Revised Syllabus For

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1 ************ Accredited By NAAC with B Grade Revised Syllabus For Bachelor of Science Part II INDUSTRIAL MICROBIOLOGY Syllabus to be implemented from June, 2014 onwards.

2 Shivaji University, Kolhapur Revised Syllabus For Bachelor of Science Part II: Industrial Microbiology 1. TITLE: Industrial Microbiology 2. YEAR OF IMPLEMENTATION: Revised Syllabus will be implemented from June, 2014 onwards. 3. PREAMBLE: This syllabus is framed to give sound knowledge with understanding of Industrial Microbiology to undergraduate students at second year of three years of B. Sc. Degree course. Students learn Industrial Microbiology as a separate subject from B.Sc. II. The goal of the syllabus is to make the study of Industrial Microbiology popular, interesting and encouraging to the students for higher studies including research. The new and updated syllabus is based on a basic and applied approach with vigour and depth. At the same time, precaution is taken to make the syllabus comparable to the syllabi of other universities and the needs of industries and research. The syllabus is prepared after discussion at length with number of faculty members of the subject and experts from industries and research fields. capacity of students. The units of the syllabus are well defined, taking into consideration the level and 4. GENERAL OBJECTIVES OF THE COURSE / PAPER: 1) To make the students knowledgeable with respect to the subject and its practicable applicability. 2) To promote understanding of basic and advanced concepts in Industrial Microbiology. 3) To expose the students to various emerging areas of Industrial Microbiology. 4) To prepare students for further studies, helping in their bright career in the subject. 5) To expose the students to different processes used in industries and in research field. 6) To develop their ability to apply the knowledge of Industrial Microbiology. 7) To prepare the students to accept the challenges in Life Sciences. 8) To develop skills required in various industries, research laboratories and in the field of human health.

3 5. DURATION The course shall be a full time course. 6. PATTERN: Pattern of Examination will be Semester. 7. MEDIUM OF INSTRUCTION: The medium of instruction shall be English. 8. STRUCTURE OF COURSE Sr.No. Subjects Marks SEMISTER III 1. Paper - V Paper - VI 50 SEMISTER IV 3. Paper VII Paper VIII 50 PRACTICAL 5. Practical 100 Total 300 2) Structure and Titles of Papers of B. Sc.Course: B. Sc. II Semester III Paper V. Industrial production of fermented foods. Paper VI. Quality control of food products B. Sc. II Semester IV Paper VII. Fermentation Technology. Paper VIII. Industrial Production of Bio fertilizers.

4 3) EQUIVALENCE IN ACCORDANCE WITH TITLES AND CONTENTS OF PAPERS (FOR REVISED SYLLABUS) Sr. No. Title of Old Paper Title of New Paper 1 Semester III Semester III Paper V Industrial production of fermented foods. Paper VI Quality control of food 2 Semester IV: Paper VII Fermentation Technology. Paper VIII Industrial Production of Bio fertilizers Paper V Industrial production of fermented foods. Paper VI Quality control of food Semester IV: Paper VII Fermentation Technology Paper VIII Industrial Production of Bio fertilizers 3 Practical old Practical New 4) OTHER FEATURES: (A) (B) (C) LIBRARY: Reference Books Latest Editions, Journals and Periodicals. SPECIFIC EQUIPMENTS NECESSARY TO RUN THE COURSE: OHP, Computer, L. C. D. Projector LABORATORY SAFETY EQUIPMENTS: 1) Fire extinguisher 2) First aid kit 3) Fumigation chamber 4) Stabilized power supply 5) Insulated wiring for electric supply. 6) Good valves &regulators for gas supply. 7) Operational manuals for instruments. 8) Emergency exit

5 SHIVAJI UNIVERSITY, KOLHAPUR SEMESTER III PAPER V INDUSTRIAL PRODUCTION OF FERMENTED FOODS Unit I Industrial Production of Dairy Products: Cheese 2. Yoghurt 3. Curd 4. Butter Unit II Industrial Production of Bakery Product & Alcoholic beverages: Bread 2. Wine: Industrial production of a) Red Table Wine b) Sparkling Wine Champagne 3. Beer: a) Ale b) Lager Unit III Industrial Production of: Soy sauce 2. Sauerkraut 3. Pickles a) Cucumber b) Olives Unit IV Spoilage of Fermented Food & its Preservation: Cheese and yoghurt 2. Bread 3. Sauerkraut Cucumber 4. Soy sauce, Olives 5. Wine and beer.

6 SEMESTER III PAPER VI QUALITY CONTROL OF FOOD PRODUCTS Unit I 09 A) Need of Microbiological quality control of food. B) Microbiological analysis of food products 1. SPC 2. Detection for the presence of i) Pathogenic bacteriaa. E. coli b. Staph. aureus c. Shigella d. Pseudomonas e. Salmonella ii) Yeast and molds Unit II 09 A) Introduction to Quality Assurance of food products. B) Basic concepts of: 1. Regulation as per PFA, FDA, FPO. 2. Standards & Norms as per ISO, BIS, AGMARK Unit III 09 TQMS (Total Quality Management System) of milk and milk products 1. Raw material acceptance. 2. Process control. 3. Packaging. 4. Finished product storage. 5. Transport and Distribution. 09 Unit IV A) Introduction tohaccp (Hazard Analysis Critical Control Points) B) Introduction of GMP, GLP C) ICMSF (International Commission on the Microbiological Specification of Foods) 1. Introduction 2. ICMSF Sampling plans a. The two class plan b. The three class plan

7 SHIVAJI UNIVERSITY, KOLHAPUR SEMISTER IV PAPER VII FERMENTATION TECHNOLOGY Industrial Production: Raw materials, Microorganisms, production process, Recovery and Applications: Unit I Antibiotics Streptomycin 2. Tetracycline 3. Rifampicin Organic Acids 1. Lactic Acid 2. Citric Acid 3. Indole acetic acid. Enzymes 1. Amylases 2. Lipase 3. Proteases Unit II Unit III Unit IV 09 A) Solvents 1. Glycerol 2. Acetone butanol B) Amino acids 1. Lysine 2. Glutamic Acid 3. Methionine

8 SEMESTER IV PAPER VIII INDUSTRIAL PRODUCTION OF BIOFERTILIZERS Bio fertilizers: A) Concept & its need in organic farming B) Rhizobium Bio fertilizer 1. Characteristics 2. Host Rhizobium interaction 3. N2 fixation in root nodules 4. Production 5. Methods of application A) Azotobacter Bio fertilizer 1. Characteristics 2. N2 fixation process 3. Production 4. Methods of application Unit I 09 Unit II 09 B) Azospirillum Bio fertilizer 1. Characteristics 2. Association with plants 3. Production 4. Methods of application A) Azolla & BGA Bio fertilizers 1. Azolla: a. Characteristics b. Production c. Methods of application 2. BGA: a. Characteristics b. N2 fixation process c. Production d. Methods of application B) VAM Bio fertilizer 1. Characteristics & types of association 2. Production 3. Methods of application Unit III 09

9 Unit IV A) PSB Bio fertilizer (Phosphate solubilising Bacteria) 1. Mechanism of phosphate solubilisation 2. Production 3. Methods of application 09 B) Quality control of Bio fertilizers as per FCO (Fertilizer Control Order) 1. Introduction of FCO specifications for bio fertilizers 2. Sampling procedure 3. Method of analysis 4. Standards of bio fertilizers 5. Biostability of product bio fertilizer B.Sc.II NDUSTRIAL MICROBIOLOGY PRACTICAL COURSE 1) Isolation of lipolytic, proteolytic, IAA producing microorganisms from suitable source. 2) Production, extraction, purification of Citric acid. 3) Production of Amylase bya. Surface culture method b. Submerged culture method 4) Production of Protease, Indole Acetic Acid 5) Production of sauerkraut 6) Production of Bio fertilizers using nitrogen fixing and phosphate solubilising isolates and packaging 7) Estimation of following fermentation products by suitable assay method. a. Antibiotics Streptomycin &Tetracycline b. Organic Acids Lactic Acid & Citric Acid c. Enzymes Amylase (DNSA method) d. Indole acetic acid Solavaskis reagent 8) Immobilization of Amylase by using Sodium Alginate method. 9) Microbiological analysis of Butter a. SPC b. Detection for the presence of E.coli & Staph. aureus 10) Isolation and identification of Lactic acid bacteria from Curd 11) Isolation of bacteria from spoiled milk. 12) Isolation of Azotobacter from soil 13) Isolation of Azospirillum from soil. 14) Isolation of Rhizobium from root nodules. 15) Isolation of Phosphate solubilising bacteria from soil. 16) Isolation of VAM fungi from soil. (Demonstration). 17) Determination of heterocyst frequency of blue green bacteria. 18) Microbial limit test for PSB market fertilizer product. 19) Rapid detection of food pathogens E. coli and Staphylococcus from given food sample.

10 B.Sc.II INDUSTRIAL MICROBIOLOGY LIST OF REFERENCE BOOKS FOR THEORY & PRACTICAL 1. Food Microbiology by Frazier. 2. Food Microbiology by H.A.Modi. ( Vol. I&II) 3. Industrial Microbiology by A.H.Patel. 4. Industrial Microbiology by Prescott & Dunn. 5. Soil Microbiology by Subbarao. 6. Agriculture Microbiology by Rangaswamy. 7. Methods in Food and Dairy Microbiolgy by Harrigon. 8. Bio fertilizers Vyas & Vyas( Ekta Publication). 9. Bacteriological Techniques F.K. Baker 10. Milk & milk products Winton & Winton 11. Pharmaceutical Microbiology Hugo & Russell. 12. Citric acid Biotechnology J. Achrekar. 13. Enzyme Biotechnology G. Tripathi. 14. Bio fertilizers Arun Sharma. 15. Industrial Microbiology Agrawal / Parihar 16. Biotechnology S. S. Purohit. 17. Agriculture Microbiology G. Rangaswami & D. J. Bagyaraj 18. Text book of Biotechnology G. R. Chhatwal. 19. Pharmaceutical Biotechnology Purohit / Kakrani / Saluja. 20. Practical Microbiology R. C. Dubey and D. K. Maheshwari 21. Experimental Microbiology Rakesh J. Patel & Kiran R. Patel. (Vol. I&II) 22. Fertilizer Control Order 1985 amended up to June, Practical Biochemistry by Plummer. 24. Microbial technology by Peppler & Periman.

11 NATURE OF QUESTION PAPER AND DISTRIBUTION OF MARKS FOR B. Sc. II INDUSTRIAL MICROBIOLOGY FOR EACH PAPER Common Nature of Question Paper as per Faculty of Science. SHIVAJI UNIVERSITY KOLHAPUR B. Sc. PART II INDUSTRIAL MICROBIOLOGY PRACTICAL EXAMINATION (A)The practical examination will be conducted on two consecutive days not less than 6 hrs on each day of the practical examination. (B)Each candidate must produce a certificate from the Head of the Department in his / her college, stating that he / she has completed in a satisfactory manner the practical course on the lines laid down from time to time by Academic Council on the recommendations of Board of Studies and that the journal had been properly maintained. Every candidate must have recorded his / her observations in the laboratory journal and have written a report on each exercise performed. Every journal is to be checked and signed periodically by a member of teaching staff and certified by the Head of the Department at the end of the year. Candidates must produce their journals at the time of practical examinations. C. Study tour Candidates must visit atleast two industries (Food / agro / bio fertiliser /pharma / dairy) and must submit report of visit duly signed by competent authority at the time of practical exam.

12 NATURE OF QUESTION PAPER AND DISTRIBUTION OF MARKS FOR PRACTICAL EXAMINATION Q.1 Estimation of Lactic acid / Citric acid from fermentation broth 10 Q.2 Isolation of Azotobacter / Rhizobium / PSB / bacteria from spoiled food 10 Q.3 Bioassay of Streptomycin / Tetracycline 20 Q.4 Assay of Amylase / Protease/IAA 10 Q.5 SPC/ Detection of presence of E. coli / Staph. / Pseudomonas from 10 given food sample Q.6 Spotting 10 Q.7 Viva voce on practicals not covered in examination 10 Q.8 Tour report 10 Q.9 Journal 10 TOTAL 100 EQUIVALENCE FOR THEORY PAPERS. (From June 2014) Paper No Paper III Paper IV Pre Revised Syllabus Title of the Paper INDUSTRIAL PRODUCTION OF FERMENTED FOODS & BIOFERTILISERS FERMENTATION TECHNOLOGY &QUALITY CONTROL OF FOOD PRODUCTS Paper No Paper V Paper VIII Revised Syllabus Title of the Paper INDUSTRIAL PRODUCTION OF FERMENTED FOODS INDUSTRIAL PRODUCTION OF BIOFERTILISERS Paper VII FERMENTATION TECHNOLOGY Paper VI QUALITY CONTROL OF FOOD PRODUCTS

B.Sc. MICROBIOLOGY SYLLABUS DDU GORAKHPUR UNIVERSITY, GORAKHPUR Industrial Microbiology D. D. U. Gorakhpur University, Gorakhpur B.Sc.

B.Sc. MICROBIOLOGY SYLLABUS DDU GORAKHPUR UNIVERSITY, GORAKHPUR Industrial Microbiology D. D. U. Gorakhpur University, Gorakhpur B.Sc. Industrial Microbiology D. D. U. Gorakhpur University, Gorakhpur B.Sc. III B.Sc. II: Three papers and a practical examination as follows: Paper I: Food Microbiology Papers II: Fermentation Technology Papers