Sadguru Gadage Maharaj College Karad

Department Of Microbiolgy

Syllabus for Certificate Course In

Fermentation and Alcohol Technology.

Theory : Total Periods : 40 Hours

Paper-I : Basics of Fermentation

Unit – I : Definition/Scope of Industrial Microbiology

Historical Development .
Fermentation equipment and it’s use.

Unit- II : Basics and Development of Industrial fermentation technology

Screening-Primary/ Secondary.
Stock Culture.
Fermentation media –Raw material/screening/foaming ….

Unit- III : Inoculum Preparation, Scale up, Increasing Product Yield

Dual/ Multiple Fermentation
Continuous Fermentation
Fermentation Economics

Unit:-IV : Outlook for fermentation technology

Paper-II : Alcohol technology : Total Periods -40 hour’s

Unit-I : Microbial Cells as fermentation Products

Yeasts Morphology /Cytology –reproduction
Basic Of Biochemistry –Protein Structure, enzymes

Unit-II : Fermentation –aerobic /anaerobic

Brewing .
Industrial alcohol.

Unit-III : Nursery Management – Green House Technology,

Culture procedure and parameters for the propagation and grape
vines in the nursery through seed, culturing and Root Stock
Disease and pest Control .

Unit –IV : Wine production

Manufacture of Red wine.

References : Casida:- Industrial Microbiology

Prescott and Dunn –Industrial Microbiology
A.H.Patel :- Industrial Microbioiogy.
Stunbery /Whitekar ; fermentation Technology
A.H.Modi : fevmentation Biotechnology
Agarwal &Parihar _ Industrial Microbiology .
Sadguru Gadage Maharaj College Karad
Department Of Microbiolgy

Practicals : 4 Periods /Week

1 Study of microscope
2 Lab Equipment’s
3 Monochrome Staining .
4 Gram Staining .
5 Isolation of bacteria
6 Isolation of Yeast- morphology , ,culture, Gram nature .
7 Study - Culture of Yeast
8 Mass cultivation of yeast
9 Culture Media Preparation .
10 Fermentation in a pilot plant .
11 Lab Scale fermentation .
12 Industrial production of Alcohol by using various raw materials.
13 Estimation of alcohol Concentration
14 Wine making from:- Grapes/ pineapple
15 Estimation of Sugar Concentration . by Refractometer