system parameters

Session 28

Processes involving microbial flocs

Session 29

Bioreactors containing microbial films

Session 30

Basic concept of scale-up of bioreactors

Session 31

Project: Use and identification of microbes involved in preparation of fermented food.

Step 4: Preservation and storage of pure culture.

Session 32

Stability of microbial reactors

Session 33

Mixed microbial populations for bioreactor

Session 34

Bioreactor design and optimum operations – Mixing characteristics

Session 35

Practice: Continuous culture of microbes (Secondary)


Practice

Session 36

Residence time distribution, Concentration distribution and Temperature distribution

Session 37

Biological system parameters for bioreactor

Session 38

Project: Use and identification of microbes involved in preparation of fermented food.

Step 5: Staining and antibiotic sensitivity test of pure culture bacteria.

Session 39

Application of fermentor in Pharma, food and Beverage Industry

Session 40

Drug testing, carcinogenicity test using bacteria (Ame's Test)

Session 41

Project: Use and identification of microbes involved in preparation of fermented food.

Review and submission of report

Case Studies

Case Studies

Our Main Teachers

Dr. Ranjan Kumar Sahoo

Associate Professor, Department of Biotechnology
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