Fermentation

MI-602 INDUSTRIAL MICROBIOLOGY

Unit-1: ISOLATION, PRESERVATION AND IMPROVEMENT OF INDUSTRIAL MICROORGANISM

1. Scope of industrial microbiology and biotechnology the range of fermentation processes

2. Isolation criteria ,methods, enrichment and screening

3. Preservation : different methods

4. Improvement of industrially important microorganisms

5. Selection of mutants: natural, induced and DNA recombination

6. Improvement by modifying properties other than yield of product

Unit-2: FERMENTER DESIGN AND MEDIA

1. Basic functions of a typical fermenter

2. Design of an ideal S.T.R and various auxiliary parts

3. Aseptic operation and contaminants

4. Achievement and maintenance of aseptic condition

5. Medium formulations for industry

6. Various media ingredients and the criteria for selection

7. Antifoaming agents

8. Medium sterilization – batch continuous

9. Sterilization of fermenter, feeds and liquid waste

10. Sterilization of air

Unit-3 : DOWNSTREAM PROCESSING

1. Introduction

2. Removal of cells and solids: various methods

3. extraction of intracellular products by cell disruption methods

4. Concentration of extracted products : - methods

5. Purification of products :- chromatographic techniques membrane techniques and ultra filtration

6. drying and crystallization

7. quality assurance –bioassay

Unit-4: TYPICAL FERMENTATION PROCESSE S

1. Fermentative productions of antibiotics –penicillin

2. Fermentative productions of ethanol3. Fermentative productions of enzyme amylase.

4. Fermentative productions of organic acids –citric acid

5. Fermentative productions of vitamin B 12

6. Microbial Biomass