Module B

Contents of the Program

1. Good Laboratory Practices (GLP)
2. Principle & working of laboratory instruments
3. Introduction about fermentation technology & fermenter designing
4. Introduction 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 specific gravity method
13. Introduction about enzyme technology
14. Introduction & application to commercially important enzymes products by microorganisms
15. Prepartion of media for enzyme production
16. Dilution techniques of enzyme producer
17. Production of commercially important enzymes
18. Screening of amylase producing microorganisms
19. Identification of different anzyme isolated from different sources. (Amylase, invertase & catalase)
20. Screening of lipase producing microorganisms
21. Preservation of microbial cultures by glycerol stock method
22. H2O2 scavenging activity of extracted bacteria
23. Preparation of casein
24. Preparation of hand sanitizer
25. Preparation of sauerkraut
26. Preparation of kimchi