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Microbial Biotechnology

1672

New

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

Edition: 2nd 2017

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Rs.252

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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

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