LACTIC ACID BACTERIA AND BIOTECHNOLOGICAL APPLICATIONS OF LACTIC ACID BACTERIA
1
Course Title:
LACTIC ACID BACTERIA AND BIOTECHNOLOGICAL APPLICATIONS OF LACTIC ACID BACTERIA
2
Course Code:
GMB6027
3
Type of Course:
Optional
4
Level of Course:
Third Cycle
5
Year of Study:
1
6
Semester:
1
7
ECTS Credits Allocated:
6
8
Theoretical (hour/week):
3
9
Practice (hour/week) :
0
10
Laboratory (hour/week) :
0
11
Prerequisites:
12
Recommended optional programme components:
None
13
Language:
Turkish
14
Mode of Delivery:
Face to face
15
Course Coordinator:
Prof. Dr. VİLDAN UYLAŞER
16
Course Lecturers:
Prof. Dr. Vildan UYLAŞER
17
Contactinformation of the Course Coordinator:
Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941499 Fax: 0224 2941402 e-posta: uylaserv@uludag.edu.tr
18
Website:
19
Objective of the Course:
20
Contribution of the Course to Professional Development
21
Learning Outcomes:
1
To learn the the cytology and nutrition of lactic acid bacteria.;
2
To have information about the development processes of lactic acid bacteria.;
3
To understand the importance of lactic acid fermentation and formation mechanisms;
4
To gain knowledge of the usage possibilities of lactic acid bacteria in the food industry.;
22
Course Content:
Week
Theoretical
Practical
1
General characteristics of lactic acid bacteria
2
Cytology of lactic acid bacteria
3
Nutritional and growth properties of lactic acid bacteria
4
Classification of lactic acid bacteria
5
Examination of studies using Lactobacillus, Pediococcus, Lactococcus, Streptococcus, Leuconostoc, Cornobacterium, Enterococcus, Bifidobacterium and other lactic acid bacteria
6
Description of lactic acid fermentations
7
Investigation of formation mechanisms of lactic acid fermentation
8
Examination of products resulting from lactic acid fermentation
9
General characteristics of probiotic lactic acid bacteria
10
Starter cultures used in the food industry
11
Uses of lactic acid bacteria in food industry
12
Antimicrobial metabolites of lactic acid bacteria and mode of action
13
Metabolic substances produced by lactic acid bacteria
14
Lactic acid bacteria found in traditional fermented foods
23
Textbooks, References and/or Other Materials:
- Vuyst, L.D., Leroy, F. 2007. Bacteriocins from lactic acid bacteria: production, purification, and food applications Journal of molecular ibology and Biotechnology. 13, 194-199. -Naidu, A.S., Bidlack, W.R., RA Clemens, R.A. 1999. Probiotic spectra of lactic acid bacteria (LAB) Critical reviews in food science and nutrition Taylor & Francis -Çon, A.H., Gökalp, H.Y. 2001. Laktik Asit Bakterilerinin Antimikrobiyal Metabolitleri ve Etki Şekilleri
24
Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
0
0
Quiz
0
0
Homeworks, Performances
1
40
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
25
ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
14
3
42
Homeworks, Performances
1
50
50
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
0
0
0
Others
0
0
0
Final Exams
1
50
50
Total WorkLoad
184
Total workload/ 30 hr
6,13
ECTS Credit of the Course
6
26
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
