Microbiology: Complete Syllabus

 

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UNIT-I

1) Introduction and History of Microbiology & its applied areas:

    a. The microscope

    b. Spontaneous generation versus biogenesis

    c. Fermentation

2) Germ theory of diseases and protection:

    a. The germ theory of disease

    b. Laboratory techniques and pure cultures,

    c. Protection against infection: Immunity, Widening horizons

    d. Microbiology and modern biology: Molecular biology, Microbiology and society

    e. Microorganisms and their role in fermentation

3) Introduction to eukaryotic and prokaryotic cell:

    a. Introduction

    b. Organelle details and their functions in eukaryotic and prokaryotic

4) Major groups of eukaryotes :

    a. Fungi-

        i) The importance of fungi

        ii) Distinguishing characteristics of fungi

        iii) Morphology

        iv) Reproduction

        v) Physiology

        vi) Cultivation

        vii) Classification

        viii) Some fungi of special interest

        ix) Moulds and Association with other organisms

    b. Algae-

        i) Occurrence

        ii) The biological and economic importance

        iii) Characteristics

        iv) Classification

        v) Lichens

    c. Protozoa-

        i) Occurrence

        ii) Ecology

        iii) Importance

        iv) Morphology

        v) Reproduction

        vi) Classification

        vii) Characteristics of some major groups of protozoa.

5) Major groups of prokaryotes:

    a. Actinomycetes-

        i) Morphology

        ii) Occurrence

    b. Cyanobacteria

        i) Occurrence

        ii) Characteristics

        iii) Importance

    c. Archaebacteria

        i) Morphology

        ii) Characteristics

        iii) Categories (methanogens, halophiles and thermoacidophiles)

    c. Rickettsia

        i) Morphology

        ii) Characteristics

        iii) Diseases caused by rickettsia

    c. Chlamydia

        i) Characteristics

        ii) Diseases caused by chlamydia

6) Preservation of microorganisms:

    a. Agar Slant Culture

    b. Agar Slant Culture Covered with Mineral Oil

    c. Storage in Saline Suspension

    d. Preservation by Drying in Vacuum

    e. Cryo-preservation

    f. Lyophilization or Freeze-drying

7) Microbial repositories at national and international level:

    a. National-

        i) NCCS Pune

        ii) MTCC Chandigarh

        iii) NBAIM New Delhi

        iv) NCIM NCL Pune

    b. International

        i) NCTC England

        ii) ATCC America

        iii) BCCM/LMG Russia

UNIT-II

1) Bacterial growth:

    a. Normal growth cycle (growth curve) of bacteria

    b. Transitional periods between growth phases

    c. Synchronous growth

    d. Continuous culture

2) Metabolism in bacteria:

    a. ATP generation

    b. Chemoautotrophy

    c. Photo-autotrophy

    d. Respiration

    e. Fermentation

3) Viruses:

    a. Bacteriophages - structure and properties

    b. Lytic and lysogenic cycles

    c. Viroid's

    d. Prions

UNIT-III

1) Microbial groups in soil:

    a. Bacteria, Fungi, Algae, Protozoa, Viruses, The Rhizosphere

2) Microbes in biotic and abiotic stressed environments:

    a. Microbial transformation of carbon

        i) Carbon dioxide fixation

        ii) Organic carbon compound degradation

        iii) Microorganisms involved in carbon cycle

    b. Microbial transformation of nitrogen

        i) Proteolysis

        ii) Ammonification

        iii) Nitrification

        iv) Reduction of nitrate to ammonia

        v) Denitrification

    c. Microbial transformation of Sulphur

        i) Sulphur cycle showing the role of microorganisms

3) Biological nitrogen fixation:

    a. Microorganisms involved in symbiotic nitrogen fixation

    b. Mechanisms

    c. Significance

4) Beneficial microorganisms in agriculture:

    a. Biofertilizers

        i) Definition, 

        ii) Microorganisms – 

            Bacteria (Rhizobium spp., Azospirillum, Azotobacter)

            Fungi (Mycorrhizae Glomus), 

            Blue green algae or Cyanobacteria(Anabaena, Nostac) and Azolla. 

        iii) Advantages and limitations of biofertilizers

    b. Microbial pesticides

        i) Definition, 

        ii) Biocontrol agents used against insect (viruses, bacteria, fungi, protozoa, mits)

        iii) Weed (Phytophthora, Palmivora, Colletotrichumgleospirodes)

        iv) disease (fungi, bacteria)

        v) Advantages and limitations of biopesticides

5) Microbes in composting and biodegradation:

    a. Microbiology of water

        - Water purification

        - Determining sanitary quality

        - Waste water, Microorganisms and waste water treatment procedures.

    b. Microbiology of water

        - Microbial flora of fresh foods

        - Microbial spoilage of foods

        - Microbiological examination of foods

        - Preservation of foods

        - Fermented foods

        - Microorganisms as a food- single cell proteins