Industrial Biotechnology

Introduction and scope of industrial biotechnology, historical overview of industrial fermentation processes, unit operations involved, products and market economics. Microorganisms: Isolation of industrially important microorganisms, isolation methods utilizing selection of desired characteristics, methods not utilizing selection of desired characteristics, preservation and maintenance of microorganisms, improvement of industrial microorganisms for overproduction of primary and secondary metabolites, improvement of strains by modifying properties other than the yield of products.

Media requirements for fermentation processes, simple and complex media, medium formulation, carbon sources, nitrogen sources, minerals, vitamins and other nutrients, precursor, induces, chelator, growth factors, antifoams.

Alcohol, alcoholic beverages beer and wines etc, beneficial soil microorganisms. bio pesticides, biofertilizer, single cell proteins, baker’s yeast, high fructose corn syrup, organic acids, acetone, butanol etc., biopreservatives (Nisin), cheese, biopolymers (xanthan gum, PHB etc), Bioflavours and biopigments; microbial production of flavours and fragrances; microbial pigments in textile and food industry.

Antibiotics, vitamins, enzyme and proteins, enzyme inhibitors and specialty chemicals; Transformation of nonsteroidal compounds, antibiotics, genetic engineering of microorganisms for production of nonribosomal peptides (NRPS) and polyketides (PKS), anticancer drugs.

Different type of Bioreactors and Bioreactor design, Production of ethanol, acetone, butanol, citric acid, dextran and amino acids, fuel from biomass, production and economics of biofuels, biogas, bio-refineries, Microbial Enhanced Oil Recovery (MEOR). Total lectures