Features of Biotechnological Importance in Microorganisms
⇒ Fermentation
⇒ Microorganisms
⇒ Cultures of microorganism
⇒ Solid or semisolid culture
⇒ Batch culture
⇒ Continuous culture
⇒ Fed-batch culture
⇒ Metabolic pathways in microorganisms
⇒ Glycolysis or EMP pathway
⇒ The Entner-Doudoroff pathway
⇒ The pentose phosphate pathway
⇒ Microbial products
⇒ Primary metabolites
⇒ Secondary metabolites
⇒ Enzymes
⇒ Microbial biomass
Primary Metabolites
⇒ Vitamins
⇒ Citric acid
⇒ Commercial production
⇒ Biochemistry of fermentation
⇒ Use of organic acids
⇒ Alcohols
⇒ Microorganism used in alcohol production
⇒ Fermentable substrates
⇒ Ethanol fermentation by yeasts
⇒ Ethanol fermentation by bacteria
⇒ Ethanol fermentation methods
⇒ Distilleries producing alcohols
⇒ Alcoholic beverages
⇒ Wine
⇒ Beer
⇒ Rum
⇒ Whisky
⇒ Sake
⇒ Uses of alcohols
⇒ Toxins
⇒ Bacterial toxins
⇒ Chemical nature
⇒Production of b-exotoxin
⇒ Microbial insecticides
⇒ Mycotoxins, type, action, control
⇒ Antibiotics
⇒ Penicillins
⇒ Selection of culture of penicillium
⇒ Chemical nature of penicillins
⇒ Fermentation medium
⇒ Fermentation process
⇒ Antibiotic producing companies
Enzyme Technology
⇒ Properties of enzymes
⇒ Presence of species specificity
⇒ Variation in activity and stability
⇒ Substrate specificity
⇒ Activation and inhibition
⇒ Methods of enzyme production
⇒ Isolation of microorganisms, strain development and preparation of inoculum
⇒ Medium formulation and preparation
⇒ Sterilization and inoculation of medium, maintenance of culture and fluid filtration
⇒ Purification of enzymes
⇒ Immobilization of enzymes
⇒ Advantages of using immobilized enzymes
⇒ Methods of enzyme immobilization
⇒ Adsorption
⇒ Covalent bonding (Ionic bonding)
⇒ Entrapping
⇒ Cross linking
⇒ Encapsulation
⇒ Effects of enzyme immobilization on enzyme stability
⇒ Enzyme engineering
⇒ Application of enzymes
⇒ Therapeutic uses
⇒ Analytical uses
⇒ Manipulative uses
⇒ Industrial uses
⇒ In dairy industry
⇒ In detergent industry
⇒ In starch industry
⇒ In brewing industry
⇒ In wine industry
⇒ In pharmaceutical industry
⇒ Biosensor
⇒ Types of biosensor
⇒ Applications of biosensor
⇒ Biochips
⇒ Principles of Biochips
⇒ Application of Biochips
⇒ Advantages of producing microbial protein
⇒ Microorganisms use as single cell protein (SCP)
⇒ Substrates used for the production of SCP
⇒ Nutritional values of SCP
⇒ Genetic improvements of microbial cells
⇒ Production of algal biomass
⇒ Factors affecting biomass production
⇒ Harvesting the algal biomass
⇒ Spirulina as SCP, cultivation and uses
⇒ Production of bacterial and actinomycetous biomass
⇒ Method of production
⇒ Product recovery
⇒ Production of yeast biomass
⇒ Factors affecting growth of yeast
⇒ Recovery of yeast biomass
⇒ Production of fungal biomass (Other than Mushrooms)
⇒ Growth conditions
⇒ Organic wastes as substrates
⇒ Traditional fungal foods
⇒ Shoyu
⇒ Miso
⇒ Tempeh
⇒ Mushroom culture
⇒ Historical background
⇒ Present status of mushroom culture in India
⇒ Nutritional values
⇒ Cultivation methods
⇒ Obtaining pure culture
⇒ Preparation of spawns
⇒ Formulation and preparation of composts
⇒ Spawning, spawn running and cropping
⇒ Control of pathogens and pests
⇒ Cultivation of paddy straw mushroom
⇒ Cultivation of white button mushroom
⇒ Cultivation of Dhingri (Pleurotus sajor-caju)
⇒ Recipes of mushroom
