Informations du cours

The course is designed to provide detailed description of the history and development of microbiology; Classification of microorganisms; Economic importance of microorganisms; Structure and evaluation of bacteria and cyanobacteria and their relative position in the living world; Structure and evaluation of fungi and algae and their relative position in the living world; Structure and evaluation of protozoa and viruses and their relative position in the living world; Micro-organisms in milk and milk products; Significance of bacteria in milk; Desirable and harmful bacteria in milk; Microbial spoilage of milk; Prevention of spoilage; Role of micro-organisms in butter and cheese production; Pathogenic bacteria associated with milk products and their control; Importance of microbes in fermented foods; Undesirable flora in foods; Principles of food preservation; Microbial spoilage of foods and prevention; Food poisoning: Types causative organisms and transmission; Food poisoning symptoms and control; Food inspection; Introduction to Industrial Microbiology; Origin of fermented products: beverages, butanol, acetone; Alcoholic fermentation, Amino acid fermentation; Nucleotide fermentation; Manufacture of vinegar and antibiotics; Importance of micro-organisms in the soil, microbial population in soil; Autotrophic and heterotrophic organisms in soil; Carbon and nitrogen cycles, carbonation Mycorrhizae; Symbiotic and non’symbiotic and denitrification; Ammonification; Decomposition of organic matter; Chemistry of soil organic matter; Chemistry of soil organic matter; Microbial chances involved in green manuring; Microbial changes involved in composting; Breakdown of herbicides by microorganism; Breakdown of insecticides by micro-organisms; Bio-fertilizers and bio- insecticides.