The Department of Microbiology offers three academic programs-

MSc (Integrated 5 yr Program); MSc (Microbiology) and PhD (Microbiology)

List of courses offered during 1st Semester of the Session

List of courses offered during 2nd Semester of the Session

5 Year Integrated M.Sc. (Microbiology)

MICRO-101 Introduction to Microbiology                     3+0 SEM I

Development of microbiology as a discipline, Spontaneous generation vs. biogenesis. Role of microorganisms in fermentation, Germ theory of disease, Development of various microbiological techniques and golden era of microbiology, Development of the field of soil microbiology: Establishment of fields of medical microbiology and immunology. An overview of scope of Microbiology. Microscopy. Binomial Nomenclature, Whittaker’s five kingdom and Carl Woese’s three kingdom classification systems and their utility. Difference between prokaryotic and eukaryotic microorganism. General characteristics of acellular microorganisms i.e. Viruses, Viroids, Prions. A very precise account of typical eubacteria, chlamydiae & rickettsiae, mycoplasma, and archaebacteria. General characteristics of other cellular microorganisms i.e. Algae, Fungi and Protozoa with emphasis on distribution and occurrence, morphology, mode of reproduction and economic importance.

MICRO-102 Bacteriology                                               2+0 SEM II

Introduction to bacterial cell organization. Cell wall- composition and detailed structure of gram positive and gram negative cell walls, archaebacterial cell wall. Cell Membrane-structure and function of bacterial and archaeal cell membranes. Cytoplasm- ribosomes, mesosomes, inclusion bodies, nucleoid, chromosome and plasmids. Endospore. Bacteriological techniques.  Introduction to Microscopy. Growth, nutrition and reproduction in Bacteria. Nutritional requirements in bacteria and nutritional categories. Bacterial Systematics- Aim and principles of classification, systematics and taxonomy. Important archaeal and eubacterial groups.

MICRO-103 Basic techniques in Microbiology             0+3 SEM I   

Microscopy; Examination of various types of microorganisms, Cleaning and sterilization of glassware and acquainting with equipment used in microbiology; Preparation of culture media and their sterilization; Isolation of bacteria and fungi from air, soil and water; Staining methods (simple staining, Gram staining, negative staining); Hanging drop method for observing motility; Direct microscopic count; Micrometry.

MICRO-104                                 Basic Virology           2+0 SEM II

General properties, structure, classification (ICTV and Baltimore classification) and replication of viruses. Isolation of animal, plant and bacterial viruses, Viral propagation – chick embryo and cell lines. Purification and assay. Bacterial virus-structure of bacteriophage, lytic life cycle and lysogeny. Plant viruses-TMV. Animal viruses- FMD virus, Human viruses- Herpes, HIV, Hepititis. Emerging viruses. Sub viral agents-Satellite virus, viroid and prions. Control of viruses-Viral vaccines, interferons and antiviral drugs.

MICRO-105                           Biosafety and IPR           2+0 SEM II

Introduction to Biosafety, Biological Safety Cabinets & their types, Biosafety Levels of Specific Microorganisms, Biosafety Guidelines, Role of Institutional Biosafety Committees for GMO applications in food and agriculture, Overview of International Agreements, Introduction to Intellectual Property, Patents, Types, Trademarks, Copyright & Related Rights, Industrial Design and Rights, legal protection of microbiological inventions,  world intellectual property rights organization (WIPO), Patenting Authorities, Types of patent applications, Introduction to patent filing procedures; Patent licensing and agreement; Patent infringement- meaning, scope, litigation, case studies, Rights and Duties of patent owner. Agreements and Treaties, Budapest Treaty on international recognition of the deposit of microorganisms; Patent Co-operation Treaty (PCT); Indian Patent Act 1970 & recent amendments.

MICRO-201                   Basic Mycology & Phycology                                        3+1 SEM I

   General characteristics of fungi, thallus organization, cell wall composition, nutrition, classification, reproduction in fungi, spore types, heterothallism and parasexuality, General features and economic importance of important fungal genera:  Phycomycetes, Ascomycetes, Basidiomycetes, Deuteromycetes Lichens, Mushroom cultivation, Single cell protein, Role of fungi in industry, antibiotics, enzyme production, their structure and growth characteristics. Fungal diseases of plants, Occurrence and general characteristics of algae, thallus organization, cell ultra-structure, classification, reproduction: vegetative propagation, asexual reproduction and sexual reproduction, photoperiodism, photosynthetic apparatus, nitrogen fixation by Cyanobacteria, General features, structure, reproduction and economic importance of important algal groups such as Chlorella spp. and Spirulina spp., mass cultivation of algae as protein source.

Practical: Preparation of media and agar slants, Isolation and identification of fungi from different samples, Microscopic examination of fungi, Growth studies of fungi, Microscopic examination of unicellular algae, Microscopic examination of filamentous algae, Isolation of microalgae from water sample in BG11 medium, Chlorophyll content estimation of algal biomass.

MICRO-202                   Microbial Concepts in Bioenergy                       2+1 SEM II

Introduction to bioenergy and its importance, Biomass as energy sources, Microbial production and applications of bioethanol, biobutanol, biodiesel, biogas, and biohydrogen, Environmental impacts of bioenergy, Biorefineries and biochemicals, Present status (National and International) of Technologies for Conversion of Waste into Energy.

Practical: Determination of proximate composition of feedstocks, Isolation and purification of lignocellulolytic microorganisms, Isolation and purification of hexose and pentose fermenting thermoethanologens, Separate hydrolysis and fermentation vis-a vis simultaneous saccharification and fermentation for bioethanol production, Production of biogas.

MICRO-203       Introduction to Microbial Physiology & Metabolism     3+1 SEM I

Chemical composition of microbial cell – Structure, function and assembly of cell membrane, Macro and Micro-nutrients and their physiological functions, Nutritional classification of microorganisms, Transport of solutes across the membrane, Microbial growth, Effects of physical, chemical and other environmental factors on growth, Continuous culture, Diauxic growth and Synchronous culture, Method of growth measurement, Bioenergetics – carbohydrate utilization via EMP, HMP, ED, TCA pathways, Aerobic and anaerobic respiration, Fermentative metabolism, Assimilation of nitrogen and sulphur, Oxygenic and anoxygenic photosynthesis, Mechanisms of carbon-dioxide fixation in prokaryotes, Ethanol, lactic acid, butanol, acetone and mixed acid fermentation, Biosynthesis of macromolecules – Synthesis and assembly of cell wall components, Regulation of microbial metabolism.

Practical: Determination of viable and total number of cells, Measurement of cell size, Determination of Growth curve of bacteria – Factors affecting growth, Demonstration of thermos-, meso-, and psychrophilic micro-organisms, Estimation of generation time and specific growth rate for bacteria and yeast, Diauxic growth curve, Production of synchronous cells, Growth of microorganisms on various carbon and nitrogen sources, Biochemical characterization of bacterial culture, Nitrification and Denitrification by bacteria. 

MICRO-204               Introduction to Soil Microbiology                                2+1 SEM II

Historical prospective of soil microbiology: Landmarks in the history of soil microbiology. Factors affecting soil microflora:  Abiotic factors (physical and chemical) affecting soil microflora as pH, chemicals, moisture, air, temperature etc. Ecology of soil microbiology: Soil biota, Soil microbial ecology, types of organisms in different soils; Soil microbial biomass; Microbial interactions, unculturable soil biota. Microbiology and biochemistry of plant parts: Plant parts and soil interface interaction, Microbiology and biochemistry of root-soil interface, phyllosphere, plant growth promoting rhizobacteria. Role of microorganisms in bio-geochemical cycle:   Microbial transformations of nitrogen, phosphorus, sulphur, in soil.  Microbial degradation of organic matter: Biochemical composition and biodegradation of soil organic matter and crop residues. Microbial diversity: Endophytic microorganisms, Mycorrhizae, types and role in phosphate mobilization, Potassium releasing bacterium.   Biofertilizers – definition, importance – types and their application methods – Steps in mass production of bacterial biofertilizers – quality guidelines for biofertilizers .

Practical: Isolation and enumeration of soil microorganisms using serial dilution and plating techniques – Analysis of microbial diversity in different soil samples using culture-dependent methods – Isolation and characterization of nitrogen-fixing bacteria from root nodules – Isolation of P and K-solubilizing microorganisms-Isolation and characterization of nitrifying bacteria – Nitrate Reduction test – Study of antimicrobial activity of soil microorganisms – Quantitative estimation of microbial biomass in soil using the chloroform fumigation method.

MICRO-205                   Introduction to Industrial Microbiology           2+1 SEM II

Definition, scope and history of industrial microbiology. Isolation, preservation and screening of industrially important microorganisms. Organizations involved in microbiological work. Primary and secondary metabolites produced by the microorganisms. Fermentation media, industrial sterilization, thermal death time, media heat sterilization, continuous sterilization, design of sterilization, deterministic and probabilistic approach in designing of sterilizing equipments, sterilization charts. Fermentors and bioreactors – structure, types and functioning. Types of fermentations – SMF and SSF. Microbial production of industrially important metabolites: citric acid, acetic acid, penicillin, streptomycin. Probiotics – role of beneficial organisms in fermented foods. Production of beer, wine, nisin and microbial enzymes (amylase, protease, lipase). Downstream processing for extraction, purification and concentration. 

Practical: Isolation and screening of antibiotic producing microbes. Isolation and screening of amylase producing microbes. Production, purification and estimation of acetic acid.  Production and estimation of wine. Production of single cell proteins. Study of fementors and their operation.

MICRO-206           Introduction to Environmental Microbiology                2+1 SEM II

Microbial diversity-habitat and environment selection factors. Ecological niches (Soil, Aquatic and atmospheric microorganisms). Survival of microorganisms-competition, adaptation. Intramicrobial interactions- Mutualism, Synergesis, Commensalism, Competition, Amensalism, Parasitism, Predation, lichens) Extramicrobial interactions:  Microbe–Plant Interactions (rhizobium-legume, mycorrhizas relationship, aerial plant surfaces), Microbe-animal interactions (rumens, insects, nematophagous fungi, luminescent bacteria), Microbial transformations – Carbon, Nitrogen, Phosphorus and Sulphur cycles of nature, Life in extreme environment – Archaebacteria-cell structure, biochemical and molecular adaptation to high and low temperatures, pH, high hydrostatic and salinity, application of extremophiles, Microbial role in pollution – Liquid waste management (Drinking water BIS standards, concept of BOD and COD, primary, secondary and tertiary treatment), solid waste disposal (composting and sanitary landfill), Microbial degradation- pesticide and xenobiotics, biogas production, bioplastics, bioleaching, bioscrubbing.

Practical: Isolation of microorganisms from polluted environment-air, water and sewage to study microbial diversity.  Microbial relationship in situ condition. Winogradsky column, Determination of BOD and COD, Analysis of drinking water-biochemical and microbiological parameters, Growth characteristics of extreme microbes-halophiles and thermophiles, Biogas production in laboratory.

MICRO-301                             Applied Microbiology                                   3+1 SEM I

History and important disciplines of applied Microbiology and its importance in Food, Dairy and Industry. Brief account of agriculturally important microorganisms, Bio-fertilizers and bio-pesticides – types and applications, AM fungi, Rhizosphere, mycorrhizae, nitrogen-fixing bacteria, Phosphate solubilizing bacteria, Plant-microbe interactions and their impact on crop productivity. Mushroom cultivation, Microbial fermentation in production of yogurt, cheese, bread, beer, nutritional values and health benefits. Probiotics, prebiotics, symbiotic and nutraceuticals, Microbiology of milk and milk products. Fermented Products – Alcoholic and non-alcoholic beverages, Food spoilage, Food borne diseases, Food preservation and sanitation. Wine production and its types, Beer production and its types, Enzymes production. Antibiotics: discovery, mode of action, History of vaccine development and their types. Role of microbes in novel therapeutic approaches, emerging Infectious Diseases. Microbial roles in biogeochemical cycles (carbon, nitrogen, sulfur), Role of microbes in composting and organic matter decomposition, Bioremediation of polluted soils, waste treatment using microbes. Bioindicators and microbial monitoring of environmental health. Microbes in renewable energy production: biofuels and biogas, Recombinant DNA technology applications, microbial strain improvement, genomic and proteomic approaches in applied microbiology, synthetic biology in microbial engineering.

Practical: Isolation of PGPR from soil, microbial fermentation – production of ethanol and organic acids, antibiotic sensitivity testing, testing potability of water, isolation and identification of probiotics from food products, production of microbial enzymes like amylase or cellulase.

MICRO-302             Introduction to Clinical Microbiology                        3+1 SEM II

Determinants of infectious diseases, Immunity and autoimmunity, Antibodies- Immunoglobulins, Antigen Antibody interactions, Infectious disease cycle, Transmission of infectious agents, Health care  associated infections, Gram positive bacterial diseases: Staphylococcus, Streptococcus, Pneumococcus, Mycobacterium and Bacillus, Gram Negative  bacterial diseases: E.coli, Salmonella, Shigella, Vibrio and Klebsiella, Human mycotic infections : Superficial mycoses, Subcutaneous mycoses, Systemic mycoses and opportunistic mycoses, Viral diseases in Human : Influenza, rabies, poliomyelitis, Dengue Virus and HIV, Chlamydia  diseases in Human, Human parasitic protozoan infections: Entamoeba, Trypanosoma, Leishmania and Giardia, Biomedical Waste management. 

Practical: Morphological and cultural characteristics of clinically important bacteria, Biochemical identification of clinical isolates, Peripheral blood Examination, Antibiotic sensitivity test, Microbiological examination of skin swab. 

MICRO-303       Introduction to Microbial Genetics         3+1 SEM I

Definition, scope and fundamentals of microbial genetics.  Introduction to prokaryotic, eukaryotic and viral genome.  Microorganisms as tools for genetic studies, Genetic variability in microorganisms (fungi, bacteria and viruses).  Random and tetrad spore analysis in Saccharomyces spp. and Neurospora spp.  Recombination and chromosomal mapping in fungi.  Complementation: discovery, examples – intergenic and intragenic.  Bacterial plasmids- structure, life cycle, mode of infection and their role in genetic engineering.  Prokaryotic transposable elements – Insertion Sequences, composite and non-composite transposons, Replicative and Non replicative transposition.  Transformation- discovery, Griffith’s experiment, mechanism of transformation; Factors affecting transformation process, competence and development of competence. Conjugation- discovery, experimental evidence, F-factor, F+&Hfr, mechanism of conjugation, Cross between Hfr, F+&F– Conjugant. Transduction – discovery, Lederberg and Tatum’s experiment, mechanism and types of transduction- Generalized transduction, Specialized transduction and abortive transduction. Genetics of bacteriophage T4- fine structure of gene, life cycle, mode of infection. Mutations and mutagenesis: Definition and types of Mutations; Physical and chemical mutagens; Molecular basis of mutations; Functional mutants. Reversion and suppression: True revertants; Intra- and inter-genic suppression; Ames test. DNA damage and repair. Concept and application of recombinant DNA technology. Genetically modified microorganisms in industry, agriculture and health sectors. 

Practical:  Preparation of Master and Replica Plates.  Effect of chemical mutagen on bacterial cells.  Survival curve of bacteria after exposure to ultraviolet (UV) light. Identification of auxotrophic mutants using replica plating technique.  Demonstration of Ames test.  Plasmid isolation, identification in agarose gel using electrophoresis and spectrophotometer.

MICRO-304                 Mushroom Production Technology                        3+1  SEM II

Introduction to fungi, Genera of macrofungi (Ascomycetes and Basidiomycetes), History of mushrooms, its definition and categories, Ecological importance and Impact of mushrooms on human welfare and environment, Collection, classification and preservation of mushrooms, Status of mushroom cultivation, Nutritional attributes of edible mushrooms, Medicinal importance of mushrooms, Basic morphology of a typical mushroom, physiology of growth and fruiting, Mushroom formation: effect of environmental, nutrition and chemical factors, metabolism, reproduction of edible macrofungi,  Life cycle studies of edible macrofungi, Pure culture techniques of macrofungi, Culture preservation, Spawn preparation, Compost preparation, Spawning, Casing, Post-harvest management of Agaricus bisporus, Different types of Pleurotus and its cultivation technology, Cultivation technology of Lentinus edodes, Cropping and crop management of Calocybe indica and Volvariella volvacea, Common pests of mushrooms, Bacterial diseases, Fungal diseases and Viral diseases of mushrooms, Common environmental disorders of mushrooms, Management of spent mushroom waste, Economics of cultivated mushrooms.

Practical: Media preparation for macrofungi, Collection of wild mushrooms and its micro/macroscopic examination, Pure culture isolation from fruiting bodies, Spore collection and its microscopy, Spawn preparation, Long method of composting, Short method of composting, Cultivation technology of Pleurotus spp., Cultivation technology of Lentinus edodes, Procedure for Calocybe indica cultivation, Volvariella volvacea cultivation, Post harvest handling of mushrooms. 

MICRO-305       Food and Dairy Microbiology                                3+1 SEM I

Introduction and importance of food and dairy microbiology. Intrinsic and extrinsic factors responsible for microbial growth in different food products; Food spoilage. Chemical changes caused by microorganisms; Food preservation by physical and chemical means. Microbiology of milk and milk products, meat and meat products, fish and other sea foods, poultry and eggs, fruits and vegetables, cereal and cereal products, sugar products, spices and canned foods. Fermented foods-bread, malt beverages. Fermented milk products, Microbial enzymes in food processing. Pathogenic bacteria in milk and milk products and processed foods. Food borne intoxications, infections, toxicity and symptoms; Food safety guidelines and regulations. HACCP principles. 

Practical: Microbiological examination of various foods-fruits and vegetables, milk and milk products. MBRT Dye reduction test for assessing quality of milk. Preparation of fermented product and its evaluation. Microbiological analysis of water by MPN method.

MICRO-306           Introduction to Biofertilizers Technology 3+1 SEM II

Biofertilizers and their types: different agriculturally important beneficial microorganisms, chemicals vs biofertilizers, Current scenario of biofertilizer technology. Plant Growth Promoting Rhizobacteria – mechanism and applications. Symbiotic nitrogen fixers (rhizobial, actinorhizal), process of nodule formation, non-symbiotic and associative nitrogen fixers, cyanobacteria, endophytic microorganisms, mineral-solubilizing microorganisms (phosphate-, potassium-, sulphur- and zinc-solubilizers) along with their mechanism of action.  Microbes as biocontrol agents.  Production/mass multiplication of different biofertilizers including selection and establishment. Quality control, FCO norms and BIS standards. Requirements for establishing bioinoculants production unit, economics of biofertilizer production. Constraints in biofertilizer production and usage, biofertilizer inoculation and its effect on microbial communities in the soil, crop productivity, soil & plant health. Different formulations of biofertilizers, advantages and limitations of carrier and liquid formulations.

Practical: Isolation of nitrogen fixing and phosphate solubilizing microorganisms. Determination of beneficial properties in important bacteria to be used as biofertilizer i.e. nutrient provision, indole acetic acid (IAA), siderophore production etc. Bioinoculant production and quality control. Population dynamics in broth and carrier materials during storage. Development of cultures from starter. Preparation of broth for large scale cultivation in fermenter/ large containers. Inoculation and development of culture. Mass production of carrier based and liquid biofertilizers. Form, dose and method of biofertilizer application. Mass production of AM fungi in pot and root organ culture. Quality control and BIS standards. Mass production of Azolla and BGA. Visit to a biofertilizer production plant.

MICRO-307                                    Microbial Ecology         2+0   SEM II

Microbes and ecological theory. Principles of microbial ecology. Colonization and succession in natural habitats Microorganisms in different ecosystems; Aeromicrobiology. Aquatic microbiology. Soil microbiology. Microbial adaptations to marine and fresh water environments. Survival of micro-organism: physiological, morphological and genetic adaptations of microorganisms to their environment. Microbial Bioconversions; biodeterioration; Biodegradation, biogeochemical cycles (Nitrogen, phosphorus, sulphur). Microbe-microbe interactions: Mutualism, synergism, commensalism, competition, amensalism, parasitism, predation Microbe-Plant interaction: Symbiotic and non-symbiotic interactions Microbe-animal interaction: Microbes in ruminants, nematophagus fungi and symbiotic luminescent bacteria. 

MICRO-308         Microbial Techniques & Instruments                                  1+1    SEM II

Concepts of boiling, Tyndallization, Pasteurisation, Disinfection, Antiseptic, Germicide, Bacteriostatic, Bactericidal agents and Sterilization in microbiology (techniques and instruments). Types of different culture media and their preparation, Pure culture isolation techniques for bacteria, fungi, actinomycetes, yeast and algae, their cultivation, maintenance and preservation, morphological and colony characterisation; cultivation of anaerobic bacteria; Brightfield and darkfield microscopy, Fluorescence Microscopy, Phase contrast Microscopy, Confocal Microscopy, Electron Microscopy, Microbial staining, Micrometry and hemocytometry; Principles and applications of paper chromatography, Thin layer chromatography, GLC, HPLC; Electrophoresis. Principle, mechanism and application of Spectrophotometric techniques (UV and visible), Centrifugation and Ultracentrifugation. 

Practical: Preparation of different microbiological media and their sterilization; Isolation and cultivation of bacteria, fungi, actinomycetes, yeast and algae; Study of morphological and microscopic characteristics of isolated  bacteria, fungi, actinomycetes, yeast and algae;  Separation of mixtures by paper / thin layer chromatography; Demonstration of working procedure for electrophoresis and spectrophotometer; Separation of different colloidal/ suspension solution with laboratory scale centrifugation. 

Newly designed Skill Enhancement Courses

SEC-MICRO1                         Mushroom Cultivation                                                    0+2   SEM I

Current status and scope of mushroom cultivation in India and Punjab, Important features of edible fungi, Nutritional and medicinal value of mushrooms, Preparation of media, Tissue culture preparation, Sub-culturing for culture maintenance and its preservation, Spawn preparation techniques, Collection of wild mushroom flora of Punjab, Raw material formulations for Agaricus bisporus (button mushroom), Composting (long method and short method), Casing preparation, Crop management practices, Mushroom farm design and infrastructure required for commercial unit, Cultivation techniques of Pleurotus florida (dhingri), Lentinus edodes (shiitake), Calocybe  indica (milky) and Volvoriella volvacea (paddy straw) mushrooms, Marketing of mushrooms, Mushroom diseases and their control, Preparation of value added products from mushrooms, Economics of mushrooms, Exposure visit to commercial farms.

SEC-MICRO2 Production Technology for Bioagents and Biofertilizers                      0+2 SEM II 

Agricultural Microbiology: Relevance of Biofertilizer in Agriculture. Types of Biofertilizers [(a) Nitrogen fixers: Rhizobium, Azotobacter, Azospirillum, Glucanoacetobacter, Cyanobacteria and Azolla; (b) P-solubilizers: PSB, PSF; (c) K- solubilizers; (d) Zn-solubilizers; (e) P- mobilizers: AM fungi; (f) Development of consortia]. Mass Production Techniques [(a) Carrier based; (b) Liquid Biofertilizers]. Methods of application. Quality Control (Standards as per FCO (1985) amended in 2009).

Agricultural Entomology: Importance of biopesticides and other non-chemical approaches in pest management. Mass production of laboratory host, parasitoids and predators. Mass rearing techniques of rice moth, Corcyra cephalonica Stainton, Trichogramma spp, Goniozus nephantidis (Muesebeck) and Bracon bravicornins Wesmael, predators, Chrysoperla zastrowi Sillemi (Esben- Petersen), Cryptolaemus montrouzieri Mulsant, Micromus igorotus Banks, Weed killers, Zygogramma bicolorata Pallister, Aquatic weed killer, Cyrtobagous salviniae Calder, Preparation of culture media, culturing and spore counting of Nomuraea rileyi (Farl.) Samson and Beauveria bassiana (Bals.) / Metarhizium anisopliae (Met.) and Lecanicillium lecanii (Zimmerman), Mass production of Ha NPV/Sl NPV, Estimation of spore load from microbial pesticides, Preparation of Neem Seed Kernel Extract (NSKE), Preparation and use of Biodigester, Panchagavvya, GCK, cow urine and cow dung, Conservation measures for Natural Enemies and visit to Biocontrol Laboratories.

Plant Pathology: Introduction about bio-pesticides / global scenario / advantages, disadvantages and mechanisms of action; Isolation and enumeration of fungal biocontrol agents from soil; Isolation and enumeration of bacterial biocontrol agents from soil; Purification of biocontrol agents; Hands on skills on mass production of Trichoderma harzianum and Pacelomyces lilacinus (isolation, preparation of mother culture, sterilisation, fermentation, quality analysis, mixing, packing and labeling); Characterization of fungal (Trichoderma harzianum and Pacelomyces lilacinus) antagonistic organisms (Morphological); Studies on antagonistic ability of fungal biocontrol agents through dual plate technique; Hands on skills on mass production of Pseudomonas fluorescens and Bacillus subtilis (isolation, preparation of mother culture, sterilisation, fermentation, quality analysis, mixing, packing and labeling); Characterization of bacterial (Pseudomonas fluorescens and Bacillus subtilis) antagonistic organisms (Morphological); Studies on antagonistic ability of bacterial biocontrol agents through dual plate technique; Field evaluation of biocontrol agents; Evaluation of biocontrol agents against diseases of vegetables under protected cultivation; Evaluation of plant extracts (neem, tulsi, pongamia, etc) and liquid organic manures (panchagavya, beejamruta, Jeevamruta) against plant diseases; Registration procedures for biocontrol agents; Cost of production of various biocontrol agents.

SEC-MICRO3           Production Technology for Fermented Beverages       0+2   SEM II

Introduction to horticultural produce and its by-products, Fermentation and its uses for production of value-added products, Microorganisms involved in fermentation and their characteristic features, Alcoholic Beverages: Technology for production of non-distilled (wine) and distilled (vodka) beverages, uses and economics, Low/Non-alcoholic Beverages: Technology for production of Low-alcoholic naturally carbonated (LANC) beverages, Common mistakes in LANC production and its Economics at pilot scale, Nutritional importance and Production technology of Kombucha, Economics of Low/mon alcoholic beverages production, LANC beverages and Kombucha, 

SEC-MICRO4            Production Technology for Natural Vinegar       0+2           SEM I 

Organic acids: Importance and uses of naturally brewed vinegar, Production technology of brewed vinegar, Economics of naturally brewed vinegar production at pilot scale, Other organic acid of economic importance (citric acid), Quality analysis of brewed vinegar

SEC-MICRO5            Bioenzymes Production and Applications           0+2           SEM I 

Bioenzymes and Industrial enzymes: Importance of Bioenzymes, Method of Bioenzyme Production and common mistakes, Properties and usage of Bioenzymes, Importance and uses of bioenzyme vs. Chemicals as Organic cleaner, Economics of Bioenzyme production, Agricultural usage of Bioenzymes, Branding, Labelling and Marketing of fermentative products.

MSc Microbiology

PhD Microbiology