Structure of B. Sc. Honours Microbiology under CBCS
Core Course
C-1: Introduction to Microbiology and Microbial Diversity
C-2: Bacteriology
C-3: Biochemistry
C-4: Virology
C-5: Microbial Physiology and Metabolism
C-6: Cell Biology
C-7: Molecular Biology
C-8: Microbial Genetics
C-9: Environmental Microbiology
C-10: Food and Dairy Microbiology
C-11: Industrial Microbiology
C-12: Immunology
C-13: Medical Microbiology
C-14: Recombinant DNA Technology
Discipline Specific Elective (Any Four)
DSE-1: Bioinformatics
DSE-2: Microbial Biotechnology
DSE-3: Advances in Microbiology
DSE-4: Plant Pathology
DSE-5: Biomathematics and Biostatistics
DSE-6: Inheritance Biology
DSE-7: Microbes in Sustainable Agriculture and Development
DSE-8: Biosafety and Intellectual Property Rights
DSE-9: Instrumentation and Biotechniques
DSE-10: Project Work
Generic Electives (Any Four)
GE-1: Introduction and Scope of Microbiology
GE-2: Bacteriology and Virology
GE-3: Microbial Metabolism
GE-4: Industrial and Food Microbiology
GE-5: Microbes in Environment
GE-6: Medical Microbiology and Immunology
GE-7: Genetic Engineering and Biotechnology
GE-8: Microbial Genetics and Molecular Biology
Ability Enhancement Compulsory Courses
AE-1: Environmental Sciences
AE-2: English/MIL Communication
Skill Enhancement Elective Courses (Any Two)
SE-1: Microbial Quality Control in Food and Pharmaceutical Industries
SE-2: Microbial Diagnosis in Health Clinics
SE-3: Biofertilizers and Biopesticides
SE-4: Food Fermentation Techniques
SE-5: Management of Human Microbial Diseases
SE-6: Microbiological Analysis of Air and Water
, B.Sc (HONOURS) MICROBIOLOGY (CBCS STRUCTURE)
C-1: INTRODUCTION TO MICROBIOLOGY AND MICROBIAL DIVERSITY
(THEORY)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 4
Unit 1 History of Development of Microbiology No. of Hours: 15
Development of microbiology as a discipline, Spontaneous generation vs. biogenesis. Contributions of
Anton von Leeuwenhoek, Louis Pasteur, Robert Koch, Joseph Lister, Alexander Fleming
Role of microorganisms in fermentation, Germ theory of disease, Development of various
microbiological techniques and golden era of microbiology, Development of the field of soil
microbiology: Contributions of Martinus W. Beijerinck, Sergei N. Winogradsky, Selman A.Waksman
Establishment of fields of medical microbiology and immunology through the work of Paul Ehrlich,
Elie Metchnikoff, Edward Jenner
Unit 2 Diversity of Microbial World No. of Hours: 40
A. Systems of classification
Binomial Nomenclature, Whittaker’s five kingdom and Carl Woese’s three kingdom classification
systems and their utility. Difference between prokaryotic and eukaryotic microorganisms
B. General characteristics of different groups: Acellular microorganisms (Viruses, Viroids, Prions)
and Cellular microorganisms (Bacteria, Algae, Fungi and Protozoa) with emphasis on distribution
and occurrence, morphology, mode of reproduction and economic importance.
• Algae
History of phycology with emphasis on contributions of Indian scientists; General characteristics of
algae including occurrence, thallus organization, algae cell ultra structure, pigments, flagella, eyespot
food reserves and vegetative, asexual and sexual reproduction. Different types of life cycles in algae
with suitable examples: Haplobiontic, Haplontic, Diplontic, Diplobiontic and Diplohaplontic life
cycles. Applications of algae in agriculture, industry, environment and food.
• Fungi
Historical developments in the field of Mycology including significant contributions of eminent
mycologists. General characteristics of fungi including habitat, distribution, nutritional requirements,
fungal cell ultra- structure, thallus organization and aggregation, fungal wall structure and synthesis,
asexual reproduction, sexual reproduction, heterokaryosis, heterothallism and parasexual mechanism.
Economic importance of fungi with examples in agriculture, environment, Industry, medicine, food,
biodeterioration and mycotoxins.
• Protozoa
General characteristics with special reference to Amoeba, Paramecium, Plasmodium, Leishmania and
Giardia
Unit 3 An overview of Scope of Microbiology No. of Hours: 5
C-1: INTRODUCTION TO MICROBIOLOGY AND MICROBIAL DIVERSITY
(PRACTICALS)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 2
1. Microbiology Good Laboratory Practices and Biosafety.
2. To study the principle and applications of important instruments (biological safety cabinets,
autoclave, incubator, BOD incubator, hot air oven, light microscope, pH meter) used in the
microbiology laboratory.
3. Preparation of culture media for bacterial cultivation.
4. Sterilization of medium using Autoclave and assessment for sterility
5. Sterilization of glassware using Hot Air Oven and assessment for sterility
, 6. Sterilization of heat sensitive material by membrane filtration and assessment for sterility
7. Demonstration of the presence of microflora in the environment by exposing nutrient agar
plates to air.
8. Study of Rhizopus, Penicillium, Aspergillus using temporary mounts
9. Study of Spirogyra and Chlamydomonas, Volvox using temporary Mounts
10. Study of the following protozoans using permanent mounts/photographs: Amoeba,
Entamoeba, Paramecium and Plasmodium
SUGGESTED READING
1. Tortora GJ, Funke BR and Case CL. (2008). Microbiology: An Introduction. 9th edition. Pearson
Education
2. Madigan MT, Martinko JM, Dunlap PV and Clark DP. (2014). Brock Biology of Microorganisms.
14th edition. Pearson International Edition
3. Cappucino J and Sherman N. (2010). Microbiology: A Laboratory Manual. 9th edition. Pearson
Education Limited
4.Wiley JM, Sherwood LM and Woolverton CJ. (2013) Prescott’s Microbiology. 9th Edition. McGraw
Hill International.
5. Atlas RM. (1997). Principles of Microbiology. 2nd edition. WM.T.Brown Publishers.
6. Pelczar MJ, Chan ECS and Krieg NR. (1993). Microbiology. 5th edition. McGraw
Hill Book Company.
7. Stanier RY, Ingraham JL, Wheelis ML, and Painter PR. (2005). General
Microbiology. 5th edition. McMillan.
, B.Sc (HONOURS) MICROBIOLOGY (CBCS STRUCTURE)
C-2: BACTERIOLOGY (THEORY)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 4
Unit 1 Cell organization No. of Hours: 14
Cell size, shape and arrangement, glycocalyx, capsule, flagella, endoflagella, fimbriae and pili.
Cell-wall: Composition and detailed structure of Gram-positive and Gram-negative cell walls,
Archaebacterial cell wall, Gram and acid fast staining mechanisms, lipopolysaccharide (LPS),
sphaeroplasts, protoplasts, and L-forms. Effect of antibiotics and enzymes on the cell wall.
Cell Membrane: Structure, function and chemical composition of bacterial and archaeal cell
membranes.
Cytoplasm: Ribosomes, mesosomes, inclusion bodies, nucleoid, chromosome and plasmids
Endospore: Structure, formation, stages of sporulation.
Unit 2 Bacteriological techniques No. of Hours: 5
Pure culture isolation: Streaking, serial dilution and plating methods; cultivation, maintenance and
preservation/stocking of pure cultures; cultivation of anaerobic bacteria, and accessing non-culturable
bacteria.
Unit 3 Microscopy No. of Hours: 6
Bright Field Microscope, Dark Field Microscope, Phase Contrast Microscope, Fluoresence
Microscope, Confocal microscopy, Scanning and Transmission Electron Microscope
Unit 4 Growth and nutrition No. of Hours: 8
Nutritional requirements in bacteria and nutritional categories;
Culture media: components of media, natural and synthetic media, chemically defined media,
complex media, selective, differential, indicator, enriched and enrichment media
Physical methods of microbial control: heat, low temperature, high pressure, filtration, desiccation,
osmotic pressure, radiation
Chemical methods of microbial control: disinfectants, types and mode of action
Unit 5 Reproduction in Bacteria No. of Hours: 3
Asexual methods of reproduction, logarithmic representation of bacterial populations, phases of
growth, calculation of generation time and specific growth rate
Unit 6 Bacterial Systematics No. of Hours: 8
Aim and principles of classification, systematics and taxonomy, concept of species, taxa, strain;
conventional, molecular and recent approaches to polyphasic bacterial taxonomy, evolutionary
chronometers, rRNA oligonucleotide sequencing, signature sequences, and protein sequences.
Differences between eubacteria and archaebacteria
Unit 7 Important archaeal and eubacterial groups No. of Hours: 16
Archaebacteria: General characteristics, phylogenetic overview, genera belonging to Nanoarchaeota
(Nanoarchaeum), Crenarchaeota (Sulfolobus, Thermoproteus) and Euryarchaeota [Methanogens
(Methanobacterium, Methanocaldococcus), thermophiles (Thermococcus, Pyrococcus,
Thermoplasma), and Halophiles (Halobacterium, Halococcus)]
Eubacteria: Morphology, metabolism, ecological significance and economic importance of following
groups:
Gram Negative:
Non proteobacteria: General characteristics with suitable examples
Alpha proteobacteria: General characteristics with suitable examples
Beta proteobacteria: General characteristics with suitable examples
Gamma proteobacteria: General characteristics with suitable examples
Core Course
C-1: Introduction to Microbiology and Microbial Diversity
C-2: Bacteriology
C-3: Biochemistry
C-4: Virology
C-5: Microbial Physiology and Metabolism
C-6: Cell Biology
C-7: Molecular Biology
C-8: Microbial Genetics
C-9: Environmental Microbiology
C-10: Food and Dairy Microbiology
C-11: Industrial Microbiology
C-12: Immunology
C-13: Medical Microbiology
C-14: Recombinant DNA Technology
Discipline Specific Elective (Any Four)
DSE-1: Bioinformatics
DSE-2: Microbial Biotechnology
DSE-3: Advances in Microbiology
DSE-4: Plant Pathology
DSE-5: Biomathematics and Biostatistics
DSE-6: Inheritance Biology
DSE-7: Microbes in Sustainable Agriculture and Development
DSE-8: Biosafety and Intellectual Property Rights
DSE-9: Instrumentation and Biotechniques
DSE-10: Project Work
Generic Electives (Any Four)
GE-1: Introduction and Scope of Microbiology
GE-2: Bacteriology and Virology
GE-3: Microbial Metabolism
GE-4: Industrial and Food Microbiology
GE-5: Microbes in Environment
GE-6: Medical Microbiology and Immunology
GE-7: Genetic Engineering and Biotechnology
GE-8: Microbial Genetics and Molecular Biology
Ability Enhancement Compulsory Courses
AE-1: Environmental Sciences
AE-2: English/MIL Communication
Skill Enhancement Elective Courses (Any Two)
SE-1: Microbial Quality Control in Food and Pharmaceutical Industries
SE-2: Microbial Diagnosis in Health Clinics
SE-3: Biofertilizers and Biopesticides
SE-4: Food Fermentation Techniques
SE-5: Management of Human Microbial Diseases
SE-6: Microbiological Analysis of Air and Water
, B.Sc (HONOURS) MICROBIOLOGY (CBCS STRUCTURE)
C-1: INTRODUCTION TO MICROBIOLOGY AND MICROBIAL DIVERSITY
(THEORY)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 4
Unit 1 History of Development of Microbiology No. of Hours: 15
Development of microbiology as a discipline, Spontaneous generation vs. biogenesis. Contributions of
Anton von Leeuwenhoek, Louis Pasteur, Robert Koch, Joseph Lister, Alexander Fleming
Role of microorganisms in fermentation, Germ theory of disease, Development of various
microbiological techniques and golden era of microbiology, Development of the field of soil
microbiology: Contributions of Martinus W. Beijerinck, Sergei N. Winogradsky, Selman A.Waksman
Establishment of fields of medical microbiology and immunology through the work of Paul Ehrlich,
Elie Metchnikoff, Edward Jenner
Unit 2 Diversity of Microbial World No. of Hours: 40
A. Systems of classification
Binomial Nomenclature, Whittaker’s five kingdom and Carl Woese’s three kingdom classification
systems and their utility. Difference between prokaryotic and eukaryotic microorganisms
B. General characteristics of different groups: Acellular microorganisms (Viruses, Viroids, Prions)
and Cellular microorganisms (Bacteria, Algae, Fungi and Protozoa) with emphasis on distribution
and occurrence, morphology, mode of reproduction and economic importance.
• Algae
History of phycology with emphasis on contributions of Indian scientists; General characteristics of
algae including occurrence, thallus organization, algae cell ultra structure, pigments, flagella, eyespot
food reserves and vegetative, asexual and sexual reproduction. Different types of life cycles in algae
with suitable examples: Haplobiontic, Haplontic, Diplontic, Diplobiontic and Diplohaplontic life
cycles. Applications of algae in agriculture, industry, environment and food.
• Fungi
Historical developments in the field of Mycology including significant contributions of eminent
mycologists. General characteristics of fungi including habitat, distribution, nutritional requirements,
fungal cell ultra- structure, thallus organization and aggregation, fungal wall structure and synthesis,
asexual reproduction, sexual reproduction, heterokaryosis, heterothallism and parasexual mechanism.
Economic importance of fungi with examples in agriculture, environment, Industry, medicine, food,
biodeterioration and mycotoxins.
• Protozoa
General characteristics with special reference to Amoeba, Paramecium, Plasmodium, Leishmania and
Giardia
Unit 3 An overview of Scope of Microbiology No. of Hours: 5
C-1: INTRODUCTION TO MICROBIOLOGY AND MICROBIAL DIVERSITY
(PRACTICALS)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 2
1. Microbiology Good Laboratory Practices and Biosafety.
2. To study the principle and applications of important instruments (biological safety cabinets,
autoclave, incubator, BOD incubator, hot air oven, light microscope, pH meter) used in the
microbiology laboratory.
3. Preparation of culture media for bacterial cultivation.
4. Sterilization of medium using Autoclave and assessment for sterility
5. Sterilization of glassware using Hot Air Oven and assessment for sterility
, 6. Sterilization of heat sensitive material by membrane filtration and assessment for sterility
7. Demonstration of the presence of microflora in the environment by exposing nutrient agar
plates to air.
8. Study of Rhizopus, Penicillium, Aspergillus using temporary mounts
9. Study of Spirogyra and Chlamydomonas, Volvox using temporary Mounts
10. Study of the following protozoans using permanent mounts/photographs: Amoeba,
Entamoeba, Paramecium and Plasmodium
SUGGESTED READING
1. Tortora GJ, Funke BR and Case CL. (2008). Microbiology: An Introduction. 9th edition. Pearson
Education
2. Madigan MT, Martinko JM, Dunlap PV and Clark DP. (2014). Brock Biology of Microorganisms.
14th edition. Pearson International Edition
3. Cappucino J and Sherman N. (2010). Microbiology: A Laboratory Manual. 9th edition. Pearson
Education Limited
4.Wiley JM, Sherwood LM and Woolverton CJ. (2013) Prescott’s Microbiology. 9th Edition. McGraw
Hill International.
5. Atlas RM. (1997). Principles of Microbiology. 2nd edition. WM.T.Brown Publishers.
6. Pelczar MJ, Chan ECS and Krieg NR. (1993). Microbiology. 5th edition. McGraw
Hill Book Company.
7. Stanier RY, Ingraham JL, Wheelis ML, and Painter PR. (2005). General
Microbiology. 5th edition. McMillan.
, B.Sc (HONOURS) MICROBIOLOGY (CBCS STRUCTURE)
C-2: BACTERIOLOGY (THEORY)
SEMESTER –I
TOTAL HOURS: 60 CREDITS: 4
Unit 1 Cell organization No. of Hours: 14
Cell size, shape and arrangement, glycocalyx, capsule, flagella, endoflagella, fimbriae and pili.
Cell-wall: Composition and detailed structure of Gram-positive and Gram-negative cell walls,
Archaebacterial cell wall, Gram and acid fast staining mechanisms, lipopolysaccharide (LPS),
sphaeroplasts, protoplasts, and L-forms. Effect of antibiotics and enzymes on the cell wall.
Cell Membrane: Structure, function and chemical composition of bacterial and archaeal cell
membranes.
Cytoplasm: Ribosomes, mesosomes, inclusion bodies, nucleoid, chromosome and plasmids
Endospore: Structure, formation, stages of sporulation.
Unit 2 Bacteriological techniques No. of Hours: 5
Pure culture isolation: Streaking, serial dilution and plating methods; cultivation, maintenance and
preservation/stocking of pure cultures; cultivation of anaerobic bacteria, and accessing non-culturable
bacteria.
Unit 3 Microscopy No. of Hours: 6
Bright Field Microscope, Dark Field Microscope, Phase Contrast Microscope, Fluoresence
Microscope, Confocal microscopy, Scanning and Transmission Electron Microscope
Unit 4 Growth and nutrition No. of Hours: 8
Nutritional requirements in bacteria and nutritional categories;
Culture media: components of media, natural and synthetic media, chemically defined media,
complex media, selective, differential, indicator, enriched and enrichment media
Physical methods of microbial control: heat, low temperature, high pressure, filtration, desiccation,
osmotic pressure, radiation
Chemical methods of microbial control: disinfectants, types and mode of action
Unit 5 Reproduction in Bacteria No. of Hours: 3
Asexual methods of reproduction, logarithmic representation of bacterial populations, phases of
growth, calculation of generation time and specific growth rate
Unit 6 Bacterial Systematics No. of Hours: 8
Aim and principles of classification, systematics and taxonomy, concept of species, taxa, strain;
conventional, molecular and recent approaches to polyphasic bacterial taxonomy, evolutionary
chronometers, rRNA oligonucleotide sequencing, signature sequences, and protein sequences.
Differences between eubacteria and archaebacteria
Unit 7 Important archaeal and eubacterial groups No. of Hours: 16
Archaebacteria: General characteristics, phylogenetic overview, genera belonging to Nanoarchaeota
(Nanoarchaeum), Crenarchaeota (Sulfolobus, Thermoproteus) and Euryarchaeota [Methanogens
(Methanobacterium, Methanocaldococcus), thermophiles (Thermococcus, Pyrococcus,
Thermoplasma), and Halophiles (Halobacterium, Halococcus)]
Eubacteria: Morphology, metabolism, ecological significance and economic importance of following
groups:
Gram Negative:
Non proteobacteria: General characteristics with suitable examples
Alpha proteobacteria: General characteristics with suitable examples
Beta proteobacteria: General characteristics with suitable examples
Gamma proteobacteria: General characteristics with suitable examples
