This course will enable the students to isolate and detect the food spoilage microorganisms in various food and dairy products, also the students will analyze the production of fermented food.
CONTENTS
1. Microscopic observation of microorganisms commonly found in food: Gram smear preparation and Tease mount preparation of fungi.
2. MBRT of milk samples and their standard plate count.
3. Isolation of food borne fungi from food products.
4. Isolation of food borne bacteria from food products.
5. Microbiological examination of canned foods.
6. Isolation of spoilage microorganisms from bread.
7. Production of fermented food using microbial culture: Saurkraut
8. Determination of TDP of microorganism
Links:
[1] https://www.biotech.iisuniv.ac.in/courses/subjects/laboratory-vi-c-practical
[2] https://www.biotech.iisuniv.ac.in/academic-year/2024-2025