Bachelor of Science in Microbiology
Bachelor of Science in Microbiology
Bachelor of Science in Microbiology
B.Sci. in Microbiology
Year 1
Subject
Subject Code Type Subject Name Credits
Year 2
Subject Subject
Code Type Subject Name Credits
Year 3
Subject
Subject Code Type Subject Name Credits
Syllabus
F. Y. B. Sc. Microbiology
Introduction to Microbiology
Unit Topic
No.
1. Frontiers of Microbiology
2. A. History of Microbiology
I. Discovery of microscope
II. Micrographia of Anton von Leeuwenhoek
and Robert Hooke
III. Abiogenesis v/s biogenesis
• Aristotle’s notion about spontaneous
generation
• Redi’s experiment
• Louis Pasteur’s & Tyndall’s
experiments
B. Development of Microbiology in 19th
century
I. Observations and role of microorganisms in
transformation of organic matter.
• Germ theory of fermentation
• Discovery of anaerobic life &
physiological significance of
fermentation
II. Discovery of microbes as pathogens
• Surgical antisepsis
• Germ theory of disease – Koch’s
postulates & River’s postulates
C. Developments in 20th and 21st Centuries with
respect to: 4
• Vaccination and Chemotherapy
• Contributions of Nobel Laureates in
Immunology, Molecular Biology &
Biotechnology
3. Morphological and differentiating characters of
microorganisms:
• Bacteria
• Rickettsia
• Protozoa
• Algae
• Fungi (Molds and Yeasts)
• Viruses, viroids and prions
Principles in classification of Bacteria (Introduction to
Bergey’s Manual of Determinative and Systemic
Bacteriology) and viruses (ICTV)
4. Applications of Microbiology :
i. Significance of normal flora and probiotics in human
health
ii. Microbes as Biofertilizers and Biocontrol Agents (e.g.
Nitrogen fixers, Phosphate Solubilizers and Bacillus
thuringensis)
5. I. Covalent and non- covalent bonding in biomolecules
II. Concepts of pH and redox potential Chemistry of
Biomolecules
• Carbohydrates (Starch, Glycogen, Cellulose,
Peptidoglycan)
• Lipids (Triglycerides and
phospholipids)
• Structural and Functional Proteins (Hemoglobin,
Immunoglobulin; flagellin and cytoskeletal proteins
in bacterial cell)
• Nucleic acids ( DNA and RNA)
6. Bacterial Cytology
Studies on structure, chemical composition and functions of
the following components in bacterial cell:
• Cell wall
• Cell membrane
• Endospore
• Capsule
• Flagella
• Fimbriae and Pili
• Ribosomes
• Chromosomal & extra-chromosomal
material
• Cell inclusions ( Gas vesicles, carboxysomes, PHB
granules, metachromatic granules and glycogen
bodies)
Syllabus
F. Y. B.Sc.
Unit Topic
No.
1. a.Units of measurement. Modern SI units (Length, volume,
Weight)
b.Microscopy :
• Bright field microscopy: Structure, working of and ray diagram
of a compound light microscope; Concepts of magnification,
numerical aperture and resolving power.
• Types, ray diagram and functions of – condensers, eye-pieces
and objectives
• Aberrations in lenses - spherical, chromatic, comma and
astigmatism
• Principles, construction, working and applications of:
i. Dark field microscopy
ii. Fluorescence microscopy
• Confocal microscopy
2. Staining Techniques :
• Definitions of Stain; Types of stains (Basic and Acidic),
• Properties and role of Fixatives, Mordants, Decolorisers and
Accentuators
• Principles of staining techniques for following:
i. Monochrome staining and Negative (Relief) staining
ii. Differential staining - Gram staining and Acid fast
staining
3.
Sterilization and Disinfection
1. Physical Agents - Heat, Radiation, Filtration 6
2. Chemical agents and their mode of action -Aldehydes,
Halogens, Quaternary ammonium compounds, Phenol and
phenolic compounds, Heavy metals, Alcohol, Dyes, Detergents
and Ethylene oxide.
3. Characteristics of an ideal disinfectant
4. Checking of Efficiency of Sterilization – Biological and
Chemical Indicators
5. Checking of Efficiency of Disinfection - Phenol Coefficient
4.
Cultivation of Microorganisms
1. Nutritional requirements and nutritional classification 3
2. Design and preparation of media – Common ingredients of
media and types of media
3. Methods for cultivating photosynthetic, extremophilic and
chemolithotrophic bacteria.
4. Concept of Pure Culture, Enrichment, Isolation and
Preservation techniques. Maintenance of bacterial and fungal
cultures
5. Culture collection centers and their role. Requirements and
guidelines of National Biodiversity Board for Culture collection
centers
5.
Bacterial Growth
Growth Kinetics and growth curve; definitions of Generation time, 4
Growth rate and specific growth rate
Methods of enumeration :
1. Microscopic methods (Direct Microscopic Count, Counting cells
using Neubauer, Petroff and Hausser’s chambers)
2. Plate counts (Total Viable Count)
3. Estimation of Biomass (Dry mass, Cell volume)
4. Chemical methods (Cell Carbon and Nitrogen estimation)
5. Turbidometric methods (Nephalometry)
Factors affecting bacterial growth ( pH, Temperature, Solute 4
Concentration (Salt and Sugar) and Heavy metals Diauxic growth
Synchronous culture
Syllabus
F. Y. B. Sc. Microbiology
Bacterial Systematics and Physiology
Unit Topic
No.
1. Bacterial Systematics:
a. Concept of species
b. Chemotaxonomy
c. Numerical taxonomy
d. Genetic basis of taxonomy
i. G + C content
ii. DNA hybridization
iii. Base sequence similarity ( Use of 16s rRNA databanks)
2. Bacterial Physiology:
a. Radioisotopes in the study of metabolic pathways
i. Autoradiography
ii. Phospher imaging
iii. Pulse chase (tracer studies)
b. Definitions of Metabolism, catabolism, anabolism, respiration
and fermentation
c. Metabolic pathways (with structures) EMP, HMP, ED,
Phosphoketolase, Glyoxylate, TCA (with emphasis on
amphibolism), Homofermentative and heterofermentative
pathways
d. High Energy Compounds, Electron transport chain, Oxidative
phosphorylation and Substrate level phosphorylation ,
Chemiosmotic hypothesis of ATP formation, Concept of
Standard redox potential (Nernst equation)
4.
Biocatalysts:
a. Introduction to Enzymes: Nature of active site, ribozymes,
coenzymes, apoenzymes, prosthetic group and cofactors.
b. Nomenclature & classification as per IUB (up to class level).
c. Structure of active site; common amino acids at active site
Models for catalysis –
i. Lock and key
ii. Induced fit
iii. Transition state.
d. Specific catalytic groups involved in enzyme catalyzed
reactions: Acid-base catalysis, metal ion catalysis, covalent
catalysis.
e. Effect of pH & temperature, substrate concentration & enzyme
concentration, activators and inhibitors of enzyme
Syllabus
F. Y. B. Sc. Microbiology
Industrial and Soil Microbiology
Unit Topic
No.
2. Soil Microbiology:
a. Soil microorganisms, composition and types of soil.
Syllabus
F. Y. B. Sc. Microbiology
Air and Water Microbiology
Unit Topic
No.
I AIR MICROBIOLOGY
a. Air flora
i. Transient nature of air flora
ii. Droplet, droplet nuclei, and aerosols
b. Air pollution:
Chemical pollutants, their sources in air and effects on
humanhealth
c. Methods of Air sampling and types of air samplers
i. Impaction on solids
ii. Impingement in liquid
iii. Sedimentation
iv. Centrifugation
v. Precipitation
vi. Thermal Precipitation
d. Air sanitation :
Physical and chemical methods
e. Air borne infections
II WATER MICROBIOLOG
a. Types of water:
surface, ground, stored, distilled, mineral and de-mineralized
water
b. Water purification methods, Bacteriological standards
of potable water
Maharashtra pollution control board (MPCB), Central
pollution control board (CPCB), Bureau of Indian standards
(BIS) World health Organization (WHO)
c. Indicators of faecal pollution;
i. Escherichia coli
ii. Bifidobacterium
iii. Streptococcus faecalis
iv. Clostridium perfringens
v. New indicators: Campylobacter and Pseudomonas
Unit Topic
No.
I UNDERSTANDING MOLECULES OF HEREDITY
a. RNA world and shift to DNA world with time
b. Discovery of transforming material (hereditary material):
Griffith’s experiment
c. Evidence for nucleic acid as genetic material
i. Avery and MacLeod experiment
ii. Gierer and Schramm / Fraenkel-Conrat & Singer experiment
(TMV virus)
iii. Hershay& Chase experiment
d. Prokaryotic genome organization
e. Concept of Gene, basic structure of B form of DNA, Properties
of nucleotides related with DNA stability
f. Comparative account of different forms of DNA
IV PLASMID GENETICS
a. Structure and Properties of plasmids
b. Types of plasmids
c. Plasmid replication
d. Plasmid incompatibility
e. Plasmid curing
f. Plasmid amplification
SECOND YEAR
Syllabus
S. Y. B. Sc. Microbiology
Medical Microbiology-I
Sr. No. Topic
I Immunity:
Definition and Classification
II Formation of blood cells:
1 Strain Improvement:
a. Objective of strain improvement
b. Methods for strain improvement:
i. selection of different types of mutants
ii. application of rDNA technology
2 Media optimization:
a. Classical approach – One factor at a time, Full factorial
design 4
b. Placket & Burman design
c. Response Surface Methodology (RSM)
3 Sterilization of Media:
a. Methods of sterilization
b. Batch sterilization and Continuous sterilization
c. Concept and derivation of Del factor
7 Fermentation economics :
Contribution of various expense heads to a process (Recurring
and non recurring expenditures) citing any suitable example.
Introduction to Intellectual Property Rights (IPR) - Types of IPR.
Syllabus
S. Y. B. Sc. Microbiology
Food and Dairy Microbiology
Unit Topic
No.
I. DAIRY MICROBIOLOGY
3. Dairy Development in India:
Role of National Dairy Development Board (NDDB), National
Dairy Research Institute (NDRI), Military dairy farm, Indian
Dairy Corporation (IDC), Dairy Co-operatives, Milk Grid,
Operation Flood.
4. Milk Chemistry and Constituents:
a. Definition and Composition of milk
b. Types of Milk (skimmed, toned and
homogenized).
c. Concept of clean milk
d. Factors affecting quality and quantity of milk.
e. Nutritive value of milk
f. Physico-Chemical properties of milk.
5. Microbiology of milk:
a. Common micro-organisms found in milk
b. Fermentation and spoilage of milk
c. Milk borne diseases
6. Preservation of Milk by Pasteurization & its storage:
a. Methods of Pasteurization – LTH, HTST,
UHT
b. Storage specifications after pasteurization
c. Phosphatase test and its significance
7. Microbial analysis of milk:
a. Dye reduction test (using methylene blue and resazurin)
b. Total bacterial count.
c. Brucella ring test and tests for mastitis.
d. Somatic cell count
II. FOOD MICROBIOLOGY
1. Classification of Foods based on stability:
Perishable, Semi-perishable & stable
2. Food spoilage:
a. Chemical and physical properties of food
affecting microbial growth
b. Sources of food spoilage micro-organisms
c. Spoilage of
i. Meat and Poultry products
ii. Bread
iii. Fruits and Vegetables
iv. Eggs
v. Sea foods
vi. Canned foods
3. Food preservation:
a. Principles of food preservation
b. Thermal destruction of bacteria - use of low temperature
and high temperature.
c. Determination of TDP, TDT, D, F, and Z
values
d. Use of chemicals and antibiotics in food preservation
e. Canning
f. Dehydration
g. Use of radiations
h. Principles of Hazard Analysis and Critical Control Points
(HACCP)-
i. Introduction to Tetrapack technology
4. Microbial food poisoning and food infection:
a. Food poisoning by:
i. Staphylococcus aureus
ii. Campylobacter
iii. Clostridium botulinum
iv. Aspergillus flavus
b. Food infection by :
i. Salmonella typhimurium
ii. Vibrio parahemolyticus
5. Fermented foods: 4
a. Definition and Types
b. Significance of fermented foods (probiotic characteristics
of lactic acid bacteria)
c. Fermentation of Idli batter, butter
6. Applications of genetically modified microorganisms:
a. Starter cultures
b. Genetically modified foods
i. Food grade Bio-preservatives
ii. Recombinant Dairy enzymes / Proteins
7. Food Sanitation and regulation
THIRD YEAR
Syllabus
T. Y. B. Sc. Microbiology
Medical Microbiology-II
Unit
No.
1. Topics
Chemotherapy:
1. Introduction to chemotherapy
2. Desirable parameters of chemotherapeutic agent (Selective
toxicity, Bioavailability of Drug, MIC, MBC, LD-50 value, routes
of drug administration)
3. Mode of action of antimicrobial agents on:
a. Bacteria:
i. Cell wall (Beta lactams [1st to 6th Generation- e.g.
Meropenem, Imipenem Piperacillin], Tazobactam,
Cycloserine, Bacitracin)
ii. Cell membrane (Polymyxin, Monensin)
iii. Protein synthesis (Streptomycin, Tetracycline)
iv. Nucleic acids (Nalidixic acid, Rifamycin, Quinolones)
v. Enzyme inhibitors (Trimethoprim)
b. Fungi:
(Griseofulvin, Nystatin, Amphotericin B, Anidulafungin,
Voriconazole)
c. Viruses:
(Acyclovir, Zidovudine, Oseltamivir)
d. Protozoa:
(Metronidazole, Mepacrine)
4. Resistance to antibiotics:
i. Development of antibiotic resistance (e.g. ESBL, VRE,
MRSA)
ii. Reasons and Mechanisms of drug resistance
iii. Antibiotics misuse
2.
a. Introduction to cultivation of viruses:
b. Study of following groups of viral pathogens (with respect to
a. – Virion characteristics, Viability characteristics,
Pathogenicity, Pathogenesis, Symptoms, Laboratory
diagnosis including serological diagnosis, Epidemiology,
Prophylaxis and Chemotherapy):
i. HIV
ii. Polio virus
iii. Hemorrhagic viruses (Dengue, Ebola)
iv. Hepatitis A and Hepatitis B viruses
v. Influenza virus (human, swine and bird)
vi. FMD virus and Rinderpest virus
vii. Japanese encephalitis virus
viii. Rota virus
ix. Rhabdoviruses (Rabies)
x. Herpes Virus (simplex, zoster)
xi. Oncogenic viruses (DNA, RNA)
3.
Study of following groups of parasites (with respect to – 5
Classification, Life cycle, Morphological characteristics, Viability
characteristics, Pathogenicity, Pathogenesis, Symptoms, Laboratory
diagnosis (Serological diagnosis wherever applicable),
Epidemiology, Prophylaxis and Chemotherapy):
a. Plasmodium
b. Entamoeba
c. Giardia
4.
Study of following groups of Candida and Non-Candida fungal
pathogens
(with respect to – Morphological and cultural characteristics,
Classification, Pathogenicity, Pathogenesis, Symptoms, Laboratory
diagnosis, Epidemiology, Prophylaxis and Chemotherapy)
Syllabus
T. Y. B. Sc. Microbiology
Genetics and Molecular Biology -II
Unit Topic
No.
1.
Major Histocompatibility Complex:
a. Structure of MHC in man and mouse
b. Structure and functions of MHC class–I and class–II molecules
c. Polymorphism of MHC molecules
d. MHC antigen typing (microcytoxicity and mixed lymphocyte
reaction)
2.
Cytokines:
Types, General characters and role in immune activation -
Interferons,
a. Interleukins and TNFs
3.
Antigen- Antibody Interactions :
Principles : of interactions: Antibody affinity and avidity, ratio of
antigen antibody, lattice hypothesis and two stage theory, antigen-
antibody reaction kinetics (dialysis equilibrium experiment)
Visualization of antigen antibody complexes
a. Precipitation reactions: in fluid and in gel, immunoel
ectrophoresis
b. Agglutination reactions: hemagglutination, bacterial
agglutination, passive agglutination and agglutination-inhibition
c. Immunofluorescence techniques: direct and indirect, FACS
d. ELISA, biotin-avidin system,
e. RIA
f. Jerne’s hemolytic plaque assay, ELISpot assay
4.
Immunohematology :
a. Systems of blood group antigens
b. ABO system - Biochemistry of blood group substances,
Bombay blood group, Inheritance of ABH antigens
c. Rh system
d. Laboratory methods of blood group typing, Coomb’s test
e. Medico-legal applications of blood groups
f. Blood banking practices, transfusion reactions
5.
Public health immunology :
a. Types of vaccines and antisera
b. Immunization schedules: principles, schedules in developing
and
i) developed countries
6. Hypersensitivity :
a. Immediate and delayed type hypersensitivity
b. Gell and Coomb’s classification of hypersensitivity –
mechanism with examples for type I, II, III and IV
c. Autoimmunity – Types, Immunopathological mechanisms,
a. Theories of origin of autoimmunity, Pathophysiology
(mechanism of symptom generation) of Myasthenia gravis and
Rheumatoid arthritis, Therapeutic immunosuppression for
autoimmunity.
7. Hybridoma Technology and Monoclonal Antibodies :
a. Preparation, HAT selection and propagation of hybridomas
secreting monoclonal antibodies
b. Applications of monoclonal antibodies
Syllabus
T. Y. B. Sc. Microbiology
Fermentation Technology-II
Unit Topic
No.
Fermentation :
a. Primary Metabolites:
b. Secondary metabolites:
h. Immune sera
Syllabus
T. Y. B. Sc. Microbiology
Agricultural and Environmental Microbiology
Unit Contents
no.
Agriculture Technology:
1 1. Plant growth improvement with respect to:
a. Disease resistance
b. Environmental tolerance
2. Methods of plant disease control
a. Chemical control
b. Eradication
c. Biological control (employing bacterial and fungal cultures)
d. Integrated pest management
e. Development of insect resistant plants (BT crops)
f. Application of viral proteins in controlling plant viral diseases
g. Antisense RNA technology in plant disease control
h. RNA interference (RNAi) in controlling plant pathogens
i. Mycoviruses acting against fungal plant pathogens
2 Biochemistry and production of bio-fertilizers with respect to:
a. Nitrogen Fixation
i. Nonsymbiotic Nitrogen fixation : Diazotrophy, role of
nitrogenase and hydrogenase, mechanism of nitrogen
fixation
ii. Symbiotic Nitrogen fixation : Establishment of symbiosis,
Nodule development, mechanism of nitrogen fixation in root
nodules
iii. Nod genes, Nif genes, Nif gene cloning,
b. Phosphate solubilization
c. Potassium mobilization
d. Iron chelation
Bioremediation and Waste Water Treatment:
1. Bioremediation: Definition, Role of plants & Microbes in
Bioremediation of:
a. Hydrocarbons
b. Industrial Wastes: (Dyes, Paper & Pulp, Heavy metals, Dairy,
Distillery , Tannery
c. Xenobiotics
2. Bioaugmentation:
a. Definition
b. Use of microbial cultures and enzymes for bioaugmentation
c. Applications
3. Genetically Modified Microorganisms in Bioremediation
4. Biosorption
Bioleaching:
a. Microorganisms used
b. Bioleaching process
c. Bioleaching of - Copper, Iron, Manganese, Gold, Silver
d. Advantages of Bioleaching
Introduction to Nanobiotechnology:
Synthesis of Nanoparticles using microorganisms and its’ a
pplications
Microbial Biosensors and Biochips in Environmental Monitoring:
a. Definition, components, types, advantages & limitations
b. Application of Biosensors and Biochips
Biofuel cells and Biodegradable plastic:
Bioterrorism