Unit 1       1.    General Introduction, history and development of industrial Microbiology, Scope of Industrial

                     Microbiology.

                          -      Introduction

                          -      Discovery of Microbial world.

                          -      The experiments of Pasceur.

                          -      The era of the discovery of antibiotics.

                          -      The physiological significance of fermentation.

Unit  2         2.    Classification, isolation, characteristics and ultra structure of   microbes.       

Unit   3      3.    Procedure of isolation , preservation and identification of micro organisms

                        -    Isolation methods for micro organisms

                        -    Culture preservation and stability.

                        -    Preservation of microbes, serial subculture, preservation by overlaying culture with mineral
                              oil, lyophilisation or freeze drying.   

                        -    Principles of storage of microbes at very temperature or in liquid nitrogen 

                        -    Other methods for storage of fungi

                        -    Periods of staining of different microbes.

Unit  4       4.    Biological and Biochemical fundamentals

                        -      Introduction

                        -      The micro organisms and biotechnology.

                        -      Over products of microbial metabolites.

                        -       Sterlization, Drenaration of media

                        -       Preparation of inoculum.

Unit  5        5.    Fundamentals of Genetics.

                        -      Introduction.

                        -      Method for the selection of mutants, direct selection methods for resistant matants,

                               penicillin selection technique, replica plating technique, other technique for mutant

                               selection, contitional lethality and its use in mutant selection.

                        -      General Account about the transfer of genetic information in proper votes

                        -      Scope of genetic engineering.

           1.    Preparation of Media, auto claying and sterilisation of glassware, maintainance of calture room.

           2.    Isolation and maintainance of microbes of different groups.

            3.    Single spore culture.

            4.    Camera Iicida drawing.

            5.    Standard plate count.

            6.    Haemocytometer.

            7.    Isolation of Phytopathogens.

          1.    Microbiology by Pelczar, Reid and Chan, McGraw Hill Book Company.

            2.    Microbiology, Fundamentals and Application by R.. A. Atlas, McMillan.

            3.    Industrial Microbiology by A. H. Patel, McMillan India.

            4.    General Microbiology by Power and Deginawala, Himalaya Publishing House.

                Classification of carbohydrates, optical property, chemical properties of carbohydrates chemicals, structure and property of starch, cellulose, glycogen  synthesis of protines and pyrins.

                Dominated and circulated fatty acide, biosynthesis of fatty acide, distribution and function of lipids and micro organisms. Degradation of lipids by  alpha.

                beta and  omega oxidation, lipid peroxidation.

Unit 3      Enzymes :

                Classification, coenzyme, cofactor, thermodynamic explanation of enzyme catalysis reaction orders, derivation of Michaelis - Menten equation, 

                Transformation of  Michaelis - Menten Kinedics to Lineweaver - Burke and Eadie-Hoffestee plots. Competitive, uncempetitive and non competitive inhibition,  Kinetics of allosteric regulation of  enzyme. Isozyems, factors contributing to catalytic efficiency   of enzymes (mode of catalysis).

Unit 4      Amino Acids :

                Structure of amino acids, classification of essential amino based on polarity. Hendersen  and Hesselbalch equation for ionisation of amino acids and zwiter ionoc property. Synthesis of perptides, properties of proteins (acid base property and solubility).  Amino acid sequencing of proteins, primary, secondary and  tertiary structures probes for protein conformation.        

                Standard redox potential, law of thermodynamics, entropy, enthalpy and energy of reaction, hydrolysis of energy each intermediates and ATP. Respiratory  electron  transport and proton pump. Oxidative phosphorylation. (ATP synthesis chemical coupling, confermational change and chemiosmotic theory.  Central dogma of  energy transduction, role of coupling factors and dissipatin of proton pump.).

               1.    Extraction and indentification of lipids by thin layer chromatography.

            2.    Estimation of glycogen in a bacterial cell

            3.    Estimation of allogen phosphatase activity.

            4.    Derivation in Michanism menten constant, Vmz of alkeline phosphatase.

            5.    Measurement of completative inhibition of ammonium uptake using structural employee glycy amine.

            6.    Change in protein confermation due to pH., Heat, ionic concentration by confermative iltraviolet
                   spectra.

            7.    Departion of by polycryamine electrophenols.

            8.    Measurement of relative enzyme activity of  cellulase

            9.    Measurement of cellalases by reducing sugar assay test.

             1.    Principles of Biochemistry by Lehninger.

          2.    Microbial Diochemistry by Moat.

          3.    Micro of Diochemistry by Cohn and Stumpt.