department of biology college of science university of ......3. fermentation , fermentation products...

Ministry of Higher Education and Scientific research

Directorate of Quality Assurance and Accreditation خشینبهتی دڵنیایی جۆری و متمانهرایهبهڕێوهبه

Department of Biology

College of Science

University of Salahaddin

Subject: Food & Industrial Microbiology

Course Book – (Year 4)

Lecturer's name: Dana Faiq Hoshiyar (MSc.)

Academic Year: 2017/2018



Course Book

1. Course name Food & Industrial Microbiology

2. Lecturer in charge Dana Faiq Hoshiyar Mustafa

3. Department/ College Biology/Science

4. Contact e-mail: [email protected] Tel: 07504520237

5. Time (in hours) per week Theory: 2 Practical: 3

6. Office hours 2 hrs. / week ( twice = 4hrs.)

7. Course code SBIO 403

8. Teacher's academic profile

Education

1-Baccalaureate, Baghdad College/Baghdad

(Secondary school), 1971 .

2-B.Sc. degree in Food Science, 1975/ College of

Agriculture/University of Baghdad

3-M.Sc. Degree in Food Science( Food

Microbiology ), 1978 /College of Agriculture/

University of Baghdad.

Scientific Posts

1-Assistant lecturer from 30/ 4/ 1980 .

2- Lecturer from 2/ 11/ 1984 .

3- Assistant Professor from 9/ 12/ 1989 .

Places of Posts :-

1- Department of food science ,College of

Agriculture , University of Sulaimanyaia from

30/4/1980 to 31/8/1981.

2- Department of food science ,College of

Agriculture , University of Salahaddin from



1/9/1981 to 31/8/1987.

3- Department of Biology ,College of Science,

University of Salahaddin from

1/9/1987 up to date

9. Keywords Food microbiology, Food preservation, Food spoilage, Food poisoning. Industrial microbiology, Industrial Strains , biotechnology ,Fermenter, Batch & Continuous fermentation , Starter & Inoculums , fermentation , single cell protein , Industrial products

10. Course overview:

Food Microbiology ( First Semester )

Course Overview

The course introduces the basic concepts of food microbiology.

Food Microbiology include an overview of groups of

microorganisms important in food (bacteria, moulds, yeasts) with

factors effecting on their growth in food.

Also the course includes the sources of food contamination with

microorganisms, spoilage of food products by microorganisms,

methods of food preservation.

Also includes the important food pathogens and methods of

prevention and controlling them.

Also the course includes the microbiological quality and safety of

foods.



Industrial Microbiology ( Second Semester )

Course Overview

The course introduces the basic concepts of industrial microbiology.

The course deals with the possible utilization of microorganisms in

industrial processes, or in processes in which their activities may become of

industrial or technical and economic value significance. Of major economic,

environmental and social importance, industrial microbiology involves the

utilization of microorganisms in the production of a wide range of products,

including enzymes, foods, beverages, chemical feedstock, fuels and

pharmaceuticals, and clean technologies employed for waste treatment and

pollution control. Industrial microbiology also encompasses activities like

production of bio control agents, inoculants used as bio fertilizers, etc.

The microbial product may be microbial cells (living or dead), microbial

biomass, and components of microbial cells, intracellular or extracellular

enzymes or chemicals produced by the microbes utilizing the medium

constituents or the provided substrate.

The activities in industrial microbiology begin with the isolation of

microorganisms from nature, their screening for product formation,

Improvement of product yields, maintenance of cultures, mass culture using

bioreactors, and usually ends with the recovery of products and their

purification.

11. Course objective:

Course Objectives (Food Microbiology)

* Understand What factors influence microbial growth in foods.



* Understand the causes of food spoilage and predict the microorganism

that can spoil a given food, when prepared, processed and stored under

given conditions.

* What methods and principles can be used for controlling microbial

contamination and for preventing subsequent growth of undesirable

microorganisms in raw and processed foods.

* Understand the causes of food borne microbial diseases and predict the

pathogens that can grow in a given food, when prepared, processed and

stored under given conditions.

* Be able to predict the necessary measures to control the spoilage and

pathogenic microorganisms in food.

*What procedures can be used for reducing health hazards associated with

foods and for extending the shelf-life of foods?

* Be able to identify the microbiological criteria.



Course Objectives (Industrial Microbiology)

* To promote understanding of basic and advanced concepts in Industrial

microbiology.

* To expose the students to various emerging areas of Industrial

Microbiology.

* How to obtain, maintain and handle industrial microorganisms.

* How micro-organisms can be used in food production.

* understand the microbial principles relating to the production of some

fermented foods.

*Be able for choosing microorganisms for Industrial Microbiology and

Biotechnology .The first task for an industrial microbiologist is to find a

suitable microorganism for use in the desired process.

*Understand a wide variety of alternative approaches, ranging from

isolating microorganisms from the environment to using sophisticated

molecular techniques to modify an existing microorganism.

*Understand the role of beneficial microorganisms in food processing,

preservation and safety, and the possible health benefits resulting from the

consumption of these microorganisms.

* Become qualified for (1) a food microbiologist position within the food

industry or government and (2) graduate school to pursue research in the

area of industrial microbiology.

*To Provide experience in a wide range of theoretical and practical aspects

of industrial microbiology and biotechnology. Graduates of this programme

may work in research institutions, pharmaceutical sector, food industry, and

agricultural sector or may go into gainful self-employment.



* To prepare students for further studies, helping in their bright career in

the subject.

* understand the basic principles behind the operation of batch and

continuous fomenters’, and discuss the different uses of batch and

continuous fermentation;

*understand the use of different methods of genetic improvement used to

modify micro-organisms for industry.

12. Student's obligation 1. The student should attend the class regularly, participation is important for Understanding the lecture. 2. Absences are allowed only for necessary excuse and according to the Instructions of absences. 3.The student should take 2-3 exams through the academic year and a final exam(2attempts).there will be no makeup exams for absences students without a reasonable excuse and must be With documents. 4. Talking is not allowed during the lecture. 5. Questions & distinguishing by the students are preferred.

13. Forms of teaching Course book and power point & white board.

14. Assessment scheme 1. Theoretical exam = 65% practical exam = 35% 2. Theoretical exam = 25% for the yearly exam and 40% for the final Exam. 3.Practical exam = 15% for the yearly exam and 20% for the final exam

15. Student learning outcome: 1. learn and understand the interrelationship of microorganisms with Foods and their role in food spoilage & food poisoning. 2. Learn & understand the different methods of food preservations. 3. Predict the impact of food production and food handling.



4. Discuss the detection and enumeration of microorganisms in foods Including the spoilage & food poisoning microorganisms. 5. Identify the indicator microorganisms and microbiological criteria. 6. Identify the important pathogens and spoilage microorganisms in foods and understand the role of environmental factors ( i.e. aw, pH , temperature, oxidation-reduction potential ) on the growth and Response of microorganisms. 7. Understand the beneficial use of microorganisms in food production. 8. Describe the main steps and processes used to produce biological Products in industry. 9. learn and understand the batch and continuous culture fermentation And monitor relevant parameters, e.g. pH, temperature, oxygen..... 10. Understanding the methods of isolation ,strain improvement and And growth of microorganisms in industrial processes 11. Discuss the uses of microorganisms to produce a wide variety of Products.

16. Course Reading List and References:

Food Microbiology

Course Reading List

1- Garbutt, John, 2000. Essentials of food microbiology. Arnold( London,

Sydney, Auckland)

2- Adams, M.R. and Moss M.,O. 2008. Food Microbiology, 3 rd Ed. RSC

publishing.

3- Jay, J. M., M. J. Loessner, and D. A. Golden. 2005. Modern food

microbiology, 7th ed.Springer, New York, NY.

4- Ray, B., Buhnia, Arun. 2008. Fundamental food microbiology, 4rd Ed. CRC

Press, Boca Ratan, FL.

5- e-book sites (http://gigapedia.com , http.//www.scribd.com)



6- Journals of particular interest to Food Microbiology :-

Journal of Applied and Environmental Microbiology; Journal of Applied Microbiology, Journal of Dairy Science, Journal of Food Protection, Journal of Food Safety, Journal of Food Science, International Journal of Food Microbiology.

Industrial Microbiology

Course Reading List

1. Stanbury, P. F. , Whittaker, A. and Hall , S.J. 2003. Principles of Fermentation technology. 2 nd edition. Butterworth –

Heinemann Publication.

2. Okafor, N. 2007. Modern Industrial microbiology and technology. Science publishers.

3. Waites, M. J. , Morgan, N.L., Rockey, J.S. and Higton, G. 2001.

Industrial microbiology (an Introduction). Blackwell science

4. E-book sites (http://gigapedia.com , http.//www.scribd.com)

5. Journals of particular interest to Industrial Microbiology:

Journal of Applied and Environmental Microbiology, Journal of

Applied Microbiology, Journal of Dairy Science, Journal of Food

Science, Journal of Industrial Microbiology and Biotechnology.



17. The Topics:

Lecturer's name

Food Microbiology Course programmed ( weekly)

(First semester)

1. An Introduction of the groups of microorganisms important in food with the factors effecting on growth of microorganisms in food.

2. Sources of food contamination and methods of controlling them.

What determines the composition of the

spoilage microflora.

3. General basis of food preservation. 4. Food preservation by Low Temperature

(cooling, freezing) and their effects on microorganisms.

5. Food preservation by using High temperature (Pasteurization, sterilization) and their effects on microorganisms.

6. Food preservation by drying, preservatives and radiation and their effects on microorganisms.

7. Microbial food spoilage & the factors affect food spoilage by microorganisms.

8. Microbial spoilage of milk and milk products. 9. Microbial spoilage of cereal products 10. Microbial spoilage of fruits and vegetables. 11. Microbial spoilage of sugar and sugar products

(juices, honey , beverages , etc……..) 12. Microbial spoilage of meat , poultry and fish .

13. Microbial spoilage of egg and canned foods .

14. Food borne pathogens.

15. Microbiological criteria .

I

Dana Faiq Hoshiyar (2 hrs)



Industrial Microbiology Course programmed ( weekly)

1. An introduction of biotechnology and industrial

microorganisms with Industrial importance ( bacteria

, mould , yeast). The areas of industrial Microbiology.

2. General basis of isolation , selection and

preservation of strains of Industrial microorganisms.

3. Fermentation , fermentation products and methods

of extraction of Fermentation products .

4. Fermenter. Batch and continuous fermentation.

5. Culture media of fermentation and sterilization of

culture media. Additives to culture media.

6. Starter. Factors effecting starter efficiency and

productivity.

7 Improvement of strains for industrial purposes and

bioengineering of Microorganisms for industrial

purposes.

8. Bio reaction regulation . Regulation of enzyme

activity.

9. Alcohol fermentation and glycerol production.

10. Acetic acid fermentation. Lactic acid fermentation

and diary products.

11. Single cell protein& Baker’s yeast.

12 Antibiotic production. Vitamins production.

14. Amino acids production. Organic acid production.

15. Enzyme production



18. Practical Topics (If there is any)

Food Microbiology

Week 1

An introduction of food microbiology

In this lab.

1-Description the microorganisms which have negative

relationship with foods.

2-Describe the differences between food poisoning &

food spoilage.

Week 2

Methods for microbial examination of food

1- Direct microscopic count (DMC).

Week 3

2- Total colony count

a. pour plate method

b. spread plate count

Week 4

3- Most probable number (MPN)

Week 5

Dye reduction test (Raw milk test).

Abdulilah S.

Ismaeil

M.Sc. in Food

Microbiology

(3 hrs.)



Week 6

Laboratory pasteurization count method (LPC).

Week 7

Food preservation by high temperature

Week 8

Food preservation by preservative.

Week 9

Meat and meat product spoilage .

Week 10

First exam.

Week 11

Cereal and cereal product spoilage

Week 12

Spoilage of vegetables and fruits.

Week 13

Isolation of Staphylococcus aureus from

foodsamples.

Week 14

Isolation of Bacillus cereus from food samples.

Week 15

Isolation of E. coli from food samples.



Week 16

Isolation of Clostridium perfrengens from food

samples.

I

Industrial Microbiology

Week 17

An introduction of industrial microbiology

In this lab.

1-Description the microorganisms which have positive

relationship with foods.

2-Describe the production of insulin by using

microorganisms.

Week 18

Growth rate and preparation of solutions.

Week 19

Alcoholic fermentation.

Week 20

Second exam.

Week 21

Acetic acid production.

Week 22



Yogurt fermentation

Week 23

Enzyme production.

Week 24

Pickles fermentation

Week 25

Antibiotic production.

Week 26

Single cell protein.

Week 27

Amino acid production.

Week 28

Sauerkraut fermentation.

Week 29

Visitation to food industry factory like harir and hayate

factory.

Week 30

Last exam. (selective

19. Examinations: Sample of a final examination



Q.1) Define the followings :- (15 marks) lipolytic bacteria - z value - Food infection - feedback system - Strain Improvement - Bioreaction regulation-

Q.2) ONLY through a graph or sketch show the followings :- Answer only (three) ( 15 marks)

1- Effect of PH (optimum & minimum) on the growth curve of an organism.

2- Growth of bacteria in vacuum- packed fresh meat (stored at 5 oC ). 3- Production of primary metabolites with examples. 4- Mechanism of acetic acid production from ethanol ( by acetic acid

bacteria).

Q.3) Give reasons for the followings with examples :- ( Answer only (Five) ( 10marks)

1- Rancidity in raw milk. 2- Sulphide stinker spoilage in canned foods . 3- Floated pickles. 4- Spoilage of jams. 5- Colour changes in food by bacteria through metabolic activity . 6- Alarm water content has been suggested as a guide to the storage

stability of foods.

Q.4) Give notes for the followings :- ( Answer only (Four) ( 16marks) 1- Biological structure of food as a factor effecting microbial spoilage of

food. 2- Indirect chilling injury. 3- Main effects of preservatives on microorganisms cells. 4- Age of microorganisms as a factor effecting the destruction of

microorganisms by irradiation. 5- For botulism give the causative agent and the symptoms . 6- For Bacillus cereus food poisoning ( emetic syndrome ) give :- a-the symptoms b- the infective dose c- toxin produced ( place ).



Q.5) Give notes for the followings :- ( Answer only (three) ( 12marks) 1- Chemostat culture in controlling continuous fermentations processes. 2- Culture media as a factor effecting on the starter efficiency & productivity. 3- Increasing of Product yields (only enumerate). 4-Fermentation conditions of production of ethanol from molass by Sacharomyces cerevisiae. 5- Precursors as additives to culture media.

Q.6) Give notes for the followings :- ( Answer only (four) ( 12marks) 1- Batch fermentation processes.. 2- Mechanism of formation of acetaldyde by yoghurt bacteria from pyruvate and threonine. 3-Extraction of intracellular products. 4- Production and extraction of riboflavin. 5-Active dry yeast production. 6-Addition of penicillin during growth of glutamic acid bacteria.

20. Extra notes:

21. Peer review .

department of biology college of science university of ......3. fermentation , fermentation products...

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