T.U. Curriculum for Microbiology IIIrd Year

T.U. Curriculum for Microbiology IIIrd Year
a. Agriculture and Food Microbiology


Course No. : MB 331
Full Marks : 100
Pass Marks :35

1. Formation Of Soil : Physical factors, Chemical factors, Biological factors
2. Soil And Its Constitution : Mineraol matters, Soil solution, Gases
3. Discrimination of Microorganisms and their roles : bacteria, Fungi, Actinomycetes, Protozoa, Blue-green algae (cyanobacteria)
4. Rhizospheric and Phyllospheric Microorganisms : Introduction, Role of crop production, Factors influencing their growth and activities.
5. Role of Different Microorganisms : Introduction, Nitrogen cycle, Ammonification, nitrification, denitrification, carbon cycle, organic matter decomposition, recycling of organic wastes, Phosphorus solubilisation, inorganic phosphorous, organic phosphorous, sulphur cycle, mineralization, microbial asimilation of Sulphur, oxidation of sulphur, reduction of inorganic sulphur compounds.
6. Anaerobic decomposition and mechanism of methane production and application : Anaerobic decomposition of organic compounds, mechanism of methane production, digested slurry as manure.
7. Microorganisms in various foods : Bacteria, Molds, Yeasts, Primary source o9f microorganisms in food contamination.
8. Techniques used for the determinastion of microorganisms in food : Techniques of demonstration of microorganisms in food, sampling methods (various food industries, dairy market, meat market), culture.
9. Factors Affecting the microbial growth (intrinsic and extrinsic) : Intrinsic parameters, extrinsic parameters.
10. Food handling and spoilage : Different types of food handling in industries and market, spoilage of : fruits and vegetables, fresh and processed meat and poultry product, egg and egg products, milk and milk products, canned fluids, flour cereals and bakery products, fermented foods, soft drinks.
11. Food preservations : Chemical, Irradiation, Low temperature and High temperature drying.
12. Food quality evaluation : Quality standard of milk, quality standard of bakeries, quality standard of meat and eggs, quality control of food.
13. Role of microorganisms in food spoilage : Gram positive cocci (Staphylococcus spp.), Gram positive spore formers (Clostridium spp.), Gram negative bacteria ( Salmonella spp.)