An-Najah Staff

Course Objectives:

The course willfocuson the concept of fermentation technology, the design of industrial fermentation processes, and products of fermentation processes. An overview of fermentative pathways of lactic acid bacteria (LAB) and other Gram-positive bacteria, and identification and preservation of industrially fermentative microbial cells will be discussed as well as fermentation kinetics and probiotic bacteria.

Course contents-Theoretical lectures

 Week (1)              Chapter 1: An Introduction to Fermentation Technology

• Uses of fermentation
• Fermentation by naturally-occurring organisms
• Fermentation by genetically engineered organisms
• Industrial microbial processes
• Design of industrial fermentation processes

Week (2)               Chapter  2: Lactic Acid Bacteria (LAB)

• Occurrence and importance of lactic acid bacteria
• Biotechnological use of genera of the lactic acid bacteria
• Taxonomy of industrially fermentativelactic acid bacteria
• The genera Enterococcus and Lactobacillus

Week(3)              Chapter 3:Fermentative Pathways of LAB and Other Gram-Positive

                                                  Bacteria

• LAB: Physiology and metabolism
• LAB: Homofermentative and heterofermentative pathways
• Propionibacteria: Physiology and metabolism
• Actinomyces, Bifidobacteria, Streptomyces: Physiology and metabolism

Week(4)              Chapter 4: Identification and Preservation of Industrially Fermentative

                               Microorganisms

• Definition of bacterial species
• Culture collections
• Phenotypic and genotypic microbial identification
• Suspending media and preservation

Weeks(5 &6)      Chapter 5: Microbial Products of Fermentation Processes

• Food and beverage fermentations
• Microbial Biomass Production
• Microbial enzyme technology
• Primary and secondary metabolites from microorganisms
• Fermented dairy products

Week (7)                 Chapter 6:Media for Industrial fermentations

• Energy and carbon sources
• Nitrogen and minerals
• Growth factors and Vitamins
•  Buffers
• Metabolic regulators (Precursors, Inhibitors, and Inducers)
• Antifoams

Week (8 &9)           Chapter 7:Fermentors: Designs, Operation, and Control

• Fed-batch, Batch, and Continuous fermentors

Week (10)                Chapter 8: Fermentation Kinetics

• Phases of microbial growth in a batch culture
• Batch culture Kinetics
• Microbial kinetics based on Monod equations

Week(11)           Chapter 9: The development of Inocula for Industrial fermentation

• The development of inocula for yeast processes
•  The development of inocula for bacterial processes

Week (12)              Chapter 10:  The recovery and Purification of Fermentation Products

                              - Filtration, Cell disruption, Ultrafiltration, Precipitation, Chromatography,        

                                 and Drying.

Weeks (13 & 14)    Chapter 11: Biologically based preservation and probiotic bacteria

• Biopreservation by controlled acidification
• Bacteriocin applications in foods
• Probiotic bacteria
• Health benefits and mechanisms of probiotic bacteria

Week (15)             Chapter 12:Industrial Applications: Large-Scale Fermentations

Grading System:

First Hour Exam              25%

Second Hour Exam          20%

Homework                        5%

Final Exam                       50%   

References:

1. Stanbury, P. F., Whitaker, A. and Hall, S. J. (2003). Principles of FermentationTechnology,

Second Edition, Butterworth-Heinemann, UK.

2. Hutkins, R. (2006). Microbiology and Technology of Fermented Foods, First Edition, Blackwell Publishing, USA.