Department of Biology College of Science University of Sulaimani

Subject: Practical Industrial microbiology Course Book – Year 4

Lecturer's name MSc. Wena Shafeeq Tawfeeq MSc. Payam Bayazeed Hassan Academic Year: 2016/2017

Course Book 1. Course name 2. Lecturer in charge 3. Department/ College 4. Contact 5. Time (in hours) per week 6. Office hours 7. Course code 8. Teacher's academic profile

Practical Industrial microbiology Wena Shafeeq Tawfeeq, Payam Bayazeed Hassan Biology/Science e-mail: [email protected] e-mail: [email protected] Practical: 9 hours/ week 6 hour/week 30 hours/ week Not applicable https://sites.google.com/a/univsul.edu.iq/wenashafeeq/

9. Keywords 10. Course overview: This course is intended to introduce the students to some of the most widely used experimental procedures in Industrial microbiology and biotechnology, including choosing and developing strains for biotechnology, microbial fermentation, production of useful and edible microbial products. 11. Course objective: Students will gain some familiarity with some of the most important types of microorganisms frequently used in Industrial biotechnology. This course also aims to provide experience with the skills, techniques and knowledge within the industrial microbiology. 12. Student's obligation Students must attend all the lectures and arrive on the laboratory on time. Students must always bring and wear their lab coats during the class. Students must not have side conversations during class. Students must switch off or silent their cell phones! Students are not allowed to leave the laboratory early without notifying demonstrator ahead of time and giving a good reasons.

All students must attend the exam and complete of all exams and assignments if any. Otherwise, they do not have another chance to do the exam and so they will lose the whole exam mark. 13. Forms of teaching Lectures consist of presentations (power point presentations) from the course instructor to develop basic understanding and general knowledge of the course topics. Each presentation will be provided to the students in handout format, and are available online in the university’s official web page. It is worth mentioning that other learning methods such as visual images, videos, and most importantly practical works throughout the course for practical understanding and developing individual skill. 14. Assessment scheme The course typically has a total mark of 15 which is distributed to following components and students must complete all of them. Written examinations (12) –typically 2 exam during the course, preferably of 1 hour duration. Class tests (Quizzes) (3) – Quizzes are conducted at the main teaching periods to assess progress and understanding of the students, as an alternative to more formal assessment methods. 15. Student learning outcome: The structure of the course, and the sequence of the topics, is designed to develop knowledge and skills progressively through the course. After completion of the course, the students will be aware of the importance of microorganisms in different aspects of industry. 16. Course Reading List and References: Key references: •

Waites, M.J., Morgan, N.L., Rockey, J.S. and Higton, G., 2001. Industrial microbiology: an introduction. John Wiley & Sons.

•

Okafor, N., 2016. Modern industrial microbiology and biotechnology. CRC Press.

•

Talaro, K.P. and Chess, B., 2012. Foundations in microbiology. McGraw-Hill,.

•

Hogg, S., 2005. Essential microbiology. John Wiley & Sons.

•

Agrawal, A. K., and Parihar, P., 2008. Industrial Microbiology, fundamentals and applications

•

Crueger, W., Crueger, A., and Brock, T. D., 1990. Biotechnology: a text book of industrial microbiology.

▪ Useful references: ▪ Magazines and review (internet): 17. The Topics: 1. Choosing Microorganisms for Industrial Microbiology 2. Alcoholic Fermentation

Lecturer's name Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 Hrs

3. Lactic acid fermentation by LAB 4. Fermented vegetables (pickled vegetables) 5. Acetic acid fermentation (production of vinegar) 6. Vaccine Production 7. Production of Single Cell Protein 8. Immobilization of Enzymes and Cells 9. Production of Biodegradable plastics by Bacteria 10. Alcoholic beverages 11. Examination 18. Practical Topics (If there is any) Subject 1: Choosing Microorganisms for Industrial Microbiology Objectives: To introduce the students the categories and characteristics of typical microorganism that can be used in industries. Scientific contents 1. 2. 3. 4.

Introduction Characteristics of M.O. in Industrial Microbiology Medium and conditions for microbial growth Essential nutrients for microbial growth in the medium

Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 hrs.

Subject 2: Alcoholic Fermentation

Wena Shafeeq Tawfeeq

Objectives:

Payam Bayazeed Hassan Duration: 3 hrs.

To introduce the students the basics of bread backing and other types of food produced by this kind of fermentation and the types of microorganisms involved. Scientific content: 1. Introduction 2. Microbial fermentation and fermented foods 3. Yeast involved in alcoholic fermentation

Subject 3: Lactic acid fermentation by LAB Objectives: To introduce the students the basics and types of food produced by this kind of fermentation and the types of microorganisms involved in the process. Scientific content: 1.

Introduction

2.

Lactic Acid Bacteria

3.

Production of yogurt

Subject 4: Fermented vegetables (pickled vegetables) Objectives:

Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 hrs.

To introduce the students the types of fermented

Wena Shafeeq Tawfeeq

vegetables, their difference from each other, and the

Payam Bayazeed Hassan Duration: 3 hrs.

types of microorganisms involved in their production. Scientific content: 1. Introduction about the subject 2. Sauerkraut (Sour cabbage) 3. Brine salted fermentation of vegetables (Pickles) 4. Olives

Subject 5: Acetic acid fermentation (production of vinegar) Objectives:

Wena Shafeeq Tawfeeq

To inform the student the commercial and local method of

Payam Bayazeed Hassan Duration: 3 hrs.

vinegar production, also the type and number of microorganisms participating in the process. Scientific content: 1. Vinegar 2. Microorganisms involved in the production of vinegar Yoghurt defect 3. Fermentation method 6.

Subject 6: Vaccine Production

Objectives: To inform the students to the basics, principals, traditional and modern methods for vaccine production. Scientific content:

Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 hrs.

1. Introduction 2. Methods for Vaccine Production a. Traditional Vaccines b. Modern Vaccines 3. Vaccine most commonly used in the world 4. Vaccine control 7 Subject 7: Production of Single Cell Protein

Wena Shafeeq Tawfeeq

Objectives:

Payam Bayazeed Hassan Duration: 3 hrs.

To inform the student the modern and safest methods for the production of protein by using microorganism. Scientific content: 1. Definition of SCP 2. Advantages of using Microorganisms for SCP Production 3. Disadvantages of using Microorganisms for SCP Production 4. Microorganisms used in Single cell protein (SCP) production 5. Production process 6. Substrate used Subject 8: Immobilization of Enzymes and Cells Objectives: The students become familiar with the methods of immobilizing cells and enzymes with reusing capacities in industries. Scientific content:

Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 hrs.

1. Immobilized enzymes 2. Advantages and Limitations 3. Methods for enzyme immobilizations 4. Application of immobilized enzymes 5. Enzyme Immobilization by Gel Entrapment 6. Procedures for immobilization 7. Detection of immobilized enzyme activities Subject 9: Production of Biodegradable plastics by

Wena Shafeeq Tawfeeq

Bacteria

Payam Bayazeed Hassan Duration: 3 hrs.

Objectives: Learn the safest type of products by microorganisms in modern industrial world. Scientific content: 1. Introduction about the subject 2. Types of microorganisms involved 3. Types of biodegradable plastics produced by bacteria 4. Pathways of productions Subject 10: Alcoholic Beverages Objectives: The students become familiar with methods of alcoholic beverage production and different microorganism associate in the process. Scientific content: 1. Production of alcoholic beverages 2. Microorganism involved

Wena Shafeeq Tawfeeq Payam Bayazeed Hassan Duration: 3 hrs.

3. Wine 4. Beer 19. Examinations: 1. Compositional 1. Read each question carefully. 2. Answer precisely and briefly. 1. During yoghurt production, which microorganism will start acting first and why? 

Answer: The Lactobacilli grow first because the pH is suitable for Lactobacillus growth not for Streptococcus, as well as Lactobacillus will liberate the amino acids glycine and histidine to stimulate the growth of the streptococci.

2. Explain the principals of acetic acid production. 

Answer: 1. Alcoholic fermentation carried out by yeast anaerobically, in which convert the sugar to ethanol and CO2 2. Oxidation of ethanol produced by yeast in the first step by acetic acid bacteria to acetic acid and water.

2. True or false type of exams: 3. Multiple choices: 20. Extra notes:

21. Peer review This course book has to be reviewed and signed by a peer. The peer approves the contents of your course book by writing few sentences in this section. A peer is person who has enough knowledge about the subject you are teaching, he/she has to be a professor, assistant professor a lecturer or an expert in the field of your subject).