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

这个项目是开发一门发酵过程的实验室课程，这是一个被忽视的生物技术领域，在这个领域，训练有素的学士水平的人非常需要。该实验室包括：1.从摇瓶阶段到小型发酵罐放大的发酵过程；2.菌种的选择、维护和管理；3.产品的分析和回收。发酵设备需求包括从基础到计算机接口的1至2升发酵罐系列，以及用于菌种制备、培养和生产管理的辅助设备(水浴、冻干机、冷冻机)。它将增加学生收集和分析发酵过程数据的能力，以及了解涉及的生理过程。这门课程可以作为本科阶段生物技术培训的范本。该大学将提供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.