FT CATEGORY L T P CREDIT

ADVANCED FOOD MICROBIOLOGY

272 HONOURS 3 1 0 4

Preamble: Goal of this course is to develop the knowledge of students in the area of
Advanced Food Microbiology. This is essential for the better understanding of beneficial
effects of microorganisms in food as well as industrial processes. This course will enable
students to understand the process of fermentation, media formulation and modification as
well as various fermentors.

Prerequisite: Nil

Course Outcomes: After the completion of the course the student will be able to

Learn the beneficial attributes of desirable microorganisms in food such as

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biopreservatives, food ingredients and microbial enzymes
Identify the process of production of commercially important compounds and novel
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food products.
Learn the role of immobilized enzymes in food processing and application of
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enzymes in various food industries
Understand the various microbes involved in industrial processes with special
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emphasis on isolation, screening, strain improvement and preservation of strains
To familiarize with fermentation, different types of fermentors and fermentation
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processes

FT 272- ADVANCED FOOD MICROBIOLOGY

MODULE I

Food biopreservatives of microbial origin- Lactic acid bacteria, Organic acids, Diacetyl,
Hydrogen peroxide, and Reuterine, Bacteriocins of Lactic Acid Bacteria, Food ingredients
and enzymes of microbial origin- Microbial Proteins and Food Additives, Single-Cell Proteins
(SCPs), Amino Acids, Nutraceuticals and Vitamins, Flavor Compounds, Colors,EPS,Organic
acids, Preservatives

MODULE II

Process of production of commercially important organic acids-Citric Acid, Lactic Acid,

Gluconic Acid. Bioproducts for food industries-SCP, Mushroom. Natural Biopreservatives-
Nisin. Development and formulation of novel food products-Probiotic Foods.

MODULE III
Role of immobilized enzymes in food processing-Endogenous enzymes in food quality-
colour, texture, flavour and nutritional quality. Application of enzymes in Bakery, Meat,
Fruit, Vegetable and Dairy Industries.

MODULE IV

Introduction to microbes in industrial processes. Isolation and screening of industrially

useful microorganisms, Primary and secondary screening, Strain improvement in industrial
microbiology; improvement of characters other than product yield. Preservation of strains

MODULE V

Design of a fermentor, Types of fermentors. Types of fermentations: Batch, Continuous, Fed

Batch , Submerged and Solid State. Fermentation media formulation and modification,
Fermentation process: Inoculum preparation, Scaling up of fermentation

Text books

1. Bibek Ray (1996) Fundamental Food Microbiology,

CRC Press
2. Prescott & Dunn’s Industrial Microbiology Reed G
(Ed) ISBN 81-239-1001-0) (Fourth Edition)
References

1. Satyanarayana U, “Biotechnology”, Arunavazhan Publishers

2. Industrial Microbiology - L.E. Casida,JR (ISBN 0 85226 1012)
3. Casida LE (1968) Industrial microbiology (Wiley, New York; London).