Course: Microbial biotechnologies I.

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Course title Microbial biotechnologies I.
Course code KBE/262
Organizational form of instruction Lecture + Lesson
Level of course not specified
Year of study not specified
Frequency of the course In each academic year, in the winter semester.
Semester Winter
Number of ECTS credits 6
Language of instruction Czech
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Šimek Miloslav, prof. Ing. CSc.
Course content
Content of lectures: 1.Introduction: world of microbes. Importance of microbial technologies. Main groups of microbes, structure of microbial cell: viruses, bacteria, micromycetes, archae. 2.Microbial metabolism, physiology of microorganisms, energy storage. Enzymes. Fermentations. Growth of microbes and their cultivation. 3.Overview of biotechnologies - use of microbes in food and feed industry as well as in environmental protection. Biotechnology products. 4.Biotechnologies in milk industry. Fermented drinks, yoghurts, cheese and curd cheese (overview). 5.Biotechnology of cheese, products. 6.Technology of malt and beer. Malt and hops production. Brewing. Typical and special products. 7.Biotechnology of beer. Typical features and differences in the production of different types of beer. Products, breweries, beer production in CR and in the world. 8.Vine technology. Grapes production, varieties, physiology and agroecology of vine. 9.Vine - products, special and fortified vines. 10.Manufacture of alcoholic beverages. Fermentation, Distilling. Typical and special products. Ethanol and methanol as a fuel. 11.Baker´s trade, yeasts. Production of organic acids and aminoacids. Vinegar production. 12.Biotechnologies in agriculture. Bio-pesticides, insecticides. Biological nitrogen fixation: biochemistry and physiology, organisms involved, importance in different ecosystems. 13.Use of microbes in removing and eliminating of environmental pollution. Biodegradation of organic substances in soil and water, pesticides, oil products. Sulphur and nitrogen, metals, radionuclides. 14.Organic fertilizers, agricultural wastes. Anaerobic technologies, biogas production. Content of practicals: Excursions to factories, which use microbial biotechnologies, like wine cellar, distillery, dairy, bakery, malt house, brewery, etc. according to actual possibilities. Gustation of selected products. Fermentation and distillation processes. Monitoring and bioremediation of polluted waters and soils.

Learning activities and teaching methods
Demonstration, Laboratory, Excursion, Individual tutoring, Practical training
  • Preparation for classes - 20 hours per semester
  • Preparation for credit - 25 hours per semester
  • Preparation for exam - 40 hours per semester
  • Field trip - 20 hours per semester
  • Semestral paper - 8 hours per semester
Learning outcomes
The subject aims at an introduction into a specific area of using microorganisms in various biotechnologies in food and feed production, in agriculture and in environmental protection. Fundamental information about the main groups of microbes and their characteristics is given and main important biotechnologies involving microorganisms are introduced. The aim is seen in a good overview in most common microbial biotechnology processes and products.
Student gets a good overview about common microbial products (ber, vine, chees, meat, vinegar, bread, tea, cofe) as well as their production and microbial biotechnologies involved. This knowledge is the basis for a good orientation in curent huge number of different products available on the market.
No special requirements are neded, however, the active interest in a subject is supposed as well as very basic knowledge on microbial processes and products.

Assessment methods and criteria
Oral examination, Essay, Combined exam, Test, Development of laboratory protocols, Interim evaluation

1) At least one assistance in practical work and or degustation, 2) comprehensive "essay" (composition) on the topic chozen by student from a list of topics provided by the tutor, and short presentation of the essay, 3) production of at least one simple biotechnology product, e.g. fermented cabbage, aple juice or vinegar, fruit liqueur etc., report; 4) passing of at lest one control test (from 3-4 offerd during the semester).
Recommended literature
  • + další odborná a populární literatura k problematice.
  • Ahmad I., Ahmad F., Pitchel J. (Eds): Microbes and Microbial Technology. Springer, New York, 2011.
  • Dohányos, M., Zábranská, J., Jeníček, P.: Anaerobní technologie v ochraně životního prostředí. VŠCHT Praha 1996, 172 s. (in Czech).
  • Glazer, A.N., Nikaido, H.: Microbial biotechnology: fundamentals of applied microbiology. W.H. Freeman and Company, New York 1995, 662 s..
  • McEldowney, S., Hardman, D.J., Waite, S.: Pollution: ecology and biotreatment. Longman Scientific and Technical, Burnt Mill 1993, 322 s..
  • Perry, J.J.Staley, J.T.: Microbiology: dynamics and diversity. Saunders College Publishing, Fort Worth 1997, 911 s..
  • Scragg, A.: Environmental biotechnology. Oxford University Press, Oxford 2005, 447 s..

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester