GM667 Physiology and Biotechnology of Lactic Acid Bacteria

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM667
Name Physiology and Biotechnology of Lactic Acid Bacteria
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 14.05.2024 09:58