Learning outcomes of the course unit
This course is aimed to highlight the potential of microrganisms as cell factories for the production of goods and services. The different approaches for screening, selection and genetic manipulation of industrial strains are described. General arrangement and sectors of application of products of industrial fermentations are considered.
A basic knowledge of Genetics and General Microbiology is requested
Course contents summary
The basis Microrganisms with biotechnological applications. Isolation of microrganisms and cultural techniques. Microbial metabolism: main pathways of carbon and nitrogen metabolism and its regulations; respiro-fermentative metabolism of yeasts. Screening and genetic improvement of industrial strains (bacteria and fungi) by classic genetic manipulations: mutagenesis, recombination and protoplast fusion.
The methods Fermentation technology: raw materials and media composition;. batch, fed-batch and continuous process; kinetic of microbial growth and fermentation products; principal parameters of fermentation process. Upstream and downstream processes. Preparation of bioreactor and inoculum development. Bioreactors: agitation and aeration technology, (oxygen tranfer).
The products Microbial biomass production: baker’s yeast and single cell protein (SCP). Ethanol, aminoacids, enzymes and antibiotics.
-Microbiologia Industriale, M. Manzoni (Casa Editrice Ambrosiana)
-Chimica delle fermentazioni e Microbiologia Industriale, M. Marzona (PICCIN)
-Microbial Biotechnology (Fundamentals of Applied Microbiology), A.N Glazer and H Nikaido (W. H. FREEMAN and Company)
-Teacher's slides and presentations
One written text, in the form of open-answer questions
One oral examination