Syllabus (MICROBIOLOGY)

Course Type: MAJ-1

Semester: 1

Course Code: BMCBMAJ01T

Course Title: FUNDAMENTALS OF MICROBIOLOGY

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: 1. To enrich students with knowledge and understanding on the fundamentals of microbiology along with different disciplines of microbiology like medical microbiology, food and industrial microbiology, recombinant DNA technology etc. 2. To enrich students

Learning Outcome: 1. Acquire knowledge and understanding of the microbiology concepts and their application in diverse areas such as medical, agriculture, environment, genetics, industrial, food etc. 2. Acquire basic practical skills/competencies in working with microbes,

TOTAL HOURS:60 CREDITS:4

Unit 1. History of Development of Microbiology No. of hours: 10

Development of microbiology as a discipline, Spontaneous generation vs. biogenesis.Contributions of Anton von Leeuwenhoek, Louis Pasteur, Robert Koch, Joseph Lister, Alexander Fleming.Germ theory of disease, Development of various microbiological techniques and golden era of microbiology.

Unit 2. An overview of Scope of Microbiology No. of hours: 4

Unit 3. Systems of classification No. of hours: 8

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

Unit 4. Microscopy and staining techniques No. of hours: 12

Principle of optics, compound microscope, Bright Field Microscope, Dark Field Microscope, Phase Contrast Microscope, Fluorescence Microscope, Electron Microscope- SEM & TEM. Classification of stains; Principles of staining; Negative, Simple & Differential staining.

Unit 5. Bacteriological techniques No. of hours:10

Pure culture isolation: Streaking, serial dilution and plating methods; cultivation, maintenance and preservation/stocking of pure cultures; cultivation of anaerobic bacteria, and accessing non-culturable bacteria.

Unit 6. Nutrition and Media No. of hours: 8

Nutritional requirements in bacteria and nutritional categories; Culture media: components of media, natural and synthetic media, complex media, selective, differential, transport, enriched and enrichment media

Unit 7. Control of microorganism No. of hours: 8

Physical methods of microbial control: heat, low temperature, high pressure, filtration, desiccation, osmotic pressure, radiation.

Chemical methods of microbial control: disinfectants, types and mode of action

SUGGESTED READING

1. Tortora GJ, Funke BR and Case CL. (2008). Microbiology: An Introduction. 9th edition. PearsonEducation
2. Ansuman Ray and Ratul Mukherjee (2019). Basic Lab Manual of Microbiology, Biochemistry and Molecular BiologyTaurean Publications, New Delhi.
3. Madigan MT, Martinko JM, Dunlap PV and Clark DP. (2014). Brock Biology of Microorganisms.14th edition. Pearson International Edition
4. Cappucino J and Sherman N. (2010). Microbiology: A Laboratory Manual. 9th edition. PearsonEducation Limited
5. Wiley JM, Sherwood LM and Woolverton CJ. (2013) Prescott’s Microbiology.9th Edition. McGrawHill International.
6. Atlas RM. (1997). Principles of Microbiology.2nd edition.WM.T.Brown Publishers.
7. Pelczar MJ, Chan ECS and Krieg NR. (1993). Microbiology.5th edition. McGrawHill Book Company.
8. Stanier RY, Ingraham JL, Wheelis ML, and Painter PR. (2005). GeneralMicrobiology.5th edition. McMillan.

COURSE TITLE: FUNDAMENTALS OF MICROBIOLOGY (PRACTICALS)

TOTAL HOURS: 60 CREDITS:2

1. Microbiology Good Laboratory Practices and Biosafety
2. To study the principle and applications of important instruments (laminar air flow,autoclave, incubator, BOD incubator, hot air oven, light microscope, pH meter) used in themicrobiology laboratory.
3. Preparation of culture media for bacterial cultivation.
4. Sterilization of medium using Autoclave and assessment for sterility
5. Staining Techniques:Simple Staining,Negative Staining, Gram Staining,Endospore Staining