GITAM University Fermentation Technology Syllabus
B.Tech. (BT) IV Semester
Course Code : EURBT405 Category: CE
Credits: 3 Hours : 3 per week
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.
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.
Organic acids: Production of acids, viz., citric, lactic and gluconic acid. Mechanism of each fermentation, their uses.
Production of Amino acids (Lysine and glutamic acid) and Antibiotics (Pencillin, Streptomycin and Tetracyclines) and its new Developments.
Production of Organic Acids (Acetic acid and vinegar) its spoilage and prevention.
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