Course detail

Biotechnology II

FCH-MC_BIT2Acad. year: 2025/2026

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)

Entry knowledge

Good knowledge of microbiology of yeasts and their metabolism, incl. metabolic control. Basic knowledge of cultivation techniques, bioengineering principles of industrial fermentations ( esp. process kinetics, material and energy balance). Basis of sanitation in the fermentation industry.

Rules for evaluation and completion of the course

Students must know well properties in technology used microorganisms, their metabolism and possibility for physiological control of the process. Important is also selection of medium, nutrients and cultivation technique (reactor). It is necessary to apply well knowledge from bioengineering and chemical engineering in process design and process evaluation (balance of raw materials, nutrients, wayter, energy, waste materials).
Knowledge is assessed both by written and by oral exams. Well written test is prerequisite for oral exam.

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.
Acquired knowledge is a basis for further development and design of new biotechnologies.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Dubey R.S.: A Textbook of Biotechnology. S. Chand and Co., 4th Edition, 2014 (CS)
Masák J. a kol.: Speciální mikrobní technologie. VŠCHT Praha, Praha 1992. (CS)
Thieman, W.J.: Introduction to Biotechnology, Global Edition (CS)

Recommended reading

D:Rehm,H.-J.,Reed G.: Biotechnology, 12 Vols., 2nd Ed, Wiley, 2008 (CS)
Z:Rehm,H.-J.,Reed G.: Biotechnology: Products of Secondary Metabolism, Vol 7, 2nd Ed, Wiley, Weinheim, 2008 (CS)

Classification of course in study plans

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

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.

Syllabus

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.