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Microbial Biotechnology

Unit 5: Microbial Biotechnology · Discipline 03: Agricultural Microbiology

DOWNSTREAM Biotechnology

Recovering and purifying a product from broth: cell removal, disruption, precipitation, chromatography, drying.

15 sub-topics

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01

Industrial production of metabolites (organic acids, alcohols, antibiotics)

ANTIMICROBIAL

02

fermenter designs and types

BIOPROCESS

03

control of fermentation processes (batch, fed-batch, continuous)

MICRO.METABOLISM

04

downstream processing in the fermentation industry

DOWNSTREAM

05

production of single-cell proteins and probiotics, hormones, biofertilizers, biopesticides

ENV_BIOTECH

06

phytoremediation

ENV_BIOTECH

07

microbiology of raw and processed foods

DOWNSTREAM

08

fermented foods (vinegar, wine, sauerkraut, pickles, cheese, yogurt)

FOODTECH.MICRO

09

food preservation, contamination and spoilage

FOODTECH.PROCESS

10

food-borne illness and intoxication

DOWNSTREAM

11

food as substrate for microorganisms

DOWNSTREAM

12

microflora of meat, fish, egg, fruits, vegetables, juices, flour and canned foods

AGRI.HORTICULTURE

13

biodegrading microbes

DOWNSTREAM

14

single-cell protein for food and feed

GENOMICS_OMICS

15

bioactive food and probiotics

FOODTECH.MICRO