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Core Courses: 1.1 Course Description

This core course introduces students to microbiology and microbial diversity. It covers the history of microbiology, cell structures and life cycles of microorganisms like bacteria, viruses, algae and fungi. The course consists of 4 hours of lectures and 4 hours of lab work per week. Key topics include the development of microbiology as a field, systems of microbial classification, diversity among acellular and cellular microorganisms, and the economic importance of microbes. Practical sessions teach good lab practices and expose students to important instruments and techniques like media preparation, sterilization, isolation, and Gram staining.

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109 views

Core Courses: 1.1 Course Description

This core course introduces students to microbiology and microbial diversity. It covers the history of microbiology, cell structures and life cycles of microorganisms like bacteria, viruses, algae and fungi. The course consists of 4 hours of lectures and 4 hours of lab work per week. Key topics include the development of microbiology as a field, systems of microbial classification, diversity among acellular and cellular microorganisms, and the economic importance of microbes. Practical sessions teach good lab practices and expose students to important instruments and techniques like media preparation, sterilization, isolation, and Gram staining.

Uploaded by

Narendra Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CORE COURSES

Core course Course code Theory Practical Total


Credits

C-1: Introduction to Microbiology and MIC 503 4 2 6


Microbial Diversity

1. COURSE DETAILS
1.1 COURSE DESCRIPTION
This course is designed to provide the history of microbiology, basic knowledge and
understanding of wide range of microorganisms including bacteria, virus, algae and fungi.
Student can learn cell structure, function and life cycles of viruses, bacteria, algae, fungi
and protozoans. Student can learn the historical development of number of microbiological
techniques and development of the field of microbiology.

1.2 LEARNING TARGETS/ OUTCOME


The key objectives of this course is to enable students to
 History of microbiology
 Cell structure, function and life cycles of microorganisms
 Technological advances in microbiology
 Economic importance

1.3 COURSE ORGANIZATION


There will be 4-hours lecture per week and 4 hours lab each week or equivalent to 60 hours
per semester. How the lab/project is carried out within the semester is at the discretion on
the unit coordinator. Please note that some of the tutorial/discussion sessions may be
converted to lectures if need be. Students are expected to attend all lectures and to
participate in class discussions.

2. COURSE RESOURCES
2.1 COURSE TEXT BOOK
1.Tortora GJ, Funke BR and Case CL. (2008). Microbiology: An Introduction. 9th
edition. Pearson Education
2.Wiley JM, Sherwood LM and Woolverton CJ. (2013) Prescott’s Microbiology.9 th
Edition.McGraw Hill International.
3. Atlas RM. (1997).Principles of Microbiology.2nd edition.WM.T.Brown Publishers.
4. Pelczar MJ, Chan ECS and Krieg NR.(1993). Microbiology.5th edition. McGraw
Hill Book Company.

2.2 COURSE REFERENCE BOOK


1. Madigan MT, Martinko JM, Dunlap PV and Clark DP. (2014). Brock Biology of
Microorganisms.14th edition. Pearson International Edition
2. Cappucino J and Sherman N. (2010). Microbiology: A Laboratory Manual. 9th
edition. Pearson Education Limited
3. Stanier RY, Ingraham JL, Wheelis ML, and Painter PR. (2005). General
Microbiology. 5th edition. McMillan.

3. COURSE CONTENT
Unit 1 History of Development of Microbiology No. of Hours: 15
 Development of microbiology as a discipline, Spontaneous generation vs.
biogenesis. Contributions of Anton von Leeuwenhoek, Louis Pasteur, Robert Koch,
Joseph Lister, Alexander Fleming
 Role of microorganisms in fermentation, Germ theory of disease, Development of
various microbiological techniques and golden era of microbiology,
 Development of the field of soil microbiology: Contributions of Martinus W.
Beijerinck, Sergei N. Winogradsky, Selman A.Waksman
 Establishment of fields of medical microbiology and immunology through the work
of Paul Ehrlich, Elie Metchnikoff, Edward Jenner

Unit 2 Systems of classification No. of Hours: 5


Binomial Nomenclature, Whittaker’s five kingdom and Carl Woese’s three kingdom
classification systems and their utility. Difference between prokaryotic and eukaryotic
microorganisms

Unit 3 Diversity of microorganisms No. of Hours: 10


 Acellular microorganisms
 Viruses: General properties, Structure, Reproduction
 Viroids and Prions
 Cellular microorganisms (Bacteria, Algae, Fungi and Protozoa)
 Bacteria: distribution and occurrence, morphology, mode of reproduction and
economic importance.

Unit 4 Diversity of Microorganisms No. Of Hours: 30


 Algae: General characteristics of algae including occurrence, thallus organization,
algae cell ultra-structure, pigments, flagella, eyespot food reserves and vegetative,
asexual and sexual reproduction. Economic Importance of algae in agriculture,
industry, environment and food.
 Fungi: General characteristics of fungi including habitat, distribution, nutritional
requirements, fungal cell ultra- structure, thallus organization and aggregation,
fungal wall structure and synthesis, asexual reproduction, sexual reproduction,
heterokaryosis, heterothallism and parasexual mechanism. Economic importance of
fungi in agriculture, environment, Industry, medicine, food, biodeterioration and
mycotoxins.
 Protozoa: General characteristics with special reference to Amoeba, Paramecium,
Plasmodium, Leishmania and Giardia

4. LIST OF PRACTICALS
1. Microbiology Good Laboratory Practices and Biosafety.
2. To study the principle and applications of important instruments (biological safety
cabinets, autoclave, incubator, BOD incubator, hot air oven, light microscope, pH
meter) used in the microbiology laboratory.
3. Preparation of culture media for bacterial cultivation.
4. Sterilization of medium using Autoclave and assessment for sterility
5. Sterilization of glassware using Hot Air Oven and assessment for sterility
6. Sterilization of heat sensitive material by membrane filtration and assessment for sterility
7. Demonstration of the presence of microflora in the environment by exposing nutrient
agar plates to air.
8. Isolation and purification of bacterial colony
9. Gram’s staining

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