SEMESTER – V
DSE – 4A
APMB 355 INDUSTRIAL MICROBIOLOGY (4 credits)
Unit - I
General concepts of industrial microbiology, principles of exploitation of microorganisms of their products, screening, strain development, immobilization methods, fermentation media, raw materials used in media production, antifoaming agents, industrial sterilization.
Unit - II
Fermentation equipment and its uses, types of fermentation – single, batch, continuous, multiple, surface, submerged, and solid state fermentation.
Unit - III
Food fermentations and food produced by microbes: bread, cheese, malt beverages, vinegar, fermented dairy products and oriental fermented foods. Microbial cells as food – single cell proteins.
Unit - IV
Industrial products derived from microbes: industrial enzymes – amylase, protease, cellulase. Amino acids production: glutamic acid and lysine. Production of antibiotics: penicillin, streptomycin.
Unit - V
Industrial products derived from microbes: Vitamins – riboflavin, cyanocobalamin. Vaccines: genetic recombinant vaccines. Organic acids: citric acid, acetic acid. Steroid conversion. Production of alcoholic beverages: beer and wine, biofuels: ethanol, methane, biogas. Disposal of industrial waste.
Text Books
1. Waites M.J. Morgan N.L., Rockey J.S. and Higton G. (2011) Industrial Microbiology. An Introduction, Paperback, WB Publishers.
2. Patel A.H. (2016) Industrial Microbiology, 2nd Edn. Laxmi Publications.
Reference Books
1. Baltz R.H., Demain A.L. and Davies J.E. (2010) Manual of Industrial Microbiology and Biotechnology, ASM Press.
2. Flickinger M.C. and Drew S.W. (1999) Encyclopedia of Bioprocess Technology: Fermentation, Biocatalysis and Bioseparation, (Vol 1-5), Wiley publishers.
3. Stanbury P.T., Whitaker A. and Hall S. (2016) Principles of Fermentation Technology, Butterworth-Heinemann.