Course Outline Institut Pertanian Bogor - ACICIS’ Agriculture Semester Program

Unit name Food Fermentation Technology (ITP321) Department/ Faculty Food Science and Technology Faculty of Agriculture Technology Course credit (SKS) 2 (2-0) Offered in Even semester (February-July) Pre-requisite Food Microbiology Course Coordinator Lilis Nuraida Language Indonesian  English Both

Course description This course discusses the use of microorganisms in fermentation technology and biotechnology which cover principles and history of fermentation, microbial metabolisms and regulation, strain improvement, microbial isolation and screening, culture preservation, fermentation techniques and conditions and their application in the production of enzymes, amino acids, alcohol, acetic acid, lactic acid, biomass and mixed fermentation commonly implemented in food industries. This course is designed to enable students develop a food fermentation process using microorga- nisms and local based substrate. Food Fermentation technology is a mandatory course for students enrolling in Food Technology Study Program at the Department of Food Science and Technology, Bogor Agricultural Technology. As a part of food processing technology, fermentation technology has evolved from spontaneous to controlled processes employing improved strains commonly obtained from the benefit of biotechnology development in large industrial scales to produce food, ingredients and additives important for food. Food fermentation technology covers (1) the principles of fermentation technology, including fermentation history, microbial isolation and screening techniques, microbial metabolisms and their regulations, strain improvement, culture preservation, bio-reactor for industrial scale production and (2) application and use of the principles in various fermentation process, i.e. in the production of amino acids, enzymes, alcoholic food and beverages, acetic acids, lactic acid fermented foods, lactic acid bacteria for probiotics, biomass, additives and other ingredients. The knowledge is important for students to understand the mechanisms behind food fermentation processes, especially with regard to the processes that may be controlled after understanding the microbial behaviour as dictated by their metabo-lisms and regulation as well as chemical changes in raw material that occurs during fermentation that may be beneficial pertaining its shelf life, digestibility, improved taste and flavour, reduced toxicity and health functions. Learning outcomes Upon successful completion of this course students are expected to be able to design a food fermentation process starting from isolation, screening and preservation of microorganisms, selecting the fermentation conditions, and preparing the necessary step for isolation and harvesting of the products.

Indicative assessment • Midterm written examination 35% • Final written examination 35% • Writing paper (group) 15% • Oral presentation (group) 15% Contact Hours 2 hours lectures per week

Readings  Wood,B.J.B, Microbiology of Fermented Foods, Vol I&II, Elsevier Applied Science, Publ.  Smith,J.E. 1988. Biotechnology. Edward Arnold, London.  Cano,R.J. and Colome,J.S. Microbiology. West Publishing Co., St. Paul, MN.  Stryer,L. 1988. Biochemistry. WH Freeman and Co., New York.  Jones,D.G. 1993. Exploitation of Microorganism. Chapman and Hall, New York.  Freifelder,D. 1987. Microbial Genetics. Jones and Bartlet, Boston.

Course topics (subject to change) Week Topics Sub-topics 1 Class Rules, Principles and  Introduction to FST 321 Fermentation technology : History of Fermen-tation Class rules, contract, assign-ments, gradings and schedules  Definition and terminology in Fermen-tation  History of food fermentation and its development in Asia and other part of the world  Foods and other products (SCP, enzymes, hormon etc) resulted from microbial fermentation with illustration of traditional fermented food in Indone-sia  Assuring safety of fermented food 2 Microbial Metabolism  Metabolisms for aerobic production of ATP during Fermentation  Anaerobic metabolism for ATP pro-duction  Conversion of NADPH into NADP aero-bic and anaerobically and the consequ-ence to fermentation process and metabo-lites prouced  Use of ATP for nutrient transport, moti-lity and anabolisms 3 Microbial Regulation during  Principles of microbial regulation on their Fermentation metabolisms : regulation of trans-cription at polycistronic RNAs  Catabolism regulation : Jacob and Monod model (lac operon)  Anabolism regulation (amino acid syn-thesis)  End product (feedback) regulation 4 Microbial Strain  Reasons for obtaining strain improve-ment in Improvement fermentation  Selection, auxotroph and regulatory mutants  Mutation using chemical or physical means; cell fusion  Use of genetic engineering for producing of improved strains : conjugation, trans-duction, transformation, DNA recombi-nation 5 Microbial Isolation,  Identification of sources of microorga-nisms Screening and Culture  Isolation techniques and microbial screening Preservation  Principles of culture preservations  Culture preservation techniques and cultures for various food fermentation 6 Amino Acid and Enzyme  Amino acid fermentation Fermentation  Glutamate, lysine and tryptophan pro-duction  Enzyme fermentation  Amylases, proteases and lipases pro-duction Week Topics Sub-topics  Harvest and isolation of fermentation products

7 Fermentation of Food  Biogum and vitamin fermentation Additives and Ingredients  Microbial oil  Bacteriocin 8 Alcohol Fermentation  Biochemical changes during alcohol fermentation  Microorganisms in alcohol fermentation  Fermentation techniques commonly used in laboratory as well as industrial scale for alcohol fermentation  Food products made by alcohol fermen-tation (beer, wine)  Traditional alcoholic fermented food 9 Acetic Acid Fermentation  Biochemical changes during acetic acid fermentation  Microorganisms in acetic acid fermen-tation  Food products made by acetic acid fermentation (vinegar)  Fermentation techniques commonly used in laboratory as well as industrial scale for acetic acid fermentation, especially vinegar  Traditional acetic acid fermented food 10 Lactic Acid Fermenta-tion  Lactic acid bacteria and lactic acid fermentation  Lactic acid bacteria commonly used in food industry  Lactic acid fermentation in milk, meat, vegetables, fish  Lactic acid bacteria, probiotic and functional food

11 Fungal and Biomass  Fungal fermentation, tempe, oncom, kecap, tauco, Fermentation cheese fermentation  Biochemical changes during mold fer-mentation in soy bean  Production of citric acid and pigment by mold fermentation  Biomass fermentation :SCP, yeast, quorn 12 Fermenttaion System and  Fermentation techniques (solid state and submerge Kynetics fermentation)  Medium for Industrial Fermentation  Sterilization in Industrial fermentation  Growth kynetics (batch, continuous and feed bacth)  Kynetics of substrate utilization and products formation  Factors affecting fermentation process

13 Fermentor Design and  Industrial scale of microbial fermentation Control  Basic function of fermenter  Design of fermenter  Type of fermenter  Instrumentation and control 14 Paper Presentation on Food  Presentation and group discussion lead by instructors Fermentation Technology