Cultivation Techniques - M319022
Title: Kultivační techniky
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2025 to 2025
Semester: winter
Points: winter s.:7
E-Credits: winter s.:7
Examination process: winter s.:
Hours per week, examination: winter s.:1/7, MC [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Qualifications:  
State of the course: taught
Language: Czech
Teaching methods: full-time
Level:  
Guarantor: Karabín Marcel Ing. Ph.D.
Class: Základní laboratoře
Interchangeability : N319040
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The purpose of this course is to acquire complex skills which enable to plan, prepare and carry out experiments and evaluate both on-line and off-line data gained in the process. The data are then used for matematical modelling of these processes.
Last update: Branská Barbora (25.04.2025)
Course completion requirements -

Participation in practical lessons

Elaboration of reports from individual tasks

Presentation of the final project

Last update: Branská Barbora (25.04.2025)
Literature -

R: Moo-Young M.: Comprehensive biotechnology, Elsevier B.V., 2011, ISBN: 9780080885049

R: Scragg A.: Environmental Biotechnology, Oxford University Press, 2005, ISBN: 0-19-926867-3

R: Basařová G., Šavel J., Basař P., Lejsek T.: Pivovarství: Teorie a praxe výroby piva, VŠCHT Praha (2. vydání, 2021), ISBN: 978-80-87109-71-7

Last update: Branská Barbora (25.04.2025)
Syllabus -

1. Preparation of medium, inoculum, methods of storage of production cultures (freezing with glycerol, lyophilization, preservation on agar)

2. Cultivation on solid substrate, determination of growth

3. Use of molecular biology techniques in biotechnology - DNA isolation, PCR, electrophoresis on acrylamide gel

4. Expression, isolation and purification of recombinant proteins, product analysis

5. Determination of KLa, preparation of the fermenter for cultivation (assembly, sterilization, calibration of electrodes)

6. Malting of barley in a micro malting plant, control and monitoring of the process

7. Determination of basic technological parameters of malt, determination of carbohydrate content in malt

8. Brewing process, preparation of wort, fermentation, monitoring of the fermentation process, evaluation of the process

9. Analyzes of brewery-significant properties of raw materials and basic product parameters

10. Monitoring the formation of bacterial biofilm and the influence of active substances on its adhesion and eradication

11. Preparation and application of a biostimulating preparation, evaluation of the effect on plants using a 3D scanner and a multispectral camera

12. Characteristics of the flow of phases in the reactor - distribution of delay times, ideal flow, piston flow, non-ideal flow

13. Work on an individual project

14. Presentation of the project

Last update: Branská Barbora (25.04.2025)
Learning outcomes -

Students will be able to carry out:

Long term storage of strains, inoculum preparation

Experiments planning, cultivation in shaken flasks and bioreactors, production of primary and/or secondary metabolites

Analytical procedures used in biotechnology

Data evaluation

Modelling of bioprocesses

Last update: Branská Barbora (25.04.2025)
Registration requirements -

Bioengineering, Microbiology

Last update: Branská Barbora (14.05.2025)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.7 20
Účast v laboratořích (na exkurzi nebo praxi) 2 56
Obhajoba individuálního projektu 0.2 6
Účast na přednáškách 0.5 14
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1.3 36
Práce na individuálním projektu 1.3 36
Účast na seminářích 1 28
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