INDUSTRIAL MICROBIOLOGY, BIOTECHNOLOGY OF FERMENTATIONS AND LABORATORY COURSE
The knowledge of Industrial Microbiology and Fermentation Biotechnology is of fundamental importance for the formation of Biotechnology graduates. The aim of the course is to illustrate biotechnology processes and principles that underline the microbial or enzymatic productions of metabolites of interest in various industrial sectors, mainly the biomedical, pharmaceutical, food, energy, fine chemical and environmental ones.
Industrial Microbiology The course aims to provide the concepts needed for a good knowledge of the microbial strains used in the fermentation processes. Fermentation Chemistry The course aims to provide the concepts needed for a good knowledge of fermentation processes. Particular attention is paid to the principles and technological aspects of industrial fermentations
AIMS AND LEARNING OUTCOMES
Part of “Industrial Microbiology”. The course aims to provide the concepts needed for a good knowledge of the microbial strains used in the fermentation processes.
Part of “Fermentation Biotechnology”. The course aims to provide the concepts needed for a good knowledge of fermentation processes, with particular reference to the microorganisms employed in each of them, to the mode of operation (batch, fed-batch and continuous processes), to plant typologies, to the culture media and, where requied, to downstream processes for metabolite recovery.
The laboratory activities to be carried out in teams have the purpose of providing transversal skills in terms of communication skills and ability to work in teams.
For a successful learning, basic knowledge of biology, biochemistry and mathematics is required
Frontal lessons and laboratory training
Module “Industrial Microbiology”
1) Microorganisms and production processes 2) Isolation of industrial microorganisms, production strains. 3) Materials for culture media, sources of carbon and nitrogen. 4) Development of the composition of industrial culture media, optimization techniques. 5) Mutants for industrial use and mutagenesis techniques 6) Long term storage of cells , cell banking of industrial strains. 7) Development of shake-flask process , the role of oxygenation 8) Growth of microorganisms: bacteria, actinomycetes, yeasts and fungi, biomass measurement techniques. 9) Analysis of Scale Up process: vegetative stage, prefermentation stage, the production stage. 10) Industrial techniques of the production phase: Batch, Fed-batch systems, flow control. 11) The equipment for fermentation, pH, pO2, Off gas and supervision systems (SCADA). 12) Downstream: recombinant proteins, antibiotics 13) Productions: Amino acids, organic acids, enzymes for industry 14) Recombinant Escherichia coli: solubility of recombinant proteins and inclusion bodies 15) Streptomyces : Production of antitumor and antibiotics 16) Yeasts: Saccharomyces cerevisiae, Pichia pastoris and Hansenula anomala . 17) Fungi : immunomodulators, antibiotics and biomass production 18) Plant cells. production of alkaloids, production from algae: carotenoids, Omega3 fatty acids. 19) Biotransformation / Bioconversion: pharmaceutical intermediates (APIs) and fine chemicals 20) Energy from microbial biomass: bioethanol, biodiesel, biogas 21) Bioremediation of polluted areas: hydrocarbons, chemicals. 22) biodepuration: microbiology of activated sludge.
Module “Fermentation Biotechnology”
1. The fermentations: Commercial and metabolic classifications, Operation modes, Aeration, Agitation, Sterilization, Immobilization, 2. Fermentation plants: Mixed fermenter, Fixed bed bioreactor, Tower bioreactor, Waldhof fermenter, Volgelbusch fermenter, Rotating disk bioreactor, Immobilized-cell reactor, Bioreactor with dialysis membrane, Extractive bioreactor; 3. Recovery of fermentation products: Cell disintegration, Clariflocculation, Filtration, Sedimentation, Centrifugation, Membrane processes, Evaporation, Liquid-liquid extraction, Distillation, Adsorption, Precipitation, chromatography; 4. Kinetics of microbial growth: Batch and continuous cultures, Material balances and productivity of a CSTR; 5. Enzyme kinetics and thermodynamics; 6. Industrial fermentations: Glycolytic pathways, Krebs cycle, Respiration, Pentoses phosphates shunt, Homolactic and heterolactic Fermentations, Alcoholic fermentation, Acetic Fermentation, butyric and butylic alcohol fermentations, Mixed-acid fermentation, Propionic fermentations, Citric fermentation; 7. Production of antibiotics; 8. Fermentations of environmental interest; 9. Realization of a fermentation process in laboratory.
- M. Marzona, “Chimica delle Fermentazioni & Microbiologia Industriale”, 2a edizione, Piccin Nuova Libraria S.p.A., Padova, 1996.
- Matilde Manzoni, “Microbiologia Industriale”, Casa Editrice Ambrosiana, Milano, 2006.
- Donadio Stefano e Marino Gennaro, “Biotecnologie Microbiche”, Casa Editrice Ambrosiana, Milano, 2008.
- P. Barbieri, G. Bestetti, E. Galli e D. Zannoni, Microbiologia Ambientale ed Elementi di Ecologia Microbica, 1a edizione, Casa Editrice Ambrosiana, Milano, 2008
Ricevimento: The teacher is available to students every Thursday and Friday from 4.00 pm to 6.00 pm for any clarification and/or deepening and, by appointment via email, on any other occasion consistently with other institutional commitments.
ATTILIO CONVERTI (President)
GIANCARLO DONDO (President)
Frontal lessons and laboratory training
October 1st, 2018
L'orario di tutti gli insegnamenti è consultabile su EasyAcademy.
The oral examination, which mainly concerns the discussion of two articles chosen in agreement with the teachers, will consist of a series of questions to ascertain the general preparation of the student on the basic aspects of the notions of Industrial Microbiology and Fermentation Biotechnology.
For both parts, Industrial Microbiology and Fermentation Biotechnology, students' learning of contents is ensured during the course through questions and insights. At the end of this, a final interview will be held, both on topics discussed in the lessons and by the presentation of an elaborate in the form of 2 themes. In them the student will analyze two articles, one in the field of industrial microbiology and the other in the field of fermentation biotechnology, chosen based on the topics developed during the lessons.