Introduction to fermentation, the fermentation industry, Production process batch and Continuous system of cultivation, Solid-state fermentation. Selection of industrial microorganisms, media for fermentation, aeration, pH, temperature and other requirements during fermentation, downstream processing and product recovery, food industry waste as fermentation substrate.
Production of compounds like antibiotics, enzymes, organic acids, solvents, beverages, SCP. Production of fermented dairy products, Immobilized enzymes systems, production and applications. Industrial application of microbes - Wine, Beer, Cheese, Yogurt.
Primary and secondary metabolites and their applications; preservation of food.
Biogas; bio-fertilizers and bio-pesticides. Use of microbes in mining: leaching of ores by microorganisms; microorganisms and pollution control-bioremediation; biosensors.
Biological waste treatment and in-plant sanitation - principle and use of biosensor- production of vitamins, amino acids, organic acids, enzymes and antibiotics, alcohols. Enzyme technology - production and recovery of enzymes, enzyme immobilization - application of enzyme in industries. Biosensors.
Recommended Books: Industrial Microbiology, Casida, L. E., Pub: Wiley. Principles of fermentation Technology, Stanbury, P. F., Whitaker, A., Hall, S. J., Pub: Pergamon. Fundamental Principles of Bacteriology, Salle, A. J., Pub: Lightening Source Incorporated.