Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
3:
Microbial Technology
Full Marks-100
Introduction to Microbiology, History and scope of Microbiology, Microbial diversity and characteristics feature bacteria, yeast, mold, virus, cell wall, flagella, archaebacteria, and extremophiles, microbial taxonomy-modern approaches, Microbiological methods isolation, maintenance, Biochemical tests, gram staining, endospore staining, preservation, sterilization, disinfections, Safety issues and Sterile Techniques. Microbial Growth, Mathematics of growth, growth rates, continuous culture, synchronous and asynchronous growth, Microbial nutrition and transport, Microbial Genetic: Mutation, isolation of mutants, bacterial recombination, transformation, transduction, conjugation, plasmids Metabolism: Metabolism of Carbohydrate in aerobes and anaerobes, etherdoudroff and glyoxylate pathway, nitrogen metabolism (Nitrogen fixation, cyanobacteria) sulphur cycle. Introduction to Infectious Diseases, Pathogenic microorganisms in the environment, Air and water-borne diseases and their control, Mechanism of Action of Anti microbial agents.
BOOKS:
1. 2. 3. 4. 5. 6. 7. Microbiology Prescot, Harley and Klein, Macgraw Publications. General Microbiology Stainer, R.Y.Ingrahm, J.L.Wheelis, ML & Painter, P.R. The MacMillan Press Ltd. Brock Biology of Microorganisms Madigan, M.T.Martiko, J.M. & Parker, J.Prentice Hall. Microbiology Pelczar M.J. Jr.Chan, E.C.S. & Creig, N.R.Tata McGraw Hill Microbial Genetics Maloy, S.R.Cronan, J.E.Jr. and Freifelder, D.Jones, Bartlett Publishers. Microbiology-a Laboratroy Manual, Cappuccino, J.G. & Sherman, N.Addison Wesley. Microbiological Applications (A Laboratory Manual in General Microbiology) Benson, H.J.WCB, Wm C Brown Publishers.
Full Marks-100
Introduction to Industrial Microbiology, suitability of microbes in industrial processes and their source, bioreactors and membrane bioreactors, Idea of fermentation, Fermentor Design, computer control of fermentation process, Importance of media in fermentation, media formulation and modification. Regulation of metabolism, Different fermentative system; Batch and continuous Process, Surface and submerged liquid substrate fermentation; Solid substrate fermentations, Fermentation substrate raw materials, Transport phenomena in fermentation: Gas- liquid exchange and mass transfer, oxygen transfer, critical oxygen concentration, determination of Kla, heat transfer, aeration/agitation, its importance. Sterilization of Bioreactors, nutrients, air supply, products and effluents, process variables and control, scale-up of bioreactors Bio-mass production (Alcohol, lattice acid, soya based foods, meat fermentation, vinegar, health care products (antibiotics and vaccines), Production of industrial solvents (alcohol, acetone butanol etc.); Industrial Enzymes (amylase, proteases, lipases), concepts of immobilized enzymes. Introduction to food technology, sterilization and pasteurization of food products Introduction to downstream processing: removal of microbial cells and solid mater, foam reparation, precipitation, filtrations, centrifugation, cell disruption and membrane process. Drying and crystallization, microbes in industrial waste treatment. Books 1. 2. 3. 4. 5. 6. General Microbiology 5th Edition Stanier et al. Enzymes in food processing by Gerald Reed, Academic press. Comprehensive Biotechnology Vols III & IV, Editor M.Moo young. Industrial Microbiology by Prescott Principles of fermentation technology by P F Stanbury and A Whitaker, Pergamon press (1984) Industrial Microbiology by Casida
4 Example: - isolated species of Bacillus producing alkaline protease - soils of various pHs were used as the initial inoculum - the number of producers isolated correlated with the alkalinity of the soil sample - spread onto the surface of media agar at pH 9-10, containing a dispersion of an insoluble protein - Colonies which produced a clear zone due to the digestion of the insoluble protein were taken to be alkaline protease producers The Preservation of Industrially Important Micro-organisms The culture used to initiate an industrial fermentation must be viable and free from contamination Cultures must be stored in such way as to eliminate genetic change, protect against contamination and retain viability Storage at reduced temperature storage on agar slopes storage under liquid nitrogen Storage in a dehydrated form: dried culture lyophilization Quality control of preserved stock culture Quality Control of Preserved Stock Cultures Each batch of newly preserved cultures should be routinely checked to ensure their quality A single colony of the culture to be preserved is inoculated into a shake flask and the growth of the culture observed to ensure a typical growth pattern After a further shake flask sub-culture the broth is used to prepare a large number of storage ampoules At least 3% of the ampoules are reconstituted and the cultures assessed for purity, viability and productivity If the samples fail any one of these tests the entire batch should be destroyed Therefore, stock cultures may be retained and used with confidence The improvement of industrial strains by modifying properties other than the yield of product the selection of stable strains the selection of strains resistant to infection the selection of non-foaming strain the selection of strains which are resistant to components in the medium the selection of morphologically favourable strains the selection of strains which are tolerant of low oxygen tension the elimination of undesirable products from a production strain the development of strains producing new fermentation products