The document outlines a course in agricultural microbiology, detailing topics such as the role of microorganisms in agriculture, soil fertility, crop production, and plant-microbe interactions. It covers practical applications, including biodegradation of agricultural chemicals and the microbiology of food products. Additionally, it addresses the importance of microbes in human welfare, including fermentation and the production of biopesticides and biofertilizers.

1. Agricultural Microbiology
Full marks: 75
Theory: 50
Practical: 25
BY: DHIRAJ KUMAR CHAUDHARY
Institute of Agriculture and Animal Science

2. Course Outline:
• Introduction to Microorganisms. , their
distribution, historical background and their
importance in agriculture

3. • Prokaryotic and Eukaryotic Microorganisms. ,
their cell Str. & functions.

4. • Nutritional Requirement and genetics of
Bacteria.

5. • Role of Microorganisms in soil fertility and
crop production, carbon, nitrogen,
phosphorous, and sulphur transformations

6. • Plant- microbes association: Symbiotics,
associative and nonsymbiotic nitrogen
fixation, Azolla, blue green algae &
Mycorrhiza.

7. • Biodegradation of agricultural chemicals:
insecticides, fungicides, and herbicides

8. • Microbial degradation of cellulose, starch,
lipids, lignin, pectin, and proteins present in
organic residues

9. • Introduction to plant pathogenic Mos.

10. • Microbiology of milk & milk products, food
borne infections and toxins

11. • Introduction to rumen microbiology and role
of microbes in silage production

12. • Microorganisms in human welfare (e.g.
fermentation, and antibiotics), biopesticides
and biofertilizers