GENERAL AND INDUSTRIAL MICROBIOLOGY
Objective: The major objective of this course is to familiarize students to microbes & microbial
processes, including fermentation and optimization covering all areas of industrial microbiology.
Outcomes: After completion of the course the students will be able to understand fermentation
processes, and gains the ability to differentiation between various fermentation processes and
correlate process variables with product yields.
UNIT-I INTRODUCTION AND METHODS OF MICROBIOLOGY:
History and Scope of Industrial Microbiology: Scope & milestones of microbiology, ultra structural
organization of prokaryotic and eukaryotic cells.
Staining Techniques - Stains, simple staining, negative staining, differential staining, staining
specific structures (capsular staining, endospore staining, flagellar staining), Microbial nutrition
and types of microbial culture media. Pure culture isolation techniques, culture preservation
techniques. Sterilization techniques, antimicrobials and their mechanism of action.
UNIT-II MICROBIAL GROWTH AND FORMULATION OF MICROBIAL MEDIA:
Microbial growth curve - mathematical expression of growth, classification of microbes based on
physical factors (pH, temperature, O2 requirement)
Media formulation – different components of microbial culture medium and their physiological role
in microbial growth, raw materials used in preparation of medium, factors affecting the choice of
Carbon & Nitrogen sources, Vitamins, Minerals and Anti-foam agents. Different techniques used
for medium optimization.
UNIT-III FERMENTATION AND ITS BASICS: The historical overview of Industrial fermentation
processes and products: Antibiotics - Penicillin, Streptomycin; Organic acids – Citric acid , Lactic
acid; Industrial enzymes – Amylases, Proteases, Cellulases; Alcoholic beverages – Ethanol,
Beer, Wine.
Fermentation equipment and its uses, types of fermentors and different fermentation modes
UNIT-IV PROCESS VARIABLES AND PRODUCTION OF r-DNA BASED PRODUCTS:
Special procedures for production of r-DNA based products – Monoclonal antibodies (mAb’s) and
Bio- therapeutics Eg.: Insulin , vaccines.
Applications of Bioconversions in r-DNA products.
UNIT-V FOOD & ALLIED PRODUCTS: Food industry: Bakers yeast and bread making, rennet
and other proteolytic enzymes in cheese making, production of different cheeses; other products
from diary industry. Single cell protein.
Biofertilizers. Bio Fuels, Biopesticides: Methane generation, biological production of hydrogen.
TEXT BOOKS:
1. Industrial Biotechnology by S.N. Jogdand, First edition, Himalaya Publishing House, (2006).
2. “Industrial Microbiology” by Cassida.
REFERENCE BOOKS:
1. “General Microbiology” Stanier et al.
2. “Enzymes in food processing” by Gerald Reed, Academic press.
3. “Comprehensive Biotechnology” Vols III & IV, Editor M.Moo young.
4. “Industrial Microbiology” by Prescott
Objective: The major objective of this course is to familiarize students to microbes & microbial
processes, including fermentation and optimization covering all areas of industrial microbiology.
Outcomes: After completion of the course the students will be able to understand fermentation
processes, and gains the ability to differentiation between various fermentation processes and
correlate process variables with product yields.
UNIT-I INTRODUCTION AND METHODS OF MICROBIOLOGY:
History and Scope of Industrial Microbiology: Scope & milestones of microbiology, ultra structural
organization of prokaryotic and eukaryotic cells.
Staining Techniques - Stains, simple staining, negative staining, differential staining, staining
specific structures (capsular staining, endospore staining, flagellar staining), Microbial nutrition
and types of microbial culture media. Pure culture isolation techniques, culture preservation
techniques. Sterilization techniques, antimicrobials and their mechanism of action.
UNIT-II MICROBIAL GROWTH AND FORMULATION OF MICROBIAL MEDIA:
Microbial growth curve - mathematical expression of growth, classification of microbes based on
physical factors (pH, temperature, O2 requirement)
Media formulation – different components of microbial culture medium and their physiological role
in microbial growth, raw materials used in preparation of medium, factors affecting the choice of
Carbon & Nitrogen sources, Vitamins, Minerals and Anti-foam agents. Different techniques used
for medium optimization.
UNIT-III FERMENTATION AND ITS BASICS: The historical overview of Industrial fermentation
processes and products: Antibiotics - Penicillin, Streptomycin; Organic acids – Citric acid , Lactic
acid; Industrial enzymes – Amylases, Proteases, Cellulases; Alcoholic beverages – Ethanol,
Beer, Wine.
Fermentation equipment and its uses, types of fermentors and different fermentation modes
UNIT-IV PROCESS VARIABLES AND PRODUCTION OF r-DNA BASED PRODUCTS:
Special procedures for production of r-DNA based products – Monoclonal antibodies (mAb’s) and
Bio- therapeutics Eg.: Insulin , vaccines.
Applications of Bioconversions in r-DNA products.
UNIT-V FOOD & ALLIED PRODUCTS: Food industry: Bakers yeast and bread making, rennet
and other proteolytic enzymes in cheese making, production of different cheeses; other products
from diary industry. Single cell protein.
Biofertilizers. Bio Fuels, Biopesticides: Methane generation, biological production of hydrogen.
TEXT BOOKS:
1. Industrial Biotechnology by S.N. Jogdand, First edition, Himalaya Publishing House, (2006).
2. “Industrial Microbiology” by Cassida.
REFERENCE BOOKS:
1. “General Microbiology” Stanier et al.
2. “Enzymes in food processing” by Gerald Reed, Academic press.
3. “Comprehensive Biotechnology” Vols III & IV, Editor M.Moo young.
4. “Industrial Microbiology” by Prescott