B.Sc. Microbiology Course Syllabus in Tribhuvan University, NepalAcademicYearTheoryPracticalTotal MarksCourse No.FullCourse No.FullMarkMarkFirst YearMB. 311100MB. 31250150(Major/Minor)(Major/Minor)Second YearMB. 321100MB. 32250150(Major/Minor)(Major/Minor)Third YearMB. 331100MB. 33250300(Major)(major)300MB. 333(Major)100MB. 334(Major) 50 (a) General MicrobiologyCourse No. : MB 311 (Major/Minor) Full Marks: 100Nature of the course : Theory Pass Marks:35 Year: ICourse ObjectivesThe main objectives of the course are to give the students general knowledge and practical skill about The concept of the microbial worldnomenclature of microbiologythe fundamental techniques of handling microbes andThe characteristics, Physiology, genetics and ecology of microbesContents:1.Chronological development of microbiology and diversity: Introduction, Microorganism as a cell. General history of Microbiology and Microorganisms. Microbial diversity. Discovery of Microorganisms. Spontaneous generation. Germ theory of diseases.2. Correlate Microbiology with different areas : Discipline of Microbiology. Introduction. Medical and public health microbiology. Agricultural microbiology'. Food Microbiology. Mirobial biotechnology, industrial and environmental microbiology .3. Nomenclature of microorganisms : Classification and Nomenclature. 4.Physiology of bacteria : Introduction. Morphological characteristics and the tine structure of bacteria. Nutrition, reproduction and cultivation.curio5.Fungus : Fungi. Classifications. Structure. Growth and reproduction. Fungi of medical importance.6.Introductory Parastitology : Protozoan. Structure and reproduction. Nematodes. structure and its role in agriculture.7.Microbial techniques : Bacteria. Introduction. Types of microscope. Types of culture medium. Types of microorganisms including anaerobic Bacteria.8.Handling Micro-organisms : Aseptic techniques during the handling of microorganisms. Isolation and identification of microorganisms (Bacteria, Fungi and Viruses). Enumeration and counting of micro-organisms. 9. Methods of sterilization : Introduction. Principles of sterilization. Control of micro-organisms by temperature (high and low temperature). Irradiation. Ultrasonic. Filteration. Chemical agents.10. Physiological characteristics of microorganisms. : Introduction, Growth of micoorganisrns (growth curve), factors affecting the growth of microorganisms. Essential nutrient. Including carbon, Nitrogen, mineral and other sources of vitamin. Temperature. Water activity. Salinity.. pH. Gases. CEC.11.Biochemical properties of microorganisms : Nutritional Types, photolithotrophic, chemolithotrophic,photorganotrophic, chemoorganotrophic. Microbial Energetic. carbon metabolisms (general concept of glycolysis and TCA cycle). ATP generation. Fermentative pathways.Microbial genetics : Introduction. Prokaryotic genome. Genetic code. Plasmids. Recombination of gene, Mutation, Auxotropic mutation.Ecological factors in the microbial world : Introduction. Ecological concept. Microbial interactions and symbiotic relationship. Normal microbial flora of animals and plants. Microbial flora of aquatic and terrestrial environment.(b) General MicrobiologyCourse No.: MB 312(Major/minor)Full Mark: 50Nature of the course: Practical Pass Marks: 20 Year : IContents1.To identify role microscope and operate it scientifically: Introduction of miscroscope, Type of microscope. Use of microscope in microbiology, numerical aperature, resolving power.2.To list the application of equipment in microbiology for sterilization : Structure and method of working of : Hot air oven, Autoclave, Inculator, UV-safety hood, Steam sterilizer.3.To prepare and use different stains:Doner stain, Gram’ stain, Methylene blue stain, Ziehl Neelson stain, Nigrosin stain4.To perform the biochemical tests and make use of them:Bio-Oxidation:Sugar fermentation, MR tests. VP test, catalase test, oxidase test, Nitrate test, hydrolysis tests, starch hydrolysis, fat hydrolysis, Tryptophane hydrolysis.5.To prepare various culture media:Basic media, Synthetic media,Differential media, enriched media, Enrichment media.6.To identify the bacteria: Introduction, Methods and approach to identify the bacteria.7. To obtain the pure culture: Growth and reproduction. Plate culture, streaking plate. V Tube technique. Serial dilution method.(Pour Plate technique).Quantitative estimation of growth8.To detect the factors affecting microbial growth: Temperature, Atmospheric pressure, Hydrogen ion concentration (pH), Miscellaneous physical requirement i.e. light and salt.9.To identify various medical and agriculture importance of fungi elements: Introduction, classification: Morphology, Collection of sample, culture techniques, identification10.To measure the Bacterial growth: Determination of cells: Breed method, counting chamber, proportional count method, Plate count, Membrane filter count, Turbidity measurements.11.To calculate the size of microorganisms: Micrometry technique.12.To detect the oligodynamic effect of metal and the effect of UV light on bacterial growth: Effect of metal on bacterial growth. Effect of UV light on growth.(a) Microbial, Biochemistry and BiotechnologyCourse No. : MB 321 (major/minor)Full Marks : 100Nature of the course : Theory Pass Marks : 35 Year : IICourse Objectives (MB 321 & 322)The main objectives of this course are:To give the students basic knowledge and practical skills related toliving cell and its functions.macromolecules of livingsconcept of biotechnology and genetic engineering.Contents :Living cell and understanding of its biochemical functions : Introduction to biochemistry: Origin of biochemistry and its relationship with other sciences. Biochemical explanation of living things. The elements of life; Chemical elements present in living organisms. Organic compounds found in living cells. Water: the solvent for life. Cell biomembranes - structure and functions. 14 Macromolecules of living cells : Molecular components of micro-organisms. Carbohydrates : introduction, functions. Classification, structure. important properties. Lipids : introduction. functions. classification, properties and reaction. Proteins. aminoacids and enzymes : name and functions. structure and properties. Nucleic acid: structure and definition. types of nucleic acids: synthesis of nucleic acids, functions of nucleic acids. 18 Methods of microbial metabolism : Concept of exergonic and endergonic reactions. Heterotrophic and autotrophic metabolism. Role of ATP intermediary metabolism. Heterotrophic generation of ATP in various pathways. Lipid metabolism. 16 Microbial genetics : Different types of genetic materials. Structure, transcription and translation, regulation of gene expressions , genetic code 20 Concept of biotechnology : Definition and history, Scope and importance, Risk and hazards of biotechnology. 18 Fermentation process : Introduction. Solid state Fermentation, Submerged state fermentation, Fermentation industries, beeer, ethanol, acetic acids, Fermentor designs. 12 Agricultural microbial biotechnology : Introduction. Biofertilizer and composting, Plant tissue culture. Micropagation and disease free plants. General concept of cell fusion and embryo transfer, Mushroom culture 8Biotechnology in dairy industry :Cheese production.Others milk products. sour milk, dry powder milk. 10Methods in genetic engineering : introduction. Technique of gene manipulation. Outline of gene cloning. Gene cloning procedure. Achievement and prospect of genetic engineering. 12 Enzyme technology in various areas: Introduction. Source of enzymes. Selection of source of enzymes. Advantage of microbial enzymes 16 (b) Microbial, Biochemistry and BiotechnologyCourse No. : MB 322 (major/minor) Full Marks : 50 Nature of the course : Practical Pass Marks: 20 Year: II Contents:To prepare the solutions of different concentrations: Molar solutions, Normal solutions, ppm (parts per million) solutions. 3 To calculate the value of various solution: Measurement of pH by pH meter and indicators (papers). Preparation of acetate, phosphate and citrate buffer of different pH. 3 To perform the qualitative and quantitative estimate of various tvpes carbohydrates : Benedict test (for reducing sugars). Hydrolysis. test (for di and polysaccharides). Iodine test for starch. Quantitative estimation of reducing sugars by DNS (3.5 dinitrosalicvlic acid method). 3 To estimate the lipid types : Determination of the acid value of fat. Saponification value of fat. The iodine number of fat. Estimation of blood cholesterol. To estimate the protein : Ninhydrin reaction. Biuretreaction. Xanthoproteic reaction. Caesin test in milk, test for tryptophan and arginine. test for sulphur containing amino acids. Heat coagulation test for egg albumin. Quantitative estimation of amino acids by using ninhydrin reactions. 3To analyse the different enzymes qualities : Amylase, Sucrose, Carboxylase, protease, lipase , Phosphatase, Lactase.3 To use the different instruments and techniques for biochemical analysis : Separation of amino acids by paper electrophoresis. Identification of sugars by thin laver chromatography (TLC). Separation of lipid by thin layer chromatography(TLC). Separation of amino acids by paper chromatography. 3 To detect the pathogenic and symbiotics microorganisms from various plants and their products: Diagnosis of citrus virus by ELISA. Rhizobium inoculation in different leguminous plants, production of potato seedling by tissue Culture technique. Isolation of mycorrhiza from different plants.3 To apply fermentation technology : Isolation of Methanogenic bacteria from rumen. Study of fermentation yield, by substrate variation method, Food and Beverage Industries. 6 (a) Agriculture and Food MicrobiologyCourse No. : MB 331 (major) Full Marks : 100 Nature of the course: Theory Pass Marks : 35 Year: III The objectives of the course areto give the students basic knowledge of theory and practical skills related todifferent types of soil and their constituentsthe role of micro-organisms in soil fertility.the role of various mineral cycles of naturevarious microbes found in different kinds of food.Formation of soil : Physical factors. Chemical factors, Biological factors. 6Soil and its constitutions : Mineral matters. Organic matters. Soil solution. 8 Discrimination of micro-organisms and their roles : Bacteria. Fungi, Actinomycetes. Protozoa. Blue-green algae (cyanobacteria) 10 Rhizospheric and phyllospheric microorganisms : Introduction. Role of crop production. Factors influencing their growth and activities. 12 Role of different microorganisms : Introduction, Nitrogen cycle, ammonification. nitrification. denitrification. Carbon cycle, organic matter decomposition, recycling of organic wastes. Phosphorous solubilisation ,mineralization. inorganic phosphorous, organic phosphorous. Sulphur cycle, mineralization, microbial assimilation of Sulphur. oxidation of sulphur, reduction of inorganic sulphur compounds. 19 Anaerobic decomposition and mechanism of methane production and application : Anaerobic decomposition of organic compounds. Mechanism of methane production.Digested slurry as manure.10 Micro-organisms in various foods: Bacteria, Molds, Yeasts, Primary sources of micro-organisms in food contaminations. 14Techniques used for the determination of micro-organisms in food: techniques of demonstration of micro-organisms in food, Sampling methods (various food industries, dairy market, meat market). Culture . 10Factors affecting the microbial growth (intrinsic and extrinsic):Intrinsic parameters. Extrinsic parameters 6 Food handling & spoilage : Different types of food handling in industries and market. Spoilage of Fruits and vegetables, Fresh and processed meat and poultry product. Egg and egg products. Milk and milk products, Canned foods. Flour cereals and bakery products. Fermented foods. Soft drinks. 22 Food preservations : Chemical, Irradiation. low temperature. High temperature. Drying.Foods quality evaluation : Quality standard of milk. Quality standard of bakeries, Quality standard of meat and eggs. Quality control of food. 10 Role of micro-organisms in food poisoning : Gram positive cocci (Staphylococcus spp), Gram positive spore formers (Clostridium spp.), Gram negative bacteria (Salmonella spp.). 10(b) Agriculture and Food MicrobiologyCourse No. : MB 332 (major) Full Marks: 50 Nature of the courses: Pratical Pass Marks: 20Year: IIIMicroorganisms present in soil:Total viable number of bacteria, Fungi, Actinomycetes in diff. kinds of soil. 3Burned slide technique for microbial flora of soil :Different types of micro organisms in soil, Identification of microbes by using various techniques. 3 Azotobacter : Introduction. Morphological Structure. Culture of Azotobacter. 3 Rhizobium:Morphological Structure.Cultural properties,Methods of isolation and identification 3 Cellulolysis Produced by organisms : Demonstration of cellulolysis, use of cellulolysis. 3 Mircro organisms from Biofertilizers : Isolation and identification of organisms responsible for formation of fertilizers. 3Distincition of various organisms present in soil: Demonstration of winograskys column. Uses of column in differentiation of microbial ecology. 6 Discrimination of various organisms from soil samples: To show the distribution of organism, their methods of isolation and antibiotic activity. 3Cyanobacteria : Isolation, growth characteristics; Identification. 3 Phosphorus Solubilisers : Methods of culture. Identification of solubilisers. 3 Count of micro-organisms in different foods : Methods of isolation and counting technique of bacteria from various foods. 3Dairy products milk, cheese & ice-cream : Culture of organisms. Detection and demonstration of' microorganisms.Reduction test in milk : MBRT test 3 Presence of micro-organisms in meat and meat products : Isolation and identification of types of organism in meat and meat products. 3Microorganisms present in fruits : Culture of microorganism in fruits (their types), methods of identification (c) Medical and Environmental Microbiology Course No. : MB 333 (major) Full Marks : 100Nature of the course : Theory Pass Marks: 35 Year: IIICourse Objectives (MB 333 & 334)The main objectives of the course is to give knowledge on:the microbial world in the human bodythe methods of transmission of microbesthe process of immunizations and laboratory biosafetymicrobes and its environmentsContents:Historical background of medical microbiology : Historical. aspects of medical microbiology and various disease process. 4 Bacterial flora of the human body: Study of microorganisms from skin, Gastrointestinal tract., Respiratory tract, Commensals, Symbiotic., Opportunistic. 10Methods of transmission of disease : Explanation of Epidemic, Endemic, Pandemic 8Types of infection : Mechanism of infection. Host parasite interaction. 6Immunity process : Types of immunity. Immunoglobulins and their types. Antigen Antibody reactions,Auto immune disease.Hyper sensitivity,Acquired immune deficiency syndrome(AIDS). 27Safety measures in clinical laboratory : Principles of laboratories safety. Decontamination and disposal of infected materials. 4 Importance of antibiotic and chemotherapeutic agents in clinical microbiology : Types of antibiotics, Chemotherapeutic agents, Mode of actions. 6Methods of specimen collection, transportation of medical samples or specimen : Cerebrospinal fluid. Blood sputum. urine and other body fluids. Discharges and Pus. 6Methods of collection of viral samples: Introduction, Types of viral samples, Maintenance of temperature and transportation. Identification and interpretation. 6 Common pathogenic viruses: Mumps, Measles and Polio, Influenza, Rabies, Human immune deficiency virus, Viral culture. 8Sample collection and lab diagnosis of nicotinic infections : Samples, Nasal Swab, Skin scrapping, other samples 9Medically important fungi : Introduction, Classification, Morphology. Basis of growth 9Microbial ecology : Microbial association of soil, water and air. 6 Aquatic microbiology: Introduction, types of water, Characteristics of water 6The water quality basis : Water quality criteria, Source of water pollution. Water pollution control, Water treatment. Control of water-borne diseases. 12 Industrial effluent:Introduction. Industrial pollution. Domestic sewage and microbiology of sewage.Methods for the treatment of industrial effluent and Sewage 12Microbial air pollution: Introduction. Methods of measuring microorganisms in air (indoor and outdoor), Air-borne diseases, Air- pollution control. 9 (d) Medical and Environmental Microbiology Course No. : MB 334 (major) Full Marks : 50Nature of the course : Practical Pass Marks : 20 Year: IIIContents : To interpret safety precautions in medical micro-biological laboratories: Demonstrate safety precautions to be taken in the laboratories. 3To prepare the reagents for staining : Preparation of reagents for staining Gram's staining. Ziehl Neelson, Albert stain. 3To illustrate different staining procedure: Gram's staining, etc 3 To categories different cultural media : Preparation of media. Nutrient Agar, Blood Agar. Mac Conkey Agar. 3To illustrate the inoculation and biochemical tests of bacterial culture : M.R Test., V.P. Test, Citrate test, Urease test, SIM test, Indole test. 3To discriminate different types of bacteria from biochemical tests : Sugar test, Nitrogen test, Interpretation of the result after biochemical test. 6To operate enzymatic test of the bacteria : To perform important enzymatic tests. Coagulase test, catalase test, Oxidase test 6To explain serological test on virus: ELISA test, Hemagglutination test. 3To operate Nicotinic infection samples: Sample collection, skin scrapping, nail clipping, sputum 6To examine the fungal elements : Detection of fungal elements : KOH Preparation, iodine preparation. India ink preparation. Lactophenol and cotton blue preparation. 6To predict fungal culture media : Preparation of media: sabouraud dextrose agar, Potato dextrose agar, Malt extract agar. 6To operate bacteriological examination of drinking water : MNP methods, MF methods. 6To predict microbial and biochemical parameters of sewage: Perform microbial count. DO and BOD test.6To demonstrate water treatment station: Field visit to water treatment station 3To categorise the types of air pollution: Study microbes in Air. Classroom, Laboratory, Public House, Factories, etc 9