Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
LACTIC ACID BACTERIA IN DAIRY INDUSTRY 801800735030 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction English
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals This course aims at providing graduate students with information on lactic acid bacteria in dairy industry.
Course Content Morphological, physiological, biochemical and immunological properties, phylogenetic origins, taxonomy and classification, genetic structure and industrially important genes and gene systems, metabolisms and the factors affecting the rate of these metabolisms, technological functions and the bacteriophage mechanism of lactic acid bacteria in the genus of Lactobacillus Streptococcus, Enterococcus, Lactococcus, Pediococcus, Leuconostoc, Bifidobacterium, Carnobacterium, Propionibacterium, which form the origin of biotechnology in the industrial processing of milk; carbohydrates, amino acids and peptides in lactic acid bacteria, the transport of minerals, cations and anions, the flow stream of lactic acid and other end products in lactic acid bacteria, the importance and necessity of knowing the issues of lactic acid bacteria which have probiotic properties in the dairy industry and their benefits for human nutrition and their effects on human health, genetically modified lactic acid bacteria and their potential usage in dairy technology, safety issues of lactic acid bacteria used in the dairy technology
Learning Outcomes 1) Students are expected to be qualified on taxonomy of lactic acid bacteria in dairy industry.
2) Students are expected to be qualified on morphological, physiological, biochemical and immunological properties of lactic acid bacteria.
3) Students will learn about the technological functions of lactic acid bacteria used in dairy technology.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week The definition of lactic acid bacteria in dairy technology and their morphological, physiological, biochemical and immunological properties Lecture; Question Answer; Discussion
Opinion Pool
Brain Based Learning 		Homework
2. Week Phylogenetic origins, taxonomy and classification of lactic acid bacteria Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
3. Week Lactic acid bacteria (The genus Lactobacillus: members of group Thermobacterium; members of group Streptobacterium, members of group Betabacterium; the genus Streptococcus; the genus Enterococcus; the genus Lactococcus) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
4. Week Lactic acid bacteria (The genus Pediococcus; the genus Leuconostoc, the genus Bifidobacterium, the genus Carnobacterium, the genus Propionibacterium) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
5. Week Genetic structure (plasmids and transposons), industrially important genes and gene systems, genetic transfer in lactic acid bacteria Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
6. Week Metabolisms of lactic acid bacteria and the factors affecting the rate of these metabolisms Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
7. Week Mid-Term Examination

8. Week Carbohydrates, amino acids and peptides in lactic acid bacteria, the transport of minerals, cations and anions, the flow stream of lactic acid and other end products in the lactic acid bacteria Lecture; Question Answer; Discussion
Opinion Pool
Brain Based Learning 		Homework
9. Week The potential usage of lactic acid bacteria in dairy technology (1): the mechanisms of lycolysis, proteolysis, lipolysis, citrate, pyruvate, aroma formation Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
10. Week The potential usage of lactic acid bacteria in dairy technology (2): formation of antimicrobial agents and their derivatives and activities Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
11. Week The potential usage of lactic acid bacteria in dairy technology (3): production of exopolisaccharides and their importance and usage Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
12. Week Bacteriophage mechanism of lactic acid bacteria: morphology of the bacteriophage resistance mechanisms against bacteriophages, classification of phages which create problems in dairy technology and the problems created by them, prevention against bacteriophages in dairy technology Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
13. Week Lactic acid bacteria which have probiotic properties in dairy industry and their benefits for human nutrition and their effects on human health Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
14. Week Genetically modified lactic acid bacteria and their potential usage in dairy technology, safety issues of lactic acid bacteria used in the dairy technology Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)

Sources Used in This Course
Recommended Sources
Cogan, T.M., Accolas, J.-P. (1996). Dairy Starter Cultures. Wiley-VCH, Inc., New York, the USA, 277 pages, ISBN: 1-56081-628-7.
Cogan, T.M., Hill, C. (1993). Cheese Starter Cultures. In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 2nd Edition, (ed.) P.F. Fox, Springer Science+Business Media, Dordrecht, Germany, 193-257, ISBN 978-1-4613-6138-1.
Fuquay, J.W. (chief ed.). (2011). Encylopedia of Dairy Sciences, Volume 1, 2, 3, and 4, Academic Press, the UK, 4068 pages, ISBN: 978-0-12-374402-9.
Gasson, M.J., de Vos, W.M. (eds.). (1994). Genetics and Biotechnology of Lactic Acid Bacteria, 1st Edition, Springer Science+Business Media, Dordrecht, Germany, pp. 300. ISBN: 978-94-010-4584-1.
Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods, 1st Edition, Blackwell Publishing, Iowa, the USA, 473 pages, ISBN: 978-0-8138-0018-9.
Kılıç, S. (2008). Süt Endüstrisinde Laktik Asit Bakterileri, Ege Üniversitesi Basımevi, İzmir, Türkiye, 451 sayfa, ISBN: 975-483-488-1.
Kılıç, S. (2011). Peynir Starter Kültürleri. Alınmıştır: Peynir Biliminin Temelleri, (eds.) A.A. Hayaloğlu ve B. Özer, Sidas Medya Ltd. Şti., İzmir, Türkiye, 121-173, ISBN: 978-605-87976-1-1.
Marth, E.H., Steele, J.L. (eds.). (2001). Applied Dairy Microbiology, 2nd Edition, Marcel Dekker, Inc., New York, the USA, 744 pages, ISBN: 0-8247-0536-X.
Mozzi, F., Raya, R.R., Vignolo, G.M. (eds.). (2010). Biotechnology of Lactic Acid Bacteria: Novel Applications, Blackwell Publishing, Iowa, the USA, 393 pages, ISBN: 978-0-8138-1583-1.
Robinson, R.K. (ed.). (2002). Dairy Microbiology Handbook-The Microbiology of Milk and Milk Products, 3rd Edition, John Wiley and Sons, Inc., New York, the USA, 539 pages, ISBN: 0-471-38506-4.
Salminen, S., Wright, A.V., Ouwehand, A. (eds). (2004). Lactic Acid Bacteria: Microbiological and Functional Aspects, 3rd Edition (Revised and Expanded), Marcel Dekker, Inc., New York, the USA, 615 pages, ISBN: 0-8247-5332-1.
Tamime, A.Y., Skriver, A., Nilsson, L.-E. (2006). Starter Cultures. In: Fermented Milks, (ed.) A.Y. Tamime, Blackwell Publishing, Iowa, the USA, 11-53, ISBN: 978-0-632-06458-8.
Üçüncü, M. (2008). Starter Kültürler. Alınmıştır: A’dan Z’ye Peynir Teknolojisi, Cilt 1, (ed.) M. Üçüncü, Meta Basım Matbaacılık Hizmetleri, İzmir, Türkiye, 90-164. ISBN: 975-98951-1-0.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 13 3
Work Hour outside Classroom (Preparation, strengthening) 13 4
Homework 13 5
Report (Including Preparation and presentation Time) 11 5
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 15
Final Exam 1 3
Time to prepare for Final Exam 1 20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload