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Information
| Code | BT0151 |
| Name | Industrial Applications of Lactic Acid Bacteria and Their Metabolites |
| 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 | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The course handled and review the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology in terms of the food industry.
Course Content
Lactic acid bacteria (LAB) are a heterogeneous group of species, which synthesize lactic acid as the major product of sugar fermentation. LAB is an industrially important group of microorganisms used throughout the world for a large variety of food fermentations, such as those of dairy, wine, bread, seafood, and vegetables. In this course the adaptability of LAB to fermentation processes, their biosynthetic capacity, and metabolic versatility are some of the principal features that facilitate the application of LAB as microbial starters for producing, releasing, and/or increasing specific beneficial compounds in a fermented food will be explained. Moreover, the characterization and usage of new bacteriocins for food preservation and the detection, understanding, and control of the biogenic amine production by LAB will be handled.
Course Precondition
None
Resources
Related lecture notes
Notes
1. Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., ... & Geng, W. (2021). Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Frontiers in Bioengineering and Biotechnology, 9. 2. Fidan, H., Esatbeyoglu, T., Simat, V., Trif, M., Tabanelli, G., Kostka, T., ... & Özogul, F. (2022). Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 101741. 3. Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry 4. Bartkiene, E., Gruzauskas, R., Ruzauskas, M., Zokaityte, E., Starkute, V., Klupsaite, D., ... & Özogul, F. (2022). Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. Fermentation, 8(4), 136. 5. Retrospecting the concept and industrial significance of LAB bacteriocins
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about the metabolic, genetic, ecological, morphological and physiological properties of lactic acid bacteria and their nomenclature and classification. |
| LO02 | Learn about their importance and uses in industry. |
| LO03 | Learn the methods of counting, isolation and identification with developmental needs. |
| LO04 | Learn the formation mechanisms and usage areas of biotechnological metabolites. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | 5 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | 4 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 3 |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 2 |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | 1 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology course | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 2 | Products Synthesized by Lactic Acid Bacteria (Organic Acids, Bacteriocin, Vitamins, Exopolysaccharides, Gamma-Aminobutyric Acid, Flavor Substances, Antioxidant Substances) | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 3 | Potential of lactic acid bacteria as biological catalysts | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 4 | Food fermentation mechanism | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 5 | The adaptability of LAB to fermentation processes | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 6 | Biosynthetic capacity of LAB | Reading the resources and lecture notes related to the subject | Öğretim Yöntemleri: Anlatım |
| 7 | Strain development of LAB | Reading the resources and lecture notes related to the subject | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Starter cultures | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 10 | Bacteriocins and their characterization | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 11 | Usage of new bacteriocins for food preservation | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 12 | Control of the biogenic amine production by LAB and metabolites | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 13 | Food safety of LAB and metabolites | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 14 | Trends of bacteriocins | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | Future trends | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım |
| 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 | ||