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BIOTECHNOLOGY OF MICROORGANISMS
MAURIZIO CIANI

Seat Scienze
A.A. 2016/2017
Credits 7
Hours 56
Period 1^ semestre
Language ENG
U-gov code SM04 5S342

Prerequisites

Knowledge of the issues of the following courses: General Biology, General Microbiology, Genetics

Development of the course

Both theoretical lectures (6 credits, 48 hours) and laboratory practical work carried out individually or in small groups (1 credit, 8 hours) are planned. The teaching material of the lectures will be provided in the reserved area. Teaching materials for the exercises will be provided to each planned exercise and the elaborated results will be made available in the reserved area.

Learning outcomes

Knowledge:
The course will allow students to acquire knowledge of the metabolic and physiological issues of the microorganisms used in various fermentation processes. At the same time, will also allow to know the mode of growth and the use of microorganisms in biotechnological processes as well as the parameters conditioning the process. The course also provides knowledge on the main biotechnological processes.

Ability to apply the knowledge:
With the support of the lab hours student will be able to measure microbial growth parameters, and describe and control simple biotechnological processes.

 

Program

Introduction: general arrangement and sectors of application; microorganisms and products of industrial fermentations. Development and perspective of microbial biotechnology Microorganisms and fermentation. Taxonomic and systematic arrangement of micro-organisms of use or potential use in the fermentation processes; microbial metabolism: main pathways of carbon and nitrogen metabolism and its regulations; respiro-fermentative metabolism of yeasts; metabolic regulation. Microorganisms and biochemical cycles: Carbon cycle and nitrogen cycle. Screening and selection of industrial cultures; genetic manipulations of industrial strains, strains improvement. Primary and secondary metabolites Fermentation technology: Raw materials and composition of substrate of fermentation. Fermentation process: batch, extended batch, batch with cell recycle, continuous process; kinetic of microbial growth and fermentation products; principal parameters of fermentation process. Molecular characterization of microorganisms. Bioreactors: design, operation and applications. Agitation and aeration technology; measurements and regulations of principal fermentation parameters; fermentation plant. Product recovery. Killer character in yeasts. Cell immobilization. Some industrial application of microorganisms: Organic acid production. Wastewater treatment: aerobic and anaerobic wastewater processes. Composting processes, recycle of biomass.
The laboratory practices (1 credit 8 hours). Isolation and counting of microorganisms from various food matrices, screening and characterization of isolated strains, growth curve and determination of the main parameters)

Development of the examination

Methods for assessing learning outcomes:
oral examination

Criteria for assessing learning outcomes: 
learning evaluation will be performed by means of questions and taking into account the arguments put forward by the student.

Criteria for measuring learning outcomes:
The student must demonstrate that it has acquired knowledge and mastery in the use of microorganisms in biotechnological processes

Criteria for conferring final mark:
the final grade will be out of thirty. The student who does not have the reports on laboratory exercises will also be evaluated on such topics

Recommended reading

Brock  Biologia dei microrganismi  vol. 1 Microbiologia generale,  Pearson Ed. 2012
M. Manzoni Microbiologia Industriale CEA Editrice 2006
Donadio, S., Marino, G. Biotecnologie microbiche CEA Editrice 2008

Courses

• Biologia molecolare e applicata