Industrial Microbiology and Immunology

By Dr. Kasturi Sarkar   |   St. Xavier's College (Autonomous), Kolkata
Learners enrolled: 1397

‘Industrial Microbiology and Immunology’ is a 41 module course, which will help the students to procure some knowledge on the basics and advanced ideas of industrial microbiology and immunology.

The industrial microbiology course includes introduction to industrial microbiology and its importance. The course describes the roles of microorganisms in producing different fermented products like dairy products including cheese, yoghurt, fermented beverages including wine and beer, vinegar, different oriental fermented products, synthesis of vitamins and antibiotics by the use of microorganisms elaborately. The equipment especially different fermenters required in the different fermentation pathways and the types of fermentations have been described clearly to the students. The course also describes preparation of specific media required for different fermentation processes. The course includes lectures on a very important group of microorganisms, lactic acid bacteria or commonly called the ‘probiotics’.

The use of these bacteria and their health benefits etc. The industrial microbiology course will be delivered in 21 lectures. This course is designed in such a way that students of under-graduation and post-graduation from any discipline of biology will find the course content interesting and will get the tools of understanding microbiology. After completion of the course, the students can apply this knowledge in their fields of research and higher education.


The second part i.e. Immunology will be delivered in 20 lectures and deals with history of immunology, the components i.e. cells and organs of immune system, their mode of action against a foreign molecule, the generation of immunoglobulins in our blood, removal of the antigen, hypersensitivity i.e. inappropriate immune response of immune system, autoimmunity or reactivity of one’s immune system against its own components etc. the course gives idea of transplantation, its acceptance and rejection and inflammation. The course also describes the process of vaccination and different types of vaccines available in market. The advantages and disadvantages of first generation and second generation vaccines have been discussed in the course. Special emphasis has been given on third generation vaccines or recombinant vaccines i.e. the vaccines which have been developed by using recombinant DNA technology. Students can learn about cytokines, a family of small proteins, which act as signalling molecules and control all the immunological reactions. The course also discusses and provides pictures of different techniques used in laboratories to detect the presence of an antigen or antibody in a given sample e.g. different ELISA techniques, immunodiffusions etc.

Course Status : Ongoing
Course Type : Core
Duration : 12 weeks
Start Date : 04 Jul 2022
End Date : 25 Sep 2022
Exam Date :
Enrollment Ends : 15 Sep 2022
Category :
  • Biological Sciences & Bioengineering
Credit Points : 4
Level : Undergraduate

Page Visits

Course layout

Week 1
Industrial Microbiology
1. Introduction to Industrial Microbiology
2. Screening and strain improvement Lec-1
3. Screening and strain improvement Lec-2

Week 2
4. Media preparation and Industrial sterilization
5.Fermentation Type-1 (batch, Fed-batch and continuous fermentation)
6. Fermentation Types-2 (submerged, surface & solid state fermentation)

Week 3
7. Fermentation equipment and uses 
8. Physical methods of food preservation
9. Bacteria in food production 1

Week 4
10. Bacteria in food production 2
11. Vinegar
12. Fermented Oriental foods-I

Week 5
13. Fermented Oriental foods-2
14. Fermented Dairy Products-I 
15. Fermented Dairy Products-II 

Week 6
16. Microbes as single cell protein
17. Fermented beverages (Beer & wine)
18. Introduction to industrial fermentation

Week 7
19. Industrial enzymes
20. Fermentative products
21. Production of Antibiotics

Week 8
22. History of Immunology-I
23. History of Immunology-II
24. History of Immunology-III
25. History of Immunology-IV

Week 9
26. Natural barriers in human body
27. Cells, organs and receptors of immune system
28. Antigen, antibody and immunogenicity
29. Immunoglobulin types, structure and function-1

Week 10
30. Immunoglobulin types, structure and function-2
31. Isotype switching & antibody diversity
32. MHC and monoclonal antibody
33. Cell mediated immunity

Week 11
34. Humoral immunity
35. Types and function of
36. Vaccines
37. Recombinant vaccines

Week 12
38. Single radial immunodiffusion
39. Hemagglutination and hemolysis
40. Separation of serum proteins by electrophoresis
41. Enzyme linked immunosorbent assay (ELISA)

Books and references

1. Patel A.H. (1996). Industrial Microbiology. 1st edition, Macmillan India Limited 
2. Okafor N. (2007). Modern Industrial Microbiology and Biotechnology. 1st edition. Bios Scientific Publishers Limited. USA 
3. Waites M.J., Morgan N.L., Rockey J.S. and Higton G. (2001). Industrial Microbiology: An Introduction. 1st edition. Wiley – Blackwell 
4. Glaze A.N. and Nikaido H. (1995). Microbial Biotechnology: Fundamentals of Applied Microbiology. 1st edition. W.H. Freeman and Company 
5. Casida LE. (1991). Industrial Microbiology. 1st edition. Wiley Eastern Limited. 
6. Crueger W and Crueger A. (2000). Biotechnology: A textbook of Industrial Microbiology. 2nd edition. Panima Publishing Co. New Delhi. 
7. Stanbury PF, Whitaker A and Hall SJ. (2006). Principles of Fermentation Technology. 2nd edition, Elsevier Science Ltd.
8. Abbas AK, Lichtman AH, Pillai S. (2007). Cellular and Molecular Immunology. 6th edition Saunders Publication, Philadelphia. 
9. Delves P, Martin S, Burton D, Roitt IM. (2006). Roitt’s Essential Immunology.11th edition WileyBlackwell Scientific Publication, Oxford. 
10. Goldsby RA, Kindt TJ, Osborne BA. (2007). Kuby’s Immunology. 6th edition W.H. Freeman and Company, New York. 
11. Murphy K, Travers P, Walport M. (2008). Janeway’s Immunobiology. 7th edition Garland Science Publishers, New York. 
12. Peakman M, and Vergani D. (2009). Basic and Clinical Immunology. 2nd edition Churchill Livingstone Publishers, Edinberg. 
13. Richard C and Geiffrey S. (2009). Immunology. 6th edition. Wiley Blackwell Publication.

Instructor bio

Dr. Kasturi Sarkar

St. Xavier's College (Autonomous), Kolkata

Dr. Kasturi Sarkar is a teacher and researcher in the Department of Microbiology, St. Xavier’s College. She has started her teaching career in 2006 and an expert in the field of immunology, virology, biochemistry etc.  She did her graduation in Chemistry and post-graduation in Biochemistry from Calcutta University. She did her PhD in Biochemistry from Bose Institute, Kolkata.

She was involved in the E-content development of UGC Microbiology syllabus in 2012-201 in association with Electronic Multimedia Research Centre (EMMRC), Kolkata.

Course certificate

30% for in Course Assessment & 70% of end-term Proctored Exam.

MHRD logo Swayam logo


Goto google play store