Microorganisms and Fermentations

General

• Code: TΑBO-51-E1
• Semester: 5th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory Exercises (2)
• ECTS Units: 6
• Course homepage: https://eclass.emt.ihu.gr/courses/FD310/
• Instructors: Alexandri Maria
• Class Schedule:
  • Thu 09:00 - 12:00: Θεωρία, Μεγάλο Αμφιθέατρο
  • Thu 12:00 - 14:00: Εργαστήριο, Χημείο - Ομάδα Α
  • Thu 14:00 - 16:00: Εργαστήριο, Χημείο - Ομάδα Β

Course Contents

Lectures:

• Introduction to microorganisms and fermentations, basic concepts.
• Introduction to cell structure, function and microbial diversity.
• Metabolism of microorganisms – catabolic processes.
• Metabolism of microorganisms – anabolic processes.
• Introduction to enzymes: classification, origin.
• Lactic acid bacteria and lactic acid fermentation.
• Alcoholic fermentation.
• Acetic acid fermentation and acetic acid bacteria.
• Other fermentations of industrial interest.

Laboratory Exercises:

• Kinetics of microbial growth: Microbial growth, reproduction time.
• Methods for measuring microbial growth.
• Fermentation substrate design.
• Methods of suppressing microbial growth.
• Production of ethanol by yeasts.
• Lactic acid production by bacteria.
• Production of bacterial cellulose by acetic acid bacteria.

Educational Goals

The purpose of the course is to introduce students to the main fermentation processes used on an industrial scale for the synthesis of food, beverages, chemicals, enzymes and other value-added products.

After the end of the course, students will acquire the ability to evaluate the use of microorganisms for the production of compounds of great industrial interest as well as to learn ways of developing and improving microbial production processes.

General Skills

• Autonomous work.
• Team work.
• Project planning and management.
• Promotion of free, creative and inductive thinking.

Teaching Methods

• Face to face.

Use of ICT means

• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

The exam is conducted in the Greek language and includes:

1. Written final exam (60%) including:
   • Comparative evaluation of theory elements.
   • Development of the way of thinking.
2. Written final laboratory exam (40%) which includes:
   • Comparative evaluation of elements of laboratory exercises.
   • Development of the way of thinking.

Recommended Bibliography

1. Βιβλίο [86200256]: ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΚΑΙ ΒΙΟΜΗΧΑΝΙΚΕΣ ΖΥΜΩΣΕΙΣ, Ηλίας Νεραντζής, Παναγιώτης Ταταρίδης, Στυλιανός Λογοθέτης.
2. Βιβλίο [68378193]: Βιοτεχνολογία με στοιχεία Βιοχημικής Μηχανικής, Λιακοπούλου – Κυριακίδου Μαρία.
3. Βιβλίο [68407499]: Μικροβιολογία και Μικροβιακή Τεχνολογία, Αγγελής Γεώργιος.
4. Aydin Berenjian (2019) Essentials in Fermentation Technology Springer, Cham Print ISBN 978-3-030-16229-0.
5. Badal C. Saha (2003) Fermentation Biotechnology, American Chemical Society.

Related Research Journals

1. Microbial biotechnology,
2. Applied microbiology and biotechnology,
3. Journal of applied microbiology,
4. Bioresource Technology,
5. New Biotechnology,
6. Journal of Biotechnology,
7. Fermentations.