Module Catalogues, Xi'an Jiaotong-Liverpool University   
Module Code: BIO210
Module Title: Microbial Biotechnology
Module Level: Level 2
Module Credits: 2.50
Academic Year: 2020/21
Semester: SEM2
Originating Department: Biological Sciences
Pre-requisites: N/A
This module will examine the ways in which microorganisms are exploited for commercial processes that generally operate on a large scale. It describes strain recovery and improvement to large-scale cultivation as well as identifying the problems and solutions inherent in scale-up from laboratory to commercial fermentations. Examples of specific processes will then be used to illustrate the many biotechnological applications of microorganisms including production of antibiotics, biomass, single cell proteins and biopolymers. Aspects of food microbiology and brewing will also be described.
Learning outcomes 
At the end of this module students will acquire knowledge and critical understanding of the principles of:

A. The stages required for commercial production of microbial products.

B. The problems inherent in isolation, strain improvement and growth of microorganisms on a large scale.

C. Specific commercial processes via studies of such processes as antibiotic production, large-scale manufacture of enzymes and brewing.

D. They will also learn how these principles have been developed and applied to other areas of biology, and know the methods and appropriate approaches required to solve problems in this area.

Method of teaching and learning 
Course content will be delivered primarily via standard lectures that will be accompanied by suitable lecture handouts (also available on ICE). Students will also be guided to sections of specific textbooks and if reading of specific reviews or source literature is required, then copies of these will be made available to the students.
Lecture 1. Introduction to biotechnology; History of microbial biotechnology;

The important microbial groups and processes.

Lecture 2. Fermentation equipments; Heat control and sterilization in large scale fermentations.
Lecture 3. Scale up; Large scale fermentations; Substrates for fermentations in relation to end-product.
Lecture 4. Downstream processing and product recovery from large aqueous fermentation media.
Lecture 5. Ethanolic fermentation and brewing; Raw materials and industry challenges; Beer brewing process.
Lecture 6. Lactic acid fermentations; Fermented foods.
Lecture 7. Recombinant DNA technology; Genetic engineering; Case studies.
Lecture 8. Antibiotics: Types of antibiotics produced by different microorganisms and their mode of action;
Bacterial resistance to antibiotics.
Lecture 9. Microbial strain improvement; Mutation and selection.
Lecture 10. Microbial production of fuels.
Lecture 11. Single cell protein (SCP); Advantages of large scale production of SCP; Production of mycoprotein
and pruteen.
Lecture 12. Biopolymers

Delivery Hours  
Lectures Seminars Tutorials Lab/Prcaticals Fieldwork / Placement Other(Private study) Total
Hours/Semester 26     13      36  75 


Sequence Method % of Final Mark
1 Continuous Assessment 30.00
2 Final Exam 70.00

Module Catalogue generated from SITS CUT-OFF: 6/7/2020 4:51:44 AM