Tribhuvan University Institute of Science and Technology: Course of Study For Four Year B. Sc. Microbiology

Tribhuvan University
Institute of Science and Technology

Course of Study for Four Year B. Sc. Microbiology

2013

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Course Structure

The four years bachelor in Science consists of 2000 total full marks of each year full marks 500.
In the first and second year, one/one microbiology subject of 100 full marks and their respective
practical of 50 full marks are included. The third and fourth year courses in microbiology include
two theory subjects each of 75 full marks and one practical subject of 50 full marks.

Course Course title Nature of Full
number course marks
First year
MB 101 General Microbiology Theory 100
MB 102 General Microbiology Practical Practical 50
Chemistry Theory Theory 100
Chemistry Practical Practical 50
Zoology/Botany Theory 100
Zoology/Botany Practical Practical 50
Scientific Communication Theory 50
Total 500
Second year
MB 111 Biochemistry and Microbial Biotechnology Theory 100
MB 112 Biochemistry and Microbial Biotechnology Practical Practical 50
Chemistry Theory 100
Chemistry Practical Practical 50
Zoology/Botany Theory 100
Zoology/Botany Practical Practical 50
Applied Statistics Theory 50
Total 500
Third year
MB 121 Agricultural and Food Microbiology Theory 100
MB 123 Elective I (Pharmaceutical Microbiology and Quality Theory 50
Management)
MB 124 Elective II (Bioinformatics) Theory 50
MB 125 Agricultural and Food Microbiology Practical Practical 50
Research Methodology 100
Total 500
Fourth year
MB 131 Public Health Microbiology Theory 100
MB 132 Medical Microbiology Theory 100
MB 133 Public Health Microbiology Practical Practical 50
MB 134 Medical Microbiology Practical Practical 50
MB 135 Computational Course Theory/Lab 50
MB 136 Project Writing and Presentation Project 100
or Methods in Microbiology (Applied Microbiology) work/Theory
MB 137 Interdisciplinary subject Theory 50
Total 500
Grand Total 2000
2

General Microbiology

Description of the Course

Course Title: General Microbiology Full Marks: 100
Course No: MB 101 (Major) Pass Marks: 35
Nature of the Course: Theory Year: I

Course Objectives

The main objective of the course is to provide fundamental knowledge on microbiology.
After completion of the course, the students will be able to:
a) understand the concept of the microorganisms, history of microbiology, classification schemes
and the nomenclature of microorganisms, scope and applications of microbiology
b) know handling methods, growth, physiology, metabolism, genetics of microorganisms
c) understand basics of bacteriology, virology, mycology and parasitology

Course Contents

History and development of microbiology 4hrs
Development of microbiology with reference to modern era, important discoveries, theories of
spontaneous generation and germ theory of disease (Louis Pasteur, Robert Koch)
Classification and nomenclature of microorganisms 15hrs
Classification schemes of living organism, differential characteristics of prokaryotic and eukaryotic
microorganism. General principle of nomenclature, three and five kingdom concepts, basic understanding
of classification of bacteria, viruses, fungi and protozoa, classification, nomenclature and characterization
of bacteria according to Bergey's Manual of Systematic Bacteriology
Scope and applications of microbiology 7hrs
Harmful and beneficial microorganism; applied microbiology (medical, public health, agricultural, food,
microbial biotechnology, environmental, industrial, pharmaceutical microbiology)
Morphology of bacteria 10hrs
Structure of bacteria, morphology and fine structure of cell organelles, differences between of gram
negative and gram positive bacteria
Growth and physiology of bacteria 8hrs
Nutritional types of bacteria (photolithotrophic, chemolithotrophic, photoorganotrophic,
chemoorganotrophic), entry of nutrients, passive and active transport, bacterial growth, growth curve,
factors affecting growth
Isolation, enumeration and culture of bacteria 10hrs
Types of bacteriological culture medium, techniques for isolation and enumeration of bacteria (streak
plate technique, pour plate technique, spread plate technique, membrane filtration, most probable
number method, direct microscopic count), biochemical tests of bacteria, methods of culture of aerobic
and anaerobic bacteria, culture preservation methods

3

Metabolism 15hrs
Introduction to metabolism, regulation and energy involvement in glycolysis (Embden Mayerhoff Paranas
pathway), glycogenesis, glycogenolysis, TCA cycle, pentose phosphate pathway, Entner Doudoroff’s
pathway, phosphoketolase pathway, fermentative pathways and electron transport system
Microbial genetics 15hrs
Structure and function of prokaryotic DNA, genetic code, plasmids, concepts of bacterial genetics and role
of RNA & DNA; bacterial recombination (transformation, conjugation and transduction), types and
importance of mutation
Microscopy and different techniques of handling of microorganisms 8hrs
Microscopes (light, stereo, dark field, phase contrast, electron, fluorescence), types of staining and nature
of dyes/stains, different types of staining methods for microorganisms, aseptic techniques in microbiology
Techniques in control of microorganisms 12hrs
Principles, procedures and applications of disinfection and sterilization‐temperature, irradiation,
utrasonication, filtration, chemicals, antibiotics and chemotherapeutic agents
Host parasite interaction 10hrs
Normal microbial flora of human body, concept of host parasite relationship, concept of immunity
Introduction to virology 12hrs
General structure (size, symmetry and shape) of virus, classification schemes, viral genetics, detection,
enumeration (plaque assay, haemagglutination test, quantitative PCR, neutralization test), cultivation of
viruses
Introduction to parasitology 12hrs
Origin, morphology and classification of parasites (blood, tissue, intestinal parasites, soil transmitted
helminths and nematodes), techniques of detection, enumeration and identification of protozoan and
helminthic parasites
Introduction to mycology 12hrs
Origin, morphology and medical classification of fungi. Techniques of isolation, morphological
identification, culture and enumeration of yeast and mold

Recommended Readings

Text books
1. Collins CH, Patricia M, and Lyne JM (1995). Collins and Lynes Microbiological Methods 7th edition.
Grange, Butter Worth, Oxford.
2. Cappucino JG and Sherman N (1996). Microbiology, A Laboratory Manual 4th edition. Benjamin
Cumings Inc. California.
3. Pelczar MJ, Chan ECS and Krieg NR (1993). Microbiology 5th edition, Tata McGraw Hill.
4. Madigan MT, Martinko JM and Parker J (2012). Brock Biology of Microorganism, 11th edition Prentice
Hall International Inc. London.

Reference books
1. Atlas RN (1984). Microbiology: Fundamental and Applications. Memillan Co.
2. Greenwood D, Richard CD, John S and Peuther F (1992). Medical Microbiology, 16th edition. ELBS,
Churchill living stone.

4

General Microbiology Practical


Course Title: General Microbiology Full Marks: 50
Course No: MB 102 Pass Marks: 20
Nature of the Course: Practical Year: I

Course Objective

a) develop practical skill on basic microbiological procedures for handling, culture, isolation and
identification of microorganisms.

Course Contents

To operate and learn working principle of: Microscope.
To operate and learn working principle of: Hot air oven, autoclave, incubator, UV safety hood and
spectrophotometer.
To perform staining of bacteria: Simple staining, gram's staining, negative staining, flagella staining, spore
staining and capsule staining, Ziehl Neelson staining
To perform the biochemical tests of bacteria: Catalase test, oxidase test, urease test, sugar fermentation,
indole test, MR tests, VP test, citrate test, TSI test, nitrate reduction test, starch hydrolysis, lipid hydrolysis,
protein hydrolysis
To prepare microbiological culture media: Nutrient agar, MacConkey agar, blood agar, potato dextrose
agar, broth media
To perform isolation and enumeration of bacteria by Streak plate technique, spread plate technique,
pour plate technique, MPN and MF method
To determine the size of bacteria by Micrometry technique
To determine the motility of bacteria Hanging drop method
To measure the bacterial growth and calculate the generation time
To study effect of temperature, pH, salt concentration, sugar concentration on microbial growth
To perform yeast and mold count and morphological identification of fungi
To perform culture of anaerobic bacteria
To perform antibiotic susceptibility test by Kirby Bauer disc diffusion method

5

Biochemistry and Microbial Biotechnology


Course Title: Biochemistry and Microbial Biotechnology Full Marks: 100
Nature of the Course: Theory Year: II
Course Objectives

The main objective of this course is to give the students basic knowledge related to biochemistry and
biotechnology. After completion of the course, the students will be able to:
a) understand cell and its functions, and macromolecules of living cells and their metabolism
b) understand concept of biotechnology and genetic engineering, and their applications

Course Contents

Living cell and understanding of its biochemical functions 15 hrs
Origin of biochemistry and its relationship with other sciences, biochemical explanation of living things,
the elements of life, chemical elements present in living organisms, organic compounds found in living
cells, water: the solvent for life, cell biomembranes‐ structure and functions.
Macromolecules and biomolecules of living cells 20 hrs
Introduction, functions, classification, structure, important properties of: carbohydrates, amino acids,
proteins, lipids, and nucleic acids.
Enzymes: nomenclature, classification, functions of enzymes, co‐enzymes, cofactor and isozymes, enzyme
kinetics, factors affecting regulation of enzymes.
Microbial metabolism 20 hrs
Concept of exergonic and endergonic reactions, heterotrophic and autotrophic metabolism, role of ATP
intermediary metabolism, heterotrophic generation of ATP in various pathways of carbohydrate
metabolism, lipid metabolism, protein metabolism
Microbial genetics 20 hrs
Structure, types and functions of DNA and RNA, replication of DNA, transcription and translation,
regulation of gene expressions, lac operon, genetic code

6

Concept of biotechnology 5 hrs
Definition and history, scope and importance, risk and hazards of biotechnology
Fermentation process 15 hrs
Introduction, solid state fermentation, submerged state fermentation, fermentation industries, beer
ethanol, acetic acids, fermentor designs
Agricultural microbial biotechnology 15 hrs
Introduction, biofertilizer and composting, plant tissue culture, micropropagation and disease free plants,
general concept of cell fusion and embryo transfer
Biotechnology in diary industry 12 hrs
Milk and milk products: cheese, yoghurt, ice‐cream production, sour milk, skimmed milk, dry powder milk,
pasteurization process of milk
Methods in genetic engineering 12 hrs
Introduction, outline of gene cloning, gene cloning procedure, vectors used in recombinant DNA
technology, applications and possible hazards of genetic engineering
Enzyme technology 16 hrs
Introduction, source of enzymes, selection of source of enzymes, advantage of microbial enzymes,
production and purification of protease, amylase, chitinase and pectinase

Text books
1. Nelson DL and Cox MM (2004). Lehninger Principles of Biochemistry, 5th Edition. Freeman
Publication.
2. Stryer L (1995). Biochemistry, 4th Edition. W.H. Freeman Company, New York.
3. Creuger W and Creuger A (2000). Biotechnology. A textbook of Industrial Microbiology. Sinaeur
Associates.
4. Smith JE (1996). Biotechnology, 3rd Edition. Cambridge University Press.
5. Cassida LE Jr (1996). Industrial Microbiology, New Age Int. Publishers.

Reference books
1. Rao KR (1986). Textbook of Biochemistry, 3rd Edition. Prentice Hall of India.
2. Rao RAVSS (1993). A Textbook of Biochemistry, UBSPD Co.
3. Jain JL (2004). Fundamentals of Biochemistry. S Chand and Company Ltd.
4. Dubey RC (2001). Textbook of Biotechnology. S Chand and Company Ltd.
7

Biochemistry and Microbial Biotechnology Practical


Course Title: Biochemistry and Microbial Biotechnology Full Marks: 50
Nature of the Course: Practical Year: II

Course Objectives

a) develop practical skills on preparing solutions, buffers and qualitative and quantitative estimate of
biomolecules and basic biotechnological laboratory skills.

Course Contents

To prepare the solutions of different concentrations: Molar solutions, normal solutions, ppm (part per
million) solutions.
To prepare buffer solutions: Measurement of pH using pH meter and indicators, preparation of acetate,
phosphate and citrate buffers of different pH.
To perform the qualitative and quantitative estimate of various types of carbohydrates: Benedict test
(for reducing sugars), hydrolysis test (for di and polysaccharides), iodine test for starch, quantitative
estimation of reducing sugars by DNS (3.5 dinitrosalicylic acid method).
To estimate the lipids: Determination of the value of fat, saponification value of fat, the iodine number
of fat, estimation of blood cholesterol level.
To estimate the amino acids and protein: Ninhydrin reaction, biuret reaction, xanthoproteic reaction,
caesin test in milk, test for tyrosine, tryptophan and arginine, test for sulphur containing amino acids, Heat
coagulation test for egg albumin
To analyze the different enzymes activities: Amylase, sucrase, carboxylase, protease, lipase,
phosphatase, lactase.
To use the different instruments and techniques for biochemical analysis: Separation and identification
of amino acids by paper electrophoresis, separation and identification of sugars and lipids by thin layer
chromatography (TLC), separation and identification of amino acids by paper chromatography .
To detect microorganisms from various plants and their products: Rhizobium inoculation in different
leguminous plants, isolation and characterization of Rhizobium, Azotobacter and Mycorrhiza.
8

Screening of microorganisms and production of fermented products: Screening of wine yeasts,
production of alcohol, kinema, estimation of fermentation yield by substrate variation method
Extraction, purification and estimation of enzymes: Amylase and protease enzymes of bacteria
Isolation of bacteria: Methanogenic bacteria from rumen and compost; actinomycetes from compost and
soil

9

Agricultural and Food Microbiology

Course Title: Agricultural and Food Microbiology Full Marks: 100
Nature of the Course: Theory Year: III
Course Objectives

a) understand the role of micro‐organisms in soil fertility, and in mineral cycles of nature
b) understand various microbes found in different kinds of food, food borne infections and food
preservation methods.

Course Contents

Formation of soil and its constituents 5 hrs
Physical, chemical and biological factors, mineral and organic matters, soil solution, gases
Microorganisms in soil and their roles 5 hrs
Bacteria, fungi, actinomycetes, protozoa, blue‐green algae (cyanobacteria)
Rhizospheric and phyllospheric microorganisms 5 hrs
Introduction, role of microorganism as biofertilizer in crop production, factors influencing their growth
and activities
Microbial interactions 10 hrs
Microbial interactions in ecosystem, types of interactions‐ commensalism, mutualism, competition,
amensalism, predation, and parasitism
Biogeochemical cycles and role of microorganisms 20 hrs
Introduction, nitrogen cycle, ammonification, nitrification, denitrification, carbon cycle, organic matter
decomposition, recycling of organic wastes, Phosphorous solubilisation mineralization, inorganic
phosphorous, organic phosphorous, sulphur cycle, mineralization, microbial assimilation of sulphur,
oxidation of sulphur, reduction of inorganic sulphur compounds.
Microbial degradation and deterioration 20 hrs

Difference between degradation and deterioration, mechanisms of microbial degradation of cellulose,
hemi‐cellulose, lignin, chitin, pectin, role of microorganisms in mechanism of metal deterioration
10

Anaerobic decomposition of organic compounds and application 10 hrs
Anaerobic decomposition of organic compounds, mechanism of methane production, digested slurry as
manure
Microorganisms in various foods 10 hrs
Bacteria, molds, yeasts, primary sources of microorganisms in food contamination
Factors affecting the microbial growth in food 5 hrs
Intrinsic parameters, extrinsic parameters
Techniques used for the determination of microorganisms in food 10 hrs
Techniques of detection and enumeration of microorganisms in food, sampling methods (various food
industries, dairy, meat market), culture
Food handling and spoilage 15 hrs
Different types of food handling in industries and market, spoilage of fruits and vegetables, fresh and
processed meat and poultry product, egg and egg products, milk and milk products, canned foods, flour
cereals and bakery products, fermented foods, soft drinks
Food preservations 10 hrs
Chemical, irradiation, low temperature, high temperature, drying
Food quality evaluation 15 hrs
Quality standard of milk, quality standard of bakeries, quality standard of meat and eggs, quality control
of food
Role of microorganisms in food poisoning 10 hrs
Gram positive cocci (Staphylococcus spp.), gram positive spore formers (Clostridium spp.), gram negative
bacteria (Salmonella spp.)

Text books
1. Jay JH (1987). Modern Food Microbiology (3rd Edition). CBS Publications and Distributions, Delhi.
2. Alexander M (1961). Introduction to Soil Microbiology, Academic Press.
3. Atlas RM and Bartha R (1998). Microbial Ecology: Fundamentals and Applications. The Benjamin
Cummins Publication Co. Inc.

11

Reference books
1. Frazier WC and Westhoff DC (1986). Food Microbiology (3rd Edition). Tata McGraw‐Hill Publishing

Company Limited, New Delhi.
2. Rangaswami G and Bagyaraja PT (1993). Agricultural Microbiology (2nd Edition). Prentice Hall of India.

12

Practical Course on Agricultural and Food Microbiology

Course Title: Practical Course on Agricultural and Food Microbiology Full Marks: 50
Nature of the Course: Practical Year: III
Course Objectives

a) develop practical skills on handling, isolation and identification of soil, water, and food
microorganisms.

Course Contents

Microorganisms present in soil: Total viable number of bacteria, fungi, actinomycetes in different kinds
of soil
Burried slide technique for microbial flora of soil: Different types of microorganisms in soil, identification
of microbes by using various techniques
Azotobacter: Introduction, morphological structure, culture of Azotobacter
Rhizobium: Morphological structure, cultural properties, methods of isolation and identification
Cellulolysis produced by organisms: Demonstration of cellulolysis, use of cellulolysis
Micro organisms from biofertilizers: Isolation and identification of organisms responsible for formation
of biofertilizers
Observation of various organisms present in soil: Demonstration of Winogradsky’s column, uses of
column in differentiation of microbial ecology
Differentiation of various organisms from soil samples: To show the distribution of organisms, their
methods of isolation and antibiotic activity
Cyanobacteria: Isolation, growth characteristics and identification
Phosphorus solubilisers: Methods of culture, identification of solubilisers
Count of micro‐organisms in different foods: Methods of isolation and counting techniques of bacteria
from various foods
Dairy products milk cheese and ice‐cream: Enumeration, culture of organisms, isolation, detection and
demonstration of microorganisms
Reduction test in milk: Methylene Blue Reduction Time (MBRT) test
Presence of microorganisms in meat and meat products: Isolation and identification of types of
contaminating microorganisms in meat and meat products
Microorganisms present in fruits: Culture of microorganisms from fruits (their types), methods of
isolation and identification

13

Public Health Microbiology


Course Title: Public Health Microbiology Full Marks: 100
Nature of the Course: Theory Year: IV
Course Objectives

The main objective of the course is to provide knowledge on basic epidemiological concepts and public
health of infectious diseases. After completion of the course, the students will be able to:
a) understand basics of epidemiology and health and disease measurements
b) understand public health of infectious diseases

Course Contents

Health and disease and epidemiological measurements 20 hrs
Definitions of epidemiology, applications of epidemiology, definitions of health and disease, indicators
of health and disease, disease frequency measures (mortality, morbidity, incidence, prevalence,
incidence density), measures of effect
Epidemiological studies 25 hrs
Cross‐sectional Study, Longitudinal Study, Descriptive Epidemiology, Analytical Epidemiology,
Experimental Epidemiology, Bias and Errors in Epidemiological Studies: Types and Sources of Error,
Selection and Information Bias, Confounding and Effect Modification, Screening: Criteria of a screening
test, selection and validity of a screening test

Health survey and surveillance 5 hrs
Types and design of survey, Disease Surveillance systems
Methods of transmission of diseases 10 hrs
Epidemic, endemic, pandemic, sporadic, outbreak, investigation of disease outbreaks, mode of
transmission of diseases, chain of infection, cases, carriers, hosts

Management of diseases 10 hrs
Disease prevention, control, elimination and eradication

Natural history and prognosis of disease 10 hrs
Definitions, epidemiological triad, natural history, prognosis of disease

14

Drinking water microbiology 20 hrs
Types of water, safe drinking water, physico‐chemical and microbiological parameters of water quality,
biological indicators of water pollution, national and WHO guidelines for drinking water quality standards,
principle and procedures of drinking water treatment for large water supply system, methods for
monitoring water quality
Industrial effluent 15 hrs
Introduction, types of sewage, industrial effluents, composition and microbiology of sewage, methods for
the treatment of industrial effluent and sewage
Microbial air pollution 10 hrs
Introduction, methods of enumeration and identification of microorganisms in air (indoor and out door),
indicator microorganisms of air pollution, air‐borne diseases, air‐pollution control

Water borne infections
5 hrs
Overview on common water‐borne diseases, microbiology of causative agents, epidemiology, laboratory
diagnosis, prevention and control of water borne diseases

Air borne infections 5 hrs

Overview on common air‐borne diseases, microbiology of causative agents, epidemiology, laboratory
diagnosis, prevention and control of air borne diseases

Food borne diseases 5 hrs

Concept on food borne infections and food intoxication, microbiology of causative microorganisms,
epidemiology, laboratory diagnosis, prevention and control of food borne diseases

Vector borne diseases 5 hrs

Overview on common vector‐borne diseases and their vectors, microbiology of causative organisms,
epidemiology, laboratory diagnosis and prevention and control of vector borne diseases

Sexually transmitted infections (STIs) 5 hrs

Overview on common STIs, microbiology of causative agents, epidemiology, laboratory diagnosis and
prevention and controls of sexually transmitted diseases

15

Text books
1. Park K (2008). Park's Textbook of Social and Preventive Medicine. 18th Edition.
2. Gordis L (2004). Epidemiology, 3rd Edition, Elsevier Saunders.

16

Medical Microbiology


Course Title: Medical Microbiology Full Marks: 100

Course Objectives

a) understand the microbial world in the human body
b) understand the immunity process in human body
c) describe biology, pathogenesis and diagnostic methods of bacteria, virus, fungi and parasites
Course Contents

Historical background of medical microbiology 5 hrs
Historical aspects of medical microbiology

Bacterial flora of the human body 10 hrs
Study of microorganisms from skin gastrointestinal tract, respiratory tract, commensals, symbiotic,
opportunistic

Immunity process 30 hrs
Types of immunity, immunoglobulins and their types, antigen antibody reactions, auto immune disease,
hypersensitivity, acquired immune deficiency syndrome (AIDS)

Common pathogenic bacteria 30 hrs
Biology, pathogenesis and diagnostic methods of: Mycobacterium, Staphylococcus, Streptococcus,
Escherichia, Salmonella, Shigella, Vibrio, Proteus, Klebsiella, Neisseria, Pseudomonas, Haemophilus,
Acinetobacter

Common pathogenic viruses 30 hrs
Biology, pathogenesis and diagnostic methods of: Small pox virus, Herpes viruses, hepatitis viruses,
mumps virus, measles virus, influenza virus, HIV, rotavirus, polio virus, rabies virus, dengue virus, Japanese
encephalitis virus

Medically important fungi 15 hrs
Introduction, classification, and characteristics of medically important fungi and yeasts
Biology, pathogenesis and diagnostic methods of: Aspergillus, Histoplasma, Candida, Cryptococcus,
Blastomyces

17

Common pathogenic parasites 20 hrs
Introduction, classification, and characteristics of medically important parasites
Biology, pathogenesis and diagnostic methods of: Plasmodium spp., Leishmania spp., Trichuris trichura,
Ascaris lumbricoides, Entamoeba, Giardia, Taenia, Wuchereria bancrofti, Trichomonas, Ancyclostoma
duodenale,


Text books
1. Cheesbrough M (2007). Medical Laboratory Manual for Tropical Countries Vol. 2 ELBS London.
2. Michael JP, Chan ECS and Kreig NR (1993). Microbiology. 5th edition McGraw Hill, Delhi.
3. Tille P (2014). Bailey & Scott’s Diagnostic Microbiology (13th edition). Elsevier.
Reference books
1. Grenwood D, Slack RCB and Peutherer J (2001). Medical Microbiology ELBS, Dunclude Livingstone.

18

Practical Course on Public Health Microbiology
Course Title: Practical Course on Public Health Microbiology Full Marks: 50
Course No: 133(Major) Pass Marks: 20
Nature of the Course: Practical Year: IV
Course Objectives

a) perform field level tests for the diagnosis of diseases.
b) conduct analysis of environmental samples.
Course Contents

To perform bacteriological examination of drinking water: Most Probable Number (MPN), membrane
filter (MF) methods, physico‐chemical parameters of water tests, DO, BOD, COD, residual chlorine,
ammonia, nitrate/nitrite, sulphate, chloride
To demonstrate water treatment station: Field visit to water treatment station and report submission
To categorize the types of air pollution: Air microbes in indoor and outdoor environments
To perform rapid diagnosis of viral diseases using test kits: HIV, hepatitis B, hepatitis C, rotavirus
To understand the disease reporting system of Nepal: Visit to District Public/Health Office and report
submission

19

Practical Course on Medical Microbiology
Course Title: Practical Course on Medical Microbiology Full Marks: 50
Course No: 133(Major) Pass Marks: 20
Nature of the Course: Practical Year: IV
Course Objectives

a) collect, transport, and process the clinical samples for the diagnosis of microbial diseases.
Course Contents

To interpret safety precautions in medical microbiological laboratories: Demonstrate the precautions to
be taken in the laboratories
To prepare the reagents for staining: preparation of reagents for staining Gram's staining Ziehl Neelson,
Albert stain
To illustrate different staining procedure: Gram's staining, capsule staining, spore staining
To categories different cultural media: Preparation of media, nutrient agar, blood agar, MacConkey agar

To illustrate the inoculation and biochemical tests of bacterial cultural: MR test, VP test, citrate test,
urease test, SIM test, indole test
To discriminate different types of bacteria from biochemical tests: Sugar test, nitrogen test,
interpretation of the result after biochemical test
To operate enzymatic test of the bacteria: Perform important enzymatic tests, coagulase test, catalase
test, oxidase test
To explain serological test on virus: ELISA test, hemagglutination test
To operate mycotinic infection samples: Sample collection, skin scrapping, nail clipping, sputum
To examine the fungi: Detection of fungal elements: KOH preparation, iodine preparation, india ink
preparation, lacto phenol and cotton blue preparation
To prepare fungal culture media: Preparation of media; sabouraud dextrose agar, potato dextrose agar,
malt extract agar
To examine the samples for stool and blood parasites: Ascaris, Entamoeba histolytica, Giardia lamblia,
Plasmodium spp., Leishmania spp.

20

Methods in Microbiology


Course Title: Methods in Microbiology Full Marks: 100
Course No: MB 132 (Applied Microbiology) Pass Marks: 35

Course Objectives

a) understand the principles, procedures and applications of methods used in the fields of
microbiology
Course Contents

Safety measures in microbiology laboratory 10 hrs
Principles of laboratories safety, biosafety level of laboratories and bio‐hazards, risk group of
microorganisms, decontamination and safe disposal of contaminated materials, sterilization and sterility
techniques

Methods of specimen collection, transportation and processing of clinical samples for bacteria
detection 20 hrs
Cerebrospinal fluid, blood and other body fluids, sputum, urine, discharges and pus, stool, culture
procedures, test algorithms for diagnosis of bacteria, antibiotic susceptibility tests (Kirby Bauer disc
diffusion method, minimum inhibitory concentration determination)
Method of collection, transportation and processing of clinical samples for virus detection 20 hrs
Introduction, types of samples, maintenance of temperature and transportation, identification and
interpretation, culture of virus in chick embryo and cell lines, cytopathic effects, detection of virus from
culture, serological tests for the diagnosis of viruses

Sample collection and laboratory diagnosis of mycotic infections 10 hrs
Samples for fungal infections, sputum, nasal swab, skin scraping, hair and nails, CSF for fungal meningitis,
microscopy, staining, culture

Method of collections of samples and processing for detection of parasites 15 hrs
Introduction, types of samples for parasite detection, sample processing and detection methods for blood,
stool and tissue parasites

Immunological and serological tests 15 hrs
Principles, procedures, advantages and applications of precipitation, agglutination, complement fixation,
ELISA, radio‐immunoassay

21

Method of collections of water samples and microbiological analysis 10 hrs
Introduction, types of water samples, water sample processing and detection methods, MPN, MF, BOD

Field level tests for disease diagnosis 10 hrs
Principles, procedures and applications of rapid tests for malaria, kala‐azar, lymphatic filariasis, dengue,
HIV, HBV, HCV, rotavirus, JE, leptospirosis, typhoid

Molecular tests in microbiology laboratories 15 hrs
Samples for molecular diagnostic tests, DNA/RNA extraction, PCR, Real Time PCR, PCR‐RFLP, sequencing,
western blotting

Microbiological quality tests of foods 15 hrs
Quality test of milk and milk products, egg and egg products, meat and meat products, cereal and cereal
products, HACCP, detection methods of carcinogens and toxins in food

Microbiology laboratory in agriculture 10 hrs

Methods for preparation of bio‐fertilizers, detection methods of pesticide, herbicide, insecticide,
fungicide in soil, isolation and detection of pectinolytic, lignolytic, lipolytic, cellulolytic microorganisms
from soil


Text books
1. Cheesbrough M (2007). Medical Laboratory Manual for Tropical Countries Vol. 2 ELBS London.
2. Brown AE (2012). Benson’s Microbiological Applications. Laboratory Manual in General Microbiology.
(12th edition). McGraw‐Hill Publisher.
3. Collee JG, Fraser AG, Marmion BP and Simmons A (1996). Mackie &McCartney Practical Medical
Microbiology (14th edition). Churchill Livingstone.

22

Project Work


Course Title: Project work Full Marks: 100
Nature of the Course: Project work Year: IV
Course Objectives

a) carry out laboratory based mini research
b) develop knowledge and skills in writing scientific research report
Course Contents

Students in group will be assigned relevant research topics related to their study by concerned
department/campus. Students will perform laboratory experiments within fourth academic year.
The research will be supervised by faculty member(s) of microbiology of concerned
department/campus. After completion of laboratory work, the student should write the research
report in standard format on the basis of data/findings generated during the laboratory works.
The student will submit required number of copies of their research report to concerned
department or campus for evaluation. The final evaluation of the project work will be made by a
panel of external and internal examiners, head of the department and supervisor(s).

23

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1. Frazier WC and Westhoff DC (1986). Food Microbiology (3rd Edition). Tata McGraw‐Hill Publishing

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