DETAILS: 

COURSE NAME: Food Microbiology Lab
PROGRAM: M.Sc.Microbology
SEMESTER: Three
CREDITS: Two
INSTRUCTOR:Jayalakshmi H

Water quality analysis-MPN, Milk quality-dye reduction test, Direct Microscopic Count of Organisms in Milk:The Breed Count, Bacterial count of food products-standard Pate counts, Food production-yoghurt.Mushroom production, Microflora comparison in fermented and non fermented foods, Isolation of spoilage pathogens from contaminated foods.   Production and estimation of lactic acid by Lactobacillus Sp. Detection of microbial spoilage of canned foods.

REFERENCES:

  • Microbiology: A Laboratory Manual, James G. Cappuccino, Natalie Sherman: Benjamin-Cummings Publishing Company, 2002 .
  • Prescott, L.M J.P. Harley and C.A. Klein 1995. Lab manual :Microbiology 5th edition Wm, C. Brown publishers. 
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