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WINTERVILLE�With assistance from the BioNetwork Bioprocessing Center, Pitt Community College and Piedmont Community College shared strategies on fermentation operations this month. Utilizing the Bioprocessing Center�s video conferencing equipment, Pitt�s Christina Weeks and Piedmont�s Randy Durren shared ideas for classes and laboratories. The department chairs also shared similar fermentation equipment, which made the two-hour training session worthwhile for each school. Students and administrators from both Pitt and Piedmont participated in the training exercise. Since Weeks had several years of experience operating the fermentor used in the training session, she was able to share some of its idiosyncrasies with the audience. She also provided useful tips for teaching fermentation of E-Coli bacteria to produce Green Fluorescent Protein. According to Greg Smith, curriculum coordinator for the Bioprocessing Center, future collaboration between Pitt and Piedmont is planned for the spring semester, after students have progressed in their study of bacteria fermentation. Smith said the Bioprocessing Center would also be facilitating an upcoming tour for both schools of large-scale fermentation equipment and processes at the Capstone Center in Raleigh, which is where the NCCCS operates an industry-scale, aseptic training facility. Fermentation is a biochemical reaction that breaks down complex organic molecules (such as carbohydrates) into simpler molecules (such as ethanol, carbon dioxide, and water). These reactions are typically catalyzed by enzymes. Smith said fermentors are vessels that provide the appropriate environment for these chemical reactions to take place and growth of microorganisms to occur in suitable environments. |
