B.Sc. Microbiology - Nagpur University
Rashtrasant Tukadoji Maharaj NagpurUniversity, NagpurSYLLABUSREVISEDFOR2020-21 ONWARDSB.Sc. Microbiology(Semester Pattern)
SyllabusB.Sc. Part- IMicrobiologyCourse CodePaper IUnit-ISEMESTER ITitleLecturesFUNDAMENTALS OF MICROBIOLOGY.History of Microbiology091. Discovery of Microbes,2. Theory of biogenesis & abiogenesis3. Contributions of- Antonie van Leeuwenhoek, LouisPasteur , Robert Koch, Joseph Lister, Winogradsky,Beijerinck, John Tyndall, Thomas M. Rivers4. Branches of Microbiology- Definition and scope of a)Systemic MicrobiologyBacteriology, Mycology,Phycology, Virology, b) Biotechnology, c) Geomicrobiology, d)Exobiology, e) Medical alMicrobiology h) Food MicrobiologyUnit-IIBacterial cell structure1. Differences between prokaryotes and eukaryotes2. Description of sizes, shapes and arrangements ofbacteria3. Typical Bacterial cell structure- a) Structure of cellwall (Gram positive & Gram negative bacteria) b) Cellmembrane:- Fluid mosaic model, mesosomes4. Ribosomes, Nucleoid, Plasmids, cytoplasmicinclusions5. Capsules, slime layer, pilli, flagella6. Endospore structure- formation, germination.7. Exospores, Myxospores, Eukaryotic spores8. Significance of dormancy07
Unit- III07Microbial Nutrition1. Nutritional types of bacteria2. Basic nutritional requirements.3. Types of culture media- Selective, Differential,Enriched, Synthetic and non synthetic (Definition,ingredients, principle and applications).4. Media for isolation of fungi- Definition, ingredients,principle and applications5. Enrichment CultureUnit-IV07Microbial growth:1.2.3.4.5.6.7.8.Bacterial reproduction.Axenic cultures.Growth curveMathematical expression of growth.Continuous culture – Chemostat and turbidostatSynchronous growthDiauxic cultureFactors influencing microbial growth.30SEMESTER ITitleCourse CodePaper IIUnit-ILecturesBASIC TECHNIQUES IN MICROBIOLOGYMicroscopyPrinciple, applications and ray diagram:1. Simple, compound microscope—Bright fieldMicroscopy,2. Dark field Microscopy,3. Electron microscopy (TEM, SEM),4. Phase-contrast microscopy,5. Fluorescent microscopy.08
Unit-IIStaining Techniques.071. Stains & dyes, chromophore, auxochrome,chromogenes, types of stains2. Theories of staining3. Staining techniques : Simple, negative staining,differential staining- Gram staining, acid-fast staining4. Staining of specific structures: flagella , spores, capsuleUnit- IIIMicrobial Techniques071. Isolation of pure culture by various methods.2. Determination of nutritional requirement byauxonographic technique, replica plating technique &multi-point inoculator technique.3. Measurement of growth4. Preservation of microorganisms, National &international collection centersUnit-IVMicrobial control081. Terms & definitions used in microbial controlSterilization, inhibition, Microbiostatic, microbicidal,disinfectant, sanitizer, viricide, sporicide, antimetaboliteantibiotic, germicide, Preservative etc.2. Concept of microbial death3. Properties of ideal antimicrobial agent.4. Physical control methods—types, mode of action &applications only-a) High & low temperature b) filtrationc) radiation d) osmotic pressure.5. Chemical agents—Different types, mode of action &applications only- a) Phenols b) Alcohols c)Halogenes d)Heavy metals e) Quaternary ammonium compounds f)surface active agents g) phenol-coefficient6. Mechanism of cell injury7. Chemotherapeutic agent—sulphonamides only- modeof action & application, Antibiotics, examples accordingto mode of action,source30
Sr.No.1234567891011121314SEMESTER ITitleLecturesPRACTICALGeneral guidelines for safety in microbiology laboratory, possiblelaboratory hazards, safety precautions and disposal of laboratorywaste and ethics in microbiology.General concept of basic equipments & apparatus.Preparation of media & stains.Study of permanent slides of Streptococci, Diplococci, Capsuleforming bacteria, Micrococcus sp. Clostridium tetani, Bacillusanthracis, Vibrio cholera, Mycobacterium tuberculosis, Treponemapalladium, Cell organellesDemonstration of microbes from environment & body parts – Studycolony characteristicsStaining—Simple staining,Differential staining - Gram staining,Endospore staining.Bacterial motility by hanging drop method (Major).Isolation of pure culture by streak plate method,Isolation of pure culture by spread plate and pour plate method(Major).Anaerobic cultivation of bacteria.Oligodyanamic effect (Major).Effect of UV radiation on bacteria using replica plate technique(Major).30Perform at least 8 practical (Excluding 1, 2 and 3). Experiment no. 9, 10, 11are compulsory.Scheme of practical examination1. One long expt.------------10 Marks2. One short expt.-----------05 Marks3. Spotting---------------------05 Marks4. Viva-voce-------------------05 Marks5. Record----------------------05 Marks30 Marks
Books1. Prescott, Hurley. Klein-Microbiology, 7th edition, International edition, McGrawHill.2. Kathleen Park Talaro& Arthur Talaro - Foundations in MicrobiologyInternational edition 2002, McGraw Hill.3. Michael T. Madigan & J. M. Martin, Brock, Biology of Microorganisms 12thEd. International edition 2006, Pearson Prentice Hall.4. A.J. Salle, Fundamental Principles of Bacteriology.5. Stanier. Ingraham et al ,General Microbiology 4th & 5th Ed. 1987, MacmillanEducation Ltd6. Microbiology TMH 5th Edition by Michael J. Pelczar Jr., E.C.S. Chan ,Noel R. Krieg7. BIS:12035.1986: Code of Safety in Microbiological Laboratories8. Microbiology An Introduction. 6th Edition. Tortora, Funke and Case. Adisson WesleyLongman Inc. 1998.9. Introduction to Microbial Techniques by Gunasekaran10. Microbiology: Fundamentals and Applications by Ronald M. Atlas, New York:Macmillan Publication
SyllabusB.Sc. Part- IMicrobiologyCourse CodeSEMESTER IITitleLecturesPaper IMICROBIAL DIVERSITYUnit-IProkaryotic microbes091. General characters of a) Proteobacteria, b)Mycoplasma, c) Rickettsia and d) Chlamydia2. Cyanobacteria: Characteristics of anabena andapplications of cyanobacteria3. Actinomycetes: Characteristics of Streptomyces andtheir applications4. Archae bacteria: Types of archae bacteria (Briefdescription), Methanogenic bacteria and theirimportanceUnit-IIEukaryotic microbes061. Fungi and yeast: General characters, Asexual andsexual mode of reproduction,2. Algae:-General characters and industrially importantalgal cells3. Protozoans: General characters and life cycle ofEntamoeba histolyticaUnit- IIIAcellular microbes: Viruses.1. Discovery of viruses, General structure, symmetry andclassification2. Cultivation, chick embryo & tissue culture method3. Detection of viral growth4. T4-Bacteriophages- lytic cycle,5. Lambda phage- Lysogenic cycle.07
Unit-IVMicrobial interaction081. Positive and negative interaction: Commensalism,synergism, syntropism, mutualism, parasitism,predation, antagonism, competition2. Protist-Protist Interaction: Bdellovibrio3. Protist-Plant interaction: Root nodule bacteria4. Protist-Animal interaction: Rumen bacteria, insectmidgut bacteria, luminescent bacteria30Course CodePaper IIUnit-ISEMESTER IITitleFOOD MICROBIOLOGY & MILKMICROBIOLOGYSpoilage of FoodLectures071. Classification of food on the basis of ease of spoilage2. Sources of microorganisms in food, microbial load3. Spoilage of vegetables – factors responsible & types ofspoilage.4. Spoilage of meat & meat products- factors responsible& types of spoilage.5. Spoilage of canned food – factors responsible & types.Unit-IIPreservation of food & Food borne diseases1. General principles of food preservation.2. Preservation by physical methodsi)By high temperature- TDP, TDT, Effect of hightemperature on food, factors affecting hightemperature application. Canning in detail.ii)By low temperature— chilling, freezing, andthawing, factors affecting low temperature, effectof low temperature on food.3. Preservation by chemical preservatives—Acetates,citric acid, lactic acid, propionates, sorobates,nitrates, salt & sugar. Mode of action, applications.07
Unit- IIIMilk Microbiology1.2.3.4.5.6.7.8.Unit-IV08Composition of milk.Sources of microorganisms in milk.Types of spoilage of milk & milk products.Preservation by high temperature—Pasteurization indetail, UHT, Pasteurization test—Phosphatase testPreservation by low temperatureDetermining the quality of milk—plate count &MBRT.Production of curd/Dahi & Shrikhand.Production of Cheese—Classification of cheese.Production of Cheddar cheese & cottage cheeseFood Borne Diseases and Food Standards081. Food Poisoning –food intoxication and food infection2. Clostridium, Staphylococcal enterotoxic poisoning,and Bacillus cereus food poisoning: organism,source, foods involved, outbreak conditions, effect onhuman health & prevention3. Aflatoxin- sources of contamination, foods involved,effect on human health & prevention4. Introduction to FDA, BIS and FSSAI- objectives andresponsibilities5. Introduction to HACCP30Sr.No.1234SEMESTER IITitleLecturesPRACTICALGeneral guidelines for safety in microbiology laboratory, possiblelaboratory hazards, safety precautions and disposal of laboratory wasteand ethics in microbiology.Study of permanent slides of special bacteria--- Fungi (Aspergillus,Penicillium and Mucor) Protozoa (Plasmodium vivax, Trypanosomaand amoeba) & Algae (Spirullina, Anabena and Euglena), Mycoplasma,Rickettsia and ChlamydiaSlide culture techniques for the cultivation and study of mould.Determining the microbiological quality of food- Total aerobic bacterialcount and yeast & mold count by SPC method (Major).30
56Coliform detection in food as per BIS.Enumeration total aerobic viable count in milk in raw andpasteurized milk by serial dilution method (Major).Quality of milk by MBRT.Phosphatase test.Effect of salt on microbial growth (Major).Effect of sugar on microbial growth (Major).Determination of TDP & TDTDetermination of MIC of preservative on test organism (Major).Production of curd by using standard lactic culture and determineacidity.78910111213Perform at least 8 practicalScheme of practical examination1. One long expt.------------ 10 Marks2. One short expt.----------- 05 Marks3. Spotting---------------------05 Marks4. Viva-voce-------------------05 Marks5. Record----------------------05 Marks30 MarksBooks1. Food Microbiology by Frazier 5th ed2. Modern Food Microbiology by James Jay 6th ed3. Applied Dairy Microbiology by Martha & Steele4. Prescott, Hurley. Klein-Microbiology, 7thedition, International edition, McGraw Hill.5. Kathleen Park Talaro & Arthur Talaro- Foundations in Microbiology Internationaledition 2002, McGraw Hill.6. William C. Frazier, Dennis C. Westhoff, N. M. Vanitha (2013). Food Microbiology,5thEdn.McGraw-Hill Education (India).7. Banwart G. J. (1989). Basic Food microbiology, 2nd Edn. Chapman and Hall.International Thompson Publishing.8. Michael T. Madigan & J.M. Martin, Brock Biology of Microorganisms 12thEd.International edition 2006, Pearson Prentice Hall.9. 1987,MacmillanEducation Ltd10. Microbiology TMH 5th Edition by Michael J.Pelczar Jr., E.C.S. Chan ,Noel R. Krieg11. Microbiology An Introduction. 6th Edition. Tortora,Funke and Case. AdissonWesleyLongman Inc. 1998.12. BIS standards, FSSAI13. Outlines of Biochemistry. E.E. Conn &P.K.Stumpf ,G. Bruening, R.N.Doi. 5Edition, John Wiley and sons14. Clarence Henry Eckles, Willes Barnes Combs, Harold Macy (1943). Milk andmilkproducts, 4th Ed. McGraw-Hill book Company, Incorporated.15. Sarkar Chatterjee Swagata Food and Microbes, Himalaya Publishing House
SyllabusB.Sc. Part- IIMicrobiologyCourse CodeSEMESTER IIITitleLecturesPaper ICHEMISTRY OF ORGANIC CONSTITUENTSAND ENZYMOLOGYUnit-ICarbohydrates and Lipids1. Classification of carbohydrates,2. Structure of glucose, fructose, maltose, lactose, sucrose,raffinose, starch, hyaluronic acid, glycogen, cellulose,osazone formation3. Classification of lipids, structure of triglyceride,compound lipids, derived lipids07Unit-IIAmino acids and proteins1. Classification of amino acids,2. Titration curve, acidic, basic and neutral amino acids,3. Peptide bond theory,4. Organizational levels of proteins,5. Concept of oligomeric protein06Unit- IIIEnzymology1. Definitions andnature of enzymes, classification,nomenclature,2. Primary concept of enzyme kinetics, MM equation,modifications of MM equations,3. Activation energy, transition state, ES complex, enzymeactivity, katal, specific activity ,turnover number4. Enzyme inhibition and their types,5. Enzyme regulation, their types,6. Allosteric sites, allosteric modulaters,7. Functional diversity such as holoenzyme, apoenzyme,coenzyme, cofactor, prosthetic group, isoenzymes,8. Membrane bound enzymes, multienzyme complex,zymogens09
Unit-IVNucleic acid and Vitamins1. Structure of purines, pyrimidines, nucleosides,nucleotides,2. Structure of DNA, RNA, and various forms of DNA3. Types of vitamins, Classification on the basis ofsolubility, functions of vitamins,4. Hypervitaminosis – Definition, causes, symptoms,treatment of Vit. A and D5. Hypovitaminosis – Definition, causes, symptoms,treatment of Vit. B12, A and D0830Course CodePaper IISEMESTER IIITitleLecturesINDUSTRIAL MICROBIOLOGYUnit-IFundamentals of industrial microbiology and Fermentordesign1. Definition, History and scope of industrial microbiology,2. Design of typical fermentor, parts of fermentor,3. Types of fermentors,4. Types of fermentation processes5. Isolation of industrially important micro organismsPrimary screening and secondary screening07Unit-IIUpstream processing in fermentation process1. Strain development,2. Inoculum development,3. Scale up of fermentor process4. Raw materials used for media preparation,5. Sterilization of fermentors, production media and air6. Factors affecting fermentation process such as agitation,aeration, pH, dissolved oxygen and rheological properties07Unit- IIIDownstream processing in fermentation process andQuality Control1. Outline of downstream process2. Harvesting of biomass- methods and principles3. Product recovery and purification- methods and principles4. Concept of Good Manufacturing Practices5. Microbiological quality checking as per pharmaceuticalcompendium such as IP and USP08
Unit-IVEntrepreneurial microbiologyProduction, biochemistry, recovery and uses of1. Single Cell Protein - Spirulina2. Bakers yeast,3. Ethanol4. Penicillin, semi synthetic penicillin,5. Citric acid6. Beer and Wine0830Sr.No.12345678910111213141516SEMESTER IIITitleLecturesPRACTICALGeneral guidelines for safety in microbiology laboratory, possiblelaboratory hazards, safety precautions and disposal of laboratory wasteand ethics in microbiology.Calibration of pH meter, validation of autoclave, Validation ofLaminar air Flow unitQualitative detection of carbohydrates, protein, nucleic acid and lipidsDetection of enzymes: amylase, catalase, gelatinase, lipase, oxidaseIsolation of amylase producer from soilSugar and alcohol tolerance of Saccharomyces cerevisiae (Major)Production and estimation of alcohol (Major)Leavening capacity of yeast (Major)Detection of penicillinase activity (Major)Chemical estimation of penicillinDetermination of sugar quantity in any natural source of carbohydrateDetermination of protein quantity (Major).Bioassay of penicillinSterility testing of pharmaceutical productsMicrobiological quality of non sterile pharma products as per IP(Major)Growth promotion test (Major)Perform at least 8 practical. Experiment no. 1 is compulsory.30
Scheme of practical examination1. One long expt.------------10 Marks2. One short expt.-----------05 Marks3. Spotting---------------------05 Marks4. Viva-voce-------------------05 Marks5. Record----------------------05 Marks30 MarksBooks1. Lehninger. Principles of Biochemistry. 4th Edition. D. Nelson and M. Cox. W.H.Freeman and Company. New York20052. Microbiology an Introduction. 6th Edition. Tortora, Funke and Case. Adisson WesleyLongman Inc. 1998.3. Prescott, Hurley. Klein-Microbiology, 5th & 6thedition, International edition 2002 &2006, McGraw Hill.4. Garrett, R. H. and Grisham, C. M. (2004) Biochemistry. 3rd Ed. Brooks/Cole, PublishingCompany, California.5. Conn Eric, Stumpf Paul K., Bruuening George, Doi Roy H., (1987) Outlines ofBiochemistry 5th Ed , John Wiley and Sons, New Delhi.6. H. Patel. (1985), Industrial Microbiology, Macmillan India Ltd.7. Butterworths Heinemann. Bioreactor Design and Product Yield (1992), BIOTOL series,8. Casida, L. E., (1984), Industrial Microbiology, Wiley Easterbs, New Delhi9. Indian Pharmacopia and British Pharmacopia (Latest Edn).10. Lydersen B., N. a. D’ Elia and K. M. Nelson (Eds.) (1993) Bioprocess Engineering:Syatems, Equipment and Facilities, John Wiley and Sons Inc.11. Operational Modes of Bioreactors, (1992) BIOTOL series, Butterworths Heinemann.12. Peter F. Stanbury. Principles Of Fermentation Technology, 2E, Elsevier (A Division ofReed Elsevier India Pvt. Limited), 200913. Prescott, S.C. and Dunn, C. G., (1983) Industrial Microbiology, Reed G. AVI tech books.14. Reed G. Ed. Prescott and Dunn’s Industrial Microbiology. 4th Ed., CBS Pub. New Delhi.15. Stanbury, P. F. and Whittaker, A. (1984) Principles of Fermentation technology,Pergamon press.16. Van Damme E. J. (1984) Biotechnology of Industrial Antibiotics, Marcel Dekker Inc.New York.17. Wiseman A.(1985) Topics in Enzyme and Fermentation - Biotechnology, Vol. 1 and 2,John Wiley and Sons, New York
SyllabusB.Sc. Part- IIMicrobiologyCourse CodePaper ISEMESTER IVTitleLecturesMETABOLISMUnit-ICarbohydrate1. General strategy of metabolism,2. EMP pathway and its regulation,3. TCA cycle and its regulation,4. Outline of ED pathway,5. Pentose Phosphate pathway,6. PK pathway08Unit-IILipid and Nucleic Acid1. Betaoxidation and Omegaoxidation,2. Replication of DNA, modes of replication, generalfeatures, enzymes involved, rolling circle and knife andfork model,3. Prokaryotic transcription including general features,enzymes involved and reverse transcription08Unit- IIIAmino acids and Proteins1. Amino acidbreakdown,deamination, (alanine,tyrosine, methionine),2. Metabolic breakdown of individual amino acids (alanine,arginine, methionine and tryptophan)3. Glucogenic and ketogenic amino acids4. Genetic code and5. Prokaryotic translation08Unit-IVEnergy Generation1. High energy molecules,2. Substrate level phosphorylation,3. Cyclic and noncyclic photophosphorylation,4. Oxidative phosphorylation and ATP generation0630
Course CodePaper IIUnit-ISEMESTER IVTitleLecturesENVIRONMENTAL MICROBIOLOGYFresh Water microbiology061. Fresh water – Definition,Examples of fresh water i.e. ice sheets, ice caps, glaciers,icebergs,bogs, ponds, lakes, rivers, streams,andunderground water and their outline.2. Potable water - Definition,Water treatment using SSF and RSF, Methods ofchlorination, Water Quality Standards (BIS and WHO).3. Microbiological Quality Testing - Significance ofbacteriological analysis of water, collection and handlingof water samples, indicators of excretal pollution,bacteriological analysis of water for coliforms and faecalstreptococci (MTFT, MFT), differences between fecaland non fecal organismsUnit-IIWaste Water Treatment081. Sewage types, composition, physical, chemical andbiological characteristics, BOD, COD, ThOD2. Primary Treatment,3. Secondary Treatment – Trickling filter, Activatedsludge, RBC, Sludge digester, Oxidation pond, Septictank, and Imhoff tank4. Tertiary Treatment,5. Disposal of treated wastewater.Unit- IIIAir and Agricultural microbiology1. Air Microbiology - Significance of Microbial analysisof air, settling plate and Anderson technique.2. Agricultural Microbiology – Symbiotic nitrogen fixingbacteria, mechanism of nitrogenase enzyme, formationof root nodules, non-symbiotic nitrogen fixing bacteria,bacteria and fungi as biopesticides, Phosphatesolubilizing microorganisms, mycorrhiza08
Unit-IVBioremediation and Biomagnifications081. Bioremediation- Role of plant and microbes2. Bioaugmentation - Definition,
Microbiology h) Food Microbiology 09 Unit-II Bacterial cell structure 1. Differences between prokaryotes and eukaryotes 2. Description of sizes, shapes and arrangements of bacteria 3. Typical . 7. Banwart G. J. (1989). Basic Food microbiology, 2nd Edn. Chapman and Hall.
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Board/University Year of Passing Percentage of marks obtained Division/ Class/Grade Subject High School/ Matric (SSC) Nagpur Board 1984 52% II Eng.,Mar.,Hin., Maths, Science, Social-Science Intermediate (HSC) Nagpur Board 1988 44% III Social Science HSC Vocational Nagpur
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An Introduction to Clinical Microbiology Susan M. Poutanen, MD, MPH, FRCPC . Objectives 1. To provide an introduction to a typical microbiology laboratory 2. To address specific microbiology laboratory test issues as they apply to public health. Department of Microbiology Who we are Shared microbiology service between TML (UHN & MDS) and MSH
Industrial microbiology Medical and pharmaceutical microbiology Rumen microbiology Space microbiology 1.2 Definitions Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as "Dairy Microbiology". 1.2 .
1 MES’S Abasaheb Garware College,Pune-4 8th August 1990 till todate Associate Professor 2 stShri Shivaji Science College,Nagpur 1 September 1986 till July 1990 Lecturer 3 P.G.D.T,Department of Statistics,Nagpur University,Nagpur 1985-1986 Contributory lecturer 4 Vidarbha Mahavidya
Army training centers, and other training activities under the control of Headquarters (HQ), TRADOC and to all personnel, military and civilian, under the control of HQ TRADOC, to include Army elements stationed within Interservice Training Review Organizations (ITRO) for AIT, who interact with Trainees/Soldiers undergoing IET conducted on an installation, the commander of which is subordinate .
