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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
PROPERTİES OF LACTİC ACİD BACTERIA AND USES GDM 615 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. SUZAN ÖZTÜRK YILMAZ
Dersi Verenler
Dersin Yardımcıları
Dersin Amacı

Improvement of the knowledge about lactic acid bacteria and probiotics in food industry. To provide theoretical knowledge and practical skills on lactic acid bacteria and probiotics.

Dersin İçeriği

Classification-definition of lactic acid bacteria and their importance, basic functions and mechanisms, metabolism, preparation of pure cultures and strain selection, effects of lactic acid bacteria on health, antimicrobial properties on pathogen and saprophytes and their antimicrobial products, bacteriocins, exopolysaccharides, and their importance, probiotics, lactic acid bacteria as functional starter cultures for fermentation industry.

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understanding of importance, physiological and morphological properties of lactic acid bacteria and probiotic 1 - 2 - 3 - A -
2 - Obtain information on the use of lactic acid bacteria in the food industry 1 - 2 - 3 - 12 - A - C -
3 - Understand the importanceof antimicrobial compounds produced by lactic acid bacteria 1 - 2 - 3 - A - C -
4 - Understand the importance of lactic acid bacteria in health and disease 1 - 2 - 3 - 12 - A - C -
5 - Understanding of the effect of starter cultures on food quality 1 - 2 - 3 - A -
6 - Understanding of the importance of lactic acid bacteria as starter cultures in fermantation industry 1 - 2 - 3 - 12 - B - F -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 12:Case Study
Ölçme Yöntemleri: A:Testing C:Homework B:Oral Exam F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
1 Definition of lactic acid bacteria and their importance, physiological and morphological properties
2 Classification of lactic acid bacteria
3 Metabolism, basic functions and mechanisms of lactic acid bacteria
4 Use of lactic acid bacteria in the industry
5 Stability of lactic acid bacteria in the foods
6 Antimicrobial properties and their antimicrobial products, bacteriocins,
7 Lactic acid bacteria in health and disease
8 Mid-term exam
9 Toxicity of lactic acid bacteria
10 Lactic acid bacteria in fermented dairy products
11 Lactic acid bacteria in fermented meat, vegetable and grain products
12 Lactic acid bacteria as functional starter cultures for fermentation industry.
13 Probiotics, preparation of pure cultures and strain selection,
14 presentations and year-end evaluation

Kaynaklar

Ders Notu

Suzan Öztürk Yılmaz. Sakarya University lecture notes.

Ders Kaynakları

1. Kılıç, S. 2008. Süt Endüstrisinde Laktik asit Bakterileri, Ege Üniv. Yayın No: 542, İzmir.
2. Salminen, S., von Wright, A. 1993. Lactic acid bacteria. Marcel Dekker, Inc., New York.
3. Ünlütürk, A., Turantaş, F., 2015. Gıda Mikrobiyolojisi., Meta Basımevi, Bornova İzmir.
4. Erkmen, O, Bozoğlu T. Faruk, 2008. Food Microbiology 3: Food Preservation, İlke Yayınevi No:15
5. Erkmen O, Bozoğlu T. Faruk, 2008. Food Microbiology 1: Microorganisms, microbial growth, foodborne diseases and detection of microorganisms and their toxins, İlke Yayınevi No:13.
6. Yaygın H., Kılıç S., 1993. Süt Endüstrisinde Saf Kültür. Altındağ Ofset, İzmir.
7. Tunail N. 2009. Mikrobiyoloji. Pelin Ofset. Ankara.
8. Madigan M., Martinko J., 2010. Mikroorganizmaların Biyolojisi (çeviri), Palme Yayıncılık, Ankara.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines.
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering. X
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them.
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 50
PerformansGoreviSeminer 1 50
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 2 10 20
Assignment 1 20 20
Performance Task (Application) 1 25 25
Final examination 1 30 30
Toplam İş Yükü 143
Toplam İş Yükü /25(s) 5
Dersin AKTS Kredisi 5
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