SubjectsSubjects(version: 949)
Course, academic year 2019/2020
Traditional Microbial Biotechnology - AP319008
Title: Traditional Microbial Biotechnology
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Teaching methods: full-time
For type: doctoral
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Patáková Petra prof. Dr. Ing.
Interchangeability : P319008
Examination dates   Schedule   
Annotation -
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)
The subject includes the complex perception of traditional microbial biotechnologies such as ethanol production, bakery yeast and microbial biomass cultivation, microbial production of organic acids and others. Each technology comprises feedstock processing, microorganism and its requirements on growth and production of metabolites, process design (unit operations), separation plus purification techniques and waste processing. Legislation of individual processes is also covered.
Aim of the course -
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)

Students will orientate in problematics of traditional microbial technologies, will understand basic common structure of all these technologies and could design general bioprocess. They will obtain rather complex insight into given topic than knowing details of individual technologies.

Literature -
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)

D:Handbook on Bioethanol, Ed. C.E.Wyman, Taylor&Francis, London 1996,1-56032-553-4

D:P. Johnson-Green: Introduction to Food Biotechnology, CRC Press, 2002,0-8493-1152-7

D:Biotechnology Vol. 3, Eds. H.-J.Rehm � G.Reed, VCH 1993 (též on-line version WileyInterscience)3-527-28310-2

D:Biotechnology Vol. 6, Eds. H.-J.Rehm � G.Reed, VCH 1996 (též on-line version WileyInterscience)3-527-28310-2

D:Biotechnology Vol. 9, Eds. H.-J.Rehm � G.Reed, VCH 1995 (též on-line version WileyInterscience)3-527-28310-2

Learning resources - Czech
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)


Syllabus -
Last update: Pátková Vlasta (15.11.2018)

Feedstock for microbial technologies, agricultural crops and their processing, use of lignocellulosic materials and different types of waste

Bioengineering aspects of technologies – sterilization, various cultivations, biomass separation, separation and purification of products

Industrial microorganisms – safe disposal, isolation, strain improvement, targeted modifications

Legislation of microbial technologies – HACCP, GMP, GMO

Bioethanol production, production of spirits, distillates

Bakery yeast production, production of microbial biomass for human consumption, feeding animals and other purposes, algae cultivation, mushroom production

Production of acetic, lactic, citric, succinic and other acids by microorganisms

Amino acids production by wild, mutant and modified bacteria

Production of traditional Asian fermented foods – soya sauce, miso, sufu and others

Aerobic and anaerobic treating of waste water, biogas production, purification of waste gas

Entry requirements
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)


Registration requirements -
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)

microbiology, bioengineering

Course completion requirements -
Last update: Patáková Petra prof. Dr. Ing. (17.09.2023)

oral exam