Course Contents

COURSE CONTENTS 1. History of microbiology, 2. Screening of microorganisms from environmental samples, 3. Characterization and classification of microorganisms, cultivation, microbial growth dynamics and kinetics, 4. Development of pure cultures and their preservation, inoculum development (size and physiological states), mixed cultures and substrate systems, 5. Types of fermentors, types of bioreactors, strain improvement through recombinant DNA technology, scale up theory, 6. Applied biotechnology: case studies for industry, environment, health, and agriculture. PRACTICALS Study of bacteria, yeasts and molds, and protozoa, microscopy, preparation and sterilization of culture media, isolation of pure cultures, microbial enumeration and growth estimations, cultural preservation techniques, development of synchronized inocula for industrial use.