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

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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.