GITAM University Fermentation Technology Syllabus

GITAM University Fermentation Technology Syllabus

 B.Tech. (BT) IV Semester
FERMENTATION TECHNOLOGY
Course Code : EURBT405 Category: CE
Credits: 3 Hours : 3 per week
UNIT-I
Introduction and scope of microbial processes. Sources of industrial cultures and maintenance. Alcoholic fermentation: Production of Industrial Alcohol – Fermentation mechanism. Recent developments, brewing and malting, manufacture of wine and other distilled liquors.
UNIT-II
Microbial Foods – Food, Fodder and Bakers yeast, applications of the nonconventional
raw materials (cellulosic material and hydrocarbons) Nutritional characteristics of food yeast, mushroom production. Vitamins- Vitamin B-2, Riboflavin, Soya-sauce & cheese production.
UNIT-III
Organic acids: Production of acids, viz., citric, lactic and gluconic acid. Mechanism of each fermentation, their uses.
UNIT-IV
Production of Amino acids (Lysine and glutamic acid) and Antibiotics (Pencillin, Streptomycin and Tetracyclines) and its new Developments.
UNIT-V
Production of Organic Acids (Acetic acid and vinegar) its spoilage and prevention.

Recommended books:

1. Biotechnology: a textbook of industrial microbiology. Crueger and Crueger. 2nd ed.
2003. Panima publications.
2. Fermentation microbiology and biotechnology. Ed. El-mansi. 2nd ed. 2007. Taylor
and Francis.

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