Microbiology and Industrial fermentation (Biochemistry Major)

COURSE OUTLINE                                                                                                                              

Course Tittle: Microbiology & Industrial Fermentations

Course Code: CHEM-424

Credit Hours: 03

Instructor: Dr. Sobia Noreen

Email: [email protected]

 

DESCRIPTION& OBJECTIVES

This course provides an overview of microorganisms, their classification, growth cycle and methods of isolation and effects of environments on their activity. Moreover this subject will integrate the concept and techniques developed in fermentation; aerobic and anaerobic fermentation, alcoholic fermentation resulting in the production of bread, beer, wine, amino acid and vinegarc etc.

READINGS

1.  Lehninger, A.L. Principles of Biochemistry, Worth Publisher, New York (2001).

2.  Voet, D. and Voet, J.G. Biochemistry, John Wiley & Sons, New York. (2001).

3.  Zubay, G. Biochemistry, 4th Edition Macmillan Publishing Co. NY (1999).

4.  Stryer, L. Biochemistry, Freeman & Co. NY (1994).

5.  Dawis, B.D., Dulbecco, R., Eisen, H.N. and Ginsbery, H.S. Microbiology, Harper &

Row. NY (2002). 

 

CONTENTS & COURSE SCHEDULE

 

Week

Topics and Readings

1.

Scope of Microbiology and fermentation, General morphology

of microorganisms

2.

Cytology of microorganisms, Microscopic Examination of Microorganism.

3.

Classification  and methods of isolation of microorganisms.

4.

General effects of environments on microorganisms, Nutrition of microorganisms.

5.

Growth (Normal growth Cycle and Continuous Culture) and Reproduction

6.

Pure culture Study

7.

Analytical  Microbiology

8.

Petroleum Microbiology and Deterioration of Materials. (Paper, Textile and Cordage, Painted Surface)

9.

Mid Term Exam

10.

Introduction to industrial microbiology; Research Methodology

11.

Research Methodology  Bioeneragenatic of  microorganism for the industries pupose, oxygen transfer

12.

Industrial Uses of Bacteria, Molds , Yeast and viruses Application of chemostate and trubidostate

13.

Microbial production of  Alcohol, Citric acid and Acetic acid with  mechanism

14.

Microbial production of  Alcohol, Citric acid and Acetic acid with  mechanism

 

15.

Microbial production of  Antibiotic, enzyme production, Fermented Foods Vinegar production and Amino Acid

16.

Presentation

17.

Test and problems
18 Final Term exam
 

ASSESSMENT CRITERIA

Mid Term Exam: 30%

Sessional:    20%

Project/Practical work:      N/A

Assignments and Presentation:  included in sessional marks

Final exam: 50%

RULES AND REGULATIONS

  1. Minimum attendance 80% is necessary to appear in exam.
  2. Study of course materials as specified by the instructor
  3. Completion of given task on time
  4. Keep your mobiles off/silent during class time.

Course Material

Other Courses by Dr. Sobia Noreen