TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| BIOTECHNOLOGY (PhD) (ENGLISH) (INTERDISCIPLINARY) | |
| Code | BTE0041 |
| Name | Lactic Acid Bacteria Starter Cultures and Prebiotics, Probiotics and Postbiotics |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching and giving information about lactic acid bacteria starter cultures, probiotics, prebiotics, and postbiotics as well as applying the knowledge to food industry.
Course Content
A laboratory course containing microbiological methods to cultivate, enumerate and isolate Lactococcus, Streptococcus and Lactobacillus. Identification of LAB starter, probiotic strains isolated from various fermented foods. Information about probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and bifidobacteria). Information about prebiotic and postbiotic. Interactions among lactic acid starter and probiotic bacteria. Analysis of stress tolerance of a model. Strain specific identification by PCR and gel-electrophoresis.
Course Precondition
None
Resources
Regarding lectures notes
Notes
1. Biotechnology of Lactic Acid Bacteria: Novel Applications, Second Edition (2015) Editor(s): Fernanda Mozzi, Raúl R. Raya, Graciela M. Vignolo Print ISBN:9781118868409 |Online ISBN:9781118868386 |DOI:10.1002/9781118868386 2. Lactic Acid Bacteria Microbiological and Functional Aspects, (2019) Edited By: Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright, ISBN 9780815366485, by CRC Press • Lactic Acid Bacteria, Bioengineering and Industrial Applications (2019). Editors: Wei Chen, DOI: https://doi.org/10.1007/978-981-13-7283-4
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines lactic acid bacteria and explains their morphological characteristics. |
| LO02 | Explains the industrial applications of lactic acid bacteria. |
| LO03 | Defines the antimicrobial compounds produced by lactic acid bacteria. |
| LO04 | Interprets the importance of lactic acid bacteria in health and disease. |
| LO05 | Explains the toxicity of lactic acid bacteria. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develops current and advanced knowledge in the field at the level of expertise with original thought and/or research, based on graduate qualifications. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | 1 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | 2 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | 3 |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology course | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Common laboratory methods used for LAB cultivation and identification | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 3 | Identification and characterisation of LAB starter | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Information about probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and bifidobacteria) | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Probiotic strains isolated from various fermented foods | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 6 | Information about prebiotic and postbiotic | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 7 | Analysis of stress tolerance of a model | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Strain specific identification by PCR and gel-electrophoresis | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 10 | Information about Lactococcus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Information about streptococcus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Information about lactobacillus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Interactions among lactic acid starter and probiotic bacteria | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 14 | Interactions among lactic acid food borne pathogens | Reading the relevant resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Interactions among lactic acid food spoilage bacteria | Reading the relevant resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 5 | 70 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 4 | 4 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||