FREE
AKTU Fermentation Biotechnology (BBT502) Syllabus PDF – B.Tech 3rd Year
Fermentation Biotechnology BBT502
All syllabus, notes, question bank & PYQ for this subject
Free
Download now
- English
- Semester 5
- 0 downloads
- 0 views
Official AKTU syllabus of Fermentation Biotechnology (BBT502) for B.Tech 3rd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Fermentation Biotechnology
Download PDFBBT502 · 4 credits · L-T-P 3-1-0
Course Objectives
provide knowledge of fermentation technology and its industrial application. teach the inoculums development, microbial kinetics and its measurement. develop understanding of media component, sterilization and types of fermentation processes. provide knowledge of regulation, control and overproduction of metabolites. impart knowledge related to production and application of metabolites.
To To To To To COURSE OUTCOMES: Upon completion of this course, the students will be able to:
| CO1 Un | derstanding of the concepts and process technologies of fermentation. |
| CO2 Ap | plication and use of different raw materials and its use in industrial scale production. |
| CO3 Re | gulatory system in the microorganism. |
| CO4 Str | ain improvement technologies and its role in Fermentation. |
| CO5 Co | ncepts of the scale up and scale down criteria of fermentation process and production of metabolites. |
| CO6 | Concepts about the processing and industrial manufacturing of antibiotics. |
CO-PO MAPPING (1 TO 3 SCALE)
| CO/PO | PO-1 | PO-2 | PO-3 | PO-4 | PO-5 | PO-6 | PO-7 PO-8 PO-9 PO- 10 PO- 11 PO- 12 |
| CO-1 | 3 | 2 | 1 | 2 | 1 | 2 | 3 |
| CO-2 | 3 | 2 | 3 | 2 | 1 | 2 | 3 |
| CO-3 | 3 | 2 | 1 | 2 | 1 | 2 | 1 2 |
| CO-4 | 3 | 2 | 3 | 2 | 1 | 3 | |
| CO-5 | 2 | 3 | 1 | 2 | 1 | 2 | |
| CO-6 | 1 | 3 | 2 | 1 | 2 |
Reference Books
- O Levenspeil (2006) Chemical Reaction Engineering, 3rd Edition, Wiley India.
- D.W.Mount; Bioinformatics-Sequence and genome analysis; Cold Spring HarbourLab press.
- B.N.Mishra; Bioinformatics: Concept and application, Pearson Education (in press)
- O’ Reilly; Developing Bioinformatics computer skills-1stIndian edition, SPD publication.
- Anthony J.F. Griffiths et al; An introduction to genetic analysis, 1st Ed
- Michael Starkey and Ramnath Elaswarapu; Genomics protocols, Humana press
| Course Details: Fermentation Biotechnology | ||
| Unit | Content | Contact Hours |
| I | Introduction to fermentation technology: Interaction between Bio-chemical engineering, Microbiology and Biochemistry. History and development of fermentation industry: Microbial culture selection for fermentation processes, Strain development; Preservation and improvement of industrially important microorganisms. | 8 |
| II | Inoculum development for industrial fermentation & Microbial Kinetics: Introduction, Criteria for transfer of inoculum, development of inocula for bacterial processes, yeast processes and mycelial processes. Inoculum development for plant fermenter, aseptic method of inoculation, achievement and maintenance of aseptic conditions. Fermentation Material and Energy balance, Microbial growth kinetics: Microbial growth cycle, measurement of growth, Batch culture, continuous culture, fed-batch culture, applications and examples. | 9 |
| III | Media ingredients, medium formulation, oxygen requirements, antifoams, medium optimization, Media sterilization, Batch Process (thermal death kinetics), continuous sterilization process; sterilization of fermenter and other ancillaries, filter sterilization of air and media. | 9 |
| IV | Different regulatory mechanisms involved in controlling the catabolic and anabolic processes of microbes. Induction, nutritional repression, carbon catabolite repression, crabtree effect, feedback inhibition and feedback repression; Concept for overproduction ofprimary and secondary metabolites. | 8 |
| V | Details of the process, parameters and materials -for the industrial manufacture of Antibiotics (β-lactum), Solvents (acetone) Amino acid (Lysine), Organic acids (Citric acid), Alcohols (Ethanol), Ind. Enzymes (Protease/Amylase) and Biopharmaceuticals (Insulin/Interferon etc.)- Microbial Transformations, Microbial leaching. | 8 |
Ratings & Reviews
No reviews yet — share your experience with this item.