BCHEM 357 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY I
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Definition of fermentation. Types of fermentation processes. Safety in the fermentation laboratory. Microbial isolation (e.g. antibiotics producing strains). Strain preservation and culture management. Inoculum preparation. Fermentation with wild-type strains, mutant and genetically engineered microorganisms. Fermentative production of amino acids, eg. glutamic acid. Strain improvement for amino acid production. Amino acid production with enzymes. Strain improvement methods for antibiotic production.
- Credits
- 0
- Level
- Level 300
Other courses on this programme
- BCHEM 353 — METABOLISM AND DISEASES I
- BCHEM 354 — METABOLISM AND DISEASES II
- BCHEM 355 — ANALYTICAL BIOCHEMISTRY I
- BCHEM 356 — ANALYTICAL BIOCHEMISTRY II
- BCHEM 358 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY II
- BCHEM 360 — FOOD BIOCHEMISTRY
- BCHEM 361 — INTEGRATED LABORATORY METHODS I
- BCHEM 362 — INTEGRATED LABORATORY METHODS II
- BCHEM 363 — BIOCHEMICAL ENGINEERING I
- BCHEM 364 — BIOCHEMICAL ENGINEERING II
- BCHEM 365 — BIOPHYSICS
- BCHEM 153 — GENERAL BIOCHEMISTRY I
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