B. Sc.

INDUSTRIAL MICROBIOLOGY
DEPARTMENT OF BOTANY
BANARAS HINDU UNIVERSITY
VARANASI – 221005

DISTRIBUTION OF DIFFERENT COURSES AND CREDITS IN VARIOUS SEMESTERS

SEMESTER - I

Course Code Course Title Credits

IMB-101 Microbial Physiology, Biochemistry, Genetics and 4
Molecular Biology
IMB-102 Lab work based on Course IMB-101 2
Total 6

SEMESTER - II

IMB-201 Environmental Microbiology and Biotechnology 4

IMB-202 Lab work based on Course IMB-202 2
Total 6

SEMESTER - III

IMB-301 Agriculture and Food Microbiology 4

IMB-302 Lab work based on Course IMB-301 2
Total 6

SEMESTER - IV

IMB-401 Fermentation Technology 4

IMB-402 Lab work based on Course IMB-401 2
Total 6

The distribution of credits will be as follows:

SEMESTERS No. of Papers

Theory Practical Total
I 4 2 6
II 4 2 6
III 4 2 6
*IV 4 2 6

*Industrial tour (Report & Viva-Voce): Grade

The candidates will have to prepare a tour report and the same will be evaluated
through Viva-Voce examination.

1
 SEMESTER - I
Theory Course (IMB - 101): Microbial Physiology, Biochemistry, Genetics and
Molecular Biology
Credits: 4
Section – A
1. Nutritional requirements and mode of nutrition.
2. Growth: Batch, continuous and synchronous.
3. Biological Nitrogen Fixation: Mechanism and O2-regulation.
4. Respiration: Aerobic and anaerobic pathways for energy
production.
5. Photosynthesis: Pigments, photophosphorylation, carbon fixation.
6. Sulphur and phosphorous metabolism.
Section – B
1. Biomolecules: Structure and function of carbohydrates, lipids,
amino acids and proteins.
2. Enzymes: Major classes, mechanisms of action, kinetics,
factors affecting enzyme activities, ribozymes.
Section – C
1. Prokaryotic genome and genomics.
2. Mutation: Type, mutagens.
3. Nucleic acids: Structure and types, DNA replication.
4. Genetic information flow: Mechanism of transcription, genetic
code, translation.
5. Basic concept of gene regulation: Lac operon.
6. Transposons, split genes and overlapping genes.

Suggested readings
1. Madigan M.T., Martinko J.M., Dunlop P.V. and Clark D.P. (2012). Brock Biology of
Microorganisms. 13th Edition, Pearson Education Inc., Boston, USA.
2. Stanier R.Y., Ingraham J.L., Wheelis M.L. and Painter P.R. (2005). General
Microbiology. 5th Edition, MacMillan, Houndmills, U.K.
3. Madigan M.T., Martinko J.M., Bender K.S., Buckley D.H., Stahl D.A. (2015). Brock
Biology of Microorganisms. 14th Edition, Pearson Education Inc., Boston, USA.
4. Willey J.M., Sherwool L. and Woolverton C.J. (2016). Prescott’s Microbiology. 10th
Edition, McGrow-Hill, New York.
5. Waites M.J., Morgan N.L., Rockey J.S. and Higton G. (2001) Industrial Microbiology:
An Introduction. 1st Edition, Blackwell Science, London, UK.
6. Pelczar M.J., Chan E.C.S. and Krieg N.R. (2003) Microbiology. 5th Edition, Tata
McGraw-Hill Publishing Company Limited, New Delhi.

IMB – 102: LAB WORK BASED ON IMB – 101 Credits: 2

1. Study of N2-fixing free-living cyanobacteria (Anabaena, Nostoc, Scytonema,
Rivularia).
2. Study of symbiotic N2-fixing cyanobacteria in Cycas and Azolla.
2
3. Comparative study of Gram’s +ve and Gram’s –ve bacteria (Gram’s staining of
bacteria).
4. Study of photosynthetic pigments (Chlorophyll a, Carotenoids, Phycobiliproteins).
5. Estimation of protein by Bradford method.
6. DNA estimation by DPA method.
7. Ninhydrin test for amino acids.
8. Test for reducing sugar, non-reducing sugar and starch.
9. Drawing of skeletal structure of dipeptide.
10. Preparation of beads and stick model of dipeptide.

SEMESTER - II
Theory Course (IMB - 201): Environmental Microbiology and Biotechnology

Credits: 4
Section – A
1. Microbes in diverse environments.
2. Extremophilic microorganisms (thermophilic, alkalophilic,
acidophilic, halophilic, desiccation and UV radiation-tolerant
microbes) and mechanisms of their survival.
3. Aeromicroflora: Sources, diversity, methods of sampling and
enumeration.
4. Microbial indicators of water quality, biosensor technology.

Section – B
1. Role of microorganisms in secondary treatment of waste water:
Activated sludge, trickling filter and oxidation pond.
2. Methane and energy production from agricultural and
domestic wastes.
3. Microbial degradation of synthetic pesticides and
bioremediation of oil spills.

Section – C
1. Principles of recombinant DNA technology: Vectors and
restriction endonucleases. Recombinant protein production.
2. Prospects of microbial biotechnology in context of agriculture,
environment, medicine and energy.
3. Regulation of the safety of biotechnology procedures and
products.

Suggested readings
1. Waites M.J., Morgan N.L., Rockey J.S. and Higton G. (2001) Industrial Microbiology:
An Introduction. 1st Edition, Blackwell Science, London, UK.
2. Pelczar M.J., Chan E.C.S. and Krieg N.R. (2003) Microbiology. 5th Edition, Tata
McGraw-Hill Publishing Company Limited, New Delhi, India.
3. Raina M. Maier (2009). Environmental Microbiology 2 nd Edition, Academic Press,
New Delhi, India.
4. Altas and Bartha (1998). Microbial Ecology: Fundamentals and Applications
4th Edition, Pearson Education India.
5. Brown T.A. (2007). Genomes, 3rd Edition, Garland Science, Oxford Willey-Liss,
New York.

IMB -202: LAB WORK BASED ON IMB-201 Credits: 2

1. Effect of varying temperature on survival of microorganisms.
2. Study on lethal effects of UV radiation on microbes.
3. Effect of salt concentration on microbes.
3
4. Measurement of dissolved oxygen content of water samples.
5. Bacteriological examination of water by multiple-tube fermentation test.
6. Test for the production of penicillin by mold.
7. Detection of IAA production by microbes.

SEMESTER - III
Theory Course (IMB - 301) : Agriculture and Food Microbiology Credits: 4

Section – A

1. Role of symbiotic and free-living bacteria and cyanobacteria in

agriculture.
2. Mycorrhiza, Plant Growth Promoting Microorganims (PGPM) and
Phosphate Solubilizing Microorganims (PSM).
3. Biocontrol of plant pathogens, pests and weeds.
4. Restoration of waste and degraded lands.
5. Biofertilizers: Types, technology for their production and application,
vermi-compost.

Section – B
1. Intrinsic and extrinsic factors influencing growth of microorganisms in
food.
2. Microbes as source of food: Mushrooms, single cell protein.
3. Microbial spoilage of food and food products: Cereals, vegetables,
prickles, fish and dairy products.
4. Food poisoning and food intoxication.
5. Food preservation processes.
6. Microbes and fermented foods: Butter, cheese and bakery products.

Suggested readings
1. M.R. Adams and M. O. Moss (2008). Food Microbiology, 3rd Edition, Royal Society
of Chemistry, Cambridge, U.K.
2. Sylvia D.M. (2004). Principles and Applications of Soil Microbiology, 2 nd Edition,
Prentice Hall, USA.
3. W.C. Frazier (1995). Food Microbiology, 4th Edition, Tata McGraw Hill Education,
Noida, India.
4. Waites M.J., Morgan N.L., Rockey J.S. and Higton G. (2001) Industrial Microbiology:
An Introduction. 1st Edition, Blackwell Science, London, UK.
5. Pelczar M.J., Chan E.C.S. and Krieg N.R. (2003) Microbiology. 5th Edition, Tata
McGraw-Hill Publishing Company Limited, New Delhi.
6. N. S. Subba Rao (2000) Soil microbiology. 4th Edition, Oxford and IBH publishing
Co. Pvt. Ltd., Calcutta, New Delhi, India.
7. G. Rangaswami and D.J. Bagyaraj (2006) Agricultural Microbiology. 2nd Edition,
PHI Learning, New Delhi, India.

IMB- 302: LAB WORK BASED ON IMB – 301 Credits: 2

1. Estimation of nitrate reductase activity in light and dark adapted microorganisms.
2. Detection of Aflatoxin in fruit samples.
3. Microbial examination of milk samples:
(a) Methylene blue reduction test
(b) Antibiotic detection test
4. Isolation of Mycorrhiza from soil.
5. Immobilization of cyanobacteria in alginate beads.
4
6. Detection of siderophore production.
7. Qualitative assay of phosphate solubilizing activity of bacteria.

SEMESTER – IV

Theory Course (IMB - 401) : Fermentation Technology Credits: 4

Section – A
1. Preparation and sterilization of fermentation media.
2. Isolation and improvement of industrially important
microorganisms.
3. Maintenance and preservation of microorganisms.
4. Metabolic regulations and overproduction of metabolites.
5. Kinetics of microbial growth and product formation.

Section – B
1. Scope and opportunities of fermentation technology.
2. Principles of fermentation: Submerged, solid state, batch, fed-
batch and continuous culture.
3. Fermentative production of vinegar, alcohol (ethanol, wine,
beer), acids (citric acid and gluconic acid), amino acids
(lysine and glutamic acid) and antibiotics (penicillin and
streptomycin).
4. Microbial production of enzymes: Amylase and Protease.
5. Bioproduct recovery.

Suggested readings
1. Waites M.J. (2008). Industrial Microbiology: An Introduction, 7th Edition, Blackwell
Science, London, UK.
2. Prescott S.C., Dunn C.G., Reed G. (1982). Prescott & Dunn's Industrial
Microbiology, 4th Edition, AVI Pub. Co., USA.
3. Reed G. (2004). Prescott & Dunn's industrial microbiology, 4 th Edition, AVI Pub.
Co., USA.
4. JR Casida L.E. (2015). Industrial Microbiology, 3rd Edition, New Age International
(P) Limited Publishers, New Delhi, India.
5. Waites M.J., Morgan N.L., Rockey J.S. and Higton G. (2001) Industrial Microbiology:
An Introduction. 1st Edition, Blackwell Science, London, UK.
6. Pelczar M.J., Chan E.C.S. and Krieg N.R. (2003) Microbiology. 5 th Edition, Tata
McGraw-Hill Publishing Company Limited, New Delhi.

IMB- 402: LAB WORK BASED ON IMB-401 Credits: 2

1. Isolation of microorganisms from soil by serial dilution - agar plating method.
2. Preparation of fermentation media.
3. Determination of microbial growth.
4. Test for amylase production.
5. Test for protease production.
6. Test for antibiotics sensitivity (Disk diffusion method).
7. Fermentative production of industrially important compounds.

5
6