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Information
| Code | BT0153 |
| Name | Lactic Acid Bacteria Starter Cultures and Prebiotics, Probiotics and Postbiotics |
| 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 | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
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
Related lecture notes
Notes
1. Biotechnology of Lactic Acid Bacteria: Novel Applications, Second Edition (2015) Editor(s): Fernanda Mozzi, Raúl R. Raya, Graciela M. Vignolo
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describe the morphological features of lactic acid bacteria. |
| LO02 | Gain information about the use of lactic acid bacteria in industry. |
| LO03 | Know the antimicrobial compounds produced by lactic acid bacteria. |
| LO04 | Understand the importance of lactic acid bacteria in health and disease. |
| LO05 | Gain information about the toxicity of lactic acid bacteria. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | 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. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 1 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | 2 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | 4 |
| 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. | |
| 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 - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology course | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 2 | Common laboratory methods used for LAB cultivation and identification | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 3 | Identification and characterisation of LAB starter | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 4 | Information about probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and bifidobacteria) | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 5 | Probiotic strains isolated from various fermented foods | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 6 | Information about prebiotic and postbiotic | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 7 | Analysis of stress tolerance of a model | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 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 |
| 10 | Information about Lactococcus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 11 | Information about streptococcus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 12 | Information about lactobacillus sp. and their industrial application | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 13 | Interactions among lactic acid starter and probiotic bacteria | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 14 | Interactions among lactic acid food borne pathogens | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 15 | Interactions among lactic acid food spoilage bacteria | Reading the related resources and lecture notes, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||