INSTRUCTIONAL PLAN FOR LABS/WORKSHOPs/CLINICS etc.

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Feb 12, 2013 (4 years and 9 months ago)

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Lovely Professional University

INSTRUCTIONAL PLAN FOR LABS/WORKSHOP
s/CLINICS

etc.

Term:
II


Course No.

BTY 666


Course Title:
Lab in
Food M
icrobiology


L:

0

T:

0

P:

6


Textbook:

1.

Experiments in microbiology, plant pathology & Biotechnology: by KR A
neja

References:

2.

Practical Microbiology: by FC Garg



3.

Microbiology: a laboratory manual: by Cappuccino and Sherman

Other readings:


S.
N
o.

Journal articles
as compulsory readings
(Complete reference)

4

J Cleveland, TJ Montville, IF Nes, ML Chikindas

(2001).

Bacteriocins: safe, natural antimicrobials
for food preservation

International Journal of
Food

Microbiology,
Vol 71:1,

Pages 1
-
20

5

Katherine O’Doherty Jensen (2004) Safe Food: Bacteria, biotechnology, and bioterrorism

Clin
Invest.
March 15;
113(6
)
: 787.

6

Valentine Cleusix, Christophe Lacroix, Sabine Vollenweider, Marc Duboux, and Gwenaelle Le
Blay (2007)
Inhibitory activity spectrum of reuterin produced by
Lactobacillus reuteri
against
intestinal bacteria.
BMC Microbiol. 2007; 7: 101. Published
online 2007 November 12.

7



Relevant websites:

S.No.

Web address

Salient Features

8

http://www.foodprocessing
-
technology.com/

Course oriented scientific web
-
link

9

http://en.wikipedia.org/wiki/Yoghurt"

Course oriented scientific web
-
link

10

www.pubme
d.nlm.nih.gov.in

Search engine for scientific journals/ articles


List of experiments

(Should plan for 12 weeks of

t
eaching: 6 before
MTE and 6 after MTE)

Expt
No.

Title

Equipment used

1


Microscopic examination of
E.coli

by simple
staining and Gram sta
ining.

Light microscope, glass slide

2


Microscopic examination of bacteria using
acid
fast staining and negative staining.

Laminar hood, incubators, autopippettes,
autoclave, colony counter, microscope, pH meter,
microwave, balance

3


Microscopic examinatio
n and Endospore staining
of
Bacillus

Stains, staining tray, microscope, glass slides

4


Microscopic examination of Lactobacillus and
Streptomyces from curd

Stains, staining tray, microscope, glass slides

5


Microscopic examination of bread mold


Rhizopus

In
cubator, laminar flow

6


Use of Temperature
, chemicals

and pH to
inactivate bacteria

Laminar flow, incubator, Petri plates

After Mid
-
term examination

7

To test antibiotic sensitivity of bacterial strain

Incubator, water bath, test tubes

8

MIC test for an
tibiotic sensitivity of bacterial
strain against specific antibiotic

Microscope, hanging drop cavity slide

9

Isolation of bacteria from food/water sample

Water bath, autopippettes

10

Enumeration of bacteria from food/water sample
contd

Spectrophotometer,

cuvettes, laminar hood,
autoclave, shaker incubator, water
-
bath,
microwave, balance, pippettes

11

IMViC Test for bacteria been isolated

Refrigerator, freeze
-
drier, Deep freezer

12

To perform MBRT test to check milk quality

Micrometer, microscope, stage
micrometer,
ocular micrometer


Plan of experiments

: Lab turn, Expt no. And Student Groups

Lab.
Turn

Date

Group 1

Group 2

Group 3

Group 4

Group 5


Group 6

1

5.2.09

-
/+
Gram staining
,

Simple staining

+
/
-

acid fast
staining

-
/+
Gram
staining
,

Simple
stai
ning

+
/
-

acid fast
staining

-
/+
Gram staining
,

Simple staining


2

13.2.09

+
/
-

acid fast
staining

-
/+
Gram staining
,

Simple staining

+
/
-

acid fast
staining

-
/+
Gram staining
,

Simple staining

+
/
-

acid fast
staining


3

20.2.09

Microscopic
examination of
B
acillus
,
Endospore
staining


Microscopic
examination of
Lactobacillus
&
Streptomyces
from curd

Microscopic
examination
of
Bacillus

,
Endospore
staining

Microscopic
examination of
Lactobacillus
&
Streptomyces
from curd

Microscopic
examination of
Bacillus

,

Endospore
staining


4

27.2.09

Microscopic
examination of
Lactobacillus
&
Streptomyces
from curd


Microscopic
examination of
Bacillus
, Endospore
staining

Microscopic
examination of
Lactobacillus
&
Streptomyces
from curd

Microscopic
examination of
Bacillus
,
Endospore
staining

Microscopic
examination of
Lactobacillus
&
Streptomyces
from curd


5

5.3.09

Microscopic
examination of
bread mold
-

Rhizopus

Use of
Temperature,
chemicals
&
pH to
inactivate bacteria

Microscopic
examination of
bread mold
-

Rhizopus

Use

of
Temperature,
chemicals
&
pH
to inactivate
bacteria

Microscopic
examination of
bread mold
-

Rhizopus


6

12.3.09

Use of
Temperature,
chemicals
&
pH
to inactivate
bacteria

Microscopic
examination of
bread mold
-

Rhizopus

Use of
Temperature,
chemicals
&
p
H to
inactivate
bacteria

Microscopic
examination of
bread mold
-

Rhizopus

Use of
Temperature,
chemicals
&
pH
to inactivate
bacteria


7


To test antibiotic
sensitivity
of
bacterial strain

To test antibiotic
sensitivity
of
bacterial strain

To test
antibiot
ic
sensitivity
of
bacterial strain

To test antibiotic
sensitivity
of
bacterial strain

To test antibiotic
sensitivity
of
bacterial strain


8


MIC test for
antibiotic
sensitivity of
bacterial strain
against specific
antibiotic


MIC test for
antibiotic sensi
tivity
of bacterial strain
against specific
antibiotic

MIC test for
antibiotic
sensitivity of
bacterial strain
against specific
antibiotic

MIC test for
antibiotic
sensitivity of
bacterial strain
against specific
antibiotic

MIC test for
antibiotic
sensitivi
ty of
bacterial strain
against specific
antibiotic


9


Isolation of
bacteria from food

sample


Isolation of bacteria
from water sample

Isolation of
bacteria from
food sample

Isolation of
bacteria from
water sample

Isolation of
bacteria from food
sample


10


Enumeration of
bacteria from food
sample

E
numeration of
bacteria from
water
sample

Enumeration
of bacteria
from food
sample

E
numeration of
bacteria from
water sample

Enumeration of
bacteria from food
sample


11








12










Break
-
up of CA mar
ks for each lab experiment








Proposed Changes from the sta
ndard pedagogy for the course:











Component

Recommended

Proposed

Conduct/Performance/Execution

20
%


Written Record

a.

Observations

b.

Analysis

c.

Error Analysis

d.

Results and Discussions

50
%


Viva


Voce

30
%


Any other component

0%



1.
Preparation of each Practical Protocol using Manuals, internet, journal and review articles.

2. Use of Demonstration for all Practicals.

3
. Observation and Records maintained after error analysis of each experiment in practical note book

4. Continuous Lab assessment of each practical followed by viva.





_______________________



Prepared by (Course Coordinator)







Comments of HoD



Signature & Date

Comments of
HoS



Signature & Date