Course

Unit 1

Introduction to fermentation : Types of fermentation processes, Component parts of fermentation processes, Classification of fermentation process based on physical state of media, oxygen demand and mode of operation, Media formulation. Need of Sterilization, Aeration and Agitation. Stages of downstream processing: Cell disruption (for intracellular products), Removal of insoluble, Product isolation, Product purification, Product polishing, Formulation and Marketing

Unit 2

Isolation, screening, characterization and preservation of industrially important microorganisms : Criteria of industrial microorganisms, industrial strategy for usage of microbes, Isolation of microbes from environment, Primary and secondary screening of isolated organisms, Preservation of isolated microorganisms.

Unit 3

Strain improvement : Need for strain improvement, Optimization of microbial activity (environmental and nutritional), genetic modification of isolated organisms (methods involving and not involving foreign DNA), Selection of mutants or genetically modified or improved organisms (Random and Rational screening (regulatory, auxotrophic, permeability, morphological and revertant mutants)). Examples of production: Penicillin, Streptomycin, Citric acid

Unit 4

Design of fermenter and types of fermenter : Internal view of an industrial fermenter, Provisions and activities carried out in a fermenter, Major parts of a fermenter and their functions- Temperature control of a fermenter, Aeration and agitation-types of sparger, Stirrer Gland and Bearing, Baffles, Achievements and maintenance of aseptic conditions, Sterilization of fermenter and air supply, Feed port and sensor probes, Foam control system, Monitoring and control, Different types of valves, Steam trap. Structural difference of twelve types of fermenters from the common design and their application in industry- fermentation vessel, Waldhof fermenter, Acetator, Cavitator, Tower Fermenter, Bubble column, Vertical beer tower fermenter, Multistage system, Cylindro-Conical vessel, Deep Jet Fermenter, Cyclone column fermenter, Packed Tower Fermenter, Rotating Disc Fermenter, Animal cell culture and stirred fermenter, Air lift fermenters for animal cell culture, Microcarriers, Encapsulation and hollow fibre chamber, Packed glass bead reactors and Perfusion cultures for animal cell culture.

Unit 5

Effluent treatment : Fermentation effluents, Industrial contaminants and their impacts, BOD and COD, Effluent treatment processes (primary, secondary and advanced), Biological treatment: aerobic and anaerobic. Factors influencing bioremediation. Advantage and disadvantage of bioremediation.

The objective of this course is to understand the basic skills applied in fermentation technology and use of biological resources as input to biobased processes which are economically and environmentally sustainable.

COURSE OUTCOMES:

After completing the course, students shall be able to

CO1. Describe the basics of fermentation technology and their use, and types/classes of fermentation process.

CO2. Explain strategies and criteria involved in isolation of industrially important microorganisms from environment, screening methods based on the type of product, and preservation of microorganisms.

CO3. Explain the need of strain improvement and methods involved in order to improve production and growth. Describe the methods for selection of the improved organisms using rational and random screening.

CO4. Describe the major parts of a bioreactor and the functions associated with it. List out the different types of fermenters.

CO5. Describe the importance of sterilization, aeration and agitation in bioreactor operation.

CO6. Explain the steps and stages of Downstream processing.

CO7. Describe the ethical waste management system in fermentation industry.

• Principles of fermentation technology, Stanbury and Whitaker, 2nd edition, 2013.
• Industrial Microbiology by L.E Casida, John Wiley and sons INC, 1st edition, 1968.