M.Sc.Microbiology Semester I-

TH-I BIOSTATISTICS AND COMPUTER APPLICATIONS

Unit –1 Introduction to Biostatistics
Basic definitions and applications. Sampling: Representative sample, sample size, sampling bias and sampling techniques. Data collection and presentation: Types of data, methods of collection of primary and secondary data, methods of data presentation, graphical representation by histogram, polygon, ogive curves and pie diagram.

Unit –2 Measures of central tendency
Measures of central tendency: Mean, Median, Mode.
Measures of variability: Standard deviation, standard error, range, mean deviation and coefficient of variation. Correlation and regression: Positive and negative correlation and calculation of KarlPearsons co-efficient of correlation. Linear regression and regression equation and multiple linear regression, ANOVA, one and two way classification. Calculation of an unknown variable using regression equation.

Unit – 3 Tests of significance
Tests of significance: Small sample test (Chi-square t test, F test), large sample test (Z test) and standard error.
Introduction to probability theory and distributions, (concept without deviation) binomial, poison and normal (only definitions and problems) Computer oriented statistical techniques. Frequency table of single discrete variable, bubble spot, computation of mean, variance and standard Deviations, t test, correlation coefficient.

Unit- 4 Introduction to computers and computer applications
Introduction to computers: Computer application, basics, organization, PC, mainframes and Supercomputers, concept of hardware and software, concept of file, folders and directories, commonly used commands, flow charts and programming techniques. Introduction to Q basic and C. Introduction in MS Office software concerning Word processing, spreadsheets and presentation software.

Unit – 5 net working concepts
Networking fundamentals, client, server, LAN, WAN, Flp, TelNET, INTERNET, NICNET, WWW, html, e mail, intoduction to MEDLINE, CCOD and PUBMED, for accessing biological information. An introduction to bioinorganic software, C/C++, bioperl, biojava, bioXML, bioORACLE, etc. Introduction to Havard graphics and coral draw.

References-

  1. Statistics in biology, Vol. 1 by Bliss, C.I.K. (1967) Mc Graw Hill, NewYork.
  2. Practical Statistics for experimental biologist by Wardlaw, A.C. (1985).
  3. Programming in C by E. Ballaguruswamy
  4. How Computers work – 2000. By Ron White. Tech. Media
  5. How the Internet Work 2000 by Preston Gralla Tech. Media.
  6. Statistical Methods in Biology – 2000 by Bailey, N.T. J. English Univ. Press.
  7. Biostatistics – 7th Edition by Daniel
  8. Fundamental of Biostatistics by Khan
  9. Biostatistical Methods by Lachin
  10. Statisticsfor Biologist by CampbellR.C. (1974) Cambridge University Press, UK.
  11. INTERNET – CDC publication, India.

TH-II BIOENERGETICS AND MOLECULAR ENZYMOLOGY

Unit – 1 Carbohydrate catabolic pathways and microbial growth on C1 Compounds
EMP, HMP, ED, Phosphoketolase pathway, TCA cycle, methylglyoxal bypass. Anaplerotic sequences, catabolism of different carbohydrates, glycerol metabolism, regulation ofcarbohydrate metabolism, Pasteur effect. Substrate level phosphorylation. Microbial growth on C1 Compounds (Cyanide, Methane, Methanol, methylated amines and carbon monoxide).

Unit – 2 Bacterial fermentations (biochemical aspects) and Biosynthesis
Alcohol, lactate, mixed acid, butyric acid, acetone-butanol, propionic acid, succinate, methane, and acetate fermentations. Fermentation of single nitrogenous compounds [amino acids] – alanine, glutamate and glycine. Biosynthesis of Purines, Pyrimidines and fatty acids.

Unit – 3 Endogenous metabolism and degradation of aliphatic and aromatic compounds.
Functions of endogenous metabolism, types of reserve materials, enzymatic synthesis, degradation and regulation of reserve materials – glycogen, polyphosphates and polyhydroxybutyrate (PHB), PHB production and its futuristic applications. Microbial degradation of aliphatic hydrocarbons (microorganisms involved, mon-terminal, biterminal oxidation of propane, decane, etc.) and aromatic hydrocarbons and aromatic compounds (via catechol, protocatechuate, meta-cleavage of catechol and protocatechuate, dissimilation of catechol and protocatechuate, homogentisate and other related pathways).

Unit – 4 Properties of Enzymes
Classification of enzymes into six major groups with suitable examples. Numerical classification of enzymes. Different structural conformations of enzyme proteins. Enzymes as biocatalysts, catalytic power, activation energy, substrate specificity, active site, theories of mechanisms of enzyme action. Mechanism of action of lysozyme, chymotrypsin and ribonuclease. Monomeric, Oligomeric and multienzyme complex, isozymes and allosteric enzymes. Extremozymes – thermostable, solventogenic and non- aqueous enzymes. Ribozymes and abzymes.

Unit – 5 Enzyme kinetics
Importance of enzyme kinetics, factors affecting rates of enzyme mediated reactions (pH, temperature, substrate concentration, enzyme concentration and reaction time). Derivation of Michaelis – Menton equation and its significance in enzyme kinetic studies. Lineweaver-Burke plot, Haldane-Briggs relationship, sigmoidal kinetics steady state kinetics and transient phases of enzyme reaction.

References-

  1. Understanding Enzymes by Trevor Palmer
  2. Enzyme Kinetics by Paul Engel. 1977. John Wiley and Sons. Inc., New York.
  3. Biochemistry by Stryer 5th Edition WH Freeman 2001
  4. Laboratory techniques in Biochemistry and Molecular Biology by Work and Work.
  5. Principles of Enzyme Kinetics. 1976. By Athel Cornish – Bowden. Butterworth and Co.
  6. Fundamentals of Enzymology. 3rd Edition by Price
  7. Biochemistry by Chatwal
  8. Methods in Enzymology by Drolittle
  9. Biochemistry by Garrett
  10. Principles of Biochemistry. 2nd Edition by Horton
  11. Biochemistry by Voet.
  12. Methods of Biochemical Analysis by David Glick, John Wiley and Sons, New York.

TH-III BIOINSTRUMENTATION

Unit –1 Basic laboratory Instruments
Principle and working of pH meter, Laminar-air flow. Centrifugation: Types of centrifuge machines, preparative and analytical centrifuges, differential centrifugation, sedimentation velocity, sedimentation equilibrium, density gradient methods and their applications.

Unit – 2 Chromatographic techniques
Theory, principles and applications of paper, thin layer, gel filtration, ion exchange, affinity, hydrophobic, gas liquid, high pressure/ performance liquid chromatography (HPLC).

Unit – 3 Electrophoretic techniques
Basic principles of electrophoresis, theory and application of paper, starch gel, agarose, native and denaturing PAGE, isoelectric focusing.

Unit – 4 Spectroscopy
Spectroscopic techniques, theory and applications of Uv, Visible, IR, NMR, Fluorescence, Atomic Absorption, CD, ORD, Mass, Raman Spectroscopy.

Unit – 5 Radioisotopic techniques
Use of radioisotopes in life sciences, radioactive labeling, principle and application of tracer techniques, detection and measurement of radioactivity using ionization chamber, proportional chamber, Geiger- Muller and Scintillation counters, autoradiography and its applications. Dosimetry.

References-

  1. Instrumental Methods of Analysis. 6th Edition by H.H. Willard, L.L. Merritt Jr. and others. 1986. CBS Publishers and Distributors.
  2. Instrumental Methods of Chemical Analysis. 1989 by Chatwal G and Anand, S. Himalaya Publishing House, Mumbai.
  3. A Biologists Guide to Principles and Techniques of Practical Biochemistry. 1975 by Williams, B.L. and Wilson, K.
  4. Spectroscopy. Volume 1. Edited by B.B. Straughan and S. Walker. Chapman and Hall Ltd.
  5. Gel Electrophoresis of Proteins- A Practical Approach by Hanes.
  6. Chromatography: Concepts and Contrasts- 1988 by James Miller. John Wiley and Sons. Inc., New York.
  7. Analytical Biochemistry by Holme.
  8. Introduction to High Performance Liquid Chromatography by R. J. Hamilton and P. A. Sewell.
  9. Spectroscopy by B.P. Straughan and S. Walker.
  10. Practical aspects of Gas Chromatography and Mass Spectrometry 1984 by Gordon M. Message, John Wiley and Sons, New York.
  11. Gel Chromatography by Tibor Kremmery. Wiley Publications.
  12. Isotopes and radiations in Biology by C.C. Thornburn, Butterworth and Co. Ltd., London.
  13. The use of radioactive isotopes in the life sciences by J.M.Chapman and G.Ayrey, George Allen and Unwin Ltd., London.

TH-IV FOOD AND DAIRY MICROBIOLOGY

Unit – 1 Industrial Food fermentations
Starter cultures their biochemical activities, production and preservation of the following fermented foods.
a. Soy sauce fermentation by Moulds
b. Fermented vegetables – Saurkraut
c. Fermented Meat – Sausages
d. Production and application of Bakers Yeast
e. Application of microbial enzymes in food industry

Unit – 2 Quality assurances in foods
Foodborne infections and intoxications; bacterial with examples of infective and toxic types – Clostridium, Salmonella, Shigella, Staphylococcus, Campylobacter, Listeria. Mycotoxins in food with reference to Aspergillus species. Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies. FDA, EPA, HACCP, ISI.

Unit –3 Food preservation methods
Radiations – UV, Gamma and microwave
Temperature
Chemical and naturally occurring antimicrobials
Biosensors in food industry.

UNIT – 4 Microbiology of cheese and beverage fermentation.
Microbiology of fermented milk products (acidophilus milk, yoghurt).
Role of microorganisms in beverages – tea and coffee fermentations.
Vinegar Fermentation

Unit – 5 Advanced Food Microbiology
Genetically modified foods. Biosensors in food, Applications of microbial enzymes in dairy industry [Protease, Lipases].
Utilization and disposal of dairy by-product – whey.

References-

  1. Food Microbiology. 2nd Edition By Adams
  2. Basic Food Microbiology by Banwart George J.
  3. Food Microbiology: Fundamentals and Frontiers by Dolle
  4. Biotechnology: Food Fermentation Microbiology, Biochemistry and Technology. Volume 2 by Joshi.
  5. Fundamentals of Dairy Microbiology by Prajapati.
  6. Essentials of Food Microbiology. Edited by John Garbult. Arnold International Students Edition.
  7. Microbiology of Fermented Foods. Volume II and I. By Brian J. Wood.Elsiever Applied Science Publication.
  8. Microbiology of Foods by John C. Ayres. J. Orwin Mundt. William E. Sandinee. W. H. Freeman and Co.
  9. Dairy Microbiology by Robinson. Volume II and I.
  10. Food Microbiology: Fundamentals and Frontiers. 2nd Edition by Michaell P. Doyle, Larry R. Beuchat and Thomas I. Montville (Eds.), ASM Publications.
  11. Bacterial Pathogenesis A Molecular Approach. 2nd Edition. 2001 by Abigail A.Salyers and Dixie D. Whitt. ASM Publications.
  12. Advances in Applied Microbiology by D. Pearlman, Academic Press.