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

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

Topics with syllabus and resources

100.00 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
200.00 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.
300.00 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
400.00 Regulatory Mechanisms Controlling the Catabolic and Anabolic Pathways of Microbes
  • Induction
  • Carbon catabolite repression
  • Crab tree effect
  • Feedback inhibition and repression
500.00 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
600.00 The Development of Inocula for Industrial Fermentations
  • The development of inocula for yeast, bacterial and fungal processes
  • The aseptic inoculation of plant fermenters
700.00 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
800.00 Design of Fermenter
  • Basic function of a fermenter for microbial or animal cell culture, body construction, various parts of a fermenter
900.00 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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