Ä Vitamins

Ä Citric acid

Ä Commercial production

Ä Biochemistry of fermentation

Ä Use of organic acids

Ä Alcohols

Ä Microorganism used in alcohol production

Ä Fermentable substrates

Ä Biochemistry of fermentation

Ä Ethanol fermentation by yeasts

Ä Ethanol fermentation by bacteria

Ä Ethanol fermentation methods

Ä Distilleries producing alcohols

Ä Alcoholic beverages

Ä Wine

Ä Beer

Ä Rum

Ä Whisky

Ä Sake

Ä Uses of alcohols

Ä Toxins

Ä Bacterial toxins

Ä Chemical nature

ÄProduction of b-exotoxin

Ä Microbial insecticides

Ä Mycotoxins, type, action, control

Ä Antibiotics

Ä Penicillins

Ä Selection of culture of penicillium

Ä Chemical nature of penicillins

Ä Fermentation medium

Ä Fermentation process

Ä Antibiotic producing companies

Ä Microorganisms

Ä Properties of enzymes

Ä Presence of species specificity

Ä Variation in activity and stability

Ä Substrate specificity

Ä Activation and inhibition

Ä Methods of enzyme production

Ä Isolation of microorganisms, strain development and preparation of inoculum 

Ä Medium formulation and preparation

Ä Sterilization and inoculation of medium, maintenance of culture and fluid filtration

Ä Purification of enzymes

Ä Immobilization of enzymes

Ä Advantages of using immobilized enzymes

Ä Methods of enzyme immobilization

Ä Adsorption

Ä Covalent bonding (Ionic bonding)

Ä Entrapping

Ä Cross linking

Ä Encapsulation

Ä Effects of enzyme immobilization on enzyme stability

Ä Enzyme engineering

Ä Application of enzymes

Ä Therapeutic uses

Ä Analytical uses

Ä Manipulative uses

Ä Industrial uses

Ä In dairy industry

Ä In detergent industry

Ä In starch industry

Ä In brewing industry

Ä In wine industry

Ä In pharmaceutical industry

Ä Biosensor

Ä Types of biosensor

Ä Applications of biosensor

Ä Biochips

Ä Principles of Biochips

Ä Application of Biochips

Ä Advantages of producing microbial protein

Ä Microorganisms use as single cell protein (SCP)

Ä Substrates used for the production of SCP

Ä Nutritional values of SCP

Ä Genetic improvements of microbial cells

Ä Production of algal biomass

Ä Factors affecting biomass production

Ä Harvesting the algal biomass

Ä Spirulina as SCP, cultivation and uses

Ä Production of bacterial and actinomycetous biomass

Ä Method of production

Ä Factors affecting biomass production

Ä Product recovery

Ä Production of yeast biomass

Ä Factors affecting growth of yeast

Ä Recovery of yeast biomass

Ä Production of fungal biomass (Other than Mushrooms)

Ä Growth conditions

Ä Organic wastes as substrates

Ä Traditional fungal foods

Ä Shoyu

Ä Miso

Ä Sake

Ä Tempeh  

Ä Mushroom culture

Ä Historical background

Ä Present status of mushroom culture in India

Ä Nutritional values

Ä Cultivation methods

Ä Obtaining pure culture 

Ä Preparation of spawns

Ä Formulation and preparation of composts

Ä Spawning, spawn running and cropping

Ä Control of pathogens and pests

Ä Cultivation of paddy straw mushroom

Ä Cultivation of white button mushroom

Ä Cultivation of Dhingri (Pleurotus sajor-caju)

Ä Recipes of mushroom