Kerala PSC MicroBiologist Syllabus 2022 PDF And Exam Pattern Download!!: Have you people interested and applied for Kerala PSC MicroBiologist Recruitment 2022? If Yes, then stay here and check the complete article carefully. Applicants who have all wanted to be placed or qualified for Kerala PSC MicroBiologist Exam 2022 can check out the syllabus and exam pattern details provided in this article. However, we have given the data from the official portal and for any doubts, applicants can also visit the official website. To save time, We have inserted the direct download link below. Applicants kindly make use of the link.

Kerala PSC MicroBiologist Syllabus 2022 – Overview

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Kerala PSC MicroBiologist Exam Pattern 2022

The Kerala PSC Food Safety Exam Pattern 2022 is available here in this section. Applicants can take a good look at the info provided here and start their preparation for the exam. Getting to know the pattern of the paper before helps the candidates get the highest score in the exam. Also, aspirants can get the data on the number of questions, marks, time, etc. for better preparation. Collect the necessary data and hit the direct link provided at the bottom of the page.

• The exam shall be conducted for 100 marks in total.
• The duration of the exam is 1 hour 30 minutes.
• The exam consists of 10 modules and each module weighs 10 marks.
• The mode of the exam is online (objective multiple choice).
• The questions are based on Education Qualification.
• The medium of the exam is English.

Kerala PSC MicroBiologist Syllabus 2022

Looking for Kerala PSC Syllabus 2022? Candidates go through this page and take a look at the data furnished here in this section. Applicants can get essential info from the topics listed below in the pdf and can also save time for preparing for the exam. The Kerala PSC MicroBiologist Food Safety Syllabus 2022 plays a prominent role as it gives a brief representation of the paper structure. Moreover, we have given access to all the candidates to download the pdf from the below links. With just one hit click on the direct links and start preparing for your exam. In the pdf below we have given the detailed Kerala PSC MicroBiologist Syllabus 2022 for the post of MicroBiologist in the Food Safety Dep.

Module 1 -General Microbiology (10 Marks)

History and scope of microbiology, Overview of microorganisms, Extremophiles, Classification of bacteria, Bergey’s Manual of Systematic Bacteriology, Microbial diversity, Microbial culture collections. Morphology and structure of bacteria, Cultivation of bacteria- culture media and methods. Aerobic and Anaerobic culture methods. Identification of bacteria. Staining reactions. Cultural, physiological and biochemical properties. Molecular methods for identification. Culture preservation techniques, General structure of viruses. Cultivation of viruses- methods, Viral replication. Fungi – properties and classification. Microbial growth and factors affecting microbial growth, Microbial growth curve, Continuous and batch culture, Diauxic, and synchronous growth. Measurement of bacterial growth, nutritional types of bacteria. Microbial locomotion – flagellar motility, gliding motility, and amoeboid motion. Chemotaxis, Phototaxis, and other taxes. Microbial
photosynthesis. Sterilization – Principle and methods, physical and chemical methods. Disinfectants – mode of action. Testing of disinfectants. Antibiotics – mechanism of action. Drug resistance in bacteria and the mechanisms. Antibiotic sensitivity tests

Module 2 – Biochemistry (10 Marks)

Structure and functions of monosaccharides, disaccharides, and oligosaccharides, Polysaccharides – homoglycans and heteroglycans, Glycolipids, Glycoproteins, and Lectins. Classification of lipids, structure, and functions of lipids, Complex lipids phospholipids, Ceramides, and sphingomyelins. Eicosanoids, prostaglandins, thromboxanes, leukotrienes, Types, and functions of plasma lipoproteins. Amphipathic lipids -membranes, micelles, emulsions, and liposomes. Steroids -cholesterol structure and biological role -bile acids, bile salts. Sterols in the Plant system, Brassinosteroids, Sterols in the microbial system. Classification and functions of amino acids and proteins, Isolation, fractionation, and purification of proteins. Denaturation and renaturation of proteins. Primary, Secondary tertiary, and quaternary structures of proteins, Ramachandran plot, Structure and Function of Collagen and Hemoglobin, Enzymes- Different classes and functions. Enzyme Structure, Classification of enzymes, mechanism of enzyme action, Enzyme kinetics, Estimation of enzyme activity, enzyme assays. specific activity, Allosteric enzyme, Enzyme Inhibition and Types of Inhibition Structure of DNA, types of DNA, Higher-order organization of DNA. isolation and purification of DNA, Cot value curve, Reassociation kinetics, Structure and types of RNA, Structure, and function of mRNA, tRNA and rRNA, Si RNA and micro RNA, DNA sequencing methods, next-generation sequencing technologies. Types, structure and biochemical functions of Vitamins, deficiency diseases and daily requirements, Hormones – types, structure and biological role, Disorders. Mechanism of
the action of peptide and steroid hormones.

Module 3 -Molecular Biology (Total – 10 Marks)

DNA replication, Okazaki fragments, DNA polymerases of eukaryotes and prokaryotes, Primosome, SSB, Helicase, Ligase, repetitive DNA sequences, DNA protein interaction, DNA Linking number and topoisomerase, Inhibition of replication. Transcription, RNA polymerases of prokaryotes and eukaryotes, sigma factor, Rho dependant, and Rho-independent termination. Enhancers, Transcription factors, Differences
in transcription between prokaryotes and Eukaryotes, post-transcriptional modificationsPolyadenylation, capping, rRNA processing, Splicing-Spliceosome, Rihozyme, inhibitors of Transcription. Gene regulation in prokaryotes, Transcriptional regulation in prokaryotes;
The inducible and repressible system, Operon concept, the structure of Lac, Trp, Arc operon, Catabolic repression, Attenuation. Role of Hormones in gene regulation. Translation, genetic code, ribosomes in eukaryotes and prokaryotes, aminoacyl tRNA synthetases, initiation complex, peptidyl transferase, releasing factors, prokaryotic and eukaryotic translation, inhibition of translation. Post translation modifications, Protein targeting. Recombinant DNA Technology, enzymes used in genetic engineering, TA cloning, and homopolymer tailing, prokaryotic vectors, Construction of genomic libraries and cDNA libraries, recombinant selection and library screening, PCR and types of PCR, synthesis of DNA. Plant genetic transformation methods, Use of transgenic Technology for improving quality, quantity, and storage life of fruits and vegetables. Engineering metabolic pathways, Animal cell culture and methods used, Animal cloning, Ethics of cloning.

Module 4 -Immunology (10 Marks)

Infection- types of infection, Immunity- types of immunity. Organs and cells with immune functions, Phagocytosis, innate and adaptive immunity – mechanisms, PAMPs and PRR Antigens, Epitopes, Antigenicity and Immunogenicity, Antibodies and paratopes, Immunoglobulin – structure, classes, and functions. Antigen-antibody reactions, Agglutination, Precipitation, Immunofluorescence, Complement fixation, Radioimmunoassay, ELISA, Western blotting Humoral and cell-mediated immune response, T cell receptor and B cell receptor, MHC, Antibody production, Primary and secondary immune response, Clonal selection theory, Monoclonal antibodies – production and application, Antibody engineering. The complement system, Complement activation, Biological effects of complements, Antigen processing and presentation, Cytokines. Human microbiome and immunity Immunology of organ and tissue transplantation, Immunology of malignancy, Tumor antigens, Immunotherapy of cancer, Immunohematology, ABO and Rh blood group system, Immunology of blood transfusion, Hemolytic disease of newborn.

Module 5 – Food Microbiology (10 Marks)

Microorganisms associated with food, Factors influencing microbial growth in food, Intrinsic and extrinsic factors, implicit and processing factors, Probiotics, Prebiotics, Synbiotics, Probiotics, Health benefit and mechanism of action of probiotics, SCP, Edible mushrooms, Microbial spoilage of food, Food preservation – physical and chemical methods of preservation, natural food preservation Hurdle effect, HACCP, Lactic acid bacteria, Homo and heterofermentative lactic acid bacteria, Microbiology of cultured dairy products, Yogurt manufacture, cultured buttermilk, Sour cream, Kefir and microbiology of kefir grains, cheese, structural model of casein micelle, the role of chymosin, steps in cheese making with the role of microorganisms, types of cheese and cheese ripening. Microorganisms in the preparation of traditional fermented food, vegetable fermentation, Microbial succession during the production of fermented vegetables, Manufacture of sauerkraut, kimchi, cucumber fermentation, Soy sauce production, Tempah fermentation. Microbial Enzymes in Food Industry Food borne infections and intoxications, Mycotic poisoning and mycotoxins, Prevention of food borne outbreaks, Laboratory testing of food borne outbreaks. Lab methods. for the analysis of the microbiological quality of milk and food. Methods for the detection of aflatoxin.

Module 6 -Industrial Microbiology (Total – 10 Marks)

Fermentation, Industrial fermentations. Types of fermentation: batch, fed-batch, continuous, dual and multiple, submerged, and solid substrate fermentation. Isolation and screening of industrially useful microorganisms, Primary and secondary screening, Strain
improvement- methods used, Inoculum development Fermenter parts, design, and construction. Antifoam agents and devices. Bioreactors
used for solid-state fermentation Sterilization of media and fermenters Downstream processing-methods used, cell harvesting techniques, Solid-liquid separation, Cell disruption techniques, Purification of microbial products- methods used Microbial processes for the production of alcoholic beverages – ethanol, beer, wine, distilled liquors, processes for the production of acetone, butanol, citric acid, acetic acid,
lactic acid and baker’s yeast Microbial processes for the production of penicillin and alkaloids. Microbial production of vitamins and amino acids. Microbial transformation of steroids. Microbes in mineral leaching and metal concentration, Microbial enhanced oil recovery, Microbial
enzyme technology industrially useful microbial enzymes. Immobilization of enzymes and cells- methods used.

Module 7 – Medical Microbiology Total – 10 Marks

Properties, Pathogenicity and laboratory identification of bacteria – Staphylococci, Streptococci, Pneumococcus, Neisseria, Corynebacterium, Bacillus, Clostridium, E.coli, Proteus, Klebsiella, Shigella, Salmonella, Vibrio, Mycobacterium and Treponema Properties, Pathogenicity and laboratory identification of -Pseudomonas, Haemophilus Brucella, Bordetella, Yersinia, Helicobacter, Leptospira and Actinomycetes
Properties, pathogenesis, and laboratory diagnosis of diseases caused by important human viruses – V-Z virus, Polio, Rabies, Influenza, Hepatitis, HIV, Dengue, and SARS-CoV-2.

Mycoses, pathogenesis, and laboratory diagnosis of superficial, cutaneous, subcutaneous, and systemic fungal infections. Opportunistic fungal infections. Life cycle and pathogenesis of protozoan diseases- Amoebiasis, Malaria, and Leishmaniasis

Module 8- Dairy Microbiology (10 Marks)

Milk – composition, and classes of milk, Factors influencing microbial growth in milk, antibacterial properties and system of milk. Defects and spoilage of milk Preservation of milk and milk products –methods used and principle involved, Asepsis, removal of microorganisms, anaerobic conditions, high and low temperature, drying, irradiation, chemical, and bio preservatives and food additives Market milk and milk products, condensed and dry milk products, frozen desserts, Fermented Dairy Products, Starter cultures used, Products -cream, Cheese, yogurt, butter, and indigenous dairy products of India – probiotic dairy products Milk-borne diseases and pathogens transmitted through milk and milk products. Quality analysis of milk- SPC, MBRT, alkaline phosphatase test, Resazurin test, clot on the boiling test, titratable acidity, butterfat content test – FSSAI standards of milk.

Module 9 -Fermentation technology (10 Marks)

Microbial growth and growth kinetics- Batch culture, specific growth rate, substrate saturation constant, yield coefficient, Monod kinetics, substrate affinity, Continuous culture, Dilution rate, Washing out, Fed-batch culture maintenance coefficient, Product yield, growth depended on products nongrowth linked products. industrial sterilization, Direct, indirect methods, Death Kinetics Bioreactor Parts – a function of each part, probes, valves, agitators aerators, baffles, Reactor performance, oxygen transfer in a reactor system, Resistances against oxygen transfer, KLa, methods to estimate KLa. Heat transfer in Bioreactor systems. Overall heat transfer coefficient. Heat exchangers, Instrumentation of bioreactor online and offline control. pH probe, temperature probe, DO probe, Tachometer, Load cells Control of Bioreactor, Types of control, Feedforward control, cascade control, adaptive control, complex control systems, PID control systems. Computer application on the control of Bioreactor Isolation and purification of enzymes, Characterization of enzymes, Application of enzymes in bioprocess-application of lactase in diary industry, use of proteases in food, leather, and detergent industry. Diagnostic and therapeutic enzymes.

Module 10 -Bioinstrumentation (10 Marks)

Principle, Instrument Design, Methods and Applications of UV-Visible spectroscopy, Infrared spectroscopy, Raman Spectroscopy, Fluorescence spectroscopy, Nuclear Magnetic Resonance Spectroscopy. Principle, Instrument Design, methods and Applications of Chromatography- Paper chromatography, Thin layer chromatography, High-Performance Thin layer Chromatography, Gel filtration chromatography, Affinity chromatography, Ion-exchange chromatography, High-Pressure Liquid Chromatography. Reversed-phase chromatography, Hydrophobic interaction chromatography, Chiral chromatography, Countercurrent chromatography, Fast protein liquid chromatography, Two-dimensional chromatography. GC-MS, LC-MS/MS Principle, Instrument design, Methodology and Applications of Electrophoresis –Gel electrophoresis, Poly Acrylamide gel electrophoresis, SDS PAGE, Capillary electrophoresis, Isoelectric focusing, Potentiometry, pH meter, Conductometry. Centrifugation and Ultracentrifugation- Basic principles, Centrifugation, techniques- principle, types, and applications. Principle and working of Compound microscope, Phase contrast microscope, Interference microscope, Fluorescence microscope, Polarizing microscope, Scanning and Transmission Electron Microscopy, Atomic force microscopy, and Confocal microscopy.

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