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Fermentation Technology Semester 4 (SE Second Year) BE Biotechnology University of Mumbai Topics and Syllabus

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University of Mumbai Syllabus For Semester 4 (SE Second Year) Fermentation Technology: Knowing the Syllabus is very important for the students of Semester 4 (SE Second Year). Shaalaa has also provided a list of topics that every student needs to understand.

The University of Mumbai Semester 4 (SE Second Year) Fermentation Technology syllabus for the academic year 2021-2022 is based on the Board's guidelines. Students should read the Semester 4 (SE Second Year) Fermentation Technology Syllabus to learn about the subject's subjects and subtopics.

Students will discover the unit names, chapters under each unit, and subtopics under each chapter in the University of Mumbai Semester 4 (SE Second Year) Fermentation Technology Syllabus pdf 2021-2022. They will also receive a complete practical syllabus for Semester 4 (SE Second Year) Fermentation Technology in addition to this.

CBCGS [2017 - current]
CBGS [2013 - 2016]
Old [2000 - 2012]

University of Mumbai Semester 4 (SE Second Year) Fermentation Technology Revised Syllabus

University of Mumbai Semester 4 (SE Second Year) Fermentation Technology and their Unit wise marks distribution

University of Mumbai Semester 4 (SE Second Year) Fermentation Technology Course Structure 2021-2022 With Marking Scheme

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Syllabus

100 Introduction to Fermentation
  • History and development of fermentation
  • General requirements of the fermentation
  • Range of fermentation processes
  • Parts of a fermentation process- upstream and downstream processing
  • Aerobic and anaerobic fermentation
  • Solid state and submerged fermentation
200 Introduction to Microbial Growth Kinetics
  • Batch culture (Quantifying cell concentration, Growth patterns and Kinetics)
  • Continuous culture
  • Comparison of batch and continuous cultures in industrial processes
  • Fed batch culture
  • Examples of use of fed batch cultures.
300 Isolation, Preservation and Improvement of Industrial Microorganisms
  • Isolation methods utilizing selection of the desired characteristics
  • Isolation methods not utilizing selection of the desired characteristics
  • The preservation of industrially important microorganisms
  • Improvement of industrial microorganisms
  • The selection of induced mutants synthesizing improved levels of products
  • The use of rDNA techniques
400 Regulatory Mechanisms Controlling the Catabolic and Anabolic Pathways of Microbes
  • Induction
  • Carbon catabolite repression
  • Crab tree effect
  • Feedback inhibition and repression
500 Media for Industrial Fermentations and Sterilization
  • Introduction
  • Typical media
  • Energy sources
  • Carbon sources
  • Nitrogen sources
  • Buffers
  • Oxygen requirements
  • Antifoams
  • Medium optimization
  • Medium sterilization: The design of batch sterilization processes
  • The design of continuous sterilization processes
  • Sterilization of the fermenter
  • feeds and air
  • Filter sterilization
600 The Development of Inocula for Industrial Fermentations
  • The development of inocula for yeast, bacterial and fungal processes
  • The aseptic inoculation of plant fermenters
700 Aeration and Agitation
  • The oxygen requirements and supply of industrial fermentations
  • Determination of KLa
  • Factors affecting KLa values
  • The balance between oxygen supply and demand
800 Design of Fermenter
  • Basic function of a fermenter for microbial or animal cell culture, body construction, various parts of a fermenter
900 Important Products Through Fermentation
  • Organic acids: citric and acetic acid;
  • Enzymes : amylase, protease, lipase;
  • Antibiotics: penicillin;
  • Vitamins: vitB12;
  • Aminoacids: lysine, Glutamic acid;
  • Organic solvents: ethanol, acetone butanol;
  • Alcoholic breverages: wine, beer;
  • Biomass: bakers yeast;
  • Biofertilizers;
  • Biopesticides;
  • Biosurfactant;
  • Steroid transformation;
  • Biopolymers
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