Enzymes Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.M.023
Credits: 5.00
Department: Organic Products Technology
Lecturer: Associate Professor Roman O. Subtelnyi
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • to know the scientific basis of modern technological processes of enzyme preparations and methods of their implementation; • to know the basic principles of the technology of enzyme preparations and conditions of manufacturing operations; • to know ways to improving existing technologies, improve product quality and reduce production costs, the outlook for the industry, the environmental condition of existing industries; • to know the requirements for standards as the main raw materials, auxiliary materials and targeted production; • to know the circuit and control method of manufacture; • to know current and future methods of waste disposal and recycling of primary production by reducing and disposing of hazardous industrial waste and sewage; • to be able to develop and improve fundamental and hardware-technological scheme of production of enzyme preparations; • to be able to choose the optimal settings implementation process operations, to create effective technology using existing scientific and technical information; • to be able to choose rational technological solutions and scientifically justify them and to analyze the technological situation, the level of ecological production.
Required prior and related subjects: Prerequisites: • Alcohol, Liqueur and Vodka Products Technology Co-requisites: • Biochemistry of Fermentation Production and Wine Making • Enzymatic Catalysis • Yeast Technology • Beer and Non-alcoholic Beverages Technology
Summary of the subject: General concepts the technology of enzyme preparations. Obtaining of sowing material for cultivation of microorganisms. Preparation nutrient media. Sterilization in the manufacture enzyme preparations. Preparation for air control. The cultivation of microorganisms in industrial conditions. Getting enzyme preparations from microbial cultures. Getting enzyme preparations from plants and animal organs and tissues.
Assessment methods and criteria: • control work, written reports on laboratory works (40%) • final control (60%, control measure, test): written-oral form (60%)
Recommended books: 1. Грачева И.М. Технология ферментных препаратов. 2-е изд. перераб. и доп. – М.:Агропромиздат, 1987. – 335с. 2. Калунянц К.А., Голгер Л.И. Микробные ферментные препараты (технология и оборудование). – М: Пищевая промышленность, 1979. – 303с. 3. Лабораторный практикум по технологии ферментных препаратов. И.М.Грачева, Ю.П. Грачев, М.С. Мосичев и др. – М: Легкая и пищевая промышленность, 1982. – 240с.