Module 2: Microbial Biotechnology of Eukaryotes

Module’s structure
The module comprises 6 units thematically unified in 4 parts. It is developed for advanced level of education.

Learning goals
The module is designed to equip trainees with basic knowledge about biotechnology of fungi and yeasts. It is designed to present contemporary information about fundamentals of fermentation technology, food processing, production of primary and secondary metabolites and genetic approach for practical application of fungi in biotechnological processes. The module provides also data about potential application of yeasts in production of heterologous proteins.

Previous knowledge required
As a prerequisite basic knowledge in general microbiology; general biochemistry and genetics; fundamentals of industrial microbiology; microbial physiology and biochemistry, molecular biology of eukaryotes is required.

Module’s content
Part 1 is providing basic knowledge about fermentation technology of fungi for production of different metabolites as well as application of fungi in food industry. It describes fermentation design and operation, focuses on application of fungi in food processing and manufacture with special emphasis to single cell protein (SCP) production, production of fermented foods and contribution of fungi in food processing – bakery, cheeses and sausages production, production of flavors, aromas and coloring substances.
Part 2 presents basic information about fungi as producers of bioactive metabolites of economic significance – organic acids, industrial alcohols, polysassharides, and enzymes.
It also describes the main applications of fungi in antibiotics’, antiviral agents’ and immunoregulators’ production; manufacture of ergot alkaloids, lipids and hormones; production of undesirable secondary metabolites - mycotoxins.
Part 3 concerns genetic approaches in fungal biotechnology. It provides basic information about selection and genetic improvement of fungal strains with industrial significance. Fungal mutations and selection of mutants are outlined. The parasexual system in industrially important fungi and its significance for genetic study and breeding programmes is also discussed. Additionally, the main elements of gene cloning technology and future perspectives of this approach for practical purposes are commented.
Part 4 disscuses the biotechnology of yeasts describing the basic techniques for molecular genetic analysis and manipulation of the yeast S. cerevisiae. It summarizes the recent advances in using yeasts as a powerful tool in heterologous protein production and secretion with emphasis on transformation techniques, cloning and expression vectors, protein secretion and glycosilation.

Advanced Level