FUNDAMENTALS OF MICROBIOLOGY AND FERMENTATION TECHNOLOGY

Paper Code: 
BTE 201
Credits: 
3
Contact Hours: 
45
Objective: 

Upon completion of the course learners will be able to:

CO 17: To acquaint the student with the historical account and development of microbiology as a scientific discipline

CO 18: To gain knowledge on different systems of classification and structure of cell

CO 19: Acquire in-depth knowledge of the diversity, distribution, cell structure, life cycles. have an idea about microbial growth and factors affecting it

CO 20: understand fermentation technology and learn it’s industrial applications

CO 21: to learn the industrial applications of microbes

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 fermenton.
  • Modes of fermentation- batch, continuous and fed batch
6.00
Unit V: 
Industrial Applications 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

 

SU

REFERENCES: 

GGESTED READINGS:

  • Instant Notes in Microbiology. Baker. Publisher Taylor & Francis. 2012
  • Principles of Fermentation Technology, 2nd edition, P F Stanbory, Whitaker and Hall, Elsevier India, 2005
  • Fermentation Microbiology and Biotechnology. E. M. T. El-Mansi (Editor), C. F. A. Bryce (Editor), Arnold L. Demain (Editor). CRC Press. 2012.
  • Ananthanarayan and Paniker's Textbook of Microbiology, Eleventh Edition. R Ananthanarayan and CK Jayaram Paniker (Author), Reba Kanungo (Editor) Universities Press (India) Pvt. Ltd 2020.

 

e Resources:

 

JOURNALS:

  • Journal of Fermentation Technology
  • Fermentation
  • International Journal of Microbiology

 

 

 

Academic Year: 
2022-2023
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