Fundamentals of Microbiology and Fermentation Technology

Paper Code: 
BTE 201
Credits: 
03
Contact Hours: 
45
Objective: 

course will enable the students to -

  1. understand aseptic techniques
  2. learn classification and structure of microorganisms
  3. have an idea about microbial growth and factors affecting it
  4. understand fermentation technology and learn it’s industrial applications

 

Course Outcomes (COs):

 

 

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

 

BTE 201

 

 

 

 

 

 

Fundamentals of Microbiology and Fermentation Technology

CO 15 To acquaint the student with the historical account and development of microbiologyas a scientific discipline

 

CO 16 To gain knowledge on different systems of classification.

 

CO 17 Acquire in-depth knowledge of the diversity, distribution,cell structure, life cycles and economic importance of bacteria.

 

CO 18 have an idea about microbial growth and factors affecting it

 

CO 19 understand fermentation technology and learn it’s industrial applications

Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, presentations

 

Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Giving tasks.

C A test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Classroom interaction

 

9.00
Unit I: 
History of Microbiology and Sterilization
  • Development of Microbiology (contribution of pioneers).
  • Concept of sterilization, methods of sterilization-dry heat, wet heat, radiation, filtration and chemicals.

 

10.00
Unit II: 
Introduction to Microbial World
  • Introduction to different types of microbes: bacteria, viruses, algae, fungi and protozoa structure of bacterial cell- cell membrane, cell wall, flagella and motility, cell inclusion bodies, Sporulation in bacteria.
  • Nutritional classification of Microorganisms.

 

9.00
Unit III: 
Growth of Microorganisms
  • Microbial growth, growth curve, factors affecting microbial growth (pH, temperature, oxygen and water availability).

 

11.00
Unit IV: 
Introduction to Fermentation Technology
  • General concepts of industrial microbiology-raw materials used in media production, basic design of a bioreactor; CSTR and Fluidized bed fermentor
  • Modes of fermentation- batch, continuous and fed batch.

 

 

6.00
Unit V: 
Industrial application of microbes
  • Industrial enzymes-amylases, production of antibiotics-penicillin, amino acid production- glutamic acid, vitamins-riboflavin, industrial alcohol.

 

ESSENTIAL READINGS: 
  • General Microbiology, C B Powar, H F Dagniwala, Himalayan Publication House, 1996
  • Industrial Microbiology, E Casida, New Age International (P) Ltd. Publishers. 2005
  • Microbiology, 5th edition M J Pelcer, E C S Chan, N R Kreig, Tata Mc Graw Publication, 2006
  • Microbiology-a Laboratory Manual, 6th edition, J G Cappuccino and N Sherman, Addison Wesley, Pearson education, Inc., 2006
  • Biology of Microorganisms, 10th edition, T D Brock, M T Madigan, Pearson education, Inc., 2003
  • Fermentation Microbiology and Biotechnology, Mansi & Bryce, Taylor & Francis group, 2002
  • Frontiers in Microbial Technology, 1st edition, P S Bisen , CBS Publishers, 1994
  • General Microbiology, R Y Stanier, J L Ingharam, M L Wheelies, P R Painter Mac Millan Education Ltd, 1999
  • Microbiology Fundamentals and Applications, 2nd edition, R M Atlas, Maxwell Macmillan International editions, 1989
  • Principles of Fermentation Technology, 2nd edition, P F Stanbory, Whitaker and Hall, Elsevier India, 2005

 

Academic Year: 
2021-2022
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