School of Science

SYLLABUS

FOR

PROGRAM: B.Sc.

Microbiology (BSM502)

ACADEMIC YEAR: 2014-15

SEMESTER: V

DIRECTORSCHOOL OF SCIENCE

RK UNIVERSITY

RAJKOT

Course Title MICROBIOLOGY

Course Code BSM 502

Course Credit

Lecture : 4

Practical : 3

Tutorial : 0

Total : 7

Course Learning Outcomes

On the completion of the course, students will be able to:

Know the concepts of microbiology and microbial biotechnology.

Apply knowledge in various strategies involved in microbial biotechnology industries.

Understand the concept of microbial production of antibiotic, organic acid, vitamins, amino

acid and industrial alcohol.

Detailed Syllabus

Sr. No. Name of Chapter & Details HoursAllotted

Section-I

Unit-1 Fermentation Technology & Industrially ImportantMicroorganisms

A.. Historical perspective and concept

General Concept and historical development of industrialmicrobiology, Range of Fermentation Processes, Component partsfermentation process, Economic aspects of fermentation industry

12

B. Isolation & improvement of industrially importantmicroorganismsPrimary & Secondary Screening, Isolation methods using selectionof desired characters, Improvement of industrially importantmicrobes: Application of, Protoplast fusion and recombinant DNAtechnology, Concept and application of bioinformatics infermentation industry

Unit-2 Formulation of Fermentation MediaIntroduction, Types of Media and Medium formulation, Rawmaterials: Crude Carbon and Nitrogen sources, Minerals,Precursors, Growth Regulators, Buffers, Antifoam agents,Inoculum Medium, Media Optimization

12

Unit-3 Design and aseptic operation

Introduction and basic functions of fermentor, Types of bioreactors,Aeration and Agitation, Fermentation process: Batch Fermentation,Continuous fermentation and their comparative advantages anddisadvantages, Sterilization process in fermentation industries:Fermentor sterilization, Medium sterilization, Sterilization of airand feed, Aseptic operation and Containment

12

Section-II

Unit-4 Downstream Processes

Methods of Cell separation: Birth conditioning, Precipitation,Sedimentation, Centrifugation, Filtration; Techniques of CellDisruption: Mechanical and Non mechanical methods; ProductRecovery: Liquid- liquid extraction, Solvent recovery, Two Phaseaqueous extraction, Super critical fluid extraction; Physical,Chemical and Biological assay of fermentation products

12

Unit-5 Studies of selective fermentation processes

Production of organic solvents: Ethyl alcohol, Production ofenzymes: Amylases and Proteases, Production of antibiotics:Penicillin and Streptomycin, Production of amino acid: Lysine,Production of organic acids: Citric acid, Production of vitamins:Riboflavin, Overview of Immobilization in fermentation process

12

FUNDAMENTALS OF MICROBIOLOGY (PRACTICAL) 6 HOURS PERWEEK

1. Primary screening of industrially important microorganisms capable of producing:Antibiotics, Organic acids, amylases

2. Bioassay of penicillin using B. subtilis3. Laboratory fermentation & estimation of Ethyl Alcohol by Saccharomyces.4. Laboratory fermentation & estimation of amylase by B. subtilis.5. Sterility testing of fermentation products (Demo)6. Immobilization of yeast cells by Ca- alginate entrapment method &

Determination of viability of immobilized cells by invertase activity. (Demo)

Instructional Method and Pedagogy:

Lectures will be conducted with the aid of multi-media projector, black board,OHP etc.

Assignments based on course content will be given to the students at the end ofeach unit/topic and will be evaluated at regular interval.

Surprise tests/Quizzes/Tutorials will be conducted.

The course includes a laboratory, where students have an opportunity to build anappreciation for the concepts being taught in lectures.

Minimum ten experiments shall be there in the laboratory related to coursecontents.

Reference Books:

1.Principles of Fermentation Technology By Stanbury & Whittaker :2nd edition2. Industrial Microbiology By Casida L. E.3.A text book of industrial microbiology, 2nd edition By Wulf Crueger & Anneliese

Crueger4. Industrial Microbiology By A.H. Patel5. Biotechnology: Food Fermentation Microbiology, Biochemistry & Technology

Vol. 1 & 2 By V.K. Joshi & Ashok Pandey6. Introduction to Bioinformatics by Institute of Bioinformatics, India7. Biotechnology By M.D.Trevan8. Internatonal student edition: Microbiology- A laboratory Manual 4thedition. By

James G. Chappuccino & Natalie Sherman9. Bacteriological Techniques By F.J. Baker10. Introduction to Microbial Techniques By Gunasekaran