Page 44 - B.Tech Biotech Curriculum and Syllabus R2017 - REC
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Department of BIOTECHNOLOGY, REC
TEXTBOOKS:
nd
1. T.P. Coultate – Food – The Chemistry Of Its Components, 2 Edn. Royal Society, London, 1992.
2. B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd. New Delhi
2002.
REFERENCES:
th
1. W.C. Frazier And D.C. Westhoff – Food Microbiology, 4 Ed., Mcgraw-Hill Book Co., New York
1988.
2. J.M. Jay – Modern Food Microbiology, Cbs Pub. New Delhi, 1987.
BT17404 MICROBIOLOGY L T P C
3 0 0 3
OBJECTIVES:
At the end of the course the students would have gained knowledge about microbes history, Dyes, staining
methods and methods of observation using different techniques in microscopy
To gain knowledge on structural differences in microbes and their reproduction methods
To learn the basic principles of bacterial culture and their nutritional requirements and methods to
grow and counting methods to estimate the growth rate,also to learn the techniques of sterilization,
interactions between microbes and their resistance power towards antibiotics and the technique to
extract the ores using microbes
UNIT I INTRODUCTION TO MICROBIOLOGY 9
History (scientists and discoveries) and scope of microbiology (Primary and secondary metabolites),
classification and nomenclature of microorganisms, microscopic examination of microorganisms: light,
fluorescent, dark field, phase contrast, and electron microscopy. Stains and staining techniques – Definition of
auxochrome, chromophores, dyes, Classification of stains, Theories of staining, Mechanism of gram staining,
acid fast staining, negative staining, capsule staining, flagella staining, endospore staining.
UNIT II MICROBES- STRUCTURE AND REPRODUCTION 9
Structural organization and multiplication of bacteria, viruses (TMV, Hepatitis B), algae (cyanophyta,
rhodophyta) and fungi (Neurospora), life history of actinomycetes (Streptomyces), yeast (Sacharomyces),
mycoplasma (M. pneumoniae) and bacteriophages (T4 phage, ʎ phage)
UNIT III MICROBIAL NUTRITION, GROWTH AND METABOLISM 9
Nutritional classification of microorganisms based on carbon, energy and electron sources Definition of
growth, balanced and unbalanced growth, growth curve and different methods to quantify bacterial
growth:(counting chamber, viable count method, counting without equipment, different media used for
bacterial culture (defined, complex, selective, differential, enriched) the mathematics of growth-generation
time, specific growth rate, biofilms and development.
UNIT IV CONTROL OF MICROORGANISMS 9
Physical and chemical control of microorganisms Definition of sterilization, dry and moist heat,
pasteurization, tyndalization; radiation, ultrasonication, filtration.Disinfection sanitization, antiseptics
sterilants and fumigation.Determination of phenol coefficient of disinfectant. Host-microbe interactions; anti-
bacterial, anti-fungal and anti-viral agents; mode of action and resistance to antibiotics; clinically important
microorganisms
UNIT V INDUSTRIAL MICROBIOLOGY AND MICROBIAL ECOLOGY 9
Microbes involved in preservation (Lactobacillus,bacteriocins), spoilage of food and food bornepathogens
(E.coli, S.aureus, Bacillus, Clostridium). Industrial use of microbes (production of penicillin, alcohol, vitamin
B-12); biogas; bioremediation(oil spillage leaching of ores by microorganisms, pollution control);
biofertilizers, biopesticides. Biosensors.
Curriculum and Syllabus | B.Tech. Biotechnology | R2017 Page 44
