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Lecturer(s)
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Kitner Miloslav, RNDr. Ph.D.
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Mieslerová Barbora, doc. RNDr. Ph.D.
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Course content
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Attention will be paid to using fungi in food industry (production of beer, vine, cheeses, fermented products, single-cell proteins), pharmaceutical industry (production of antibiotics, alkaloids, immunoregulators), chemical industry (production of enzymes, organic acids, aminoacids, lipids, vitamins) and in other branches, where fungi can find uses (paper industry, mineral biotechnology, degradation of environmental pollutants, agricultural biotechnology - biological control). Exploitation of algae in biotechnology. The excursion to brewer is part of this course. Lessons 1. Introduction - characteristics of fungi and fungal organisms, forms of fungal nutrition, a overview of fungal species exploited in biotechnology. 2. Biotechnology - definition, history, division. 3. Exploitation of fungi in food industry - production of beer, vine, cheeses, fermented products, single-cell proteins. 4. Exploitation of fungi in pharmaceutical industry - production of antibiotics, alkaloids, immunoregulators. 5. Exploitation of fungi in chemical industry - production of enzymes, organic acids, aminoacids, lipids, vitamins. 6. Exploitation of fungi in paper industry, mineral biotechnology. 7. Exploitation of fungi in environmental biotechnology - degradation of environmental pollutants. 8. Exploitation of fungi in agricultural biotechnology - biological control. 9. Exploitation of algae in biotechnology 10. The excursion to brewer.
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Learning activities and teaching methods
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Lecture, Projection (static, dynamic)
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Learning outcomes
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Aim of this course is to introduce to students the exploitation of fungi and algae in biotechnology.
Student should be able to (after attending the course): - Describe application of Fungal biotechnology and algae in food, pharmaceutical and chemical industry. - Debate liquidation of environmental pollution and toxic waste.
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Prerequisites
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Assessment methods and criteria
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Mark, Written exam
Writting exam
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Recommended literature
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Arora, D.K. (2003). Fungal Biotechnology in Agricultural, Food, and Environmental Applications.. CRC.
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Kavanagh, K. (Ed.). (2005). Fungi. Biology and Applications. Wiley, Chichester. Chichester.
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Mieslerová, B., Sedlářová, M., Lebeda, A. (2016). Houby a houbám podobné organismy v biotechnologiích. VUP Olomouc.
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Tkacz, J.S., Lange, L. (Eds.). (2004). Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine.. Springer.
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Wainwright, M. (1992). An Introduction to fungal biotechnology.. John Wiley & Sons.
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