Content (Syllabus outline)

Presentation of the main areas of work of an industrial microbiologist:

Biodiversity on the level of microorganisms, biotechnologically important biomolecules and genes/genomes. Isolation of microorganisms from nature and preservation in Microbiological Culture Collections. Microbial dark matter and the role of metagenomics in biotechnology. Microbial genomics and gene engineering for improvement of industrial microbial strains. Role of the Rio de Janeiro Biodiversity convention, protection of intellectual property rights. Industrial cultivation media, optimization of growth conditions, and the influence of cultivation on the physiological characteristics of industrial microorganisms. Presentation of down-stream processes for bioproduct isolation. Monitoring of bioprocess growth dynamics and types of bioprocesses. Growth parameters, yields and productivity. In more details the following procedures, microorganisms and their products will be presented: industrially produced enzymes used in different food processing industries, such as diary, meat- processing, fruit-processing, industrial production of traditional fermented foods as well as biotechnological production of amino-acids, vitamins, organic acids (citric, gluconic acids), natural aromas (vanillin), bioethanol, bio-polysaccharides and production of biopharmaceuticals (antibiotics and therapeutics agents). Mushroom cultivation and their nutraceutical characteristics will be also presented.

Prerequisites

a) Enrolment in  the 2nd or 3rd year of Microbiology BSc program.

b) Passing grade in seminar and laboratory course to enter the final written exam.