1

Practical Subject

KARNATAK
KARNATAKUNIVERSITY, DHARWAD
UNIVERSITY, DHARWAD

04 - Year B.Sc. (Hons.) Program

***
B.Sc. Programme
SYLLABUS
***
Subject: MICROBIOLOGY
DRAFT SYLLABUS FOR

[Effective from 2021-22]

CHEMISTRY

DISCIPLINE SPECIFIC COURSE (DSC) and

DISCIPLINE SPECIFIC CORE COURSE (DSCC) FOR SEM I & II,
DISCIPLINE SPECIFIC ELECTIVE(DSE)
OPEN ELECTIVE COURSE (OEC) FOR SEM I & II and
UNDER
SKILL ENHANCEMENT COURSE (SEC) FOR SEM I
NATIONAL EDUCATION POLICY(NEP)

*****

Effective from 2021-22

AS PER N E P - 2020

2
 Karnatak University, Dharwad
Four Years Under Graduate Program in Microbiology for B.Sc. (Hons.)
Effective from 2021-22

Sem Type of Theory/ Instruction Total Duration Formative Summat Total Credits
Course Practical hour per hours of of Exam Assessme ive
Marks
Syllabus nt Marks
week Assess
/ Sem ment
Marks

I DSCC 1 Theory 04hrs 56 02 hrs 40 60 100 04

Practical 04 hrs 52 03 hrs 25 25 50 02
OEC-1 Theory 03 hrs 42 02 hrs 40 60 100 03

*SEC-1 Practical 03 hrs 30 02 hrs 25 25 50 02

II Theory 04 hrs 56 02 hrs 40 60 100 04
DSCC2
Practical 04 hrs 52 03 hrs 25 25 50 02
OEC-2 Theory 03 hrs 42 02 hrs 40 60 100 03

Details of the other Semesters will be given later

* Student can opt digital fluency as SEC or the SEC of his/ her any one DSCC selected

3
 Name of Course (Subject): Microbiology
Programme Specific Outcome (PSO):
On completion of the 03/ 04 years Degree in Microbiology students will be able to:

PSO 1: Gain Knowledge and understanding of concepts of microbiology and its application in pharma,
food, agriculture, beverages, nutraceutical industries. Knowledge on history, general characters
and classification of Microorganisms, Understanding the microbiological techniques, cultivation and
detection of microorganisms. Comprehend evolutionary importance and economic significance of
microorganisms and microbiology. Understand the distribution, morphology and physiology of
microorganisms and demonstrate the skills in aseptic handling of microbes including isolation,
identification and maintenance.
PSO 2: To develop understanding about Biochemistry, enzymes, microbial metabolism, growth and
bioenergetics. Students will become efficient in managerial skills, able to employ analytical
reasoning, problems solving and interpretation and documentation of laboratory experiments at a
level suitable to succeed at an entry-level position in Microbiology.
PSO 3: Competent to apply the knowledge gained for conserving the environment and
resolving the environmental related issues.
PSO 4: Learning and practicing professional skills in handling microbes and contaminants in
laboratories and production sectors.
PSO 5: Exploring the microbial world and analyzing the specific benefits and challenges.
PSO 6: Applying the knowledge acquired to undertake studies and identify specific remedial
measures for the challenges in health, agriculture, and food sectors.
PSO 7: Thorough knowledge and application of good laboratory and good manufacturing
practices in microbial quality control.
PSO 8: Understanding biochemical and physiological aspects of microbes and developing
broader perspective to identify innovative solutions for present and future challenges
posed by microbes.
PSO 9: Understanding and application of microbial principles in forensic and working, knowledge about
clinical microbiology. Enhance and demonstrate analytical skills and apply basic computational and
statistical techniques in the field of microbiology.
PSO 10: Demonstrate the ability to identify ethical issues related to recombinant DNA technology, GMOs,
intellectual property rights, bio-safety and biohazards. Demonstrate the ability to identify key questions
in microbiological research, optimize research methods, and analyze outcomes by adopting scientific
methods, thereby improving the employability.

4
 B.Sc. Semester – I
Subject: Microbiology
Discipline Specific Course (DSC)

The course Microbiology in I semester has two papers (Theory Paper –I for 04 credits & Practical Paper -II for
2 credits) for 06 credits: Both the papers are compulsory. Details of the courses are as under.

Course No.-1 (Theory)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

Course-
01
DSCC Theory 04 04 56 hrs 2hrs 40 60 100

Course No.1 (Theory): Title of the Course (Theory): DSC-1T MBL 101: General Microbiology

Course Outcome (CO):

After completion of course (Theory), students will be able to:

CO 1 : At the end of the course the student will have broad and balanced knowledge of Microbiology,
history, general characters and classification of Microorganisms, Viz-Bacteria, Fungi, algae,
protozoa and virus,

CO 2 : Understanding the microbiological techniques, cultivation and detection of microorganisms.

CO 3 : Comprehend evolutionary importance and economic significance of microorganisms and

microbiology.

CO 4 : Learning and practicing professional skills in handling microbes. Thorough knowledge and
application of good laboratory and good manufacturing practices in microbial quality control..

Syllabus- Course 1(Theory): Title- DSC-1T, MBL 101, General Microbiology Total Hrs: 56
Unit-I Introduction to Microbiology and Microscopy 14 hrs
Chapter No.1: History of Microbiology
Microbes and origin of life. History, scope and relevance of microbiology as a modern 5 Hrs
science. Branches of Microbiology, Contribution of Scientists in the field of
microbiology- Antonie von Leuwenhoek, Edward Jenner, Louis Pasteur, Robert Koch
and others.

Chapter No. 2 Taxonomy

Haeckel's Three Kingdom system, Whittaker's Five kingdoms classifications - Monera. 4 Hrs
Protista, Fungi, Plantae and Animalia. Principles and methods of classification.
Different trends in classification of microorganisms

5
Chapter No. 3: Microscopy
Principles of Microscopy – Optical, Charge particle and Scanning probe microscope,
Resolving power, Numerical Aperture, Working distance magnification and. 5 Hrs
Chromatic aberrations. Different types of Microscopes – Compound, Dark field,
Stereo / Binoccular microscopes, Inverted microscope, Phase contrast, Fluorescent
microscope, Electron microscope - Scanning and Transmission electron microscope.

Unit-II General Characteristics of Microorganisms 14 hrs

Chapter No. 4: General characteristics of Bacteria
General characteristics of different important archaeal and eubacterial group’s.
Classification in brief based on Bergey’s Manual of Systematic Bacteriology. Bacterial
Cell structure and organization. Emphasis on Rickettsiae, Chlamydia, Spirochaetes,
Mycoplasma, Actinomycetes. 4 Hrs

Chapter No. 5: Study of major groups of microorganisms

Viruses: General characteristics of viruses. Concept of viroids, Satellite viruses,
Bacteriophages, virusoids, virions and Prions. Structure and Importance of viruses.
Fungi: History and scope of Mycology, General Characteristics, Classification,
Reproduction and significance of fungi
Algae: History and scope of Phycology. General Characteristics, Classification,
Reproduction. Economic importance of algae
Protozoa: History of Protozoa. General Characteristics, Classification and,
Reproduction 6 Hrs

Chapter No. 6: Culturing of microorganisms

Types of culture media. Methods of isolation of bacteria and fungi - serial dilution,
pour plate, spread plate and streak plate techniques. Cultivation of Anaerobic bacteria.
Maintenance of Pure Cultures, Culture Collection Centres 4 Hrs

Unit 3 Microbiological Techniques 14 Hrs

Chapter No. 7: Sterilization Techniques
A. Physical Methods and their mode of action : Heat (Dry and Moist heat),
Filtrations and Radiations Methods
B. Chemical methods : Definition of terms - disinfectants, antiseptics. Sanitizers,
Microbicides -bactericides, virucide, Fungicide and Sporicide. Microbiostatic –
bacteriostatic and fungistatic agents. Use and mode of action - Alcohols, aldehydes,
halogens, phenols, heavy metals. Detergents: Quaternary ammonium compounds.
5 Hrs

Chapter No. 8: Stains and Staining techniques

Principles and types of stains - Preparation of bacterial smears for light microscopy:
Fixation, simple staining (Positive and Negative), Differential staining (Grams
staining and Acid - Fast staining) Structural staining (Cell wall, Capsule, Flagella
and Endospore staining) 4 Hrs

Chapter No. 9: Instruments

Working principles and applications of Centrifuge. pH meter, Incubator,
Colorimeter and Spectrophotometer. Chromatography- Working principles of Paper,
Thin layer, Column and Ion-Exchange Chromatography 5Hrs

6
Unit 4: Microbial Diversity 14 Hrs
Chapter No. 10: Microbial Interactions.
Basic principles and types of interactions among microorganisms. Inter and Intraspecific
interactions. Merits and demerits of microbial interactions. 4 Hrs
Chapter No. 11: Microbial Ecology
Ecology of Microbial cells and population ecology. Distribution and Significance of
Microorganisms in air, water and soil 4 Hrs
Chapter No. 12 Bio-productivity
Concepts and scope Methods used in the study of microbial diversity. Different levels of
assessment and measure of microbial diversity, Factors influencing microbial diversity.
Diversity as a source of innovation. Various approaches to improve microbial diversity 5 Hrs
and bio-productivity

Books recommended.
1. Aneja K R 2017: Experimental in Microbiology Plant Pathology and Biotechnology.
5th Edition, New age International. New Delhi
2. Pelczar, Jr. Michael J. (2018). “Microbiology” 6thedn., Tata MaGraw HillBook Co. New York.
3. Ronald M Atlas, Richard Bartha, and David Atlas 1998: Microbial Ecology:
Fundamentals and application 2nd Edition McMillan publishing Co. New York
4. Josephine A. Morello Paul A. Granato Helen Eckel Mizer (2003).”Laboratory Manual and Workbook in Microbiology”.
The McGraw−Hill Companies.
5. Atlas, R. M. (1997). “Principles of Microbiology”. 2nd edition. WM.T. Brown Publishers Cappuccino, J.G and Shermani,
N - 1999 "Microbiology” - a laboratory Manual Adelioson Wesley.
6. Bhattacharya. (1986)."Experiments with microorganisms" - Emkay Publishers.
7. Cappucino. J. and Sherman, N. (2010). Microbiology: A Laboratory Manual. 9th edition. Pearson Education Limited.
8. Carter, J. and Saunders, V. (2007). “Virology: Principles and Applications”. John Wiley and Sons
9. Vos, P., Goodfellow, M., Brenner, D. J., Castenholz, R. W. (2001). Bergey's Manual®of Systematic Bacteriology:
Volume Two: The Proteobacteria (PartC). Germany: Springer.
10. Kumar, H. D and Swati Kumar 2004: Modern concepts of Microbiology. 2nd Edition,
11. Vikas Publishing House Pvt. Ltd. New Delhi
12. Dubey, R. C. and Maheshawari, D.K, (2013). “Text book of Microbiology” S Chand and company limited, Ramnagar,
New Delhi.
13. Edward Alcamo T. (1997)."Fundamental of Microbiology - 5th edn., Adlison Wesley Longman Inc. New York.
14. Gunashekaran, P. (2009)."Laboratory Manual in Microbiology"New Age Intl Ltd.
15. Madigan, M.T. Martinko, J.M and Parker, J.(1997)."Biology of Microorganisms-8lIi edn., McGraw Hill Inc. New York.
16. Nelson David, L and Cox Michael, M., Lehninger. (2008). “Principles of Biochemistry” Macmillan Press, Worth
Publishers, New Delhi.
17. Powar and Daginwala (1994)"Microbiology” - Vol I and II. Himalaya Publication, New York.
18. Salle, A.J. (2007)."Fundamental Principles of Bacteriology" Tata McGraw Hill Publishing Company Ltd., New Delhi.
19. Srivastava, S. and Srivastava, P. S. (2003). “Understanding Bacteria”. Kluwer Academic Publishers, Dordrecht.
20. Stanier, R. Y., Ingraham, J. L., Wheelis, M. L. and Painter, P. R. (2005). “General Microbiology”. 5th edition McMillan.
21. Su l l i a S. Band Shantaram. S. (1998) “General Microbiology" Oxford and IBH Publishing Co PvtLtd. New Delhi.
22. Sundara R. Rajan. (2013)."Tools and Techniques of Microbiology" - Anmol Publications.
23. Gerard J. Tortora, Berdell R. Funke and Christine L. Case (2021). Microbiology: An Introduction, 13th Edition. Pearson
Education.
24. Peleczar, M.J.. Chan. E.C.S and Krieg, N.R. (2020)"Microbiology"7 th Edition. Tata MaGraw HillBook.
25. Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl and Thomas Brock. (2021).
“Brock Biology of Microorganisms”, 14th Edition.Pearson.
26. Joanne Willey and Kathleen Sandman and Dorothy Wood Eleventh edition.(2020). “Prescott's Microbiology”. New
York, NY : McGraw-Hill Education.
27. Stuart Hogg. (2013). “Essential Microbiology” 2nd Edition. Wiley-Blackwel

7
 B.Sc. Semester – I
Subject: Microbiology
Discipline Specific Course (DSCI)

Course No.-1 (Practical)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

Course- Practic
01 DSCC 02 04 52 hrs 3hrs 25 25 50
al

Course No.1 (Practical): Title of the Course (Practical): PAPER MB DSC-1P – General Microbiology
(4 hrs/week)

Course Outcome (CO):

After completion of course (Practical), students will be able to:

CO 1: Learning and practicing professional skills in handling microbes.

CO 2: Thorough knowledge and application of good laboratory and good manufacturing practices in
microbial quality control.
CO 3: To develop in students a range of practical skills so that they can understand and assess risks and
work safely

List of the Experiments for 52 hrs / Semesters

1. Laboratory safety: General rules and regulations.

2. Study of Microscope - Structure and working principles of Light microscope
3. Demonstrations of laboratory instruments: Autoclave, hot air oven, incubator, Laminar Air Flow, Centrifuge,
pH meter, Colorimeter and Spectrophotometer..
4. Cleaning and sterilization of glassware.
5. Preparation of culture media - Broth, Semisolid and solid media. Isolation and Enumeration of
microorganisms using serial dilution, Pour plate. Streak
plate and spread plate techniques..
6. Isolation of microorganisms from air, water and soil and studying their
characteristics.
7. Staining methods - Simple staining, Grams staining, Acid fast staining and
structural staining.
8. Microscopic observations of Prokaryotes and Eukaryotes: Bacteria. Cyanobacteria, Protozoa, Fungi and
Algae.
9. Study of Bacterial Motility by Hanging drop method
10. Micrometry and Camera lucida.
11. Counting of yeast cells and fungal spores by Haemocytometer.
12. Demonstration of slide culture technique of fungi
13. Demonstration of Chromatographic techniques (Paper Chromatography)

8
General instructions:

Scheme of Practical Examination (distribution of marks): 25 marks for Semester end

examination

1. Major Question ---------------------- 10 Marks

2. Minor Question ---------------------- 06 Marks

3. Identify and comment --------------- 3X1 = 03 Marks

4. Viva-------------------03Marks

5. Journal--------------- 03Marks

Total 25 marks

Note: Same Scheme may be used for IA (Formative Assessment examination) OE 1T MBL Human
Microbial Diseases

Books recommended.
1. Aneja K R 2017: Experimental in Microbiology Plant Pathology and Biotechnology.
5th Edition, New age International. New Delhi
2. Pelczar, Jr. Michael J. (2018). “Microbiology” 6 thedn., Tata MaGraw HillBook Co. New York.
3. Ronald M Atlas, Richard Bartha, and David Atlas 1998: Microbial Ecology:
Fundamentals and application 2nd Edition McMillan publishing Co. New York
4. Josephine A. Morello Paul A. Granato Helen Eckel Mizer (2003).”Laboratory Manual and
Workbook in Microbiology”. The McGraw−Hill Companies.
5. Atlas, R. M. (1997). “Principles of Microbiology”. 2nd edition. WM.T. Brown Publishers
Cappuccino, J.G and Shermani, N - 1999 "Microbiology” - a laboratory Manual Adelioson Wesley.
6. Bhattacharya. (1986)."Experiments with microorganisms" - Emkay Publishers

9
 B.Sc. Semester – I
Subject: Microbiologu
Open Elective Course (OEC-1)
(OEC for other students)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

OEC-1
OEC Theory 03 03 42 hrs 2hrs 40 60 100

OEC-1: Title of the Course OE 1T MBL Human Microbial Diseases

Course Outcome (CO):

After completion of course, students will be able to:

CO 1 : Knowledge and understanding of the disease causing microorganisms.

CO 2 : Learning and practicing professional skills in handling microbes and diagnosing disease.

CO 3 : Thorough knowledge and application of good laboratory and good manufacturing practices in
microbial quality and disease control

Syllabus- OEC: Title- OE 1T MBL Human Microbial Diseases Total Hrs: 42

Unit-I 11 hrs
Introduction to medical microbiology: History and Development of Medical
Microbiology. Normal flora of human body-skin, oral cavity, respiratory tract and
urogenital tract. Infection-types of infection, modes of disease transmission, portal of
entry of pathogen. Pathogenesis, virulence, attenuation and exaltation with an example
each. Collection, transport and culturing of clinical samples.
Unit-II 10 hrs
Bacterial diseases: Cultural and biochemical characteristics, pathogenesis, symptoms,
mode oftransmission, prophylaxis and control of Respiratory diseases (Streptococcus
pyogenes, Mycobacterium tuberculosis). Gastrointestinal diseases: Salmonella typhi,
Helicobacter pylori Others: Bacillus anthracis, Treponema pallidum.

Unit-III 10 hrs
Viral, Fungal and Protozoan disease
Pathogenesis, clinical symptoms, laboratory diagnosis, epidemiology, prophylaxis and
treatment of Viral diseases (Dengue, AIDS and Rabies). A brief description of swine flu,
Ebola, Chikungunya, Japanese Encephalitis. Fungal diseases-transmission, symptoms
and prevention of cutaneous mycoses (Athlete’s foot), systemic mycoses
(Histoplasmosis) and opportunistic mycoses (Candidiasis). Protozoan diseases (Malaria,
Kala-azar).

10
Unit-IV 11 hrs
Anti microbial agents: General characteristics, and of types antibacterial agents. Mode
of action of Antibacterial (Penicillin, Streptomycin) Antifungal (polyenes, flucytosine,
the imidazoles, and triazoles ), antiviral-Acycloguanosine. Antibiotic resistance, MDR,
XDR, MRSA, NDM-1.

Books recommended.
1. Ananthanarayan, R. and Paniker, C.K.J. (2018). “Textbook of Microbiology”. 8th edition, University
Press Publication.
2. Goering, R., Dockrell Richard A., Kindt Thomas J. and Osborne Barbara A., Kuby, (2005)
Immunology, W. H. Freeman and Company, H., Zuckerman, M. and Wakelin D. (2007).
3. Richard V Goering, Cedric A Mims. (2008). Mims’ “Medical Microbiology”. 4th edition. Elsevier.
4. Gupte, S.M.D.(1986)."The short text book of Medical Microbiology' 7 Jaypee Brothers Medical
Publishers New Delhi..
5. Jagadish Chandra, (1996). “Text Book of Medical Mycology”. Orient Longman.
6. Jayaram Panicker, C.K. (1993). “Text Book of Medical Parasitology” Jaypee Brothers, Medical
Publishers, New Delhi.
7. Kenneth Jr. (2001) “Medical Microbiology-Introduction to Infection Diseases” Prentice Hall
International.
8. Madigan, M. T., Martinko, J. M., Dunlap, P. V. and Clark, D. P. (2014). “Brock Biology of
Microorganisms”. 14th edition. Pearson International Edition.
9. Peakman, M. and Vergani, D. (2009). Basic and Clinical Immunology. 2nd edition Churchill
Livingstone Publishers, Edinberg..
10. Richard, C. and Geiffrey, S. (2009). “Immunology”. 6th edition. Wiley Blackwell Publication.
11. Roitt, I.M., (2016) “Essentials of Immunology”, ELBS, Blackwell Scientific Publishers, London.
12. Sengupta, J. (1988)."Synopses of Clinical Pathology and Microbiology" Hilton and Co. Culcatta.
13. Topley and Wilson (2001) "Principles of Bacteriology. Virology and Immunity" Idward Arnold.
Greenwood. David, Richards. C and Slack B. "Medical Microbiology".
14. Prescott's Microbiology (2020).Joanne Willey and Kathleen Sandman and Dorothy Wood Eleventh
edition. New York, NY : McGraw-Hill Education
15. Gerard J. Tortora, Berdell R. Funke and Christine L. Case (2021). Microbiology: An Introduction,
13th Edition.Pearson Education.
16. Arun K. Bhunia. (2018). “Foodborne Microbial Pathogens” 2nd Edition. Springer New York
17. Patricia Tille. (2015). “Baileys and scott's diagnostic microbiology” 14th Edition. Elsevier.
18. Kenneth Ryan and Nafees Ahmad and J. Andrew Alspaugh and W. Lawrence Drew and Megan
Reller. (2018).“Sherris Medical Microbiology” MC Graw Hill education.
19. Stefan Riedel, Jeffery A. Hobden, Steve Miller, Stephen A. Morse, Timothy A. Mietzner, Barbara
Detrick, Thomas G. Mitchell, Judy A. Sakanari, Peter Hotez, Rojelio Mejia. (2019). “Jawetz,
Melnick, & Adelberg's Medical Microbiology” 28th E. MC Graw Hill education.

11
 B.Sc. Semester - I
Subject: Microbiology
SKILL ENHANCEMENT COURSE (SEC)-I

Title of Paper: SEC 1T, MBL Microbial Analytical Techniques and quality control

Type of Theory / Credits Instruction Total No. of Mode of Duration of Formative Summative Total
Practical hour per Lectures/Hours Examina Exam Assessment Marks
Course Marks Assessmen
week / Semester tion t Marks

Theory + 2hr
SEC-I 02 03hrs 30 Practical 25 25 50
Practical

Course Outcome (CO):

After completion of Skill Enhancement course, students will be able to:

CO 1 : Learning and practicing professional skills in handling microbes.

CO 2 : Thorough knowledge and application of good laboratory and good manufacturing practices in
microbial quality control..

CO 3 : To develop in students a range of practical skills so that they can understand and assess risks and
work safely

CO 4 To provide students with industrial problem based knowledge and skill towards employment or
higher education in Biotechnology or multi-disciplinary areas involving different branches of
sciences

Theory Units

Syllabus- Title of : SEC 1T, MBL Microbial Analytical Techniques and quality Total Hrs: 30
control
1hour Theory
followed by 2
hours practical
Unit-I Biosafety: 08 hrs
Good laboratory practices, Good microbiological practices Biosafety cabinets; Working
of biosafety cabinets, using protective clothing, specification for BSL1, BSL-2, BSL-3.
Discarding biohazardous waste-Methodology of Disinfection, Autoclaving &
Incineration.
Unit-II Determining Microbes in Samples 08 hrs
Culture and microscopic methods- Standard plate count, Most probable numbers, Direct
microscopic counts, Biochemical and immunological methods: Limulus lysate test for
endotoxin, gel diffusion, sterility testing for pharmaceutical products. Molecular
methods - Nucleic acid probes, PCR based detection, biosensors.
Unit-III Viral, Microbiological quality analysis of Food and Water: 07 hrs
Enrichment culture technique, Detection of specific microorganisms- on XLD agar,
Salmonella Shigella Agar, Manitol salt agar, EMB agar, McConkey Agar, Saboraud
Dextrose Agar. Ascertaining microbial quality of milk by MBRT, Rapid detection
methods of microbiological quality of milk at milk collection centres (COB, 10 min
Resazurin assay).
12
Unit-IV Food safety and Standard: 07 hrs
HACCP for Food Safety and Microbial Standards. Hazard analysis of critical control
point (HACCP) - Principles, flow diagrams, limitations Microbial Standards for
Different Foods and Water-BIS standards for common foods and drinking water.

List of the Experiments for the Semester

SEC-1P
Practicals: Microbiological analytical techniques and quality control

1. Isolation and enumeration of microorganisms from food utensils.

2. Isolation and enumeration of bacteria/fungi from spoiled vegetables/fruits.
3. Quantitative examination of bacteria in raw and pasteurized milk by SPC method.
4. Turbidity test to detect efficiency of sterilization.
5. Methylene blue reductase test and Resazurin test to determine the quality of milk.
6. Determination of efficiency of Pasteurization by Phosphatase test.
7. Casien hydrolysis test.
8. Litmus milk test.
9. Estimation of % of lactic acid present in given fermented dairy products.
10. Visit to food industries/ food research laboratories, dairy industries and distilleries.

General instructions:

Scheme of Practical Examination (distribution of marks): 25 marks for Semester end

examination

1. Major Question ---------------------- 10 Marks

2. Minor Question ---------------------- 06 Marks

3. Identify and comment ---------------- 3X1 = 03 Marks

4. Viva-------------------03Marks

5. Journal--------------- 03Marks

Total 25 marks

Note: Same Scheme may be used for IA (Formative Assessment) examination

13
Books recommended.
1. Baird, R. M., Hodges, N. A. and Denyer, S. P. (2005). Handbook of Microbiological Quality control
in Pharmaceutical and Medical Devices, Taylor and Francis Inc.
2. Garg, N., Garg, K. L. and Mukerji, K. G. (2010). Laboratory Manual of Food Microbiology I K
International Publishing House Pvt. Ltd.
3. Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology, 3rd ed. Academic Press.
4. Jay, J. M., Loessner, M. J., Golden, D. A. (2005). Modern Food Microbiology, 7th edition. Springer.
5. TimSandle.(2015). “Pharmaceutical Microbiology: essentials for quality assurance and quality
control”.Woodhead Publishing.
6. Frederick Kavanagh (Herausgeber).(2014).Analytical Microbiology. Elsevier Science .
7. David Roesti, Marcel Goverde. (2019). Pharmaceutical Microbiological Quality Assurance and
Control: Practical Guide for Non Sterile Manufacturing. Willey.
8. Joanne Willey and Kathleen Sandman and Dorothy Wood Eleventh edition.(2020). “Prescott's
Microbiology”. New York, NY : McGraw-Hill Education.
9. Dubey, R. C. and Maheshawari, D.K, (2013). Text book of Microbiology, S Chand and company
limited, Ramnagar, New Delhi.

14
 Details of Formative assessment (IA) for DSCC theory/OEC: 40% weight age for total marks

Type of Assessment Weight age Duration Commencement

Written test-1 10% 1 hr 8th Week
Written test-2 10% 1 hr 12th Week
Seminar 10% 10 minutes --
Case study / Assignment 10% ------ --
/ Field work / Project
work/ Activity
Total 40% of the maximum
marks allotted for the
paper

Faculty of Science
04 - Year UG Honors programme:2021-22

GENERAL PATTERN OF THEORY QUESTION PAPER FOR DSCC/ OEC

(60 marks for semester end Examination with 2 hrs duration)

Part-A
1. Question number 1-06 carries 2 marks each. Answer any 05 questions : 10marks

Part-B

2. Question number 07- 11 carries 05Marks each. Answer any 04 questions : 20 marks

Part-C

3. Question number 12-15 carries 10 Marks each. Answer any 03 questions : 30 marks

(Minimum 1 question from each unit and 10 marks question may have sub
questions for 7+3 or 6+4 or 5+5 if necessary)

Total: 60 Marks

Note: Proportionate weight age shall be given to each unit based on number of hours
prescribed.

15
 B.Sc. Semester – II
Subject: Microbiology
Discipline Specific Course (DSC)

The course Microbiology in I semester has two papers (Theory Paper –I for 04 credits & Practical paper-II for
2 credits) for 06 credits: Both the papers are compulsory. Details of the courses are as under.

Course No.-2 (Theory)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

Course-
02
DSCC Theory 04 04 56 hrs 2hrs 40 60 100
Course No.2 (Theory): Title of the Course (Theory): Microbiology

Course Outcome (CO):

After completion of course (Theory), students will be able to:

CO 1 : Develop thorough knowledge and understanding of concepts of Biochemistry, enzymes,

microbial metabolism, growth, bioenergetics and physiology ...

CO 2 : Students will become efficient in managerial skills,

CO 3 able to employ analytical reasoning, problems solving, interpretation and documentation of

laboratory experiments at a level suitable to succeed at an entry- level position in Microbiology

Syllabus- Course 2(Theory): Title- MB DSC-2T - Microbial Biochemistry and Total Hrs: 56
Enzymology
Unit – I Biomolecules 18 hrs
Chapter No.1: Carbohydrates
Chemical and molecular basis of life- Monomer, multimer and polymeric units. A brief
account of the properties, classification, characteristics and importance of Carbohydrates 5 Hrs
Chapter No. 2: Proteins
Classification, general characteristics and properties of amino acid and proteins.
Structural organization and significance of proteins. 5 Hrs
Chapter No. 3: Lipids
Classification, General characteristics and properties of Lipids 4 Hrs
Chapter No. 4: Nucleic acids:
General characteristics, Structure, types and significance of nucleic acids. 4 Hrs
Unit - II: Enzymology 10 Hrs
Chapter No. 5: Enzymes
Nomenclature, classification, Characteristics and properties of enzymes. Enzyme
kinetics-Michaeli’s and Menten equation. Factors affecting enzyme activity-Competitive
and non competitive inhibition and allosteric enzymes, cofactors, coenzymes, Ribozymes
and their importance, clinical importance of enzymes. 6 Hrs

Chapter No. 6: Enzyme Regulation

Types, modes and mechanism of enzyme action, factors affecting enzyme action,
enzyme regulation. 4 Hrs

16
 Unit III: Bioenergetics 14 Hrs
Chapter No. 7: Thermodynamics
Laws of thermodynamics, Free energy, ATP and its production, other high-energy
compounds, Oxidation and reduction reactions. 4 Hrs
Chapter No. 8: Energy yielding process
Glycolysis, Outline of TCA cycle, Electron transport chain, Oxidative phosphorylation,
Oxidation (alpha, beta and Omega oxidation pathway). Amino acid degradation
(Transamination. Deamination and Decarboxylation). Anaerobic respiration Alcoholic,
Lactic and acetic acid fermentation. 6 Hrs
Chapter No. 9: Bacterial Photosynthesis
Types of bacterial photosynthesis, Photosynthetic pigments. Light reactions. Dark reaction,
Comparison of photosynthesis in green plants and bacteria, Oxygenic and Anoxygenic
Photosynthesis. Mechanism of photosynthesitic bacteria. 4 Hrs
Unit IV: Microbial Metabolism 14 Hrs
Chapter No. 10: Chemoheterotrophic Metabolism
Concept and types of aerobic respiration, anaerobic respiration and fermentation. Sugar
degradation pathways i.e. EMP, ED, Pentose phosphate pathway, TCA cycle, Electron
transport chain- uncouplers and inhibitors. Pasteur effect. 4 Hrs
Chapter No. 11: Nitrogen and Lipids metabolism
Biological nitrogen fixation-symbiotic and asymbiotic nitrogen fixation, nodule
formation, mechanism and biochemistry of N2 fixation, nitrification and denitrification.
A brief account on lipid metabolism-biosynthesis of triglycerides, β-oxidation.
4 Hrs
Chapter No. 12: Microbial Nutrition and Growth
Nutritional requirements, modes of nutrition – Autotrophs, Heterotrophs,
Phototrophs. chemotrophs, methanotrophs, organotrophs and saprotrophs. Microbial
Growth: Growth Rate, generation time and growth curve - phases of growth and their
significance physical and chemical factors affecting growth - Temperature, Light. PH,
Oxygen and saline requirements. Measurement of growth by cell number, cell mass and
cell viability. 6 Hrs
Books recommended.
1. Nelson David, L and Cox Michael, M., Lehninger, (2008). “Principles of Biochemistry”. Macmillan Press,
Worth Publishers, New Delhi.
2. Joanne Willey and Kathleen Sandman and Dorothy Wood Eleventh edition.(2020). “Prescott's Microbiology”.
New York, NY : McGraw-Hill Education.
3. Hrudayanath Thatoi, Pradeep K. Das Mohapatra, Sonali Mohapatra Keshab C. Mondal.. (2020). “Microbial
Fermentation and Enzyme Technology”CRC press Taylor and Francis group.
4. Atlas, R. M. (1997). Principles of Microbiology. 2nd edition. WM.T. Brown Publishers Cappuccino, J.G and
Shermani, N. (1999)."Microbiology - a laboratory Manual Adelioson Wesley.
5. G. N. Cohen. (2014). “Microbial Biochemistry” 3rd Edition. Springer Nature.
6. Goutam Brahmachari. (2016). “Biotechnology of Microbial Enzymes”1st Edition.London, UK : Academic
Press
7. Jose Luis Barredo. (2005). “Microbial Enzymes and Biotransformations” (Methods in
Biotechnology) Humana Press.
8. Dubey, R. C. and Maheshawari, D.K, (2013). “Text book of Microbiology”, S Chand and company limited,
Ramnagar, New Delhi.
9. Gerard J. Tortora, Berdell R. Funke and Christine L. Case (2021). Microbiology: An Introduction, 13th
Edition.Pearson Education.
10. Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl and Thomas
Brock. (2021). “Brock Biology of Microorganisms”, 14th Edition.Pearson.
11. Cooper T.G. (1997)."The tools of Biochemistry" John Wiley and sons.
12. Peleczar, M.J.. Chan. E.C.S and Krieg, N.R. (2020)"Microbiology"7th Edition. Tata MaGraw HillBook

17
 B.Sc. Semester – II
Subject: Microbiology
Discipline Specific Course (DSC)
Course No.-2 (Practical)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

Course- Practic
02 DSCC 02 04 52 hrs 3hrs 25 25 50
al

Course No.2 (Practical): Title of the Course (Practical): PRACTICAL II

PAPER DSC-2P Microbial Biochemistry and Enzymology (4 hrs / week

Course Outcome (CO):

After completion of course (Practical), students will be able to

CO 1 Develop thorough knowledge and understanding of concepts of Biochemistry, enzymes,

microbial metabolism, growth, bioenergetics and physiology ...

CO 2 : Students will become efficient in managerial skills,

CO 3 : able to employ analytical reasoning, problems solving, interpretation and documentation of

laboratory experiments at a level suitable to succeed at an entry- level position in Microbiology

List of the Experiments for 52 hrs / Semesters

PRACTICAL II
PAPER DSC-2P Microbial Biochemistry and Enzymology

1. Qualitative tests for the detection of Carbohydrates

Glucose - Benedict's test, Molisch's test, Fehling's test and Picric acid test.
2. Qualitative tests for Proteins and Amino acids
Protein -Biurette test. Ninhydrin test. Millons test and Xantho protein test.
3. Qualitative tests for Lipids
Lipids - Acrolein test. Sudan III test, emulsification test and solubility test.
4. Colorimetric estimation of sugar by DNS method.
5. Colorimetric estimation of protein by burette method.
6. Study of Bacterial Growth curve and Measurement of growth by cell mass using turbidometer/
photocolorimeter/ spectrophotometer.
7. Estimation of Saponification value of oils.
8. Biochemical tests for the identification of bacteria
a) IMViC
b) Fermentation of glucose, sucrose and lactose - Acid and gas production.
c) Starch hydrolysis
d) Gelatin hydrolysis
e) Catalase test
9. Effect of pH and temperature on bacterial growth.
10. Assay of salivary amylase by DNS method, determination of specific activity.
11. Effect of pH on enzyme activity
12. Effect of temperature on enzyme activity

18
General instructions:

Scheme of Practical Examination (distribution of marks): 25 marks for Semester end

examination

1. Major Question ---------------------- 10 Marks

2. Minor Question ----------------------- 06 Marks

3. Identify and comment ---------------------- 3X1 = 03 Marks

4. Viva-------------------03Marks

5. Journal--------------- 03Marks

Total 25 marks

Note: Same Scheme may be used for IA( Formative Assessment) examination

Books recommended.
1. G. N. Cohen. (2014). “Microbial Biochemistry” 3rd Edition. Springer Nature.
2. Goutam Brahmachari. (2016). “Biotechnology of Microbial Enzymes”1st Edition.London, UK :
Academic Press
3. Jose Luis Barredo. (2005). “Microbial Enzymes and Biotransformations” (Methods in
Biotechnology) Humana Press.
4. Dubey, R. C. and Maheshawari, D.K, (2013). “Text book of Microbiology”, S Chand and company
limited, Ramnagar, New Delhi.
5. Gerard J. Tortora, Berdell R. Funke and Christine L. Case (2021). Microbiology: An Introduction,
13th Edition.Pearson Education.
6. Michael T. Madigan, John M. Martinko, Kelly S. Bender, Daniel H. Buckley, David A. Stahl and
Thomas Brock. (2021). “Brock Biology of Microorganisms”, 14th Edition.Pearson.
7. Cooper T.G. (1997)."The tools of Biochemistry" John Wiley and sons.

19
 B.Sc. Semester – II
Subject: Microbiology
Open Elective Course (OEC-2)
(OEC for other students)

Course Type of Theory / Credits Instruction Total No. of Duration Formative Summative Total
No. Course Practical hour per Lectures/Hours of Exam Assessment
Assessmen Marks
week / Semester Marks
t Marks

OEC-2
OEC Theory 03 03 42 hrs 2hrs 40 60 100

OEC-2: Title of the Course OE-2T MBL Food borne microbial infections

Course Outcome (CO):

After completion of course, students will be able to:

CO 1 : Thorough knowledge and understanding of concepts of Food microbiology, principles of

food preservation and spoilage of foods

CO 2 : Dairy Microbiological techniques and its application in different microbiological industries.

CO 3 : They will be well aware of the food borne outbreaks and handle them accordingly

Syllabus- OEC: Title- OE-2T MBL Food borne microbial infections Total Hrs: 42
Unit –I 11 Hrs
Spoilage of food: Food as a substrate for growth of microorganisms. Intrinsic and
extrinsic factors that affect growth and survival of microbes in foods. Sources of
contamination. Groups of bacteria important in food bacteriology. Microbial spoilage
and preservation of fruits, vegetables, meat, poultry, fish and canned foods.

Unit –II 10 Hrs

Principles and methods of food preservation: Physical methods of food preservation:
temperature (low, high, canning, drying), irradiation, hydrostatic pressure, high voltage
pulse, microwave processing and aseptic packaging, chemical methods of food
preservation: salt, sugar, organic acids (propionates, benzoates, sorbates), SO2, nitrite
and nitrates, ethylene oxide, antibiotics and bacteriocins.
Unit –III 10 Hrs
Microbiology of milk: Sources of contamination of milk. Methods to detect microbial
quality by SPC, Reductase test, Phosphatase test, clot on boiling test. Biochemical
changes of milk-souring, gassy fermentation, proteolysis, lipolysis, ropiness. Starter
culture and its role. Therapeutic value of Yoghurt, Butter milk. Cheese (preparation and
types). Preservation of milk and milk products-Pasteurization.
Unit -IV 11 Hrs
Food infection and safety: Food infection (Salmonellosis, Shigellosis, Yersinia
enterocolitica & Listeria monocytogenes) Food intoxication- (Aflatoxin,
Staphylococcal Intoxication & Botulism). Food safety and quality control- brief account
of HACCP, FSSAI and Food safety and standard act 2006.

20
Books recommended.
1. Baird, R. M., Hodges, N. A. and Denyer, S. P. (2005). Handbook of Microbiological Quality control
in Pharmaceutical and Medical Devices, Taylor and Francis Inc.
2. Garg, N., Garg, K. L. and Mukerji, K. G. (2010). Laboratory Manual of Food Microbiology I K
International Publishing House Pvt. Ltd.
3. Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology, 3rd ed. Academic Press.
4. Jay, J. M., Loessner, M. J., Golden, D. A. (2005). Modern Food Microbiology, 7th edition. Springer.
5. Arun K. Bhunia. (2018). “Foodborne Microbial Pathogens” 2nd Edition. Springer New York
6. Patricia Tille. (2015). “Baileys and scott's diagnostic microbiology” 14th Edition. Elsevier.
7. Kenneth Ryan and Nafees Ahmad and J. Andrew Alspaugh and W. Lawrence Drew and Megan
Reller. (2018).“Sherris Medical Microbiology” MC Graw Hill education.
8. Stefan Riedel, Jeffery A. Hobden, Steve Miller, Stephen A. Morse, Timothy A. Mietzner, Barbara
Detrick, Thomas G. Mitchell, Judy A. Sakanari, Peter Hotez, Rojelio Mejia. (2019). “Jawetz,
Melnick, & Adelberg's Medical Microbiology” 28th E. MC Graw Hill education.
9. Gerard J. Tortora, Berdell R. Funke and Christine L. Case (2021). Microbiology: An Introduction,
13th Edition. Pearson Education.
10. Joanne Willey and Kathleen Sandman and Dorothy Wood Eleventh edition.(2020). “Prescott's
Microbiology”. New York, NY : McGraw-Hill Education.
11. Arun K. Bhunia. (2018). “Food borne Microbial Pathogens” 2nd Edition. Springer New York
12. Patricia Tille. (2015). “Baileys and Scott's diagnostic microbiology” 14th Edition. Elsevier.
13. Kenneth Ryan and Nafees Ahmad and J. Andrew Alspaugh and W. Lawrence Drew and Megan
Reller. (2018).“Sherris Medical Microbiology” MC Graw Hill education.
14. Stefan Riedel, Jeffery A. Hobden, Steve Miller, Stephen A. Morse, Timothy A. Mietzner, Barbara
Detrick, Thomas G. Mitchell, Judy A. Sakanari, Peter Hotez, Rojelio Mejia. (2019). “Jawetz,
Melnick, & Adelberg's Medical Microbiology” 28th E. MC Graw Hill education.
15. Aneja K. R. (2018) Modern Food Microbiology. Medtech; 1st edition

21
 Details of Formative assessment (IA) for DSCC theory/OEC: 40% weight age for total marks

Type of Assessment Weight age Duration Commencement

Written test-1 10% 1 hr 8th Week
Written test-2 10% 1 hr 12th Week
Seminar 10% 10 minutes --
Case study / Assignment / Field 10% ------ --
work / Project work/ Activity
Total 40% of the maximum marks
allotted for the paper

Faculty of Science
04 - Year UG Honors programme:2021-22

GENERAL PATTERN OF THEORY QUESTION PAPER FOR DSCC/ OEC

(60 marks for semester end Examination with 2 hrs duration)

Part-A
1. Question number 1-06 carries 2 marks each. Answer any 05 questions : 10marks

Part-B

2. Question number 07- 11 carries 05Marks each. Answer any 04 questions : 20 marks

Part-C

3. Question number 12-15 carries 10 Marks each. Answer any 03 questions : 30 marks

(Minimum 1 question from each unit and 10 marks question may have sub
questions for 7+3 or 6+4 or 5+5 if necessary)

Total: 60 Marks

Note: Proportionate weightage shall be given to each unit based on number of hours
prescribed.

22