Microbial Biotechnology

Contents

1. History and Scope of Microbial Biotechnology

1. Birth, Rise and Decline of the term “Biotechnology” in the Period 1900-1940

2. Biotechnology in the 1960’s and 1970’s

3. The Development of New Biotechnology Companies

2. Food and Diary Microbiology

1. Food Microbiology

1.1 Role of Microorganism in Food Spoilage

1.2 Principle of Food Preservation

2. Dairy Microbiology

2.1 Milk Composition

2.2 Normal and Abnormal Microflora of Milk

2.3 Sources of Contamination of Milk

2.4 International Standard of Milk

2.3 Milk Spoilage

2.4 Grading of Milk

2.5 Preservation of Milk – Pasteuration and Efficiency of Pasteuration

2.6 Microbial Processing of Milk

2.6 Food Borne Diseases: Intoxication and Infection

3. Medical Microbiology

1. Normal Flora

1.1 Normal Flora on Different Organs

1.2 The Benefits of the Normal Flora

2. Diseases of Various Systems

1. Tuberculosis (TB)

2. Leprosy

3. Typhoid

4. Polio

5. Syphilis

6. Tetanus

4. Microbes in Waste Treatment Process

1. Water Borne Diseases

1.1 Indicators of Fecal Pollution

1.2 Routine Bacteriological Analysis of Water for Potability

2. Bacteriological Standards of Drinking Water (WHO and BSI)

3. Sewage and Industrial Waste Water

3.1 Types of Wastes

3.2 Relevance of COD and BOD Determination in Analysis of Waste Water

4. Methods and Principle of Treatment of Sewage

4.1 Primary Treatment

4.2 Secondary Treatment

4.3 Tertiary Treatment

5. Microbial Consortium for Effluent Treatment

5. Application of Microbial Biotechnology

1. Geomicrobiology

1.1 Ore Leaching

1.2 Microbial Enhanced Oil Recovery (MEOR)

3. Biofertilizers and Biopesticides and Microbial Plant Growth Promoters

3.1 Biofertilizers

3.2 Biopesticides

3.3 Microbial Plant Growth Promoters

4. GMO – Norms and Applications

5. Microbial Sweeteners

6. Microbial Toxins

7. Microbial Polysaccharide Production

8. Concept of Synthetic Biology and Bio-metabolite Production

9. Synthetic Biology for Secondary Metabolites Production