TÜRKÇE
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Information
| Code | GM667 |
| Name | Physiology and Biotechnology of Lactic Acid Bacteria |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
1 |
Course Goal / Objective
The aim of this lecture is to give information about physiology of lactic acid bacteria and their usage in food industry.
Course Content
Classification and physiology of lactic acid bacteria, , The genera Lactobacillus, Pediococcus, Lactococcus, Leuconostoc, Bifidobacterium, Carnobacterium, Enterococcus, Their roles in food fermentations, Lactic acid production.
Course Precondition
none
Resources
Mozzi, F., & Vignolo, G. M. (Eds.). (2010). Biotechnology of lactic acid bacteria: novel applications. John Wiley & Sons.Wood, B. J., and Holzapfel, W. H. N. (Eds.). (1992). The genera of lactic acid bacteria (Vol. 2). Springer Science and Business Media. Joachim Jördening, H., Josef Winter, J. (2005). Environmental Biotechnology. Holzapfel, W. H., & Wood, B. J. (Eds.). (2014). Lactic acid bacteria: biodiversity and taxonomy. John Wiley & Sons.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the physiology of lactic acid bacteria. |
| LO02 | Has knowledge about the lactic acid bacteria used in food industry and primary and secondery products produced by them. |
| LO03 | Has the ability to use the necessary lactic acid bacterium/bacteria as a starter culture for the targeted fermentation product. |
| LO04 | Adapts the teamwork and has respect for professional ethics and life long learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Cytology of lactic acid bacteria | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Nutrition of lactic acid bacteria | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Growth of lactic acid bacteria | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Lactic acid fermentation | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Lactic acid fermentation products | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Lactobacillus spp., Pediococcus spp. | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Lactococcus spp., Streptococcus spp. | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Written exam | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 9 | Leuconostoc spp., Carnobacterium spp | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Enterococcus spp., Bifidobacterium spp | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Staeter cultures, probitic lactic acid bacteria | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Usage of lactic acid bacteria in industry: Milk Processing | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Usage of lactic acid bacteria in industry: Plant based fermented products, meat products, bakery prodcuts, industrial lactic acid production | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Recent development in lactic acid bacteria | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Paper presentations | Lecturing, class discussion, audio-video and internet presentations | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||