The syllabus for M. Sc. Microbiology under KRUCET– Krishna University Common Entrance Test which is a PG Entrance Test of Krishna University is as follows:

Section-A
1. History of Microbiology: Contributions of Leeuwenhoek, Pasteur, Robert Koch, Iwanowski;
2. Typical structure of prokaryotic and eukaryotic cells;
3. Bacteria: Morphology, structure, Gram-staining,
Acid-fast staining;
4. Cyanobacteria: General characters, importance;
5. General features of
Actinomycetes and Mycoplasmas;
6. Viruses: Structure of TMV and T4 phages, lytic and lysogenic cycles,
transmission of viruses;
7. Fungi: General characters, reproduction, classification, importance;
8. Edible
fungi: SCP, mushroom cultivation;
9. Microalgae: General characters, reproduction, importance ;
10.
Protozoa: General characters, importance

Section- B
1. Culturing of bacteria: sterilization techniques, synthetic and complex media, pure cultures, preservation of microbial cultures;
2. Growth phases of Bacteria and factors affecting growth;
3. Photoautotrophs, Photoheterotrophs, Chemolithotrophs and Chemoheterotrophs;
4. Respiration; Aerobic (Glycolysis, Kreb’s cycle, Electron transport system) and anaerobic systems;
5. Fermentations: Alcohol and lactic acid fermentations;
6. Structure of DNA: Watson and Crick model;
7. Types of RNA and their functions;
8. Gene concept, genetic code and protein synthesis;
9. Types of gene transfer in Bacteria: Transformation, Transduction and Conjugation;
10. Mutations: Spontaneous and induced mutations, Significance

Section-C
1. Food spoilage: Spoilage of fruits, vegetables, cereals, eggs, meat and fish;
2. Preservation of foods: Low temperatures, high temperatures, drying, chemical preservatives, radiation;
3. Dairy Microbiology: Microorganisms in milk, quality testing of milk, pasteurization, production of curd and cheese;
4. Fermentation equipment and screening of microbes for commercially valuable products;
5. Fermentation types: Batch, fed-batch and continuous types, dual or multiple fermentations;
6. Fermentative production of Antibiotics: Penicillin and Streptomycin;
7. Fermentative production of Citric acid and Acetic acid;
8. Production of beer and wine;
9. Microorganisms in soil and water;
10. Role of microorganisms in the decomposition of organic matter (carbon cycle);
11. Nitrogen transformations by Microorganisms: Ammonification, nitrification, denitrification;
12. Nitrogen fixation: Symbiotic and non symbiotic processes;
13. General account of diseases caused by bacteria (Cholera, Typhoid), viruses
(Polio, AIDS) and protozoa (Amoebic dysentery, Malaria) ;
14. Prophylactic measures for the control of infectious diseases: Quarantine, sanitation, prevention of disease transmission, Immunization;
15. Chemotherapy: Antibiotics and synthetic drugs.