Bot. 5110 APPLIED MICROBIOLOGY (2+3): 3

Bot. 5110 APPLIED MICROBIOLOGY (2+3): 3
Introduction: Microbial growth processes, culture media, growth conditions, culture assay and kinetics of growth. Biochemistry and Physiology of Micro-organisms: Microbial exo- and end-enzymes, strategies for energy transfer, microbial photosynthesis, regulation ad control of metabolic pathways. Fermentation Techniques: Strain selection, isolation and preservation, improvement of strains used in industrial processes. Culturing techniques. Optimization and monitoring of industrial processes. Food Microbiology: Food preservation methods, spoilage and food poisoning. Processes involved in: production of indigenous fermented foods, industry, production of economically important products. Environmental Microbiology: The role of micro-organisms in biogeochemical processes, cycling of elements and impact on soil fertility. Biodegradation management and Biodegradation enhancement. Microorganisms as indicators of water and air pollution: Treatment of Sewage, industrial effluents and pollutants. Micro-organisms as agents of diseases in : Animals, plants and humans. Micro-organisms as tools of research and in genetic engineering and transgensis of plants.