Industrial Fermentation

Adatok

A Tantárgybejelentőben megadott hivatalos adatok az alábbi tanévre: 2024-2025

Tematika

During the course we employ a set of environmental bacterial strains and use them for various fermentation processes. These bacterial strains include residents of skin and mouth flora, aquatic residents (freshwater and marine), sewage pipeline and agricultural soil residents. We evaluate the ability of such bacterial residents to produce industrially valuable chemicals (on small production scale). We also perform (small scale production) food biotechnology fermentation processes inlcuding the production of cider and yoghurt. General concepts of upscaling and purification, expression systems and bioreactors are also discussed.

Előadások

• 1. Basic concepts of industrial fermentation - Kvell Krisztián
• 2. Theoretical background of fermentation using environmental bacterial strains - Kvell Krisztián
• 3. Theoretical background of dextran polymer production by environmental bacterial strains - Kvell Krisztián
• 4. Theoretical background of protease enzyme production by environmental bacterial strains - Kvell Krisztián
• 5. Theoretical background of toxin production by environmental bacterial strains - Kvell Krisztián
• 6. Theoretical background of antibiotic production and antiobotic resistance - Kvell Krisztián
• 7. Theoretical background of secondary fungal metabolites, their medical use - Kvell Krisztián
• 8. Theoretical background of cider production, relevant food biotechnology concepts - Kvell Krisztián
• 9. Theoretical background of cider intermediate product processing - Kvell Krisztián
• 10. Theoretical background of of cider final product clarification - Kvell Krisztián
• 11. Theoretical background of cider product evaluation, concepts of gastro-psychology - Kvell Krisztián
• 13. Theoretical background of yoghurt production, relevant food biotechnology concepts - Kvell Krisztián
• 13. Theoretical background of yoghurt product evaluation, concepts gastro-psychology - Kvell Krisztián
• 14. Comparison, basic concenpts of expression systems - Kvell Krisztián
• 15. Bacterial expression systems - Kvell Krisztián
• 16. Yeast expression systems - Kvell Krisztián
• 17. Insect expression systems - Kvell Krisztián
• 18. Mammalian expression systems - Kvell Krisztián
• 19. Basic concepts of bioreactor systems - Kvell Krisztián
• 20. Upscaling, purification, characterization, evaluation using the IMT methodology - Kvell Krisztián
• 21. Food safety and its relation with industrial fermentation - Kvell Krisztián
• 22. Food fraud and its relation with industrial fermentation - Kvell Krisztián
• 23. Food biotechnology and its relation with industrial fermentation - Kvell Krisztián
• 24. GMOs and their relation with industrial fermentation - Kvell Krisztián
• 25. Short presentations of students - Kvell Krisztián
• 26. Short presentations of students - Kvell Krisztián
• 27. Summary - Kvell Krisztián
• 28. Test - Kvell Krisztián

Gyakorlatok

• 1. Introduction to industrial fermentation terminology, basic concepts in the lab - Kvell Krisztián
• 2. Technical attributes of propagation, production using environmental bacterial strains - Kvell Krisztián
• 3. Production of dextran polymer by Streptococcus mutans of the oral cavity - Kvell Krisztián
• 4. Production of protease enzyme by various environmental resident bacterial strains - Kvell Krisztián
• 5. Production of hemolyzing toxin by various environmental resident bacterial strains - Kvell Krisztián
• 6. Production of antibiotic and observation of antiobotic resistance - Kvell Krisztián
• 7. Long-term fungal (yeast) cultures, evaluation of secondary metabolites - Kvell Krisztián
• 8. Initiation of cider production - Kvell Krisztián
• 9. Sedimentation of cider intermediate product - Kvell Krisztián
• 10. Clarification of cider final product using enzymatic cocktail - Kvell Krisztián
• 11. Cider production and evaluation, practical gastro-psychology - Kvell Krisztián
• 12. Yoghurt production and evaluation, practical gastro-psychology - Kvell Krisztián
• 13. Demonstration of bioreactor system utilization, practical notes - Kvell Krisztián
• 14. Summary, discussion of practice lab notes - Kvell Krisztián

Szemináriumok

A tananyag elsajátításához szükséges segédanyagok

Kötelező irodalom

Saját oktatási anyag

Jegyzet

Ajánlott irodalom

1. Practical Manual on Fermentation Technology by S. Kulandaivel & S. Janarthanan, I K International Publishing House, 2012, ISBN-13: 978-9381141809

2. Fermentation and Biochemical Engineering Handbook by Celeste M. Todaro and Henry C. Vogel, William Andrew, 2014, ISBN-13: 978-1455725533

3. Practical Fermentation Technology by Brian McNeil and Linda Harvey, Wiley, 2008, ISBN-13: 978-0470014349

A félév elfogadásának feltételei

Labnotes submitted by end of semester

Félévközi ellenőrzések

Written test

Távolmaradás pótlásának lehetőségei

None

Vizsgakérdések

www.medbiotech.com

Vizsgáztatók

• Kvell Krisztián

Gyakorlatok, szemináriumok oktatói

• Kvell Krisztián