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MB 602 INDUSTRIAL MICROBIOLOGY                                                                                 (4L+1P) III

Objective
To familiarize the students with the developments of industrial microbiology

Theory

UNIT I
Theory and principles of industrial fermentation, Fermentor design, Different types of fermentors used in industrial fermentation, Microbial culture selection, Strain development, The formation and extraction of fermentation product, C&N sources used for industrial fermentation.

UNIT II
New approaches and advances in downstream processing, Primary and secondary metabolites, Ethanol, Second generation biofuels, Beer, Wine and Cider fermentation. Enzyme production : Rennet, Cellulase, Amylase etc., Microbial enzymes, Immobilisation of enzymes, Amino acid production : Glycine and Glutamic acid, Biomass production, Microbial insecticides.

UNIT III
Single cell protein production for use as food and feed, Organic acid, Vinegar production, Vitamin and related compounds (Carotenoid, Vitamin B12, Ribof lavin), Antibiotic production, Biotransformation, Bioplastics, Bioprocess cost evaluation.

Practicals
Amylase production by using Bacillus amyloliquefaciens and its assay, Protease production by using Bacillus isolate and its quantification, Wine production from grape juice and estimation of alcohol, Citric acid production from Aspergillus by surface culture method, Production of celllulase by SSF of rice straw through lignocellulolytic fungi: (a) Estimation of filter paper lyase activity (b) Estimation of carboxy methyl cellulase activity, Production and estimation of xylanase from rice straw through submerged fermentation, Functioning of  bioreactor, Carotenoid production from yeast/ cyanobacteria, Immobilization of microbial cells for enzyme production, Protease production from Bacillus subtilis by using soybean meal, Antibiotic production from a biocontrol agent.

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