1. CURRENT TRENDS AND
OPPORTUNITIES IN
MICROBIOLOGICAL
RESEARCHS
Prof. K. Manjunath
Professor
Department of Microbiology and
Biotechnology
Bangalore University

2. What is Microbiology?
Micro - too small to be seen with the naked eye
Bio - life
logy - study of
Organisms included in the study of Microbiology
1. Bacteria-Bacteriology
2. Protozoans-Protozoology
3. Algae-Phycology
4. Parasites-Parasitology
5. Fungi,Yeasts and Molds -Mycology
6. Viruses-Virology

3. Golden Age of Microbiology 1857 - 1914
Pasteur
•Pasteurization
•Fermentation
Joseph Lister
•Phenol to treat surgical wounds – 1st
attempt to
control infections caused by microoganisms
Robert Koch
•Koch’s Postulates
Edward Jenner
•vaccination
Paul Erlich
•1st
synthetic drug used to treat infections
•Salvarsan - arsenic based chemical to treat
Syphilis
“salvation” from Syphilis

5. Food Microbiology
• Microorganisms in Food
• Food Preservation
• Food-borne Illness
• Fermented Foods

6. Microorganisms in Food
• Factors affecting microbial growth in food
– composition
– pH
– presence and availability of water
– oxidation-reduction potential
• altered by cooking
– physical structure
– presence of antimicrobial substances
– temperature
• lower temperatures retard microbial growth
– relative humidity
• higher levels promote microbial growth
– atmosphere
• oxygen promotes growth
– modified atmosphere packaging (MAP)
• use of shrink wrap and vacuum technologies to package food in controlled
atmospheres

7. Microorganisms in Food
• Antimicrobial substances
– coumarins – fruits and vegetables
– lysozyme – cow’s milk and eggs
– aldehydic and phenolic compounds – herbs and
spices
– allicin – garlic
– polyphenols – green and black teas

8. Microorganisms in Food
• Food spoilage
– results from growth of microbes in food
• alters food visibly and in other ways, rendering it unsuitable for
consumption
– involves predictable succession of microbes
– different foods undergo different types of spoilage
processes
– toxins are sometimes produced
• algal toxins may contaminate shellfish and finfish

9. Microorganisms in Food
• Toxins
– ergotism
• toxic condition caused by growth of a fungus in grains
– aflatoxins
• carcinogens produced in fungus-infected grains and nut
products
– fumonisins
• carcinogens produced in fungus-infected corn

10. Food Preservation
• Removal of Microorganisms
– usually achieved by filtration
– commonly used for water, beer, wine, juices, soft
drinks, and other liquids

11. Food Preservation
• Low Temperature
– refrigeration at 5°C retards but does not stop
microbial growth
– microorganisms can still cause spoilage with
extended spoilage
– growth at temperatures below -10°C has been
observed

12. Food Preservation
• Canning
– food heated in special containers (retorts) to 115° C for 25
to 100 minutes
– kills spoilage microbes, but not necessarily all microbes in
food
– Spoilage of canned goods
• spoilage prior to canning
• underprocessing
• leakage of contaminated water into cans during cooling
process

13. Food Preservation
• Pasteurization
– kills pathogens and substantially reduces number
of spoilage organisms
– different pasteurization procedures heat for
different lengths of time
– shorter heating times result in improved flavor

14. Food Preservation
• Reduced water availability
– Drying
– Freeze-drying (lyophilization)
– Addition of high concnetrations of solutes such as
sugar or salt

15. Food Preservation
• Chemical-Based Preservation
– GRAS
• chemical agents “generally recognized as safe”
– pH of food impacts effectiveness of chemical
preservative

16. Food Preservation
• Radiation
– ultraviolet (UV) radiation
• used for surfaces of food-handling equipment
• does not penetrate foods
– radappertization
• use of ionizing radiation (gamma radiation) to extend shelf life or
sterilize meat, seafoods, fruits, and vegetables
• kills microbes in moist foods by producing peroxides from water
• peroxides oxidize cellular constituents

17. Food Preservation
• Microbial Product-Based Inhibition
– Bacteriocins: bactericidal proteins active against related
species
– some dissipate proton motive force of susceptible bacteria
– some form pores in plasma membranes
– some inhibit protein or RNA synthesis
– e.g., nisin: used in low-acid foods to inactivate Clostridium
botulinum during canning process

18. Food-borne Illness
• Food-Borne Infection
– ingestion of microbes, followed by growth, tissue
invasion, and/or release of toxins
• Food-Borne Intoxications
– ingestion of toxins in foods in which microbes
have grown
– include staphylococcal food poisoning, botulism,
Clostridium perfringens food poisoning, and
Bacillus cereus food poisoning

19. Food-borne Illness
• Detection of Food-Borne Pathogens
– culture techniques
– immunological techniques - very sensitive
– molecular techniques
• probes used to detect specific DNA or RNA
• sensitive and specific

20. Food-borne Illness
• Detection of Food-Borne Pathogens
– PulseNet
• established by Centers for Disease Control
• uses pulsed-field gel electrophoresis under carefully controlled
and duplicated conditions to determine distinctive DNA pattern
of each bacterial pathogen
• enables public health officials to link pathogens associated with
disease outbreaks in different parts of the world to a specific
food source
– FoodNet
• active surveillance network used to follow nine major food-
borne diseases
• enables public health officials to rapidly trace the course and
cause of infection in days rather than weeks
http://www.cdc.gov/foodnet/
http://www.cdc.gov/pulsenet/

21. Fermented Foods
• Alcoholic Beverages
– Alcohol is produced from fermentation by the
yeast Saccharomyces cerevisiae
• Bread
• Dairy Products
• Other Fermented Foods

22. Fermented Foods
• Beer
– Produced by the fermentation of malted grain
• Malted grain: Grain that has been allowed to
germinate, then dried in a kiln & perhaps roasted
• Germinating the grain causes the production of a
number of enzymes, most notably α- and β-amylase
• Malted grains that may be used are barley, rye, or
wheat
• Unmalted grains, such as rice or corn, may also be
used

23. Fermented Foods
• Wine
– Produced from the fermentation of fruit juice, usually
from grapes
– The grapes are crushed to form a “must”
• For white wines, white grapes are usually used, and the skins
are removed from the must (“pressing”) before fermentation
• For red wines, red or black grapes are used, and the skin is
allowed to remain during fermentation
• For rosé wines, red grapes are used and the juice is allowed to
remain in contact with the skins just long enough for a rose or
pink color to develop

24. Fermented Foods
• Wine
– Secondary fermentation and aging
• Takes 3 – 6 months
• Done in either stainless steel vessels or in oaken
barrels
• The vessel is kept airtight to prevent oxidation
• Proteins are broken down, & particles settle
– Blending and bottling
http://en.wikipedia.org/wiki/Winemaking

25. Fermented Foods
• Distilled spirits
– Produced by the fermentation of grain mash
(similar to beer), followed by distillation to
increase the alcohol content
– Different types of grain are used to produce
different types of whisky
http://en.wikipedia.org/wiki/Whiskey
http://www.thewhiskyguide.com/

26. Fermented Foods
• Bread
– involves growth of Saccharomyces cerevisiae (baker’s
yeast) under aerobic conditions
– maximizes CO2 production, which leavens bread
– other microbes used to make special breads (e.g.,
sourdough bread)
– can be spoiled by Bacillus species that produce ropiness

27. Fermented Foods
• Yogurt
– Milk is feremented by a mixture of Streptococcus
salivarius ssp thermophilus and Lactobacillus bulgaricus
(official name Lactobacillus delbrueckii ssp. bulgaricus).
Often these two are co-cultured with other lactic acid
bacteria for taste or health effects (probiotics). These
include L. acidophilus, L. casei and Bifidobacterium
species.
– Acid produced from the fermentation causes the
protein in the milk (casein) to coagulate into a semisolid
curd
– If you want strawberries or peaches, you must add
them after the yogurt is made
http://en.wikipedia.org/wiki/Yogurt

28. Fermented Foods
• Cheese
– Milk is treated with lactic acid bacteria and an
enzyme called rennin that partially hydrolyses
the protein and causes it to coagulate into
“curds.” The liquid portion of the milk at this
time is called “whey.”
– The whey is separated from the curds, and the
curds are aged (“ripened”)
– Different microbes in the early and late stages
of processing give rise to cheeses with different
characteristics
http://www.realcaliforniacheese.com/

29. Fermented Foods
• Other fermented foods
– sausages
– hams
– bologna
– salami
– izushi – fish, rice, and vegetables
– katsuobushi – tuna
– sauerkraut

30. Microbial Diversity
Algae
Red - Rhodophyta
Brown - Phaeophyta
Green - Chlorophyta
Blue-green algae are
BACTERIA
Cyanobacteria
Algae
Red - Rhodophyta
Brown - Phaeophyta
Green - Chlorophyta
Blue-green algae are
BACTERIA
Cyanobacteria
Protozoa
Motile / unicellular
Pseudopodia
Phagocytosis
Protozoa
Motile / unicellular
Pseudopodia
Phagocytosis
Fungi
Molds
Spores / mycelia / hyphae
Yeasts / budding
Fungi
Molds
Spores / mycelia / hyphae
Yeasts / budding
EUKARYOTES
PROKARYOTES
BACTERIA - Eubacteria
ARCHAEA - Archaebacteria

31. How diverse are
they?
• Diverse range of species
• Earliest life on the planet
• Anaerobic then aerobic
• Three Kingdoms (1977)
• 16S rRNA Analysis
• Eukaryote Plants &
Animals
• Bacteria
• Archaea
• Extreme living microorganisms
• Diverse range of species
• Earliest life on the planet
• Anaerobic then aerobic
• Three Kingdoms (1977)
• 16S rRNA Analysis
• Eukaryote Plants &
Animals
• Bacteria
• Archaea
• Extreme living microorganisms
3 – 3.5 billion years
REDUCED ATMOSPHERE
Eubacteria
Plants &
Animals Archaea
OXIDISED ATMOSPHERE

32. Microbial Diversity. Three
Kingdoms

33. Microbial Diversity. The Third
Kingdom - Archeae – Summary of
Differences
Eubacteria Archaebacteria
Peptidoglycan wall Cell wall variants
Ribosomal RNA Very different
RNA polymerase Several enzymes
Membrane lipids Ether-linked/branched
Protein synthesis Very different
No methanogenesis Some are methanogens
Antibiotic sensitivity Insensitive to many
Eubacteria Archaebacteria
Peptidoglycan wall Cell wall variants
Ribosomal RNA Very different
RNA polymerase Several enzymes
Membrane lipids Ether-linked/branched
Protein synthesis Very different
No methanogenesis Some are methanogens
Antibiotic sensitivity Insensitive to many

34. Range of cellular morphologies in
eubacteria

36. Bioinformatics

37. Bioinformatics:
A subject that teaches application of computational
tools and approaches for expanding the use of
biological, medical, behavioral, health and other
data, including those to acquire, store, organize,
archive, analyze and visualize such data.

38. Future?
• The Indian Bioinformatics market, which is only
2.5% of the global market, has the potential to
capture 5% of the global pie, provided the
government ushers in necessary changes.
According to a report ‘Building Blocks of
Bioinformatics: Human Resource Requirements In
India’, prepared by CII and DIT, the future seems
very bright for the industry since majority of the
Indian Bioinformatics companies are planning to
increase their scale of operations.

39. Computer to Digital life to life
Can human-made systems be made to possess properties
of life?
• Digital Systems are used, to perform experiments aimed at revealing the
principles of living systems
• This effort is truly interdisciplinary and runs the gamut from biology, chemistry
and physics to computer science and engineering
• Computational effort concerns the search for principles of living systems
• Computational experiments consider
life "as it could be"
• Many problems in life science have algorithmic aspects.
• Among those, the {protein folding problem} is one
• Proteins are polymer chains consisting of monomers of twenty different kinds,
which tend to {fold}, to form a very specific and stable geometric pattern, known
as the protein's {native state}
• Human diseases are linked to specific genes
• Majority of traits and diseases appear to be {polygenic}, in that they involve the
complex interactions, as in a many-input Boolean circuit, of many genes.

40. Life Science Vs Computer Science
• Life Science is frustratingly holistic?
• It emphasizes the importance of the whole and the interdependence of its
parts like in CS
• Computer science has provided highly useful tools for collecting,
exchanging and analyzing data
• Modeling and simulation of Data
• Finding the right data structure or algorithm can give answers to life
science problems
• Computer science algorithms made it possible to put together a vast
amount of data from sequencing machines when the human
genome was sequenced.
• Computer science’s computational paradigm has shaped new
modes of inquiry in life sciences

41. DNA?

42. Genes?

43. Protein Sequence?

44. Structure?

45. Expression?

46. Path Way?

47. EMBL-Bank DNA Sequences
UniProt Protein Sequences
EMSD Macromolecular
Structure Data
Array-Express
Microarray
Expression Data
EnsEMBL Human Genom
Gene Annotation

48. Molecular medicine
• The human genome has profound effect on the fields of biomedical
research and clinical medicine. Every disease has a genetic
component.
• This may be inherited (as is the case with an estimated 3000-4000
hereditary disease including Cystic Fibrosis and Huntingtons disease)
or a result of the body's response to an environmental stress which
causes alterations in the genome (eg. cancers, heart disease,
diabetes.).
• From Human Genome Project Data Base we can search for the genes
directly associated with different diseases and understand the
molecular basis of these diseases more clearly.
• This new knowledge of the molecular mechanisms of disease will
enable better treatments, cures and even preventative tests to be
developed.

49. Personalized medicine
• Clinical medicine will become more personalized with the
development of the field of pharma-co-genomics.
• This is the study of how an individual's genetic inheritance affects the
body's response to drugs.
• At presentAt present, some drugs fail to make it to the market because a small
percentage of the clinical patient population show adverse affects to
a drug due to sequence variants in their DNA.
• As a result, potentially life saving drugs never makes it to the
marketplace.
• TodayToday, doctors have to use trial and error to find the best drug to
treat a particular patient as those with the same clinical symptoms
can show a wide range of responses to the same treatment.
• In futureIn future, doctors will be able to analyse a patient's genetic profile
and prescribe the best available drug therapy and dosage from the
beginning.

50. Preventative medicine
• With the specific details of the genetic mechanisms of
diseases being unraveled, the development of diagnostic
tests to measure a persons susceptibility to different
diseases may become a distinct reality.
• Preventative actions such as change of lifestyle or having
treatment at the earliest possible stages when they are
more likely to be successful, could result in huge advances
in our struggle to conquer disease.

51. Gene therapy
• In the not too distant future, the potential for using genes
themselves to treat disease may become a reality.
• Gene therapy is the approach used to treat, cure or even
prevent disease by changing the expression of a persons
genes.
• Currently, this field is in its infantile stage with clinical
trials for many different types of cancer and other
diseases ongoing.

52. Drug development
• At present all drugs on the market target only about 500
proteins.
• With an improved understanding of disease mechanisms
and using computational tools to identify and validate
new drug targets, more specific medicines that act on the
cause, not merely the symptoms, of the disease can be
developed.
• These highly specific drugs promise to have fewer side
effects than many of today's medicines.

53. Microbial genome applications
• Microorganisms are ubiquitous, that is they are found everywhere.
They have been found surviving and thriving in extremes of heat,
cold, radiation, salt, acidity and pressure.
• They are present in the environment, our bodies, the air, food and
water. Traditionally, use has been made of a variety of microbial
properties in the baking, brewing and food industries.
• The arrival of the complete genome sequences and their potential to
provide a greater insight into the microbial world and its capacities
could have broad and far reaching implications for environment,
health, energy and industrial applications.
• By studying the genetic material of these organisms, scientists can
begin to understand these microbes at a very fundamental level and
isolate the genes that give them their unique abilities to survive
under extreme conditions.

54. Crop improvement
• Comparative genetics of the plant genomes has shown
that the organisation of their genes has remained more
conserved over evolutionary time than was previously
believed.
• These findings suggest that information obtained from
the model crop systems can be used to suggest
improvements to other food crops.
• At present the complete genomes of Arabidopsis thaliana
(water cress) and Oryza sativa (rice) are available.

55. Insect resistance
• Genes from Bacillus thuringiensis that can control a
number of serious pests have been successfully
transferred to cotton, maize and potatoes.
• This new ability of the plants to resist insect attack means
that the amount of insecticides being used can be
reduced and hence the nutritional quality of the crops is
increased.

56. Improve nutritional quality
• Scientists have recently succeeded in transferring genes
into rice to increase levels of Vitamin A, iron and other
micronutrients.
• This work could have a profound impact in reducing
occurrences of blindness and anaemia caused by
deficiencies in Vitamin A and iron respectively.
• Scientists have inserted a gene from yeast into the
tomato, and the result is a plant whose fruit stays longer
on the vine and has an extended shelf life.

57. Development of Drought
resistance varieties
• Progress has been made in developing cereal varieties
that have a greater tolerance for soil alkalinity, free
aluminum and iron toxicities.
• These varieties will allow agriculture to succeed in poorer
soil areas, thus adding more land to the global production
base.
• Research is also in progress to produce crop varieties
capable of tolerating reduced water conditions.

58. Veterinary Science
• Sequencing projects of many farm animals including cows,
pigs and sheep are now well under way in the hope that a
better understanding of the biology of these organisms
will have huge impacts for improving the production and
health of livestock and ultimately have benefits for human
nutrition.

59. Comparative Studies
• Analyzing and comparing the genetic material of different species is
an important method for studying the functions of genes, the
mechanisms of inherited diseases and species evolution.
• Bioinformatics tools can be used to make comparisons between the
numbers, locations and biochemical functions of genes in different
organisms.
• Organisms that are suitable for use in experimental research are
termed model organisms.
• They have a number of properties that make them ideal for research
purposes including short life spans, rapid reproduction, being easy to
handle, inexpensive and they can be manipulated at the genetic level.
• An example ofexample of a human model organism is the mouse.
• Mouse and human are very closely related (>98%)(>98%) and for the most
part we see a one to one correspondence between genes in the two
species.

60. ENVIRONMENTAL
MICROBIOLOGY

61. Bioremediation
• A technology that encourages growth and reproduction of indigenous
microorganisms (bacteria and fungi) to enhance biodegradation of
organic constituents in the saturated zone .
• Can effectively degrade organic constituents dissolved in groundwater
and adsorbed onto the aquifer matrix.
• Generally requires a mechanism for stimulating and maintaining the
activity of the microorganisms, e.g., addition of an electron acceptor
(oxygen, nitrate); nutrients (nitrogen, phosphorus); and an energy source
(carbon)

62. Microbial Metabolism
• Need nitrogen, phosphorus, sulfur, and a variety of trace nutrients other
than carbon
• Carbon is often the limiting factor for microbial growth in most natural
systems
• Acclimatization period - a period during which no degradation of
chemical is evident; also known as adaptation or lag period
• Length of acclimatization period varies from less than 1 h to many
months
• Acclimatization of a microbial population to one substrate frequently
results in the simultaneous acclimatization to some structurally related
molecules

63. Metabolism Modes
• Aerobic: transformations occur in the presence of molecular
oxygen (as electron acceptor), known as aerobic respiration
• Anaerobic: reactions occur only in the absence of molecular
oxygen, subdivided
into:
– Anaerobic respiration
– Fermentation
– Methane fermentation

64. Summary of Metabolism Modes

65. Microbial Reactions and Pathways
• Dechlorination - a chlorine atom is replaced with a
hydrogen atom
• Hydrolysis - a cleavage of an organic molecule with the
addition of water
• Cleavage - an organic compound is split or a terminal
carbon is cleaved off an organic chain
• Oxidation - breakdown of organic compounds using
nucleophilic form of oxygen (H2O, OH-, etc); releases
electrons
• Reduction - breakdown of organic compounds using
electrophilic form of hydrogen (H+); takes electrons

66. Microbial Catalyzed Reactions

67. • Cultivation dependent - ideal, but has problems!
• Cultivation independent:
– Sequence information - eg. 16S rRNA sequences,
genome sequences
– rRNA targeted probes, eg. FISH
(Fluorescent In Situ Hybridization)
Allows a visual inspection of phylogenetic groups of
cells in a natural sample
How to study microbial diversity and ecology

68. Detection of microbial diversity at molecular level
Environmental samples
Enrichment
Specific Medium
Pure Culture
Analysis
Morphology
Cell wall
Stain
Cyst
Biochemical
DNA
PCR
16S rRNA
/ITS/IGS/
SSU
phylogenetic/
functional gene
Cloning
Sequencing
ARDRA/
RFLP/
DGGE/
TRFLP
ISH with probes
A
U
T
O
R
D
I
O
G
R
A
P
H
F
I
S
H
Tracking and phylogentic analysis
Hybridization
With probe/
genomic dNA

69. Cultivation dependent
• Pure cultures are the basis of the traditional
way of studying bacteria
• Usually only 1% of cells in a natural sample
will form colonies on plates
• Different bacteria have different abilities to
be cultured; from easy to difficult
• Known examples that cannot be cultured

70. Bacteria: examples that have not yet been
cultured
• Mycobacterium leprae (leprosy)
• Treponema pallidum (syphilis)
• Epulopiscium fishelsoni
• All members of the TM7 phylum
(a major lineage of Bacteria)

71. Mycobacterium leprae
Treponema pallidum
Epulopiscium

72. Cultivation independent:
• 16S rRNA sequences, specific genes, mRNAs,
whole genome sequences, metagenomes
• Discovered many new groups of Bacteria
- but physiologies yet unknown
• Can use sequence information to directly
visualise specific bacteria in situ (in their
natural state)
Fluorescent In Situ Hybridization (FISH) ...

73. • Permeabilize cells so that
the DNA probe can enter
Allow it to find its matching
- short DNA sequence
- complementary to rRNA
- specific sequence (eg. to genus)
- fluorescent tag attached
rRNA
FISH - Fluorescent In Situ Hybridisation

74. • Fluorescent DNA probe will bind to rRNA in the
cells only if it exactly matches complementary
sequence of rRNA target region
• Many different coloured fluors, so can do
simultaneous probes for different genera,
View cells (in situ) under fluorescent microscope,
and see what cells fluoresce, showing they have
bound the probe
FISH - Fluorescent In Situ Hybridisation

75. FISH - Fluorescent In Situ Hybridisation

76. •final note: the vast majority of bacteria are not
pathogens. They work for us, in the environment

77. DNA ISOLATION
ENVIRONMENTAL SAMPLE MICROBIAL ANIMAL TISSUE
PLANT MATERIALS
SOIL
WATER
AIR
FUNGUS
BACTERIA
ACTINOMYCETS
CYNOBACTERIA
ALGAE
HAIR
BLOOD
CLINICAL

78. Plant material Soil Water
ENVIRONMENTAL SAMPLE
Air
• Root, shoot, leaves etc
• Grind the material in liquid
Nitrogen with mortar and
pestal
• Perform CTAB method for
isolating gDNA
Materials:
CTAB
(cetyltrimethylammonium
bromide) buffer
Microfuge tubes
Mortar and Pestle
Liquid Nitrogen
Microfuge
Absolute Ethanol (ice cold)
70 % Ethanol (ice cold)
7.5 M Ammonium Acetate
55o
C water bath
Chloroform : Iso Amyl
Alcohol (24:1)
Water (sterile)
• Soil or sediment
• Bead beating with
Phosphate buffer saline
Materials:
Extraction buffer (pH 8.0)*
5% SDS
(autoclave to sterilize)
Dithiothrietol 1 M†
Phenol (Tris-saturated)
Chloroform:isoamyl (24:1)
Choroform
Sodium acetate 3M
Isopropanol
Ice-cold 70% EtOH
10% PVPP solution
• Centrifugation of
water sample .
• Filter water through
membrane vaccume
filter to filter
microbial community
• Take out membrane
cut into small pieces
to isolate DNA
air is drawn by a suction
pump through a narrow
inlet tube into a small
flask containing the
collection medium

79. MICROBIAL
Bacteria/archea Fungi Actinomycetes Algae
Lyophilize young
mycelia
Use CTAB method
further
CTAB extraction buffer
0.1M Tris,
1% CTAB
0.7M NaCl
10mM EDTA
1% beta-mercaptanol
Water
DNA extraction from algae
and seagrass is hampered by
the large quantity of
polysaccharides and
polyphenolics produced
within the thalli (leaves) of
many species.
CTAB method
•Lysozyme /
•SDS Lysis
•Phenol
chloroform
extraction
•Na salt
precipitation
•Ethanol
concentration

80. Fellowships for higher studies in India:
• DST SC Bose fellowship
• CSIR Jawahar Lal Nehru Post Doctoral Fellowship
• UGC Dr. D.S. Kothari Post Doctoral fellowship
• DST young scientist Award (SERC Division)
• DST Woman Scientist fellowship
• DBT Post Doctoral Fellowship
• CSIR Research Associate scholarship
• K.S. Krishnan Research fellowship BARC
• UGC SAARC Fellowship
• Rajiv Gandhi Science Talent research fellowship
• JRF/SRF awarded by – UGC, CSIR, DBT, ICMR, ICAR
• Junior research scholarship for cancer biology TATA memorial centre
and TATA memorial hospital.
• Homi Bhaha centre for science education scholarship

81. Fellowships for higher studies in Foreign countries:
1. DAAD Fellowship: Indo German Fellowship for Ph.D. and Post
Doctorate students
2. JSPS Fellowship: Indo- Japanese fellowship for Post Doctorate
students
3. Jawahar Lal Nehru Full bright Fellowship: Indo- US fellowship for
PhD and Post Doctorate students.
4. Turkish Biotech/Agriculture research for pursuing Ph.D. in Turkey
5. DBT-TWAS Biotechnology fellowship for Post Doctorate Research
Overseas
6. Belgium Govt. Scholarship from External Division ministry of Human
Resource and Development

82. Research Group
Dr. Pranjali Vishwakarma Soil microbial diversity analysis using
(D.S. Kothari Post Doc fellow) metagenomic tools
Dr. Arun Jyoti Mathews Bioaerosols and occupational health hazard
(Associate Prof.)
Ms. Rachna Garg Isolation of bioactive compounds from
(CSIR-SRF) medicinal plant
Alaknanda Sarkar Isolation of bioactive compunds from
(CSIR-SRF) marine microorganism
Pawan R. Assesment of airquality
(Research scholar)
Ms. Ponama Plant Tissue culter and secondary
(Teacher fellow) metabolite
Ms. Vijaya Rahmnolipids from microbes
(Teacher fellow)