FERMENTATION CHEMISTRY
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- Versione italiana
- Academic year
- 2019/2020
- Teacher
- STEFANIA COSTA
- Credits
- 6
- Didactic period
- Primo Semestre
- SSD
- CHIM/11
Training objectives
- The main objective of the course is to provide students with the knowledge of the use of microorganisms for the production of biomass, primary and secondary metabolites and of enzymes to have stereocontrolled syntheses. A second objective, closely linked to the first, will be the knowledge of the industrial methods that allow the achievement of these objectives.
The main knowledge gained will be:
concept of fermentation at industrial level for the production of biomass and metabolites;
chemistry of the cell;
cellular metabolism and stoichiometry;
fermentation batch, fed-batch and continuous;
formulation of a culture medium;
fermenters and control systems.
The main skills (the ability to apply knowledge acquired) will be:
be able to formulate a medium for the growth of various types of microorganisms;
use of aerobic and anaerobic fermentations for the production of primary and/or secondary metabolites; Prerequisites
- Although any preparatory exams are proviced, students must have acquired and assimilated the following knowledge provided by the courses "Inorganic Chemistry", "Organic Chemistry" and "Biochemistry":
basic concepts of chemistry with particular emphasis on acid-base equilibria and solutions
basic concepts of organic chemistry with particular regard to natural substances;
knowledge of cellular anabolism and catabolism Course programme
- The course includes 52 hours of teaching between lessons and exercises. In particular it is provided 40 hours of lectures and 12 hours of guided exercises in the laboratory.
Concept of fermentation (4 hours)
Fermentation: history and main products obtainable by biotechnologic processes. Definition of living organism. General survey on microorganisms and on the typical composition of a microorganism in terms of bio-elements. Differences between prokaryotes and eukaryotes.
Chemistry of the cell (4 hours)
Carbohydrates: classification and functions in plant and animal cells. Monosaccharides and disaccharides. Polysaccharides reserve: starch (structure and hydrolytic enzymes), glycogen and estranes. Structural polysaccharides: cellulose, hemicellulose, pectins and peptidoglycan. Amino acids and proteins. Lipids: triglycerides, phospholipids, terpenes and steroids. Vitamins. Nucleic acids.
Microorganisms and enzymes (12 hours)
Cellular metabolism: definition of pathways and cycles. Microbiological diversity: classification of microorganisms and identification of the main types of metabolisms that differentiate them. Stoichiometry of metabolism. Enzymes. Cofactors and coenzymes. Enzyme kinetics. Concepts of enzyme selectivity. Applications of microorganisms. Advantages and disadvantages of using whole cells or purified enzymes.
Fermentation processes (20 hours)
Fermentation processes and various obtainable products. Yields and mode of isolation of the products. Mechanisms involved in the accumulation of primary and secondary metabolites. Primary and secondary screening. Procedures for the improvement of the industrial production process. Nutritional needs of microorganisms. Formulation of culture medium: sources of carbon and nitrogen, vitamins, growth factors and precursors. The fermenter: control systems (pH, foam, temperature control and biosensors). Solid state and submerged fermentation. Batch coltures, fed-batch cultures (variable-volume or constant), growth kinetics and synthesis of products. Continuous cultures. Continuous cultures with internal recycling. Sterilization. Filtration systems.
Exercises (12 hours)
Presentation ot the experience and safety standards. Aerobic and anaerobic fermentation of Saccharomyces cerevisiae. Production of biomass, ethanol distillation and analysis of the products. Didactic methods
- The course is organized as follows:
lectures on all subjects of the course;
exercises in the laboratory of chemistry of fermentation for the preparation of fermentation processes. Students will be divided into groups (maximum 70 students per group) and follow 2 tutorials of 4 hours each.
4 hours of multimedia lab will be provided in the classroom. Learning assessment procedures
- The aim of the examination is to test the level of achievement of learning objectives previously indicated.The exam consists of a written test (4 open questions) in which it will not be assessed as the ability to "repeat" some topic covered in class, as the ability to link and compare different aspects covered during the course. The questions cover theoretical arguments and could include some simple exercise where applying what students have learned during the course.
The exam will be assessed up to 30 points cum laude.
If the total score is less than 18 will need to repeat the examination.
Rounds (5 for each calendar year) will be communicated to the students in time to register and respect the general organization of the course. Reference texts
- Teachers’s handout and slides.
Specific topics can be explored on the following texts:
BIOTECNOLOGIE MICROBICHE a cura di S. DONADIO e G. MARINO Casa Editrice Ambrosiana Milano 2010
MICROBIOLOGIA INDUSTRIALE M.MANZONI Casa Editrice Ambrosiana Milano 2008
MICROBIOLOGIA AGROAMBIENTALE a cura di B. BIAVATI e C. SORLINI Casa Editrice Ambrosiana Milano 2012
FERMENTATION MICROBIOLOGY AND BIOTECHNOLOGY edited by E.M.T. EL-MANSI and C.F.A. BRYCE Taylor and Francis, 1999
