A New Microbiology Fermentation Laboratory Course: A Model for Training at the Undergraduate Level

本项目是开发一个发酵实验课程 这是一个被忽视的生物技术领域， 哪种受过训练的学士水平的人需求量很大。 的 实验室包括练习：1。发酵过程中， 摇瓶阶段以在微发酵罐中按比例放大; 2.培养物选择， 维护和管理; 3。产品分析和回收。的 发酵设备的要求是一系列的1至2升 发酵罐，从基本的计算机接口，以及为 辅助设备（水浴、冻干机、冷冻机）用于 接种物制备、培养和产品管理。这将增加 学生收集和分析发酵过程数据的能力 以及了解所涉及的生理过程。这 课程可作为生物技术培训的典范， 本科水平。 大学将提供50%的配套资金。

This project is to develop a laboratory course in fermentation processes, an area of biotechnology that has been neglected, and one in which trained Bachelor's level people are in great demand. The laboratory involves exercises in: 1. fermentation processes from shake- flask stage to scale up in minifermentors; 2. culture selection, maintenance and management; 3. product analysis and recovery. The fermentation equipment request is for a series of 1 to 2-liter fermentors ranging from basic to computer-interfaced, as well as for auxiliary equipment (waterbaths, lyophilizer, freezer) to be used for inoculum preparation, culture, and product management. It will add to the students' ability to gather and analyze fermentation process data as well as to understand the physiological processes involved. This course could serve as a model for biotechnology training at the undergraduate level. The university will provide 50% matching funds.