|
Course No. |
Title |
Credit hours |
|
B.Sc (Ag) |
||
|
Fundamentals of
Microbiology |
1+1 |
|
|
Soil and Applied
Microbiology |
1+1 |
|
|
Biofertilizer Production |
0+2 |
|
|
B.Tech (FPT) |
||
|
General Microbiology |
2+1 |
|
|
Food microbiology |
1+1 |
|
|
Fermentation technology |
1+1 |
|
|
B.Tech
(Horticulture) |
||
|
General Microbiology |
2+1 |
|
|
Applied Fermentation
Technology |
1+1 |
|
|
Commercial Production of
Biofertilizers |
0+2 |
|
|
B.Tech (Ag.
Biotech) |
||
|
General Microbiology |
2+1 |
|
|
Fermentation Technology |
1+1 |
|
|
Bioinoculants Technology |
2+1 |
|
AGM 101 FUNDAMENTALS OF
MICROBIOLOGY 1+1
Definition and scope of
Microbiology - Spontaneous generation
theory - Germ theory of diseases - Contributions of Antonie
Van Leeuwenhoek, Louis Pasteur, John Tyndall, Robert Koch, Edward Jenner, Joseph Lister, Alexander Fleming and Waksman. Microscopy :
Principles-Different types of microscopes: dark field, phase contrast,
fluorescence, ultra-violet and electron microscope. Sterilization: Principles
and equipments. Structure and
organization of microbial cell- Prokaryote and eukaryote Staining of microorganisms-
principles. Morphology of bacteria, fungi, algae and viruses. Nutritional types in bacteria-nutritional
requirements growth curve-fermentationrespiration in bacteria-factors
influencing the bacterial growth. Classification of bacteria (outline classification only). Genetic elements in bacteria- mutation in bacteria conjugation
transformation transduction. Immunology -basic principles.
Microscopes
Micrometry Sterilization techniques and equipment Growth media preparation
Bacteria, fungi and actinomycetes - Isolation,
purification and preservation of bacteria and fungi. Staining techniques:
Simple, differential and structural staining - spore staining - Measurement of
bacterial growth Identification of microorganisms: Cultural, physiological
and biochemical tests for bacteria
Lecture Schedule
1.
Definition and scope of microbiology-Spontaneous generation
theory.
2.
Contributions by Antonie Van Leeuwenhoek,
Louis Pasteur, John Tyndall, Joseph Lister, Edward Jenner,
Robert Koch, Alexander Fleming and Waksman.
3.
Microscopy : Principles resolution numerical aperture,
magnification-Different types of microscopes-Light microscopes- UV, dark field,
phase contrast, fluorescence and electron microscope.
4.
Sterilization Principle-Physical and chemical methods.
5.
Groups of microorganisms-Prokaryotes and eukaryotes.
6.
Bacterial morphology- Staining of microorganisms basic
principles - arrangement of cells, structures and reproduction.
7.
Morphology of algae and fungi.
8.
Viruses-Bacteriophages.
9.
Mid semester examination.
10.
Nutritional types of bacteria-Autotrophs,
heterotrophs, phototrophs
and chemolithotrophs.
11.
Bacterial growth-growth curve - conditions for growth;
temperature requirements- aerobes and anaerobes..
12.
Classification of bacteria - Bergeys
manual of systematic bacteriology outline only.
13.
Microbial metabolism-fermentation-
14.
Respiration - phosphorylation
15.
Genetic elements in bacteria mutation.
16.
Conjugation, transformation,
transduction.
17.
Immunology principles
1.
Microscopes handling light microscope.
2.
Micrometry-measurement of microorganisms.
3.
Sterilization equipment and apparatus used for
sterilization.
4.
Media preparation for bacteria, fungi and actinomycetes.
5.
Isolation of microorganisms-serial dilution plate technique.
6.
Purification and preservation of bacteria
7.
Purification and preservation of fungi.
8.
Staining techniques- simple and negative staining.
9.
Differential staining - Gram-staining
10.
Structural staining - spore staining.
11.
Morphology of bacteria- cell arrangement.
12.
Growth of bacteria- turbidometric method.
13.
Physiological characters of bacteria.
14.
Biochemical characters of bacteria.
15.
Identification of bacteria.
16.
Identification of fungi.
17.
Practical examination.
1. Latest developments in microscopy
2. Microorganisms in everyday life
3. Impact of microorganisms on civilization
4. Microorganisms and human disease management
5. Hygiene and public health Microbiologists perspective
6. Recombinant gene technology revolution a boon or bane
1.
Cappucino, T.G. and
2.
Madigan, M.T., Martinko, J.M. and
Parker, J. 1997. Brock Biology of Microorganisms, 8th Edn. Prentice-Hall Inc. NJ.
3.
Nicklin, J., Graeml-Cook,
K., Paget, T and Killington, R. 1999. Instant
notes in Microbiology, Viva Books Pvt.Ltd.,
4.
Pelczar, M.J., Chan, E.C.S.and
Kreig, N.R. 1993. Microbiology. Tata McGraw Hill Publishing Co., Ltd.,
5.
6.
Schlegel, H.G. 1993. General Microbiology.
7.
Stanier, R.Y., Ingraham, Wheelis, M.G. and Paintor, P.R.
1986. The Microbial World. Prentice Hall,
8.
Tauro, P., Kapoor, K.k. and Yadav, K.S. 1989. An
introduction to Microbiology. Wiley Publications,
Historical
developments in soil and microbiology Contributions of Beijerinck,
Winogradsky, Fleming and Waksman. Importance
of soil microorganisms factors affecting the activities of soil
microorganisms. Carbon and Nitrogen cycle in nature - Biological
nitrogen fixation - symbiotic and non-symbiotic microorganisms Microbial
transformation of Phosphorus - Rhizosphere R: S ratio Microbial
interrelationship in soil Beneficial and harmful relationship.
Biofertilizers- Rhizobium, Azospirillum, Azotobacter,
Gluconacetobacter, Azorhizobium,
phosphobacteria - Plant Growth Promoting Rhizobacteria
( PGPR) - mycorrhizae - Blue Green Algae (BGA) and Azolla
- Production and quality control of biofertilizers.
Industrial
utilization of microorganisms Alcohol fermentation Antibiotics. Microorganisms associated
with food and dairy products. Microbes in pest and disease
management Bioconversion of agricultural wastes.
Enumeration
of different kinds of microorganisms in soil qualitative and quantitative
methods Decomposition of organic matter. Isolation of rhizosphere microorganisms Isolation of nitrogen
fixing microorganisms. Rhizobium, Azospirillum and Azotobacter - Isolation of
phosphobacteria Observation of mycorrhiza
roots. Biofertilizers inoculant
production mother culture and starter culture carrier materials mixing
and curing process- Production of Azolla and BGA
. Alcohol fermentation. Isolation of Antibiotic
producing microbes Food spoilage - microorganisms involved in dairy
products - Identification of biocontrol agents.
Lecture Schedule
1.
Introduction and historical developments in Agricultural
Microbiology.
2.
Contributions of Beijerinck, Winogradsky, Fleming and Waksman.
3.
Distribution and importance of soil microorganisms -Factors
influencing the activities of soil microorganisms.
4.
Carbon cycle - role of soil microorganisms in the
decomposition of organic matter -Importance of C: N ratio - Humus formation.
5.
Nitrogen cycle mineralization- ammonification
nitrification and denitrification.
6.
Biological nitrogen fixation: symbiotic and non symbiotic
microorganisms
7.
Microbial transformation of phosphorus. Rhizosphere and its
importance - R.S.ratio.
8.
Interrelationship between microorganisms: Beneficial and
harmful relationships.
9.
Mid semester examination.
10.
Biofertilizers : Rhizobium, Azospirillum, Azotobacter, Gluconacetobacter
and
Azorhizobium, Cyanobacteria Azolla - PGPR
11.
Phosphobacteria, Mycorrhizae.
12.
Mass production of biofertilizers and quality control
13.
Industrial utilization of microorganisms Alcohol
fermentation Alcoholic beverages.
14.
Antibiotics Microorganisms involved and importance.
15.
Microorganisms involved in food, dairy products food
spoilage.
16.
Bioconversion of agricultural wastes for compost making.
17.
Microbial agents pest and disease management
1.
Enumeration of soil microorganisms quantitative
2.
Enumeration of soil microorganisms serial dilution plate
technique (bacteria, fungi, and actinomycetes).
3.
Organic matter decomposition Measurement of CO2 evolution.
4.
Enumeration of rhizosphere microorganisms Determination of R : S ratio.
5.
Isolation of Rhizobium from root nodules
6.
Isolation of Azospirillum and Azotobacter.
7.
Isolation of Phosphobacteria from soil.
8.
Observation of VAM infection in roots
9.
Mass production of bacterial biofertilizers and VAM
10.
Mass multiplication of blue green algae and Azolla
biofertilizers.
11.
Methods of application of different biofertilizers
12.
Antibiosis in soil Crowded plate technique
13.
Alcohol production wine making
14.
Isolation of micro organisms from spoiled food materials
15.
Isolation of Microorganisms from milk and milk products
16.
Identification of biocontrol agents
Metarrhizium, Pseudomonas fluorescens and Trichoderma
viride
17.
Practical examination.
Assignment
1. Role of microbes in food industry
2. Microbial processes in dairy industry
3.
4. Microbial processes of alcoholic beverages
5. Microorganisms role in crop production
6. Uses of microbial products in
food and textile industries
Reference Books
1.
Alexander, M. 1985. Introduction to soil Microbiology.
John Wiley & Sons,
2.
Motsara, M.R. Bhattacharyya, P.and
Srivastava, B. 1995 Biofertilizer-
Technology, Marketing and Usage.
Fertilizer Development & Consultant Organization ,
3.
Rangaswami, G. and Bagyaraj, D.J. 1992. Agricultural Microbiology.
4.
5.
6.
Waiter, M.J.,N.L. Morgan, J.S.Rocky and G.Higton. 1999. Industrial
Microbiology An Introduction. Blackwell Scientific Pub.,
AGM 321
BIOFERTILIZER PRODUCTION 0+2
10.
Pot culture studies.
11.
Isolation of Azotobacter and
Gluconacetobacter.
12.
Isolation and purification of phosphobacteria.
13.
Testing the phosphorus solubilizing
efficiency.
14.
Preservation techniques of mother cultures.
15.
Fermentor operation and maintenance.
16.
Collection and processing of carrier material.
17.
Mid semester examination.
18.
Culturing of mother cultures for mass production.
19.
Preparation of carrier based inoculant.
20.
Quality control of biofertilizers-BIS.
21.
Isolation of Cyanobacteria (BGA).
22.
Mass production of BGA culture.
23.
Storage methods and shelf life of the cultures.
24.
Mass production of Azolla.
25.
Assessment of VAM infection in roots.
26.
VAM spore estimation in soil
27.
Mass production of VAM.
28.
Inoculation methods of biofertilizers.
29.
Visit to a commercial biofertilizer
production unit.
1.
Economics of Biofertilizer
production
2.
Economics of Biofertilizer
production
3.
Economics of Biofertilizer
production
4.
Economics of Biofertilizer
production
5.
Final examination.
1.
Motsara, M.R. Bhattacharyya, P.and
Srivastava, B. 1995 Biofertilizer-
Technology, Marketing and Usage.
Fertilizer Development & Consultant Organization ,
2.
3.
AGM 151 GENERAL MICROBIOLOGY 2+1
Theory
Development
and scope of Microbiology - Spontaneous generation theory - Germ theory of
diseases - Contributions by Antonie van Leeuwenhoek,
Louis Pasteur, John Tyndall, Robert Koch, Joseph Lister, Winogradsky,
Beijerinck, Alexander Fleming, Waksman
and others in the development of microbiology and their discoveries.
Microscopy
- Principles of optics - Resolving Power - Numerical aperture, magnification,
aberrations - Different types of microscopes - Light microscope, Dark field,
phase contrast, U.V.Microscope, Electron microscope
(Scanning - Transmission type) - Micrometry.
Structure and
organization of microbial cell - Prokaryotes - Eukaryotes - Morphology and
fine structure of different microorganisms.
Distribution
of micro-organisms - Groups of microorganisms and their importance - Bacteria,
Fungi, actinomycetes, algae, protozoa and viruses -
Methods of isolation and purification - pure culture methods - preparation of
media - Different types of nutritional media - Staining techniques - Simple staining,differential staining, structural staining -
preservation of the microbial culture.
Nutritional
types: autotroph, heterotroph,
phototroph, chemolithotroph - Growth curve - continuous culture,
synchronous culture - chemostat - Energy production
by aerobes, anaerobes, photosynthetic organisms - Biosynthesis of proteins
(enzymes) and other macro molecules. Classification of micro-organisms - General
principle and outline of classification in bacteria, fungi, algae,etc. Viruses and bacteriophages - chemical nature - Life cycle - Lytic and lysogenic types - importance.
Microbial
genetics - types -concepts of variation, mutation and selection - conjugation,transformation, transduction - heterokaryoses - parasexuality -
induction of mutation - General mechanism of gene transfer techniques in
genetic engineering.
Principles of immunology - Antigen and antibody reaction - Development
of vaccines - Microbial products and industrial application of microorganisms.
Use and care of different microscopes -
Micrometry - sterilization techniques and equipments - preparation of culture
media - Synthetic and non-synthetic, selective and differential media-
Isolation of micro-organisms - Enrichment culture - purification of
micro-organisms - staining techniques; simple, Gram, Spore and capsule staining
- Identification of micro-organisms - Morphology, cultural and physiological
characters - Growth determination in micro-organisms - calorimetric and
plating methods - Mutagenesis in bacteria.
Lecture Schedule
1.
Definition and scope of Microbiology - Microbiology and sub divisions.
2.
Microscopy - different types - principles,resolution,numerical aperture,magnification.
3.
Lightmicroscope.U.V.Microscope,darkfieldmicroscope Electronmicroscope Abberations.
4.
Microbial staining, simple staining, differential staining,
structural staining.
5.
Micrometry, measurement of micro-organism, stage and ocular micrometer,camera lucida.
6.
History of microbiology - Spontaneous generation theory -
contribution by Antonie vanleeuwenhoek,
Louis pasteur, John Tyndall
and others.
7.
Germ theory of diseases, Koch postulates antisepsis,Chemotherapy - discovery of antibiotics -
contribution by Robert Koch,Joseph lister,Alexander Fleming,Waksman,
Winogradsky Beijerinik etc.
8.
Control of microorganisms - Physical, chemical method -
principles and applications.
9.
Equipments used for sterilization, filters, chemicals,
disinfectants, pasteurisation.
10.
Distribution of
microorganisms in nature. Groups of microorganisms - Prokaryote and eukaryote,
importance.
11.
Bacteria - morphology
arrangement of cells, structural modification, multiplication.
12.
Bacterial growth
nutritional types - growth curve - continuous culture - synchronous culture.
13.
Autotroph, heterotroph,
phototroph, chemolithotrophic
nutrition and importance.
14.
Conditions for growth,
temperature requirement, mesophilic, thermophilic, psychrophilic - Air
requirement aerobes and anaerobes.
15.
Energy production - aerobic
respiration, fermentation, photosynthetic.
16.
Biosynthesis of protein and
other macromolecules-Regulation - metabolic regulation of biosynthesis and energy production.
17.
Mid semester examination
18.
Classification of bacteria
- characters used for classification - Bergey's
manual of systemic bacteriology.
19.
Important groups of
bacteria.
20.
Important groups of
bacteria.
21.
Fungi, distribution, morphology and
reproduction.
22.
Importance of fungi in organic matter
decomposition, antibiotic and food fermentation.
23.
An outline and classification of fungi.
24.
Algae distribution, morphology, pigmentation
and importance.
25.
An outline and classification of algae.
26.
Viruses and bacteriophages,
chemical nature.
27.
Anatomy and architecture of viruses - Lytic
and Lysogenic cycles.
28.
Microbial genetics - principle - wild type -
mutants, type of mutation.
29.
Recombination techniques - conjugation,
transformation, transduction etc.
30.
Gene transfer technique - application in
genetic engineering.
31.
Immunology - Resistance - Specific and
non-specific Phagocytosis.
32.
Serology - Antigen - antibody - principle and
production technique.
33.
Development of vaccines, Microbial products and
use of microorganisms in industry.
34.
Development of vaccines, Microbial products
and use of microorganisms in industry.
Practical
Schedule
1.
Study and experiments with light microscope.
2.
Study and experiments with different microscopes.
3.
Measurement of microorganisms.
4.
Simple staining
5.
Gram staining.
6.
Sterilization techniques and equipments.
7.
Preparation of culture media.
8.
Isolation of microorganisms & Enumeration.
9.
Growth of bacteria - Colorimetric method - Plating method.
10.
Purification of bacteria.
11.
Purification of fungi.
12.
Study of physiological
characteristics of bacteria.
13.
Study of Bacteria -
Morphology.
14.
Study on the bacterial
mutation.
15.
Viruses - bacteriophages - plaque formation.
16.
Industrial use of
microorganism.
17.
Practical examination.
1.
Pelczar,M.J., E.C.S.Chan
and N.R.Krieg. 1988. Microbiology.
2.
Powar, C.B. and H.F.Daginawala. 1989. General Microbiology. Vol. I and II.
3.
Rangaswami,G and D.J.Bagyaraj.
1992. Agricultural Microbiology.
4.
Stanier,R.Y., J.Ingtaham, M.C.Wheelis. and P.R.Painter. 1986. The
Microbial world. Prentice Hall, England.New Jersey.
5.
Tauro,P, K.K. Kapoor and K.S.Yadav. 1989. An Introduction to microbiology. Wiley Publications,
AGM 251 FOOD
MICROBIOLOGY 2+1
Theory
Importance
of microorganisms in food primary sources of microorganisms in food
Intrinsic and extrinsic parameters of food affecting microbial growth Types
of microorganisms in foods like meats, poultry, seafood, vegetables, dairy
products, fruits and vegetables.
Assessing microbial load in foods microscopic, cultural,
physical, chemical and immunological methods.
Spoilage
of foods principles and types of spoilage microbial spoilage of different
types of foods, - spoilage of fruits and vegetables, fresh and processed meats,
poultry, seafoods, cereals, flour, dough, bakery
products dairy products, fermented foods and canned foods.
Food
preservation principles Factors affecting preservation Food preservation
using temperature low temperature food preservation characteristics of psychrotrophs high temperature food preservation
characteristics of thermophiles preservation of
foods by drying chemicals and radiation limitations commercial application.
Microorganisms as food single cell protein bacteria, fungi,
yeast, algae production techniques.
Food sanitation indicators of food safety Coliform
bacteria. Food
borne infections and food poisoning botulism salmonellosis
gastroenteritis. Food borne pathogens Clostridium perfrigenes,
Vibrio, Campylobacter.
Food processing plant sanitation microbiological standards and
guidelines microbial quality control and food laws.
Examination
of Microorganisms of normal and spoiled fruits and vegetables cereal products
sugar products dried fruits and vegetables Food preservation physical
chemicals Microbial spoilage of canned and bottled foods, meat and fish
Diagnosis of spoilage of various foods Fermentation of lactic acid and
vinegar Assessing the load of coliform bacteria and
Salmonella as indicator organisms. Methylene blue reduction test for milk Microbiological
survey of utensils and processing plants quality control.
Lecture
Schedule
1.
Introduction - Occurrence of microorganisms in food.
2.
Sources of microorganisms found in food - Intrinsic and
extrinsic parameters of food affecting microbial growth.
3.
Types of microorganisms in foods like meat, poultry and sea
foods..
4.
Types of microorganisms in cereals, vegetables and fruits..
5.
Assessing microbial population in the food.
6.
Microbial spoilage of meat, poultry, fish and dairy products,
etc..
7.
Microbial spoilage of fruits and vegetables,
8.
Microbial spoilage of Cereals and bakery products.
9.
Food poisoning - principles
10.
Food preservation using
physical method low temperature preservation characteristics of psychrotrophs high temperature food preservation characteristics
of thermophilic microorganisms.
11.
Food preservation using chemical methods.
12.
Preservation of foods by
radiation limitations and commercial application of radiation.
13.
Microorganisms as food
single cell protein bacteria,. fungi,
14.
Microorganisms as food
single cell protein yeast, algae.
15.
Production techniques of
single cell protein
16.
Fermented food pickles
sauerkraut vinegar and lactic acid
17.
Mid semester examination
18.
Milk products - sources of micro-organisms.
19.
Preservation of milk -
Pasteurization - Bacteriological standard - grading of milk.
20.
Milk products - Fermented products, curd,
butter, cheese, ghee.
21.
Microbiology of cereals and
cereal products.
22.
Microbiology of vegetables.
23.
Microbiology of fruits.
24.
Microbiology of spices and
condiments.
25.
Microbiology of meat, meat
products fish and fish products.
26.
Microbiology of poultry and
egg. bread and baked products
27.
Canning of food - method of
canning type of spoilage in canned food.
28.
Food
borne
infection - prevention of food infection.
29.
Food borne diseases-
Salmonella, Clostridium, Vibrio -prevention
30.
Food poisoning symptoms,
causes and control.
31.
Microbiological standard of
food materials.
32.
HACCP- food borne pathogen
33.
Food sanitation Indicator
organisms Coliform bacteria
34.
Food processing - Plant
sanitation - Microbiological
standard.
Practical
Schedule
1.
Food Sampling Techniques and Preparation of Sample Homogenate
for Microbial Analysis
2.
Enumeration of Microorganisms in food by Aerobic Plate Count
Method
3.
Enumeration of yeast and Molds in
Foods by Direct Plating Technique
4.
Enumeration of Microorganisms in food by MPN methods
5.
Assessing the microbial quality of milk by Dye reduction
method
6.
Direct microscopic
examination of Eggs
7.
Examination of microbial spoilage in Canned Foods.
8.
Isolation
and identication of Bacillus cereus in food
9.
Isolation
and identication of Clostridium perfringens in food
10.
Isolation and identication
of Coliforms
and E.coli
in food
11.
Isolation and identication
of Salmonella in food
12.
Estimation of toxin production in food s by molds
13.
Production techniques of single cell protein - bacteria and.
algae
14.
Production of single cell protein, mushroom
15.
Sauerkraut fermentation
16.
Microbiological analysis of utensils and processing plants
17.
Practical Examination.
1.
Frazier, W.C. and Westhoff, 1983.
Food Microbiology. Tata McGraw Hill Publishing Co.
Ltd.,
2.
Gould, G.W. 1996. New methods of food preservation. Blackie Academic & Professional,
3.
Jay, J.M. 1996. Modern Food Microbiology. CBS Publishers
& Distributors,
4.
King R.D. and P.S.J. Cheetham,
1986. Food Biotechnology Elsevier Applied Science,
AGM
351 FERMENTATION TECHNOLOGY 1+1
Theory
Introduction
of fermentation process History and development of fermentation industry
commercially important fermentations microbial biomass microbial enzymes
microbial metabolites - recombinant products Transformation process. Microbial growth kinetics batch
continuous and fed batch cultures application of fed batch culture - use of
fed batch culture.
Selection
of industrially important microorganisms media for industrial fermentations
medium composition energy, carbon, nitrogen and other growth factors
buffering and antifoam agents.
Sterilization medium sterilization in batch and continuous
process sterilization of the fermentor
sterilization of feeds sterilization of liquid wastes.
Development of inocula for industrial
fermentations criteria for the transfer of inoculum inocula
for yeast bacterial and mycelial processes Aseptic
inoculation of plant fermenters.
Fermenter basic functions of a fermenter
for microbial cell culture aeration and agitation types of fermentation
vessels methods of measuring process variables computer application in
fermentation technology.
Recovery
and purification of fermented food products removal of microbial cell foam
separators precipitation filtration batch filters types and continuous
filter membrane process fermented food products fermentation economics
and application of fermentor process in industry.
Practical
Fermenters sterilization of
substrates operations- Inoculation techniques for biomass production- Role of
yeast bacteria in food production-Organic acid production by fungal
fermentation- Solid state fermentation mushroom production. Liquid
fermentation submerged SCP- Development of efficient strains by mutagenesis
physical chemical agents. Sauerkraut Malt fermentation
Lecture
Schedule
1.
Introduction to fermentation process Development of
fermentation industry.
2.
Components and range of fermentation process microbial biomass
enzymes metabolites recombinant products transformation process.
3.
Microbial growth kinetics batch culture continuous
culture multistage system feed back systems
4.
Comparison of batch and continuous culture in industrial
process fed batch culture application use.
5.
Isolation of industrially important organisms selection of
desired characters enrichment technique using liquid culture and solidified
medium
6.
Screening methods preservation of microorganisms at reduced
temperature, liquid nitrogen dehydrated form dried culture, lyophilization
7.
Development of mutants selection of stable strains
improvement of industrial strains by modifying properties other than the yield
of product.
8.
Media for industrial fermentations medium composition
energy sources carbon, nitrogen, minerals, and growth factors.
9.
Mid semester examination
10.
Nutrient recycling precursors and metabolic regulators
oxygen requirements antifoams pH medium optimization.
11.
Sterilization principles sterilization of fermentation
media, air
12.
Sterilization of fermenter, feeds
and liquid wastes
13.
Development of inoculums for industrial fermentation need
and their importance.
14.
Development of inoculums for yeast process breading and
baking yeast.
15.
Development of inocula for
bacterial process. Development of
inoculums for mycelial process sporulation
on solidified, solid media submerged culture technique.
16.
Design of fermenter basic
functions of a fermenter aeration agitation
types of fermentation vessels. Recovery
and purification of fermentation products removal of cell, foams membrane
process drying.
17.
Fermented food products and their important in food and
dairy industry. Fermentation economics
for application of fermentation process at industry level.
Practical
Schedule
1.
Fermenters sterilization of
substrates operations
2.
Inoculation techniques for biomass production
3.
Role of yeast in food production
4.
Role of bacteria in food fermentation
5.
Organic acid production by fungal fermentation
6.
Solid state fermentation mushroom production
7.
Liquid fermentation submerged SCP
8.
Development of efficient strains by mutagenesis physical
agents.
9.
Development of efficient strains by mutageneis
chemical agents
10.
Effect of pH on
fermentation process
11.
Effect of temperature on
fermentation process
12.
Effect of moisture on
fermentation process
13.
Effect of additives on
fermentation process
14.
Product recovery by
filtration single cell protein
15.
Sauerkraut fermentation
16.
Malt fermentation
17.
Practical Examination
1.
Pederson,C.S. 1971. Microbiology of food fermentations, AVI
Publishing Co., Inc.Westport,
2.
King,R.D. and P.S.J.Cheetham.
1986. Food Biotechnology. Flsevier Applied
Science,
3.
Brock,T.D. 1990. Biotechnology. A text book of Industrial microbiology. Sinauer Associates,
Inc.
4.
Stanbury,P.F., Allan Whitaker and S.J.Hall. 1997.
Principles of fermentation technology.
Aditya Books (P) Ltd.,
5.
Patel,A.H. 1996. Industrial microbiology. Macmillan India Ltd.,
AGM 261 BASIC MICROBIOLOGY 1 + 1
Theory
Definition
and scope of microbiology spontaneous generation theory germ theory of
diseases contributions of Antonie Van leeuwenhoek-Louis Pasteur-John Tyndall-Robert Koch-Edward Jenner-Joseph Lister-Alexander Fleming and Waksman. Microscopy
- principles-different types of microscopes.
Sterilization - principles and equipments. Structure and organization
of microbial cell-prokaryote and eukaryote staining of microorganisms
principles. Morphology
of bacteria, fungi and viruses-bacteriophages. Nutritional types in bacteria-nutritional
requirements-growth curve-fermentation-respiration in bacteria-factors
influencing the bacterial growth. Classification of bacteria (outline classification only). Genetic elements in
bacteria-mutation in bacteria-conjugation-transformation-transduction. Immunology-basic principles
and industrial application of microorganisms.
Practical
Microscopes micrometry sterilization techniques and equipment
growth media preparation-bacteria, fungi and actionomycetes
isolation, purification and preservation of bacteria and fungi. Staining techniques-simple, differential and
structural staining spore staining measurement of bacterial growth
identification of microorganisms-cultural, physiological and biochemical tests
for bacteria.
Theory Schedule
01.
Definition and scope of microbiology and spontaneous generation
theory.
02.
Contributions by Antonie Van
Leeuwenhoek-Louis Pasteur-John Tyndall- Josepth
Lister- Edward Jenner- Robert Koch- Alexander Fleming
and Waksman.
03.
Microscopy- principles resolution numerical aperture,
magnification-different types of microscopes light microscopes UV-dark
field-phase contrast- fluorescence and electron microscope.
04.
Sterilization principle physical and chemical methods.
05.
Groups of microorganism prokaryotes and eukaryotes.
06.
Bacterial morphology staining of microorganisms basic
principles arrangement of cells, structures and reproduction.
07.
Morphology of fungi and viruses bacteriophases.
08.
Nutritional types of bacteria-autotrophs,
heterorotrophs, phototrophs
and chemolithotrophs.
09.
Mid Semester Examination.
10.
Bacterial growth-growth curve-conditions for
growth-temperature requirements-aerobes and anaerobes.
11.
Classification of bacteria-Bergeys
Manual of Systematic bacteriology outline only.
12.
Microbial metabolism-fermentation
13.
Respiration-phosphorylation
14.
Genetic elements in bacteria and mutation
15.
Conjugation, transformation and transduction.
16.
Immunology principles
17.
Microbial products and industrial application of
microorganisms
Practical
Schedule
01.
Microscopes handling light microscope
02.
Micrometry-measurement of microorganisms
03.
Sterilization equipment and apparatus used for
sterilization.
04.
Media preparation for bacteria, fungi and actinomycetes.
05.
Isolation of microorganisms-serial dilution plate technique.
06.
Purification and preservation of bacteria
07.
Purification and preservation of fungi
08.
Staining techniques simple and negative staining
09.
Differential staining- gram-staining
10.
Structural staining spore staining
11.
Morphology of bacteria-cell arrangement
12.
Growth of bacteria turbidometric
method
13.
Physiological characters of bacteria
14.
Biochemical characters of bacteria
15.
Identification of bacteria
16.
Identification of fungi
17.
Practical Examination
Reference
Books
01.
Cappucino, T.G. and
02.
Madigan, M.T., Martinko, J.M. and Parket, J., 1997.
Brock Biology of Microorganisms, 8th Edn.
Prentice-Hall Inc. NewJersy.
03.
Nicklin, J., Graeml-Cook,
K., Paget, T and Killington R.,1999.
Instant notes in Microbiology, Viva Books Pvt. Ltd.,
04.
Pelczar, M.J., Chan, E.C.S. and Kreig,
N.R., 1993. Microbiology. Tata McGraw Hill
Publishing Co., Ltd.,
05.
06.
Schlegel, H.G., 1993.
General Microbiology.
07.
Stanier, R.Y., Ingraham, Wheelis, M.G. and Paintor, P.R.,
1986. The Microbial World. Prentice Hall,
08.
Tauro, P., Kapoor, K.K.
and Yadav, K.S., 1989. An introduction to Microbiology. Wiley
Publications,
AGM
361 APPLIED FERMENTATION TECHNOLOGY 1 + 1
Theory
Introduction of fermentation process-history
and development of fermentation industry-commercially important fermentations
production of culture for food fermentation bacteia,
fungi and yeast-microbial growth kinetics-batch-continuous and fed batch
cultures-application of fed batch culture-use of fed batch
culture-fermentation-basic functions of a fermentation for microbial cell
culture-Fermentation defined and characterized-factors influencing
fermentation.
Role
of microorganisms in fermented fruits and vegetables Tea, coffee, cocoa
vanilla-beer, vinegar and wine soy fermentations-microorganisms as food-single
cell protein bacteria, fungi, yeast and algae-production techniques
production of amino acids added to foods- application of microbial enzymes in
fruit and vegetable processing.
Practical
Fermentation-fermenter-sterilization-media-inoculation of techniques for
biomass production-liquid-solid-submerged fermentation role of yeast in
fermentation-bacterial fermentation-organic acid production-tea- coffee- cocoa-
vanilla-beer- vinegar- wine-soy fermentations and SCP.
Theory
Schedule
01.
Introduction of fermentation process- development of
fermentation industry.
02.
Fermentation Fermentation process-organisms involved in
fermentation
03.
Types of fermentation-factors influencing fermentations
04.
Microbial growth kinetics-batch culture continuous culture
multistage system feed back systems
05.
Comparison of batch and continuous culture in industrial
process fed batch culture-application use.
06.
Isolation of industrially important organisms selection of
desired characters enrichment technique using liquid culture and solidified
medium.
07.
Media for industrial fermentations medium composition
energy sources carbon, nitrogen, minerals and growth factors
08.
Sterilization principles sterilization of fermentation
media
09.
Mid Semester Examination
10.
Development of inoculum for industrial fermentation need and
their importance
11.
Role of yeast in fermentation
12.
Role of bacteria in fermentation
13.
Organic acid production
14.
Tea, Coffee,
15.
Beer, Vinegar, wine soy fermentations
16.
Role of microbial enzymes in fermentation process
17.
Microorganisms as food single cell protein
bacteria-fungi-yeast- algae and production techniques.
Practical
Schedule
01.
Fermenters sterilization of media
operations
02.
Inoculation techniques for biomass production
03.
Role of yeast in food production
04.
Role of bacteria in food fermentation
05.
Organic acid production by fungal fermentation
06.
Effect of microbial enzymes on fruits
07.
Solid state fermentation mushroom production
08.
Liquid fermentation submerged SCP
09.
Effect of pH on fermentation process
10.
Effect of temperature on fermentation process
11.
Effect of additives on
fermentation process
12.
Sauerkraut fermentation
13.
Wine fermentation
14.
Vinegar fermentation
15.
Single cell protein yeast
16.
Single cell protein algae-production techniques
17.
Practical Examination
Reference
Books
01.
Brock, T.D., 1990.
Biotechnology. A text book of
Industrial microbiology. Sinauer Associates, Inc.
02.
Frazier, W.C. and Westhoff,
1995. Food Microbiology. Tata McGraw Hill
Publishing Co. Ltd.,
03.
Jay, J.M. 1996. Modern
Food Microbiology. CBS Publishers &
Distributors,
04.
King, R.D. and P.S.J. Cheetham.,
1986. Food Biotechnology. Flsevier Applied
Science,
05.
Patel, A.H., 1996.
Industrial Microbiology.
Macmillan India Ltd.,
06.
Pederson, C.S., 1971.
Microbiology of food fermentations, AVI Publishing Co., Inc.
07.
Stanbury, P.F., Allan Whitaker and S.J. Hall., 1997. Principles of fermentation technology. Aditya Books (P)
Ltd.,
AGM
362 COMMERCIAL PRODUCTION OF BIOFERTILIZER 0
+ 1
Practical
Types
of biofertlizers Rhizobium, Azospirillum, Azotobacter, Cyanobacteria and Phosphobacteria-techniques
of isolation characterization and screening for efficiency-use of fermenter in biofertilizer
production-operation techniques-carries for biofertilizer-newer
formulations of biofertilizers-general production techniques-quality
control-Bureau of Indian Standards (BIS)-mass production of BGA-storage and
application methods of biofertilizers. Mycorrhizae mass production of vesicular arbuscular mycorrhiza (VAM)
economics of biofertilizer production and use visit
to biofertilizer production unit.
Practical
Schedule
01.
Different types of bioferlizers
02.
Isolation of Rhizobium and authentication of rhizobial
isolates
03.
Isolation and characterization of Azospirillum isolates
04.
Isolation and purification of Azotobacter
and phosphobacteria
05.
Testing for nitrogen fixation and phosphate solubilizing efficiency.
06.
Strain selection for mass production of biofetilizers
07.
Preservation techniques and mass multiplication using fermenters
08.
Processing of carrier materials and preparation of carrier based
inoculants
09.
Mid Semester Examination
10.
Newer formulations of biofertilizers
11.
Quality control of bio fertilizers BIS
12.
Isolation and mass production of BGA culture
13.
Storage methods and shelf life of the cultures
14.
Assessment of VAM colonization in roots and estimation of
spore count in soil
15.
Mass production of VAM and inoculation methods of
biofertilizers
16.
Visit to a commercial biofertilizer
production unit and economics of biofertilizer
production.
17.
Practical Examination
Reference
Books
01.
Motsara, M.R., Bhattacharyya, P. and Srivastava, B., 2001.
Biofertilizer-Technology, Marketing and
Usage. Fertilizer Development and
Consultant Organization,
02.
03.
AGM 171 General
Microbiology 2+1
Development
and scope of microbiology - Spontaneous generation theory Germ theory Germ
theory of diseased Contributions by Antonie van Leeuwenhock, Louis
Pasteur, John Tyndall, Robert Koch, Joseph Lister, Winogradsky,
Beijierinck, Alexander Fleming, Waksman
and others in the development of microbiology and their discoveries. Microscopy
Principles of optics Resolving Power Numerical aperture, magnification,
aberrations Different types of microscopes Light microscope, Dark field,
phase contrast, U. V. Microscopes, Electron microscope (Scanning Transmission
types) Micrometry. Structure and organization of microbial
cell Prokaryotes Eukaryotes Morphology and fine structure of different
microorganisms. Distribution of microorganisms Groups of
microorganisms and their importance Bacteria, Fungi, actinomycetes,
algae, protozoa and viruses Methods of isolation and purification pure
culture methods preparation of media Different types of nutritional media
Staining techniques Simple staining, differential staining, structural staining
preservation of the microbial culture. Nutritional types: autotrophy, heterotroph, phototroph, chemolithotroph -
Growth curve Continuous culture, synchronous culture- chemostat
Energy production by aerobes, anaerobes, photosynthetic organisms
Biosynthesis of proteins and other macro molecules. Classification of
microorganisms General principle and outline of classification in bacteria,
fungi, algae, etc. Viruses and bacteriophages chemical
nature Life cycle lytic and lysogenic types
importance. Microbial genetics types concepts of variation, mutation
and selection conjugation, transformation, transudation heterokaryoses
parasexuality induction of mutation general
mechanism of gene transfer techniques in genetic engineering. Principles of immunology
Antigen and antibody reaction Development of vaccines Microbial products
and industrial application of microorganisms.
Use
and care of different microscopes Micrometry, sterilization techniques and
equipments preparation of culture media- synthetic and non- synthetic,
selective and differential media- Isolation of microorganisms Enrichment
culture precaution of micro-organisms staining techniques-simple, gram, spore
and capsule staining identification of microorganisms Morphology, cultural
and physiological characters- Growth determination in microorganisms
calorimetric and plating methods- mutagenesis in bacteria.
1. Pelclzar, M.J., E.C.S.Chan and N.R. Krieg. 1988.
Microbiology. Mc Graw Hill
2. Power C.B. and H.F.Daginawala.
1989. General Microbiology, Vol.I
and II. Himalayans Publishing House,
3. Rangaswami, G and
D.J.Bagyaraj. 1992. Agricultural Microbiology,
4. Stanier, R.Y. J. Ingtaham, M.C. Wheel is. and
Paniter.P.R.1986. The Microbial world. Prentice
5. Tauro, P, Kapoor, K.K. and Yadav, K.S.
1989. An Introduction to microbiology Wiley Publications,
Theory
1.
Definition and scope of microbiology- Microbiology and sub
divisions.
2.
Microscopy- different types principles, resolution,
numerical aperture, magnification.
3.
Light microscope, U.V. Microscope, darkfieldcroscope
Electronmicroscoppe Aberrations.
4.
Microbial staining, simple staining, differential staining,
structural staining.
5.
Micrometry, measurement of microorganism, stage and ocular
micrometer, camera Lucida.
6.
History of microbiology- Spontaneous generation
theory-contribution by Antonie vanleeuqenhoek,
Louis pasteur, John Tyndall
and others.
7.
Germ theory of diseases, Koch postulates, antisepsis, Chemotherapy
discovery of antibiotics contribution by Robert Koch, Joseph lister, Alexander Fleming, Waksman,
Winogradsky Beijerinck etc.
8.
Control of microorganisms Physical, chemical
method-principles and applications.
9.
Equipments used for sterilization, filters, chemicals,
disinfectants, pasteurization.
10.
Distribution of microorganisms in nature. Groups of microorganisms prokaryote and
eukaryote, importance.
11.
Bacterial morphology, arrangement of cells, structural
modification, multiplication.
12.
Bacterial growth nutritional types growth curve
continuous culture synchronous culture.
13.
Autotroph, heterotroph, phototroph, chemolithtrophic
nutrition and importance.
14.
Conditions for growth, temperature requirement, mesophilic, thermophilic, psychrophilic, - Air requirement aerobes and anaerobes.
15.
Energy production aerobic respiration, fermentation,
photosynthetic.
16.
Biosynthesis of protein and other macromolecules-Regulation
metabolic regulation of biosynthesis and energy production.
17.
Mid semester examination
18.
Classification of bacteria characters used for
classification Bergeys manual of systemic
bacteriology,.
19.
Important groups of bacteria.
20.
Important groups of bacteria.
21.
Fungi, distribution, morphology and reproduction.
22.
Importance of fungi in organic matter decomposition,
antibiotic and food fermentation.
23.
An outline and classification of fungi.
24.
Algae distribution, morphology, pigmentation and importance.
25.
An outline and classification of algae.
26.
Viruses and bacteriophages,
chemical nature.
27.
Anatomy and architecture of circuses Lyric and Glycogenic
cycles.
28.
Microbial genetics- principle wild type-mutants, type of
mutation.
29.
Recombination techniques conjugation, transformation,
transudation etc.
30.
Gene transfer technique application in genetic engineering.
31.
Immunology Resistance Specific and non specific Phagaocytosis.
32.
Serology Antigen antibody principle and production
technique.
33.
Development of vaccines, microbial products and use of
microorganisms, in industry.
34.
Development of vaccines, microbial products and use of
microorganisms in industry.
1.
Study and experiments with light microscope.
2.
Study and experiments with different microscopes.
3.
Measurement of microorganisms.
4.
Simple staining
5. Gram
staining.
6.
Sterilization techniques and equipments.
7.
Preparation of culture media.
8.
Isolation of microorganisms & Enumeration.
9.
Growth of bacteria Colorimetric method Plating method.
10. Purification of bacteria.
11. Purification of fungi.
12. Study of physiological characteristics of bacteria.
13. Study of Bacteria morphology.
14. Study on the bacterial mutation.
15 Viruses bacteriophages plaque formation.
16. Industrial use of microorganism.
17. Practical Examination.
AGM
271 Fermentation
Technology (1+1)
Theory
Introduction of fermentation
process History and development of fermentation industry commercially
important fermentations microbial biomass microbial enzymes microbial
metabolites recombinant products Transformation process. Microbial growth kinetics batch
continuous and fed batch cultures application of fed batch culture - use
of fed batch culture.Selection of industrially
important microorganisms media for industrial fermentations medium
composition energy, carbon, nitrogen and other growth factors buffering and
antifoam agents. Sterilization
medium sterilization in batch and continuous process sterilization of the
fermented sterilization of feeds sterilization of liquid wastes. Development of inocula for industrial fermentations criteria for the
transfer of inoculum inocula for yeast bacterial
and mycelial processes Aseptic inoculation of plant
fermenters.
Fermenter basic functions of a fermenter
for microbial cell culture aeration and agitation types of fermentation
vessels methods of measuring process variables computer application in
fermentation technology. Recovery and
purification of fermented food products
- removal of microbial cell foam separators precipitation
filtration batch filters types and continuous filter membrane process
fermented food products fermentation economics and application of fermenter process in industry.
Practical
Development of inocula
for industrial fermentations-criteria for the transfer of inoculum-inocula for yeast, bacterial and mycelial
processes-aseptic inoculation of plant fermenters-fermenter-basic
functions of a fermenter for microbial cell
culture-aeration and agitation-types of fermentation vessels-methods of
measuring process variables computer application in fermentation
technology-recovery and purification of fermented food products-removal of
microbial cell-foam separators-precipitation-filtration-batch filters-types and
continuous filter-membrane process-fermented food products fermentation economics
and application of fermenter process in industry.
1.
Brock, T. D. 1990. Biotechnology. A text book of Industrial
microbiology. Sinauer
Associates, Inc.
2.
King, R.D. and P. S. J. Cheetham.
1986. Food Biotechnology. Elsevier Applied Science,
3.
Patel, A.H. 1996. Industrial microbiology. Macmillan India
Ltd.,
4.
Pederson, C.S. 1971.
Microbiology of food fermentations, A VI Publishing Co., Inc.
5.
Stanbury, P. F., Allan Whitaker and S. J. Hall. 1997.
Principles of fermentation technology. Aditya Books ( P) Ltd.,
Theory
1. Introduction to
fermentation process Development of fermentation industry.
2.
Components and range of fermentation process microbial biomass
enzymes
metabolites recombinant products transformation process.
3.
Microbial growth kinetics batch culture
continuous culture multistage
system feed back systems
4.
Comparison of batch and continuous culture in industrial
process fed batch culture - application use.
5.
Isolation of industrially important organisms selection of
desired characters enrichment technique using liquid culture and solidified
medium
6.
Screening methods preservation of microorganisms at reduced
temperature, liquid nitrogen dehydrated form dried culture, lyophilization
7.
Development of mutants selection of stable strains
improvement of industrial strains by modifying properties other than the yield
of product
8.
Media for industrial fermentations medium composition
energy sources carbon, nitrogen, minerals and growth factors.
9.
Mid Semester Examination
10.
Nutrient recycling
precursors and metabolic regulators oxygen requirements antifoams pH
medium optimization.
11.
Sterilization principles
sterilization of fermentation media, air
12.
Sterilization of fermenter, feeds and liquid wastes
13.
Development of inoculum for
industrial fermentation need and their importance.
14.
Development of inoculum for
yeast process breading and baking yeast.
15.
Development of inocula for bacterial process. Development of inoculums for mycelial process sporulation on
solidified, solid media submerged culture technique.
16.
Design of fermenter basic functions of a fermenter
aeration agitation types of fermentation vessels. Recovery and purification of fermentation products - removal of
cell, foams membrane process drying.
17.
Fermented food products
and their important in food and dairy industry.
Fermentation economics for application of fermentation process at
industry level.
1.
Fermenters sterilization of
substrates operations
2.
Inoculation techniques for biomass production
3.
Role of yeast in food production
4.
Role of bacteria in food fermentation
5.
Organic acid production by fungal fermentation
6.
Solid state fermentation mushroom production
7.
Liquid fermentation submerged SCP
8.
Development of efficient strains by mutagenesis physical
agents.
9.
Development of efficient strains by mutageneis
chemical agents
10.
Effect of pH on fermentation process
11.
Effect of temperature on fermentation process
12.
Effect of moisture on fermentation process
13.
Effect of additives on fermentation process
14.
Product recovery by filtration single cell protein
15.
Sauerkraut fermentation
16.
Malt fermentation
17.
Practical Examination
Theory
Bioinoculants- various types- biofertilizer,
biomanures and biopesticides-their
importance in sustainable agriculture - organic farming and environmental
health Historical development of Bioinoculants
technology -bioinoculants technology development in
India. Biofertilizers-broad grouping of biofertilizers -dinitrogen fixers, phosphorous solubilizers
and P-mobilizers.Nitrogen fixing microorganisms.
Diazotrophic bacteria and BGA-symbiotic- associative
symbiotic and non- symbiotic groups. Biochemistry of dinitrogen
fixation (BNF)- nitrogen fixation by Azotobacter,
Rhizobium, Azorhizobium and Azospirillum- isolation
of nitrogen fixing diazotrophs - screening for efficiency and selection as Bioinoculants - oxygen protective mechanism of dinitrogen fixation in various diazotrophs importance of heterocytes- their potential in dinitrogen
fixation in cyanoabcteria. Azolla
-anabaena symbiosis. Phosphorous solubilization
by microorganism like bacteria and fungi - their importance in agriculture,
mechanism of P -solubilization in soil ecosystem.
Bacterial and fungal genera involved in P-solubilization
isolation, screening and testing the efficiency. Phosphorous
mobilization by ecto and endomycorrhizal
fungi - their importance in forestry and agriculture. Mechanism
of P mobilization and solubilization by AM fungi-
isolation, screening and testing the efficiency. Biomanures
degradation of agricultural bye products-cellulose, hemi cellulose and lignin
degradation biomanure preparation techniques -
important groups of microorganism involved C/N ratio and their importance. Biopesticides various groups of bacterial, fungal and
viral biocides- Bacillus thurengiensis, Trichoderma viride, NPV and GV-
mode of action and the target pest and diseases. Strain improvement in bioinoculants-need- various techniques - selection,
mutation, in vitro and in vivo recombination technologies for improving the
efficiency of bioinoculants strains-preservation of
mother culture in low temperature, liquid nitrogen and dehydrated forms.
Mass multiplication of bioinoculants-laboratory level-pilot plant and industrial
scale fermentation-design of fermentors- designing media
for mass multiplication of bioinoculants. Development of carrier
based inoculants and storage under low temperature- importance of shelf
life-methods for increasing shelf life using various low cost carrier
materials. In vivo mass production technology for AM fungi
multiplication.
Importance of quality control in bioinoculants BIS specifications microbial load in the bioinoculants at production, storage and farmers holdings-biosafety measures on non- targeted microorganism and
animals.
Practical
Isolation of dinitrogen fixing microorganism like Azotobacter,
Rhizobium, Azorhizobium and Azospirillum
-identification-authentification of the isolates,
screening their efficiency for dinitrogen fixation
under in vitro and in vivo conditions. Estimation of dinitrogen fixation by diazotrophs. Isolation of P- solubilization
microorganism like Phosphobacterial and P-solubilising fungi-selection and screening the efficiency
under in vitro conditions-mutation and genetic recombination techniques for
strain improvements.
Isolation and screening of cellulose, hemicellulose and lignin degrading microorganisms biomanure preparation techniques-biopesticides
- isolation of pathogenic microorganism from insects and testing their
efficiency on the control of lepidopteron larvae-mass production of
cyanobacteria and AM fungi mass multiplication of bacterial bioinoculants like Rhizobium and Phosphobacteria in
submerged fermentors. Quality
controlling in bioinoculants. BIS standards-
estimation of microbial load in carrier based inoculants.
Lecture schedule
Theory
1.
Bioinoculants - Definition various types biofertilizers, biomanures and biopesticides their importance in sustainable
agriculture.
2.
Organic farming importance
Role in sustaining nutrient status of the soil and soil health.
3.
Historical developments in bioinoculant
technology - current scenario in
4.
Broad grouping of biofertilizers nitrogen fixers,
phosphorus solubilizers and mobilizer
nitrogen fixing microorganisms symbiotic, associative symbiotic and free
living.
5.
Biochemistry of dinitrogen fixation
Assimilation of Ammoniacal nitrogen.
6.
Oxygen protection mechanism in various diazotrophic
microorganisms.
7.
Isolation of diazotrophic microorganisms testing for
authenticity.
8.
Screening the diazotrophic for enlivening growth hormone
production, N2 fixation and nutrient transport.
9.
Cyanobacteria, Azolla anabaena symbiosis importance of
heterocyst in N2 fixation Ammonia.
10.
Multiplication of cyanobacteria and Azolla factor
influencing growth.
11.
P solutilisation by bacteria and
fungi mechanism of P solubilisation their
importance in agriculture.
12.
Isolation of P solubilising
microorganism - testing and screening of P solubilising
efficiency
13.
Ecto and endo-mycorrhizal
fungi solubilisation and mobilization of phosphorus
mechanism involved
14.
Isolation and screening of AM fungi plant growth nutrient
uptake.
15.
Importance of ectomycorrhizae and
AM fungi in forestry, agriculture and horticulture.
16.
Biodegradation of cellulose, hemicellulose
and lignin microorganisms involved.
17.
Mid-Semester Examination
18.
Preparation of biomanures - types.
19.
Biocontrol agents bacteria, fungi
and biocontrol agents B.t., T.v., NPV mode of action and their
role in biocontrol of pest and diseases
20.
Mass production of biopesticides.
21.
Need for strain
improvement for bioinoculant preparation mutation
and selection,
22.
Genetic recombination techniques for improving the efficiency
of bioinoculant strains.
23.
Mass multiplication of
various bioinoculants steps involved designing
media for fermentation.
24.
Fermenters parts and function
types
25.
Fermenters
pilot plant and industrial scale fermentation.
26.
Growth factors affecting growth stages of growth.
27.
Carriers Different types of carriers preparation of
carrier based inoculants.
28.
Different methods of storage of bioinoculants,
shelf life of bioinoculants methods.
29.
Mass multiplication of BGA, and
Azolla biofertilizers methods factors affecting growth.
30.
Mass multiplication of AM fungi, in vivo techniques - newer
approaches.
31.
Quality control importance in bioinoculant
preparation.
32.
ISI specification for quality control of various
biofertilizers.
33.
Biosafety measures on non targeted microorganisms and
animals.
34.
Crop response studies to various biofertilizers.
Practical
1.
Isolation of Rhizobium
from root nodule identification
2.
Authentication of Rhizobium
3.
Isolation of Azospirillum
from roots
4.
Isolation of Azotobacter from soils
5.
Authentication of Azospirillum and Azotobacter
6.
Estimation of N2 fixation in diazotrophic
microorganisms - ARA.
7.
Isolation of P solubilizing microorganisms
8.
Testing for P solubilization using
PCP, in liquid media.
9.
Mutation using UV irradiation for strain improvement.
10.
Biomass preparation
from agricultural wastes.
11.
Isolation of pathogenic microorganisms from insects.
12.
Cross streak assay for testing antagonisms.
13.
Mass production of bacterial biofertilizers, carrier-based
inoculants preparation.
14.
Mass multiplication of cyanobacteria and Azolla
15.
Mass production of AM fungi
16.
Quality control of bacterial bioinoculants.
17. Practical examination.