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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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