B.Sc. Semester II (Microbiology) 

Microbial Techniques

This course is for B.Sc. Semester II students who are studying Microbiology as one of the subjects. 

Course Contents:

Unit-I: Microscopy: Principle and Applications

Unit-II: Staining Techniques

Unit-III: Microbial Reproduction and Growth.

Unit-IV: Microbial Control.

Unit-V: Chemical Control Agents

Unit-VI: Microbial interaction

Teachers: 

1. Dr. Mrs. S.S. Khandare

2. Dr. U. A. Malode

3. Mr. M.G. Ingale

4. Dr. B.V. Mohite

This course outline the industrial and applied microbiology topics including fundamentals of Industrial Microbiology, scale up and downstream processing and industrail production of different microbial products. The Applied Microbiology includes air, water and food microbiology with focus on bacteriological analysis of water, waste water treatment and role of microbes in air, soil and food 

Unit I—Carbohydrates Metabolism

A)   Definition of Carbohydrate, Classification of carbohydrates, Structure of monosaccharides:  glucose, fructose. Structure of disaccharides: maltose, lactose, sucrose. Concept of glycosidic bond, Trisachcharide: raffinose. Homopolysaccharides: starch, glycogen, cellulose.            Heteropolysaccharides: hyluronic acid.

B)   General strategy of metabolism, EMP pathway and its regulation, TCA cycle and its regulation, substrate level phosphorylation, Cyclic and noncyclic photophosphorylation, Oxidative phosphorylation.

Unit II--- Proteins, Amino acids and Metabolism

A)   Definition of protein, Classification of protein, Biological importance of protein, Protein degradation.

B)   Classification of amino acids, titration curve, acidic, basic and neutral amino acids, peptide bond theory, organizational levels of proteins, concept of  oligomeric protein.

C)   Amino acid breakdown, deamination (alanine, tyrosine, methionine), urea cycle, glucogenesis and ketogenesis.

Unit III---Lipid and Lipid Metabolism

A)  Definition of lipids, Classification of lipids, structure of triglycerides, compound lipids, derived lipids, Biological functions of lipids.

B)   Definition of fatty acid, Beta oxidation, Omega oxidation, alpha oxidation, oxidation of odd number fatty acids, oxidation of branched chain fatty acids.

Unit IV --- Nucleic acid and Metabolism

A)   DNA, RNA and various forms of DNA & RNA, Structure of purines, pyrimidines, nucleosides & nucleotides, Replication of DNA, Modes of replication, general features, rolling circle & knife & fork model.

B)  Nucleotide metabolism, biosynthesis of purine nucleotide & biosynthesis of pyrimidine nucleotides.

Unit V--- Enzymology

A)  General concept,  Definition and nature of enzymes, classification, nomenclature, models of enzyme action, (Lock & key, Induced fit model, Strain model), primary concept of enzyme kinetics, MM equation, modifications of MM equations (LB plot, Eadie hofstee, Hill plot, Hanes woolf plot), activation energy, transition state, ES complex, enzyme activity, katal, specific activity, turn over number, Significance of Km and Vmax.

 B)   Enzyme inhibition and their types, enzyme regulation & their types, allosteric sites, allosteric modulaters, functional diversity such as holoenzyme, apoenzyme, coenzyme, cofactor, prosthetic group, isoenzymes, membrane bound enzymes, multienzyme complex, zymogens.

Unit VI---Vitamins

A)    Classification on the basis of solubility, Water soluble vitamins, structure, function & chemistry of vitamin B1,B2,B12, vitamin C.

B)    fat soluble vitamin: Structure, function & chemistry of vitamin A, D,E & K, Hyper and hypovitaminosis

                                                                          Practicals Semester III (UG-MB (08)-S3-P)

1. Qualitative analysis of carbohydrates, lipids and proteins.

2. Estimation of carbohydrates by DNS/ anthrone =method.                                

3. Detection of enzymes: amylase, catalase, gelatinase, lipase.

4. Estimation of proteins by Lawrys method.

5. Estimation of DNA.

6. Estimation of RNA.

7. UV absorption of  Nucleic acid.

8. Effect of PH on enzyme activity

9. Effect of temperature on enzyme activity.

10. Effect of substrate concentration on enzyme activity.

11. Estimation of lipid/cholesterol.

List of Reference Books for Sem III Microbiology:

1. Biochemistry: - Lehninger

2. General Microbiology. Vol 1& II. : - Powar & Daginawala

3. An Introduction to Biochemestry  by Plummer 3 rd Edition ,Tata McGraw –Hill

4. Molecular Biology of the Cell: - J. D. Watson, D. Bray

5 The DNA Story: - J. D. Watson

6 Genetics of Prokaryotes: - Srivastava et.al

7 Genes: - Pramod Kumar

8. Genetic Engineering and its Applications -Joshi P.

9 Gene Transfer and Expreesion a Laboratory Manual: - Michael

Kriegler

10) Concept in biotechnology: - D. Balasubramanium

11. Essential Genetics: - Daniel. Hartl.

12. Nelson D.L and Cox M.M.(2002) Lehninger’s Principles of Biochemistry, Macmillan Worth Pub.Co.New Delhi.

13. Garett, R.H and Grisham,C.M (2004) biochemistry. 3^rd ed.Brooks/Cole, publishing company,California.

14. Jain J.L,Nitin Jain, Sunjay Jain (1979) Fundamentals of Biochemistry.7^th edition, S.Chand publishers.

15. Satyanarayana U., Chakrapani U.(2014)Biochemistry ,4^th edition.