Module E

Contents of the program

1. Good Laboratory Practices (GLP)
2. Principle & working of laboratory instruments
3. Introduction about fermentation technology & fermenter designing
4. Introdution to various types of wines
5. Estimation of sugar content in juices
6. Estimation of tartaric acid in juices
7. Introduction to sterilization techniques
8. Inoculation of wine
9. Immobilization of fermentation cultures
10. Estimation of the reducing sugar by DNSA method
11. Estimation of ethanol by potassium dichromate method
12. Estimation of alcohol by specifi gravity method
13. Introduction about enzyme technology
14. Introduction & application to commercially important enzymes products by microorganisms
15. Preparation of media for enzyme production
16. Dilution techniques for enzyme producer
17. Production of commercially important enzymes
18. Screening of amylase producing microorganisms
19. Identification of different enzymes isolated from different sources. (Amylase, invertase & catalase)
20. Screening of lipase producing microorganisms
21. Preservation of microbial cultures by glycerol stock method
22. Isolation of probiotic bacteria from milk & milk products
23. Preparation of raw material for Boza production
24. Production of fermented probiotic product Boza
25. Distillation of Wine produced
26. Antimicrobial analysis of wine produced.
27. Determination of thermal Death Point (TDP) of fermentative microorganism.
28. Determination of Thermal Death Time (TDT) of fermentative microorganism.
29. Probiotic attribute analysis – Antimicrobial activity
30. To estimate minimum inhibitory concentration (MIC) of Boza
31. DDPH Assey
32. Ascorbic acid assay
33. H2O2 scavanging activity
34. Screening of proteases
35. Preparation of hand sanitizer
36. Preparation of vinegar
37. Frap Assay
38. Ascorbic Acid Assay
39. Preparation of mocktails
40. Preparation of kimchi
41. Preparation sauerkraut
42. Session on CV drafting & personality development