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
Units and Topics
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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