TÜRKÇE
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Information
| Code | BT0128 |
| Name | Biotechnology of Lactic Acid Bacteria |
| Term | 2024-2025 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 | |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course is to provide a brief overview of the potential of lactic acid bacteria as biological catalysts for the production of different organic compounds for food and non-food sectors based on their diversity, metabolic- and stress tolerance features, as well as the use of genetic/metabolic engineering tools for enhancing their capabilities.
Course Content
This course has summarized the classification of LAB strains, and their metabolic pathways for the biosynthesis of lactic acid, ethanol, and acetic acid. It has also demonstrated its application in various food industries for making fermented milk (yogurt), cheese, beverages, bread, and animal foods. Besides, the wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, biopreservatives, and their relevant benefits to human health will also be discussed.
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 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 3. Barcenilla, C., Ducic, M., López, M., Prieto, M., & Álvarez-Ordóñez, A. (2022). Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Science, 183, 108661. 4. Lactic Acid Bacteria, Bioengineering and Industrial Applications (2019). Editors: Wei Chen, DOI: https://doi.org/10.1007/978-981-13-7283-4 5. Hatti-Kaul, R., Chen, L., Dishisha, T., & Enshasy, H. E. (2018). Lactic acid bacteria: From starter cultures to producers of chemicals. FEMS microbiology letters, 365(20), fny213. 6. Chen, W. (2019). Lactic Acid Bacteria. Omics and Functional Evaluation., Springer Singapore.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Performs biochemical tests for the classification of LAB strains. |
| LO02 | Examines the metabolic pathways of LAB strains for the biosynthesis of lactic acid, ethanol, and acetic acid. |
| LO03 | Identifies the use of lactic acid bacteria in the food industry and distinguishes their primary and secondary products. |
| LO04 | Demonstrates adaptability to teamwork, respect for professional ethics, and competence in lifelong learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on undergraduate level qualifications, they develop their knowledge at the level of expertise in the same or a different field. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | 2 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 3 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 4 |
| PLO06 | 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. | |
| PLO07 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | 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. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology course | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Strain development | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Substrate utilization | Reading the related resources and lecture notes, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Gösterip Yaptırma |
| 4 | Overcoming lactic acid process limitations | Reading the related resources and lecture notes, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Alıştırma ve Uygulama |
| 5 | LAB and their enzymes as biocatalysts for selective transformations | Reading the resources and lecture notes related to the subject, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Grup Çalışması |
| 6 | LAB metabolites in active packaging | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Soru-Cevap, Alıştırma ve Uygulama |
| 7 | Lactic acid bacteria as source of probiotics and starter cultures | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Lactic acid bacteria as source of antimicrobial agents | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası |
| 10 | Lactic acid bacteria as source of vitamins | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Lactic acid bacteria as source of enzymes | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Lactic acid bacteria as source of low-calorie sweeteners | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Application of lactic acid bacteria fermentation products | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası, Tartışma |
| 14 | Lactic Acid Bacteria and Farming and Aquaculture Industry | Reading the related resources and lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 15 | Lactic Acid Bacteria and Drugs and Medical Health Industry | Reading the related resources and lecture notes, laboratory preparation | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Grup Çalışması |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||