Chemistry

The course includes basic industrial microbiology, fermentation technology and processes of microbial production of primary and secondary metabolites and enzymes. Industrial microbiology (20 hours): Structure and functioning of the microbial cell, taxonomy, cell duplication, mitosis and meiosis, DNA replication, gene transcription and RNA translation, basic metabolism – Bacteria, yeasts and molds of industrial interest, model organisms, cell and colony morphology, cellular membranes, cell walls, sporification, sexuality in bacteria, conjugation, transformation, transduction – manipulation and conservation of microorganisms, sterility – Structure and function of the gene, mutation, mutagenesis, genetic engineering, techniques of molecular biology, plasmids and vectors. Fermentation technology (6 hours): Microbial growth, duplication time – Methods of measuring microbial growth, direct and indirect methods, automatic methods – Factors affecting microbial growth, temperature, pH, water activity, oxygen – Batch cultures – Continuous cultures and their applications – Fed-batch cultures and their applications – Industrial media, molasses, starch and cellulosic substrates. Primary fermentations (12 hours): Production of ethanol, ethanol producing yeasts and bacteria, fermentative metabolism, regulation of carbon metabolism, Saccharomyces cerevisiae and Zymomonas mobilis, media, substrates and processes, batch and continuous processes, distillation and secondary products – Production of beer – Production of biomasses, theoretical aspects, substrates and media, probiotics – production of acetic acid, acetic acid metabolism, bacteria producing acetic acid – production of lactic acid, homolactic and heterolactic fermentations, lactis acid bacteria – Production of citric acid, regulation of metabolism, factor affecting citric acid production, organisms producing citric acid – Production of amino acids, industrial use of amino acids, production of glutamic acid, mutants for the production of amino acids, regulation of the biosynthetic metabolism, auxotrophic and regulatory mutants, production of lysine, threonine and ornitine – Production of amino acids from biosynthetic precursors, production of isoleucine and serine – Enzymatic production of amino acids, lytic and biosynthetic enzymes, separation of racemic compounds –Production of vitamins. Antibiotics (6 hours): Secondary metabolism, regulation and origin of the secondary metabolism – Classification of antibiotics, structure and mode of action – Betalactamic antibiotics, penicillins, cephalosporins, cephamycins, semisynthetic antibiotics, mechanism of action and of resistance to betalactamic antibiotics, molecular genetics, compartimentation of biosynthesis – Production of penicillins, precursors and media, regulation of biosynthesis, metabolic fluxes – Improvement of penicillin biosynthesis, mutagenesis and selection of mutants, metabolic engineering. Enzymes (4 hours): production of industrial enzymes, producing microorganisms, application of enzymes – Production of heterologous and recombinant proteins, production in bacteria and yeasts – Immobilized enzymes and cells, immobilization systems and techniques, application of immobilized systems.

Important prerequisite is the knowledge of basic organic chemistry (structure and properties of classes of molecules) and of biochemistry (structure and function of biological molecules and macromolecules). Useful prerequisite is the knowledge cell functioning and physiology.

• Michele M. Bianchi - Chimica e biotecnologia delle fermentazioni industriali, Edizioni Nuova Cultura

Teaching is based on frontal lessons. During the lessons, students will be invited to pose questions to the teacher, to answer to questions and give information about acquired knowledge on subjects related to the program. Slides shown during the lessons and recordings are available for downloading at the teacher web site, at the e-learning site and/or google-drive. Frequency is strongly recommended to pass intermediate tests.

in presence

Learning is assessed by a final oral exam. Evaluation is based on the acquired knowledge and communication ability by correct use of language. Minimal key knowledge allows to pass the exam (18/30); extended knowledge, vocabulary and ability to connect and extend knowledge allow to pass the exam with laude. Intermediate oral tests will contribute to the final evaluation.

Teaching is based on frontal lessons. During the lessons, students will be invited to pose questions to the teacher, to answer to questions and give information about acquired knowledge on subjects related to the program. Slides shown during the lessons and recordings are available for downloading at the teacher web site, at the e-learning site and/or google-drive. Frequency is strongly recommended to pass intermediate tests.

The course includes basic industrial microbiology, fermentation technology and processes of microbial production of primary and secondary metabolites and enzymes. Industrial microbiology (20 hours): Structure and functioning of the microbial cell, taxonomy, cell duplication, mitosis and meiosis, DNA replication, gene transcription and RNA translation, basic metabolism – Bacteria, yeasts and molds of industrial interest, model organisms, cell and colony morphology, cellular membranes, cell walls, sporification, sexuality in bacteria, conjugation, transformation, transduction – manipulation and conservation of microorganisms, sterility – Structure and function of the gene, mutation, mutagenesis, genetic engineering, techniques of molecular biology, plasmids and vectors. Fermentation technology (6 hours): Microbial growth, duplication time – Methods of measuring microbial growth, direct and indirect methods, automatic methods – Factors affecting microbial growth, temperature, pH, water activity, oxygen – Batch cultures – Continuous cultures and their applications – Fed-batch cultures and their applications – Industrial media, molasses, starch and cellulosic substrates. Primary fermentations (12 hours): Production of ethanol, ethanol producing yeasts and bacteria, fermentative metabolism, regulation of carbon metabolism, Saccharomyces cerevisiae and Zymomonas mobilis, media, substrates and processes, batch and continuous processes, distillation and secondary products – Production of beer – Production of biomasses, theoretical aspects, substrates and media, probiotics – production of acetic acid, acetic acid metabolism, bacteria producing acetic acid – production of lactic acid, homolactic and heterolactic fermentations, lactis acid bacteria – Production of citric acid, regulation of metabolism, factor affecting citric acid production, organisms producing citric acid – Production of amino acids, industrial use of amino acids, production of glutamic acid, mutants for the production of amino acids, regulation of the biosynthetic metabolism, auxotrophic and regulatory mutants, production of lysine, threonine and ornitine – Production of amino acids from biosynthetic precursors, production of isoleucine and serine – Enzymatic production of amino acids, lytic and biosynthetic enzymes, separation of racemic compounds –Production of vitamins. Antibiotics (6 hours): Secondary metabolism, regulation and origin of the secondary metabolism – Classification of antibiotics, structure and mode of action – Betalactamic antibiotics, penicillins, cephalosporins, cephamycins, semisynthetic antibiotics, mechanism of action and of resistance to betalactamic antibiotics, molecular genetics, compartimentation of biosynthesis – Production of penicillins, precursors and media, regulation of biosynthesis, metabolic fluxes – Improvement of penicillin biosynthesis, mutagenesis and selection of mutants, metabolic engineering. Enzymes (4 hours): production of industrial enzymes, producing microorganisms, application of enzymes – Production of heterologous and recombinant proteins, production in bacteria and yeasts – Immobilized enzymes and cells, immobilization systems and techniques, application of immobilized systems.

Important prerequisite is the knowledge of basic organic chemistry (structure and properties of classes of molecules) and of biochemistry (structure and function of biological molecules and macromolecules). Useful prerequisite is the knowledge cell functioning and physiology.

• Michele M. Bianchi - Chimica e biotecnologia delle fermentazioni industriali, Edizioni Nuova Cultura

Teaching is based on frontal lessons. During the lessons, students will be invited to pose questions to the teacher, to answer to questions and give information about acquired knowledge on subjects related to the program. Slides shown during the lessons and recordings are available for downloading at the teacher web site, at the e-learning site and/or google-drive. Frequency is strongly recommended to pass intermediate tests.

in presence

Learning is assessed by a final oral exam. Evaluation is based on the acquired knowledge and communication ability by correct use of language. Minimal key knowledge allows to pass the exam (18/30); extended knowledge, vocabulary and ability to connect and extend knowledge allow to pass the exam with laude. Intermediate oral tests will contribute to the final evaluation.

Teaching is based on frontal lessons. During the lessons, students will be invited to pose questions to the teacher, to answer to questions and give information about acquired knowledge on subjects related to the program. Slides shown during the lessons and recordings are available for downloading at the teacher web site, at the e-learning site and/or google-drive. Frequency is strongly recommended to pass intermediate tests.