Course detail

Biotechnology of Natural Compounds

FCH-MC_BPLAcad. year: 2022/2023

Biotechnology of organic acids synthesized by microorganisms. Vinegar. lactic acid, citric acid, gluconic acid and other minority acids. Biosynthesis of amino acids. Biosynthesis of vitamins. Enzyme biotechnology. Biosynthesis of intra- and extra-polysaccharides and other biopolymers. Biotechnology of secondary metabolites. Antibiotics. Biosynthesis of lipids. Ergot alkaloids. Giberelins. Oxidation reactions on saccharide molecule ("oxo" compounds, e.g. ascorbic acid). Microbial transformation. Biotechnology in environmental protection.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

prof. RNDr. Ivana Márová, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquired knowledge is a basis for further development and design of new biotechnologies of some significant sompoiunds (antibiotics, alkaloids etc).

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Oral examination.

Course curriculum

1. Natural products and compounds - overview industrially significant groups.
2. Primary and secondary metabolism, intermediary control mechanisms.
3. Basic parameters of biotechnological process. Specific features of production of primary and secondary metabolites.
4. Production of organic acids, polysaccharides, sugars and derivatives by microorganisms and plynts.
5. Proteins and enzymes. Enzyme biotechnologies, production of industrially significant enzymes.
6. Biotrenasformations - principle, examples.
7. Antibiotics, cytostatics.
8.Alkaoids - overview, production, legislation.
9. Vitamins - production, technology.
10. Phenolic compounds, lignans, flavonoids, chinones; pigments and terpenes, steroids, carotenoids and their biotechnological production.
11. Plant cell and tissue cultures.
12. Animal cell cultures, tissue cultures and theis applications. Stem cells.

Work placements

Not applicable.

Aims

The aim of the course is extension of knowledge about microorganism abilities to synthesize simple and complicated molecules, enzymes and polymers. The aim is not to know all details about technology but above all to understand well methods leading to affect the process via changing metabolism of carbon or other nutrients and their control. Strerss is put on construction of productive strains.

Specification of controlled education, way of implementation and compensation for absences

Lectures are not obligatory, but recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec M., Melzoch K., Voldřich M.: Procesy a zařízení v potravinářství a biotechnologiích. VŠCHT Praha, 2013 (CS)
Márová I.: Biotechnologie přírodních látek. E-learningový kurz s videokomentáři; https://moodle.vutbr.cz/course/view.php?id=223021 (CS)

Recommended reading

D:Rehm,H.-J.,Reed G.: Biotechnology, 12 Vols., 2nd Ed, Wiley, Weinheim, 2008
Dubey R.S.: A Textbook of Biotechnology. S. Chand and Co., 4th Edition, 2014 (CS)

Elearning

eLearning: currently opened course

Classification of course in study plans

  • Programme NPCP_CHMA Master's

    specialization CHBL , 2 year of study, winter semester, compulsory

  • Programme NKCP_CHPL Master's 2 year of study, winter semester, compulsory
  • Programme NPCP_CHPL Master's 2 year of study, winter semester, compulsory

  • Programme NPCP_MA Master's

    branch NPCO_MA , 2 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.

Elearning

eLearning: currently opened course