Course Details
Subject {L-T-P / C} : BM3305 : Fermentation Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Balasubramanian P
Syllabus
Fermentation processes general requirements of fermentation processes – An overview of aerobic and anaerobic fermentation processes and their application in industry -Medium requirements for fermentation processes - examples of simple and complex media Design and usage of commercial media for industrial fermentation. Fundamentals of material and energy balance for fermentation processes. Microbial growth, batch, fed-batch and continuous growth, Nutritional requirements for growth and product formation. Medium design and optimization. Types of sterilization, thermal death kinetics of microorganism. Heat sterilization of liquid medium in batch and continuous mode. Air sterilization. Different types of fermenters and their configuration. Various types of Fermentation, submerged fermentation, aerobic and anaerobic fermentation. Industrial production fermented products example: lactic acid, antibiotic production, Ethanol fermentation. Scale up of the fermentation process, Fermentation economics Bioprocess validation Safety considerations Case studies.
Course Objectives
- To study about total fermentation process and equipment
- To gain knowledge about industrial fermented products production
- To develop an understanding on the design and operation of these fermentation systems
Course Outcomes
After the completion of the course, the students will be able to: <br /> <br />Understand the various concepts of fermentation <br />Know the differences between aerobic and anaerobic fermentation and the classification of microorganisms based on their respiratory action <br />Understand the growth of microorganism and their role in producing foods and drinks <br />Isolate and identify microorganisms from fermenting fruits, cereals and milk produce some drinks and foods (e.g.) bread, beer, wine and vinegar resulting from alcoholic fermentation <br />produce some foods and drinks e.g. cheese, butter, yoghurt resulting from acidic fermentation
Essential Reading
- Stanbury, P.F., Whitaker, A. and Hall, S.J., Principles of fermentation technology, Elsevier
- Prescott, S.C. and Dunn, C.G, Industrial microbiology, Mc Graw Hill Int
Supplementary Reading
- M. L. Shuler and F. Kargi, Bio-process engineering, Prentice Hall of India., New Delhi
- P. M. Doran, Bioprocess Engineering principles, Academic press