Industrial Microbiology - MB140P25
Title: Průmyslová mikrobiologie
Czech title: Průmyslová mikrobiologie
Guaranteed by: Department of Genetics and Microbiology (31-140)
Faculty: Faculty of Science
Actual: from 2024
Semester: winter
E-Credits: 4
Examination process: winter s.:oral
Hours per week, examination: winter s.:2/0, C+Ex [HT]
Extent per academic year: 1 [weeks]
Capacity: 30
Min. number of students: unlimited
4EU+: no
Virtual mobility / capacity: no
State of the course: taught
Language: Czech
Level: specialized
Note: enabled for web enrollment
Guarantor: Mgr. Irena Vopálenská, Ph.D.
Teacher(s): Mgr. Irena Vopálenská, Ph.D.
RNDr. Blanka Zikánová
Opinion survey results   Examination dates   WS schedule   
Annotation -
The lecture brings the reviews concerning the technology of various biotechnological processes and the functioning of microorganisms in it: production of beer,wine, ethanol, baking yeasts, single cell proteins, vinegar, organic acids, aminoacids, enzymes, fermented milk products, microbial polysacharids. The lecture includes also processes of bioremediation, waste water treatment and biotransformations.

References:

Biotechnology, Vol. 1-12, Ed. H.J.Rehm, G-Reed, 1991-1999
Last update: Zikánová Blanka, RNDr. (24.10.2019)
Literature - Czech

Literatura:

Pivovarství, vybrané kapitoly, Basařová G. a kol., vydavatelství VŠCHT, 2010

Technologie potravin II, vybrané kapitoly, Kadlec P. a kol. VŠCHT, 2008

Základy úpravy a čištění vod, Bindzar J. a kol., VŠCHT, VŠCHT, 2009

The Prokaryotes, vybrané kapitoly, Dworkin M., a kol., Springer, 2006

 

Přehledné a původní články.

Last update: Zikánová Blanka, RNDr. (29.09.2020)
Requirements to the exam

Requirements for the exam - credit, awarded on the basis of practicing. Knowledge of lectured topics according to presentations and recommended literature. The exam is oral.

Last update: Zikánová Blanka, RNDr. (29.09.2020)
Syllabus -

Please note, the lectures are given in czech language only.

1. Microorganisms for industrial production.
The common requirements, isolation of microorganisms, methods of testing, methods of genetic improvements - classical, gene engineering. Immobilisation of the cells and enzymes.
2. Beer technology.
Production of the beer wort, hopped wort, fermentation, beer types, brewery yeasts, contamination.
3. Wine technology.
Common and special technology, types of wines, special wines, microorganisms. Production of soft-drinks.
4. Ethanol technology.
Raw materials, microorganisms, ethanoltolerance, technology, methods of raising of productivity.
5. Production of leaven.
Raw material, demands on yeasts, manufacturing of yeasts, manufacturing of yeast biomass.
6. SCP production.
Microbial biomass - exploitation, raw materials, microorganisms - bacteria, yeasts, micromycetes, algae.
7. Organic acids.
Citric, lactic, acetic acid, microorganisms, technologies, acetic bacteria.
8. Aminoacids.
Exploitation, fermentation and biotransformation methods of production, microorganisms.
9. Microbial enzymes.
Types of enzymes, microorganisms, common technology demands, exploitation.
10. Biotransformations.
11. New utilisation of microorganisms.
Bioremediation, biodetergents, emulsifiers, microbial polysaccharides.
12. Waste waters cleaning, biogas production.
13. Dairy produce.
Microorganisms, technologies.

Last update: Zikánová Blanka, RNDr. (24.10.2019)