厦门大学本科课程教学大纲
课程名称 | 生物技术生产实训A | 所属 课程组 | 遗传与发育生物学 | |||
课程代码 | 130110010007 | 英文 类别代号 | BIOL | |||
适用专业 | 生物技术专业 | |||||
课程类型 | 其他教学环节 | 课程课型 | 实践课 | |||
总学分 | 总学时 | 理论教学学时 | 实验教学学时 | 实践教学学时 | ||
3 | 172 | 12 | 60 | 100 | ||
先修课程 | 《微生物学》、《微生物学实验》、《生物化学》 | |||||
一、课程简介 | ||||||
本课程为专业实习类课程。通过校内生物技术实训基地的操作训练及校外工厂的参观体验，让学生熟悉生物制品生产的各个环节，包括原料准备、微生物菌种制备、发酵生产工艺、产品提取和精制工艺、设备操作和性能等技术环节以及工厂的规章制度、作息安排、安全措施等管理环节，体验工厂化的生活方式，开拓学生视野，锻炼学生理论联系实际、学以致用的能力。为学生将来从事科学研究及生物产品的工业化生产打下基础。 | ||||||
二、培养目标（含课程思政目标） | ||||||
1. 课程思政目标：培养学生团队合作精神、锻炼学生动手能力、培养学生吃苦耐劳的精神。 2. 使学生熟悉生物技术类产品生产的基本流程 3. 锻炼学生实际操作和动手能力 4. 体验工厂化的生活和管理模式 | ||||||
三、教学方法 | ||||||
1. 理论讲授； 2. 操作演示； 3. 现场讲解，学生参观体验 | ||||||
四、主要内容及学时安排（融入课程思政内容） | ||
章（或节） | 主要内容 | 学时安排 |
1 | 实训动员及流程讲解 | 4 |
2 | 那他霉素生产菌种的保藏和活化 | 6 |
3 | 那他霉素生产菌种的斜面培养及摇瓶培养 | 10 |
4 | 那他霉素生产菌种的种子罐培养 | 20 |
5 | 那他霉素生产菌发酵培养及其参数检测、控制（小组成员分工合作） | 40 |
6 | 那他霉素产品的检测和提取 | 16 |
7 | 产品精制和成型 | 12 |
8 | 工厂讲座及参观 | 60 |
9 | 啤酒虚拟仿真训练 | 4 |
10 | 实训报告撰写 |
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合计 | 172 | |
五、考核方式与要求 | ||
1. 操作考试（50%） 2. 平时成绩（50%）（实习报告20%+平时表现25%+虚拟仿真5%） 要求：平时成绩主要考察实训任务执行情况、规章制度的遵守情况、实践操作能力、与校外工厂技术及管理人员交流情况等。现场操作考试考察学生对设备操作的熟悉程度及对相关原理的理解。实习报告考察书写规范、实验数据及结果的呈现度以及提出问题和分析问题的能力。虚拟仿真训练主要考察学生训练时长。 | ||
六、选用教材 | （要求注明作者、书目、出版社、出版年份） | |
七、参考书目与文献 |
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八、课程网站等支持条件 |
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九、其它信息 |
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大纲制定者： 大纲审定者： 大纲制定时间：2022-05-20 | ||
XMU Undergraduate Course Syllabus
Course name | Biotechnology training A | Course group | Genetic and developmental biology | ||
Course code | 130110010007 | Category code | BIOL | ||
Course can be shared with | Biotechnology | ||||
Course type | □Basic Common Courses □General Education Courses □Disciplinary General Courses █Specialized Courses □Disciplinary Electives | Course focus | □Lecture □Experiment □Lecture + Experiment □Skill-training █Practical | ||
Credit | Total learning hours | Lecture | Experiment | Practical | |
3 | 172 | 12 | 60 | 100 | |
Prerequisites | Microbiology, Microbiology Experiment，Biochemistry | ||||
1.Course description | |||||
The aim of the course was making students familiar with all aspects of the production of biological products, training students' ability to integrate theory with practice. The course include two portion of contents, practice training in the practice-training-base of Xiamen University and visiting biotechnology factory. (1) Practice training in the practice-training-base of Xiamen University. The total practice time was about 2 weeks in this period. The training content was Natamycin production by Streptomyces gilvosporeus fermentation. (2) Visiting biotechnological factory. About 8 factories involved in biotechnology were visited in one week. These factories covered biological production, pharmaceuticals, food, agriculture and environmental protection. | |||||
2. Learning goals (including moral education goals) | |||||
The ideological and political objectives of the course: to cultivate students' team spirit, practice their practical ability, and cultivate their hard-working spirit. The aim of the course was making students familiar with all aspects of the production of biological products, stimulating students' learning interest in biotechnology, training students' ability to integrate theory with practice and experiencing the life and management model in biological company. The training content was Natamycin production by Streptomyces gilvosporeus fermentation, including the following main contents. (1) Preparation of microbe seeds, including slant culture, shake flask culture and fermentor culture. (2) Fermentation tank and culture medium sterilization. (3) Inoculation of fermenter. (4) Detection and control of fermentation parameters: gas pressure, pH, dissolved oxygen of the fermentation tank. (5) Microscopic examination of mycelia growth, mycelia character and bacterial contaimination. (6) Natamycin production analysis, including biological value analysis by its inhibition ability to yeast growth, concentration detection by HPLC analysis. (7) Natamycin production extraction, including collection of mycelia by disk-bowl centrifuge, ethanol extraction,solvent removal by rotatory evaporator andfreeze-drying. | |||||
3.Teaching approaches | |||||
The course include two parts of content, practice training in the practice-training-base of Xiamen University and visiting biotechnology factory. (1) Practice training in the practice-training-base of Xiamen University. The total practice time was about 2 weeks in this period. The training content was Natamycin production by Streptomyces gilvosporeus fermentation, including the following main contents. (1) Preparation of microbe seeds, including slant culture, shake flask culture and fermenting culture. (2) Fermentation tank and culture medium sterilization. (3) Inoculation of fermenter. (4) Detection and control of fermentation parameters: gas pressure, pH, dissolved oxygen of the fermentation tank. (5) Microscopic examination of mycelia growth, mycelia character and bacterial contaimination. (6) Natamycin production analysis, including biological value analysis by its inhibition ability to yeast growth, concentration detection by HPLC analysis. (7) Natamycin production extraction, including collection of mycelia by disk-bowl centrifuge, ethanol extraction,solvent removal by rotatory evaporator andfreeze-drying. (2) Visiting biotechnological factory. About 8 factories involved in biotechnology were visited in one week. These factories covered biological production, pharmaceuticals, food, agriculture and environmental protection. | |||||
4. Content outline of the course (including moral education elements) | ||
Chapter(Section) | Content | Learning hours |
1 | Practical Training mobilization meeting and the process explanation | 4 |
2 | Preservation and activation of strain of Streptomyces gilvosporeus | 6 |
3 | Preparation of microbe seeds by slant culturing and shake flask culturing | 10 |
4 | Preparation of microbe seeds by fermentor culturing | 20 |
5 | Natamycin producing by fermentation: Detection and control of fermentation parameters （Team members work together with each other） | 40 |
6 | Extraction, biological value analysis and concentration detection of Natamycin production | 16 |
7 | Natamycin production | 12 |
8 | Visiting biotechnological factory | 60 |
9 | Beer virtual simulation training | 4 |
10 | Write the training report |
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Total | 172 | |
5. Assessment methods and requirements | ||
The assessment of the course include three portion. (1) Operation test, the test items covered all aspects of Natamycin producting and analyzing，50%。(2) Practice training report，20%。 (3) The performance in practice training time, including attendance rate, total training time and learning initiative，25%。（4）Beer virtual simulation training，5%。 | ||
6.Textbooks |
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7.References |
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8.Website |
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9.Others |
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Filled out by: Approved by: Date: May, 20, 2022 | ||