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3 Fermentation Engineering Syllabus
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Theory paper: 100 marks
Internal: 25 marks
1. History and development of fermentation industry: Introduction to submerged and solid state fermentation, Primary and secondary metabolite.
2. Different regulatory mechanisms involved in controlling the catabolic and anabolic processes of microbes. Induction, nutritional repression, carbon catabolite repression, crab tree effect, feedback inhibition and feedback repression.
3. Procedures for developing mutants of the desired microbes with the stable capacity of producing desired metabolites. Isolation and preservation of different types of mutants-induction resistant, feedback inhibition resistant. Concept for overproduction of metabolites.
4. Industrial product formation through different microbial processes. General aspects, raw materials: Availability, processes and pretreatment, medium preparation.
5. Principles of upstream and down stream processing: small scale, medium scale and large scale processes, methods of inoculation and medium preparation, slurry processing and product isolation.
6. Fermentative production of organic acids: Lactic acid, Citric acid and Acetic acid. Fermentative production of enzymes: Proteases, Lipases and Amylases.
7. Fermentative production of biofertilizers i.e. rhizobium, BGA; Biopesticide i.e. Bacillu thuringienesis, Single Cell Protein and oil (SCP, SCO) and Baker's yeast.
8. Fermentative production of Antibiotics: penicillin streptomycin, tetracycline and cephalosporin. Production of vitamins like Vitamin B12; amino acids i.e. L-glutami acid, phenylalanine and L-lysine.
9. Fermentative production of organic solvents i.e. ethanol, Butanol and Acetone. Alcoholic beverages i.e.Beer, Wine, Rum, Gin, Whisky and Brandy.
10. Biotransformation: Steriod transformation. Important products through r-DNA technology: hepatitis B vaccines, interferon, insulin, somatotrophic hormone. Production of biosurfactants, biopolymers like xanthan gum and dextran.
1. A Lei and Kotlers riehard J. Mickey, Microbes & Fermentation, Oriffin Publication.
2. Aib, Humpherey & Miller, Biochemical Engg. Publishers.
3. Leland, Industrial Fermentations-N.Y. Chemical Publishers.
4. Murray Moo- Young, Comprehensive Biotechnology, Vol. 1 & III latest ed.
5. Prescott and Dun's – Industrial Microbiology, 4th Ed.
6. Rehm, Reed & Weinheim, Biotechnology Series, Verlag-Cheiie Publication.
7. Wang & Humphrey, Fermentations & Enzyme technology Wiley & Inter series.
8. A. Lel and R.J.Mickey- N.Y. Industrial Fermentation – Chemical Publishers.
9. A. Len and Richard J.Mickey, Microorganisms & Fermentation, Oriffm Publications.
10. Frazier, Food Microbiology, TMH publishers.
11. Robert P. Onellette & Paul N, 'Application of Biotech – Cherin Siroff Lancaster'.
12. Prescott and Donn, Industrial Microbiology.
13. Kashav Trehan, Biotechnology, New Age International (P) Ltd, 2002
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