Guia docente 2018_19 Facultade de Bioloxía

Contents

Topic	Sub-topic
1. Introduction to microbial production: historical development, socio-economic importance and legislation.
2. Microbial metabolism.
3. Production technology: Culture media; Industrial sterilization; Industrial fermentation and Products recovery and processing.
4. Production technology: Development and improvement of industrial strains.
5. Food production by microorganisms: Biomass, alcoholic beverages, dairy products.
6. Microbial products of therapeutic interest: Antibiotics, vaccines and hormones.
7. Microbial production of enzymes, amino acids, pigments and vitamins.
8. Production of organic acids, solvents and biofuels.
9. Other products of microbial synthesis.
PRACTICES Fermented microbial products: alcoholic beverages and dairy foods. Characterization, selection (selection criteria), and typing of strains. Organoleptic characteristics of the products. Production of secondary metabolites: antibiotics and industrial enzymes. Strains search, effect of the medium composition on the production, process monitoring. Improvement of industrial strains: obtaining yeasts diploid strains. Marker characterization in haploid strains (design of specific culture media) and diploid selection (design of selective media). Production of microbial biomass, obtaining strains of interest, encapsulation of cells, applications of encapsulated cells for the recovery of contaminated water.