Vai al contenuto principale Vai al footer
Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

INDUSTRIAL MICROBIOLOGY AND FERMENTATION CHEMISTRY
cod. 15437

Academic year 2008/09
1° year of course - Second semester
Professor
Academic discipline
Chimica e biotecnologia delle fermentazioni (CHIM/11)
Field
Discipline chimiche e industriali
Type of training activity
Characterising
40 hours
of face-to-face activities
5 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
Print

Learning objectives

<br />Course aims: To explain the main industrial applications, as products or processes, obtained by microrganism cultures

Prerequisites

<br /> 1st level degree

Course unit content

<br />Microorganism of industrial processes, primary and secondary metabolites research, strains development, substrates for industrial fermentation, bioreactor and fermentation methods, product recovery.<br />Fermentation processes for the production of: Organic feedstocks (ethanol, acetone butanol, glycerol); Organic acids (citric, acetic, lactic, gluconic, itaconic); Aminoacids (A.glutamic, lysine, tryptophan, phenylalanine); Vitamins (B12, B2, C); Enzymes (amylases, lipases, proteases); Extracellular polysaccharides; Bioinsecticides; Single – cell protein; Ergot alkaloids (lysergic acid); Steroids, sterols and antibiotics by microbial transformation.<br />Antibiotics: producing microrganisms, biosynthesis and genetics of antibiotic production, regulation and control of antibiotic biosynthesis. Research of a new antibiotic: from the microorganism to the patent. <br /> 

Full programme

- - -

Bibliography

Duplicated lecture notes

Teaching methods

<br />Teaching methodology: frontal lectures and visits to industrial research or production facilities.<br />Examination method: Test during the course and final oral examination

Assessment methods and criteria

- - -

Other information

- - -