Unit 1………………………………………………………………7
Introduction to Indian Knowledge Systems (IKS) and Microbiology
• Definition and scope of IKS
• Historical evolution of microbiological understanding in India
• Overview of microbiological concepts in ancient Indian texts (e.g., Veda)
Terms for microorganisms
Major characteristics of microorganisms
Microbial diseases
Unit 2………………………………………………………….18
Traditional Fermentation and Food Microbiology
• Indigenous fermented foods and beverages (e.g. Idli, dosa batter, dhokla, pickles)
• Examples of fermented foods based on Milk, Cereal and legume, Milk and cereal/legume, Vegetable
• Microbes involved in traditional fermentation processes
• Significance of probiotics: Enhancement of gut immunity, digestion, pathogen inhibition
Unit 3………………………………………………….29
Ancient Sanitation, Hygiene, and Cure of Infection
• Use of natural antimicrobials (e.g. neem, turmeric, copper vessels)
• Traditional water purification methods (charcoals and filtration, boiling, copper pots)
• Comparison with modern sanitation microbiology
• Examples of disease in ancient Indian literature
Piliya (Jaundice), Masurika (smallpox), Galaganda (mumps) etc. Unit 4………………………………………………….45
Herbal Medicines in Infection Management
• Significance of herbal medicine over chemical drugs
• Use of herbs with antimicrobial properties e.g., Tulsi, Ashwagandha, Giloy, Neem etc
• Traditional wound care and infection management
