Information Package / Course Catalogue
| Course Code | : ZST507 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of this course is to allow graduate students to learn about lactic acid bacteria in the dairy industry.
Morphological, physiological, biochemical and immunological characteristics, phylogenic origins, taxonomies and classifications, genetic structures and industrially important lactic acid bacteria of the genus Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Pediococcus, Leuconostoc, Bifidobacterium, Carnobacterium, Propionibacterium, which constitute the basis of biotechnology in the industrial processing of milk. genes and gene systems, metabolism and factors affecting metabolic rate, technological functions, bacteriophage mechanism, transport of carbohydrates, amino acids and peptides, minerals, cations and anions in lactic acid bacteria, flow of lactic acid and other end products, probiotic lactic acid used in milk technology. It includes topics such as bacteria and their benefits for human nutrition and their effects on human health, genetically modified lactic acid bacteria and their potential use in milk technology, the importance and necessity of knowing the safety issues regarding lactic acid bacteria used in milk technology.
| Assoc. Prof. Ecem AKAN |
| 1. | Students will become competent in the taxonomy of lactic acid bacteria in the dairy industry. |
| 2. | Students will have information about the morphological and physiological issues of lactic acid bacteria. |
| 3. | They will become competent in the biochemical and immunological properties of lactic acid bacteria. |
| 4. | Students will have knowledge about the technological functions of lactic acid bacteria used in milk technology. |
| 5. | They will learn about the importance of probiotic Lactic acid bacteria in terms of nutrition and human health. |
| 1. | Cogan, T.M., Accolas, J.-P. 1996. Dairy Starter Cultures. Wiley-VCH, Inc., New York, the USA, pp. 277, ISBN: 1-56081-628-7. |
| 2. | Kılıç, S. 2008. Süt Endüstrisinde Laktik Asit Bakterileri, Ege Üniversitesi Basımevi, İzmir, Türkiye, 451 sayfa. ISBN: 975-483-488-1. |
| 3. | Hutkins, R.W. 2006. Microbiology and Technology of Fermented Foods, 1st Edition, Blackwell Publishing, Iowa, the USA, pp. 473. ISBN: 978-0-8138-0018-9. |
| 4. | Robinson, R.K. (ed.). 2002. Dairy Microbiology Handbook-The Microbiology of Milk and Milk Products, 3rd Edition, John WileyandSons, Inc., New York, the USA, pp. 539. ISBN: 0-471-38506-4. |
| 5. | Marth, E.H., Steele, J.L. (eds.). 2001. Applied Dairy Microbiology, 2nd Edition, Marcel Dekker, Inc., New York, the USA, pp. 744. ISBN: 0-8247-0536-X. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 6 | 4 | 3 | 42 |
| Individual Work | 14 | 1 | 3 | 56 |
| Midterm Examination | 1 | 4 | 3 | 7 |
| Final Examination | 1 | 4 | 3 | 7 |
| TOTAL WORKLOAD (hours) | 196 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 5 | |||
OÇ-2 | 4 | 5 | |||
OÇ-3 | 4 | 5 | |||
OÇ-4 | 4 | 5 | |||
OÇ-5 | 4 | 5 | |||