Lovely Professional University, Phagwara.doc

Lovely Professional University, Phagwara
INSTRUCTIONAL PLAN (for Lectures)
Term: II
Course No. BTY357 Course Title: Concepts in Microbiology L: 3 T: 0 P: 0
Textbook: 1. Pelzar et al., Microbiology, Tata Mc Graw-Hill, 5th Edition, 2002, ISBN 0-07 462320-6.
Other specific books: 2. Prescott et al., Microbiology, Mc Graw-Hill, 2002, ISBN 0-07-2829052.
3. Tortora et al., 2006 Microbiology, Mc Graw-Hill, 2002, ISBN 81-7758-944-X.
Other readings:
S. No.
Journal articles pulsory readings (Complete reference)
Egli, T., U. Lendenmann, and M. Snozzi. 1 993. ics of microbial growth with mixtures of carbon sources. Antonie van Leeuwenhoek 63:289-298.
Montville TJ, Matthews KR. 2001. Chapter 2: Principles which influence microbial growth, survival, and death in foods. In: Doyle MP, Beuchat LR, Montville TJ, editors. Food microbiology: fundamentals and frontiers. Washington (DC): ASM Pr. p 13-32.
Banwart GJ. 1979. Basic Food Microbiology. Westport, Conn.: AVI. Chapter 4, Factors that affect microbial growth in food; p 115 (table ).
Ferreira MASS, Lund BM. 1987. The influence of pH and temperature on initiation of growth of Salmonella spp. Lett Appl Microbiol 5:67-70.
Relevant websites:
S. No.
Web address (Exact page address)
Salient Features

Course oriented scientific web-link
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Course oriented scientific web-link
o-state.