copy of Microbial...
According to New Revised Syllabus w.e.f. 2015-16
Microbial Biotechnology
Author: Dr. Reymendencily G. Martin
Book ID: 1672
ISBN: 978-93-5016-339-9
Author: Dr. Reymendencily G. Martin
Book ID: 1672
ISBN: 978-93-5016-339-9
Contents
1. Microbial Biotechnology – History and Scope
1. Introduction
1. Origins of Biotechnology
1. Single-Cell Protein and Gasohol Projects
1. Genetic Engineering
2. Microbial Growth Kinetics
1. Introduction
2. Microbial Growth Kinetics
2.1 Batch Culture
2.2 Fed-Batch Cultures
2.3 Continuous Culture
3. Yield Coefficient
3.1 Other Yield Coefficients: YATP and Ykcal
4. Growth
5. Classification of Microorganism on the Basis of Environmental Requirement
3. Immobilization of Enzymes
1. Introduction
2. Enzyme Immobilization
3. Properties of Enzymes to be immobilized
4. Methods of Immobilization
4.1 Entrapment
4.2 Covalent Binding
4.3 Adsorption
4.4 Encapsulation
5. Properties of Immobilized Enzyme
6. Application of the Immobilized Enzymes
7. Biosensors
8. Biochip
8.1 Biochip Technology and its Components
8.2 Applications
4. Medical Microbiology
1. Introduction
2. Normal Flora
2.1 Normal Flora of the Skin
2.2 Normal Flora of the Conjunctiva
2.3 Normal Flora of the Respiratory Tract
2.4 Normal Flora of the Urogenital Tract
2.5 Normal Flora of the Human Oral Cavity
2.6 Normal Flora of the Gastrointestinal Tract
2.7 The Benefits of the Normal Flora
3. Disease of Various Types
3.1 Leprosy
3.2 Tuberculosis
3.3 Anthrax
3.4 Tetanus
3.5 Polio
3.6 Syphilis Treponema pallidum
3.7 SARS
5. Food and Dairy Microbiology
1. Introduction
2. Intrinsic Factors
2.1 Moisture Content
2.2 pH and acidity
2.3 Nutrient Content
2.4 Biological Structure and Antimicrobials
2.5 Redox Potential
3. Extrinsic Factors
3.1 Gaseous Atmospheres
3.2 Temperature
3.3 Microbial Growth: Influence of Time and Temperature
3.4 Relative Humidity of the Storage Environment
4. Microbiological Spoilages and Sources of Microorganisms
4.1 Food Spoilage and General Principles Underlying Spoilage of Food
4.2 Microbial Spoilage of Foods
5. Food Preservation
5.1 Use of Chemicals
5.2 Radiation
5.3 Low Temperature
5.4 Methods of Freezing
5.5 Emerging Technologies
6. Concept of TDP, TDT, D, F, and Z values
7. Hazard Analysis and Critical Control Points (HACCP)
8. Different Types of Fermented Foods Produced From Microorganisms
8.1 Idli
8.2 Dhokla
8.3 Soy Sauce
8.4 Sauerkraut
9. Dairy Microbiology
9.1 Definition of Milk and Milk Products
9.2 Milk Composition
9.3 Factors Affecting Composition of Milk
10. Sources of Contamination of Milk
11. Flavor and Color Changes
12. Milk Spoilage
13. Preservaion
14. Grading of Milk
14.1 Brucellosis
14.2 Milk Ring Test (MRT) for Identifying Infected Cows
14.3 Mastitis
14.4 Test
15. Fermented Dairy Foods
15.1 Curd: Dahi
15.2 Yogurt
15.3 Butter or Makhan
15.4 Cheese
15.5 Kefir
16. Fermented Food Spoilage
17. Food Sanitation and Food Borne Diseases: Intoxication and Infection
6. Water and Waste Water
1. Introduction
2. Water Potability
3. Indicators of Faecal Pollution
4. Standard Water Analysis
5. Bacteriological Analytical Technique
5.1 Multiple Fermentation Tube Technique
5.2 Membrane Filter Test
5.3 Eijkman Test
6. Bacteriological Standards of Drinking Water (WHO and BSI)
7. Drinking Water Purification Methods
7.1 Sedimentation
7.2 Coagulation and Flocculation
7. Filtration
7.4 Disinfection
8. Sewage and Industrial Waste Water
9. Biological Oxygen Demand and Chemical Oxygen Demand
9.1 Biological Oxygen Demand (BOD)
9.2 Chemical Oxygen Demand (COD)
10. Methods and Principle Sewage Treatment
10.1 Primary Treatment
10.2 Secondary Treatment
10.3 Tertiary Treatment
11. Effluent Treatment in Distilleries
11.1 Spent Wash in Indian Scenario
12. Treatment Methods of Distillery Waste Water
12.1 Physico-Chemical Treatment Methods
12.2 Biological Treatment Methods
12.3 Aerobic Treatment
12.4 Zero Discharge of Distillery Waste water
13. Effluent Treatment of Textile Industries
13.1 Conventional Treatments of Textile Effluents
14. Microbial Consortium for Effluent Treatment
7. Applications of Microorganisms
1. Introduction
1.1 Ore Leaching
1.2 Microbial Enhanced Oil Recovery (MEOR)
1.3 Microorganisms in extra terrestrial life studies
2. Alcoholic Beverages
2.1 Wine Production
2.2 Beer Production
3. Biofertilizers
4. Biopesticides
5. Microbial Plant Growth Promoters: Plant Growth-Promoting Bacteria (PGPB)
6. GMO-Norms and Applications
7. Microbial Sweeteners, Flavor Enhancers and Microbial Toxin Production and their Applications
7.1 Microbial Sweetener
7.2 Flavour Enhancer
7.3 Microbial Toxins: Microbial Toxins
7.4 Microbial Polysaccharide Production
8. Bioplastics: Biopol, Microbial Rubber and Adhesive Polymers
8.1 Bioplastics
8.2 Microbial Rubber
8.3 Adhesive Polymer
9. Biotranformation: Glycerol to Di-hydroxyacetone
10. Biotechnology Biosafety – Norms and Measures
10.1 Biosafety Regulation in India