Information Package / Course Catalogue
Fundamentals of Fermentation Technology
Course Code: BİO569
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of the course is to give information about microbial biomass, enzyme, metabolite production, fermentation types, fermenter design, working principles, basic elements, operation and functionality of the fermenter technology in industry

Course Content

Microbial biomass, enzyme, metabolite production using fermentation techniques, basic functions and elements of fermenter for microbial culture, fermentor types and working principles by product type

Name of Lecturer(s)
Prof. Esin POYRAZOĞLU
Learning Outcomes
1.To lerarn microbial growth kinetics
2.To learn microbial products and synthesis
3.To learn ensuring optimum conditions in the fermentation process
4.To learn the importance of industrial production fermenter
5.To learn the main parts of the fermentor
6.To learn fermented types and working principles
7.To learn the development of fermentation technology used in industrial
Recommended or Required Reading
1.H. J. Peppler, ?D Perlman “Microbial Technology: Fermentation Technology”, 2nd Edition, 2014.
2.Brian McNeil, ?Linda Harvey “Practical Fermentation Technology”, 2nd Edition, 2008.
3.Y. H. Hui, ?Lisbeth Meunier-Goddik, ?Jytte Josephsen “Handbook of Food and Beverage Fermentation Technology”, 2nd Edition, 2004.
Weekly Detailed Course Contents
Week 1 - Theoretical
To synthesize biomass, enzymes and metabolites of microorganisms
Week 1 - Laboratory
Working principles in the laboratory, use of chemical substances and nutrient preparation techniques
Week 2 - Theoretical
Fermentation varieties and products obtained
Week 2 - Laboratory
Isolation, identification, cultivation and storage of microorganisms from fermented foods
Week 3 - Theoretical
Isolation, preservation and development of industrially important microorganisms
Week 3 - Laboratory
Isolation, identification, cultivation and storage of microorganisms from fermented foods
Week 4 - Theoretical
Impact and importance of organic and inorganic substances in industrial fermentations
Week 4 - Laboratory
Medium formulations and development of isolated microorganisms using different organic and inorganic sources
Week 5 - Theoretical
Sterilization techniques
Week 5 - Laboratory
Sterilization of formulated media using different techniques
Week 6 - Theoretical
Sustainability of aseptic technique
Week 6 - Laboratory
Production of fermented alcoholic beverages by fermentation (wine, beer, malt)
Week 7 - Theoretical
Air conditioner fermentors
Week 7 - Laboratory
Production of fermented alcoholic beverages by fermentation (wine, beer, malt)
Week 8 - Theoretical
Shaking fermentors (Midterm Exam)
Week 8 - Laboratory
Production of fermented alcoholic beverages by fermentation (wine, beer, malt) (Midterm Exam)
Week 9 - Theoretical
Fermenter measurement and control
Week 9 - Laboratory
Vinegar production using different fermentation methods
Week 10 - Theoretical
Purification and recycling of fermentation products
Week 10 - Laboratory
Vinegar production using different fermentation methods
Week 11 - Theoretical
Separation, precipitation and filtration
Week 11 - Laboratory
Obtaining baker's yeast using fermentation techniques
Week 12 - Theoretical
Fermentor oxygen, nutrients, temperature, pH control
Week 12 - Laboratory
Obtaining baker's yeast using fermentation techniques
Week 13 - Theoretical
Industrial applications of the fermentor
Week 13 - Laboratory
Obtaining kefir yeast using fermentation techniques
Week 14 - Theoretical
Recent developments in the fermenter technology
Week 14 - Laboratory
Obtaining kefir yeast using fermentation techniques
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Reading142256
Individual Work142370
Midterm Examination1224
Final Examination1224
TOTAL WORKLOAD (hours)204
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
OÇ-1
3
5
3
3
3
3
3
3
3
2
OÇ-2
2
3
2
5
3
2
3
4
5
3
OÇ-3
OÇ-4
OÇ-5
OÇ-6
2
3
5
4
3
4
3
4
3
5
OÇ-7
Adnan Menderes University - Information Package / Course Catalogue
2026