Industrial production, Bio fertilizers and - rgukt
Industrial production, Bio fertilizers and - rgukt
Industrial production, Bio fertilizers and - rgukt
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B. Tech-<strong>Bio</strong>logy-Minor subject<br />
IV th Year-I st Semester<br />
Elective-3<br />
<strong>Industrial</strong> Microbiology- Paper-II<br />
(Course Code B 1 4005)<br />
(<strong>Industrial</strong> Production, <strong>Bio</strong><strong>fertilizers</strong> <strong>and</strong> Quality control)<br />
Unit1: <strong>Industrial</strong> <strong>production</strong> -1<br />
Microbial or fermentative procedures.<br />
1. Production of antibiotics – pencillin<br />
2. Production of enzyme – amylase<br />
3. Production of alcohol – Ethyl alcohol<br />
4. Production of beverages (Beer)<br />
5. Production of amino acids ( Glutamic acid)<br />
Unit2: <strong>Industrial</strong> <strong>production</strong> –II<br />
6. Production of vitamins (B12)<br />
7. Production of organic acids (citric acid)<br />
8. Production of dairy products – yoghurt<br />
9. Production of bakery items –Bread<br />
10. Production of soy –sauce<br />
11. Production of <strong>Bio</strong> fuels (<strong>Bio</strong>gas-Methane)<br />
Unit3: introduction to fermented Food<br />
12. Spoilage<br />
13. Preservation
Unit4: <strong>Bio</strong> <strong>fertilizers</strong><br />
14. Importance of biofertilizer<br />
15. Rhizobium <strong>Bio</strong> fertilizer<br />
16. Azoto bacter <strong>Bio</strong> fertilizer<br />
17. Azospirillum <strong>Bio</strong> fertilizer<br />
18. Azolla <strong>and</strong> BGA <strong>Bio</strong> fertilizer<br />
19. VAM <strong>Bio</strong> fertilizer<br />
20. PSB <strong>Bio</strong> Fertilizer<br />
21. Quality control of <strong>Bio</strong> fertilizer as per FCO( Fertilizer control order)<br />
Unit5: Quality control<br />
22. Introduction to microbiological quality control of foods<br />
23. Microbiological analysis of food products –SPC<br />
24. Detection for the presence of a. E-coli, b. Staph aureus<br />
c. Shigella, d. P-pseudomonas, e. Salmonella<br />
25. Introduction to quality assurance of food products<br />
26. Basic concepts of Regulation as per PFA, FDA,FPO<br />
27. St<strong>and</strong>ards <strong>and</strong> norms as per ISO,BIS,AGMARK<br />
28. Raw Material acceptance – Process control w.r.t milk <strong>and</strong> milk products<br />
29. Packing , finished product storage<br />
30. Transport <strong>and</strong> Distribution<br />
Unit 6: Hazard Analysis critical control points ( HACCP)<br />
31. Seven Principles of HACCP<br />
32. Introduction of GMP, GLP<br />
33. International commission on the microbiological specification of foods<br />
(ICMSF) –Introduction<br />
34. ICMSF- Sampling plans – The two class plan – the three class plan<br />
35. Microbiological limit tests as per ICMSF
Books<br />
1. Food microbiology – Frazier<br />
2. Food microbiology- H. A. Modi ( vol.1 &2)<br />
3. <strong>Industrial</strong> microbiology –A.N patel<br />
4. <strong>Industrial</strong> microbiology –prescott & dunn<br />
5. Soil microbiology- subba rao<br />
6. Agriculture microbiology –Rengaswamy<br />
7. Methods in Food <strong>and</strong> Dairy microbiology-Harrigon<br />
8. <strong>Bio</strong> <strong>fertilizers</strong>-Vyas & Vyas<br />
9. Milk <strong>and</strong> milk products- winton & winton<br />
10. <strong>Bio</strong> <strong>fertilizers</strong> – Arun sharma<br />
11. <strong>Industrial</strong> Microbiology- Agrawal /Parihar<br />
12. Agriculture Microbiology – G.Rangaswamy <strong>and</strong> D.J. Bagyaraj<br />
13. Practical Microbiology – R. C. Dubey <strong>and</strong> D.K Meheshwari<br />
14. Experimental Microbiology- Rakesh J.Patel & kiram R.Patel
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