INDUSTRIAL MICROBIOLOGY AND FERMENTATION CHEMISTRY
Learning outcomes of the course unit
Course aims: To explain the main industrial applications, as products or processes, obtained by microrganism cultures
Prerequisites
1st level degree
Course contents summary
Microorganism of industrial processes, primary and secondary metabolites research, strains development, substrates for industrial fermentation, bioreactor and fermentation methods, product recovery.
Fermentation processes for the production of: Organic feedstocks (ethanol, acetone butanol, glycerol); Organic acids (citric, acetic, lactic, gluconic, itaconic); Aminoacids (A.glutamic, lysine, tryptophan, phenylalanine); Vitamins (B12, B2, C); Enzymes (amylases, lipases, proteases); Extracellular polysaccharides; Bioinsecticides; Single – cell protein; Ergot alkaloids (lysergic acid); Steroids, sterols and antibiotics by microbial transformation.
Antibiotics: producing microrganisms, biosynthesis and genetics of antibiotic production, regulation and control of antibiotic biosynthesis. Research of a new antibiotic: from the microorganism to the patent.
Recommended readings
Duplicated lecture notes
Teaching methods
Teaching methodology: frontal lectures and visits to industrial research or production facilities.
Examination method: Test during the course and final oral examination
