Syllabus (MICROBIOLOGY)

Course Type: MAJ-12

Semester: 7

Course Code: BMCBMAJ07T

Course Title: INDUSTRIAL MICROBIOLOGY

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: 1. To perform in-depth study on fermentation processes, bio-reactors. 2. To provide knowledge on production of various industrial products. 3. To understand various techniques used in industries.

Learning Outcome: Upon successful completion of the course the candidate will be able to- 1. Understand the principles of industrial microbiology. 2. Understand screening methods for industrial microbes and idea aboutbiotechnological processes. 3. Know the industrial production of various products.

MAJOR COURSE 02

COURSE TITLE: INDUSTRIAL MICROBIOLOGY (THEORY)

TOTAL HOURS:60 CREDITS:4

Unit1: Types of fermentation processes, bio-reactors No. of hours:15

Types of fermentation processes-Solid-state and liquid-state (stationary and submerged) fermentations; batch, fed-batch (e.g., baker’s yeast) and continuous fermentations. Components of a typical bio-reactor, Types of bioreactors Laboratory, pilot-scale and Production Fermenters. constantly stirred tank and air-lift fermenters, Measurement and Control of fermentation parameters-pH, temperature, dissolved oxygen, foaming and aeration.

Unit2. Isolation of industrially important microbial strains and fermentation. No. of hours:15

Media Sources of industrially important microbes and methods for their isolation, preservation and maintenance of industrial strains, strain improvement, Crude and synthetic media; molasses, corn-steep liquor, sulphite waste liquor, whey, yeast extract and protein hydrolysates.

Unit 3:Idea about Biotechnological process No. of hours:10

Upstream process and Downstream processing (filtration, centrifugation, cell disruption, solvent extraction).

Unit 4: Microbial production of industrial products No. of hours:20

Commercial production of Alcoholic beverages (beer, wine), organic acids (lactic acid, antibiotics (streptomycin), amino acids (lysine), vaccine (BCG vaccine), Enzymes (amylase), VitB₁₂ production.

READING REFERENCES

1. 1. Reed. G. Prescott and Dunn’s Industrial Microbiology. CBS Publishers. (1999). 2. Demain, A. L. Industrial Microbiology and Biotechnology. 2nd Edition. (2001).
   2. Waites, M.J., Morgan, N. L., Rockey, J.S. and Higton, G. Industrial Microbiology: An introduction. Blackwell Science Publishers (2002).
   3. Casida LE, Industrial Microbiology, J. Wiley, (1968).
   4. Pelczar, MJ Chan ECS and Krieg NR, Microbiology McGraw-Hill.
   5. Willey, Sherwood, Woolverton. Prescott, Harley, and Klein’s Microbiology McGraw Hill publication
2. Tortora, Funke, Case. Microbiology. Pearson Benjamin Cummings

COURSE TITLE: INDUSTRIAL MICROBIOLOGY (PRACTICAL)

TOTAL HOURS:60 CREDITS:2

1. Study of different parts of the fermenter.
2. Microbial fermentations for the production and estimation (qualitative and quantitative) of Enzymes: Amylase and Protease; Amino acid: Glutamic acid; Organic acid: Citric acid; Alcohol: Ethanol
3. A visit to any educational institute/industry.