T.Y. Sem III & IV Syllabus MB – 336: FOOD AND DAIRY MICROBIOLOGY & MB – 346: AGRICULTURAL AND ENVIRONMENTAL MICROBIOLOGY

 







MB – 336: FOOD AND DAIRY MICROBIOLOGY 

I  DAIRY MICROBIOLOGY:(5 UNITS) 


 1.  Dairy Development in India:

Role of National Dairy Development Board (NDDB), National Dairy 

Research Institute (NDRI), Military dairy farm, IndianDairy 

Corporation (IDC), Dairy Co-operatives, Milk Grid, Operation Flood.


2.  Milk Chemistry and Constituents: 

a.  Definition and Composition of milk 

b.  Types of Milk (skimmed, toned and homogenized). 

c.  Concept of clean milk 

d.  Factors affecting quality and quantity of milk. 

e.  Nutritive value of milk 

f.   Physico-Chemical properties of milk. 



3.  Microbiology of milk: 

a.  Common micro-organisms found in milk 

b.  Fermentation and spoilage of milk

c.  Milk borne diseases 


4.  Preservation of Milk by Pasteurization & its storage: 

a.  Methods of Pasteurization – LTH, HTST, UHT 

b.  Storage specifications after pasteurization 

c.  Phosphatase test and its significance 


5.  Microbial analysis of milk: 

a.  Dye reduction test (using methylene blue and resazurin) 

b.  Total bacterial count. 

c.  Brucella ring test and tests for mastitis. 

d.  Somatic cell count 


II  FOOD MICROBIOLOGY: (7UNITS )

 1.  Classification of Foods based on stability: 

Perishable, Semi-perishable & stable


2.  Food spoilage: 

a.  Chemical and physical properties of food affecting microbial growth 

b.  Sources of food spoilage micro-organisms 

c.  Spoilage of 

i.   Meat and Poultry products 

ii.   Bread 

iii.   Fruits and Vegetables 

iv.   Eggs 

v.  Sea foods 

vi.  Canned foods


3.  Food preservation: 

a.  Principles of food preservation 

b.  Thermal destruction of bacteria - use of low temperature and high 

temperature. 

c.  Determination of TDP, TDT, D, F, and Z values 

d.  Use of chemicals and antibiotics in food preservation 

e.  Canning 

f.   Dehydration 

g.  Use of radiations 

h.  Principles of Hazard Analysis and Critical Control Points (HACCP)- 

i.   Introduction to Tetrapack technology 


4.  Microbial food poisoning and food infection:

a.  Food poisoning by: 

i.   Staphylococcus aureus 

ii.   Campylobacter 

iii.   Clostridium botulinum 

iv.   Aspergillus flavus 

b.  Food infection by : 

i.   Salmonella typhimurium 

ii.   Vibrio parahemolyticus 


5.  Fermented foods: 

a.  Definition and Types   

b.  Significance of fermented foods (probiotic characteristics of lactic 

acid bacteria) 

c.  Fermentation of Idlibatter, butter 


6.  Applications of genetically modified microorganisms: 

a.  Starter cultures 

b.  Genetically modified foods 

i.   Food grade Bio-preservatives 

ii.   Recombinant Dairy enzymes / Proteins 


7.  Food Sanitation and regulation 



SEM IV

MB – 346: AGRICULTURAL AND ENVIRONMENTAL 

MICROBIOLOGY


I  Agriculture Technology:

1.  Plant growth improvement with respect to:

a.  Disease resistance 

b.  Environmental tolerance 

2.  Methods of plant disease control 

a.  Chemical control 

b.  Eradication 

c.  Biological control (employing bacterial and fungal cultures) 

d.  Integrated pest management 

e.  Development of insect resistant plants (BT crops) 

f.   Application of viral proteins in controlling plant viral diseases 

g.  Antisense RNA technology in plant disease control 

h.  RNA interference (RNAi) in controlling plant pathogens 

i.   Mycoviruses acting against fungal plant pathogens 


II  Biochemistry and production of bio-fertilizers with respect to: 

a.  Nitrogen Fixation 

i.   Nonsymbiotic Nitrogen fixation : Diazotrophy, role of nitrogenase and hydrogenase, mechanism of nitrogen fixation 

ii.   Symbiotic Nitrogen fixation : Establishment of symbiosis, 

Nodule development, mechanism of nitrogen fixation in root 

nodules 

iii.   Nod genes, Nifgenes, Nif gene cloning, 

b.  Phosphate solubilization 

c.  Potassium mobilization 

d.  Iron chelation


III  Bioremediation and Waste Water Treatment: 

1.  Bioremediation:

Definition, Role of plants & Microbes in Bioremediation of: 

a.  Hydrocarbons 

b.  Industrial Wastes: (Dyes, Paper & Pulp, Heavy metals, Dairy, 

Distillery , Tannery 

c.  Xenobiotics

2.  Bioaugmentation: 

a.  Definition 

b.  Use of microbial cultures and enzymes for bioaugmentation 

c.  Applications 

3.  Genetically Modified Microorganisms in Bioremediation 

4.  Biosorption 


IV  Bioleaching: 

a.  Microorganisms used 

b.  Bioleaching process 

c.  Bioleaching of - Copper, Iron, Manganese, Gold, Silver 

d.  Advantages of Bioleaching


V  Introduction to Nanobiotechnology: 

Synthesis of Nanoparticles using microorganisms and its’ applications 


VI  Microbial Biosensors and Biochips in Environmental Monitoring: 

a.  Definition, components, types, advantages & limitations 

b.  Application of Biosensors and Biochips


VII  Biofuel cells and Biodegradable plastic:  


VIII  Bioterrorism 


References: 

1.  Ajay Singh, Owen P. Ward, 2004 edition, Applied Bioremediation and Phytoremediation 

(Soil Biology). Springer; 

2.  Banwart G. J. (1989). Basic Food microbiology, 2nd Edn. Chapman and Hall. 

International Thompson Publishing. 

3.  Charles R. Lane, Paul Beales, Kelvin J. D. Hughes (2012). Fungal Plant Pathogens.1st 

Edn. CABI Publishing. 

4.  Clarence Henry Eckles, Willes Barnes Combs, Harold Macy (1943). Milk and milk 

products, 4th Ed. McGraw-Hill book Company, Incorporated. 

5.  David S. Ingram, N.F. Robertson (1999). Plant Disease.1st Edn.: Collins 

6.  George Nicholas Agrios (2005).Plant Pathology.5th Edn. Academic Press Inc. 

7.  James M. Jay, Martin J. Loessner, David A. Golden (2005). Modern food microbiology, 

7th Edn. Springer Science & Business. 

8.  John Postgate, (1998). Nitrogen Fixation. Cambridge University Press 

9.  K. S. Bilgrami, H. C. Dube (1984).A textbook of modern plantpathology. 7th Edn. 

10.  Martin Alexander (1999). Biodegradation and Bioremediation. Academic Press 

11.  Matthew Dickinson, (2003). Molecular Plant Pathology. Garland Publishing Inc. 

12.  N. S. Subba Rao. (1995). Soil Microorganisms and Plant growth. 3rd Edn. Science Pub 

Inc 

13.  R. Barry King, John K. Sheldon, Gilbert M. Long, 1997 Practical Environmental 

Bioremediation: The Field Guide, 2nd Edn. CRC Press 

14.  Sukumar. De (2001). Outlines of Dairy Technology. 1st Ed. Oxford University Press 

Delhi. 

15.  Vani Educational Books, a division of Vikas publishing house. New Delhi. 

16.  William C. Frazier, Dennis C. Westhoff, N. M. Vanitha(2013). Food Microbiology, 

5thEdn.McGraw-Hill Education (India). 


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