Fermentation Physiology and Applied Microbiology (Lecture)
| Numbering Code | G-AGR03 6CA12 LJ79 | Year/Term | 2022 ・ Intensive, First semester |
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| Number of Credits | 1 | Course Type | Lecture |
| Target Year | 2nd year master's students | Target Student | |
| Language | Japanese | Day/Period | Intensive |
| Instructor name |
OGAWA JIYUN (Graduate School of Agriculture Professor) KISHINO SHIGENOBU (Graduate School of Agriculture Associate Professor) ANDOU AKINORI (Graduate School of Agriculture Assistant Professor) |
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| Outline and Purpose of the Course | Examples of current works in applied microbiology, metabolic engineering, enzyme engineering, and molecular biology will be presented for comprehensive understanding of diverse methodology in fermentation physiology and applied microbiology. | ||
| Course Goals | Students will understand current situation and importance of applied microbiology in life sciences and modern biotechnology. Students will get the knowledge of how to use microorganisms for future society. | ||
| Schedule and Contents |
Introduction of microbial screening and development (Ogawa, Kishino, Ando) (1 lecture) - metabolic analysis, enzymatic analysis, genomic analysis - microbial breeding Bioprocess development (Ogawa, Kishino, Ando) (2 lecture) - fine enzymatic synthesis and chiral technology - microbial chemical production Environmental microbiology (Ogawa, Ando, Kishino) (3-4 lectures) - bio-remediation - ecosystem control - bio-energy Food and health (Kishino, Ando) (5-6 lectures) - functional food and lipid production - microbial enzymes for food industry - yeast application - lactic acid bacteria application and probiotics Biological interaction (Ando, Kishino) (7-8 lectures) - gut microbiota - rhizosphere microorganisms Feedback: discussion in the lecture room or laboratory office |
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| Evaluation Methods and Policy |
Based on reports related to lecture contents. Refer to '2017 Guide to Degree Programs' for attainment levels of evaluation. |
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| Course Requirements | None | ||
| Study outside of Class (preparation and review) | Preparation and review on the text that provided in the lecture | ||
