Microorganisms in Biotechnology - AP319003
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The aim of the subject is to acquaint students with possibilities of utilization of metabolic abilities of microorganisms (prokaryotes and eukaryotes) for the production of primary and secondary metabolites, especially in medicine, food technology and agriculture.The subject is focused on the knowledge of basic factors influencing the biosynthesis, biotransformation, biodegradation, bioaccumulation and other current properties of a particular cell type under different growth conditions. Within each taxonomic categories (especially genus and species) is provided to students a broader perspective on the natural occurrence of the microorganism and its basic characteristics. The knowledge of these facts will enable to strengthen (consolidate) the required property used in a particular biotechnological process. A significant increase in knowledge, especially in the biological sciences, leads to intensive development, especially in the field of biotechnology, and the content of the subject is accordingly updated, which the chosen concept allows.
Last update: Pátková Vlasta (15.11.2018)
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Students will understand the basis of the biotechnology process (from the point of view of microbiology, physiology, biochemistry). They will learn to create new and innovate existing biotechnology processes along with the assessment of potential risks. An ideal opportunity to create the ability to combine the theoretical knowledge and to develop specific interdisciplinary technologies is to elaborate individual projects, the solution of which is also focused on the subject. Another benefit of the subject is the ability to write a professional text and its presentation.
Last update: Pátková Vlasta (15.11.2018)
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Defense individually processed topic. Oral exam. Last update: Pátková Vlasta (15.11.2018)
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R: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl: Brock Biology of Microorganisms. Pearson 2017. ISBN-13: 978-0134261928, ISBN-10: 0134261925 R: Joanne Willey, Linda Sherwood, Christopher J. Woolverton: Prescott's Microbiology, McGraw-Hill Education 2017, ISBN-13: 978-0077350130, ISBN-10: 0077350138 R: Lee Yunan Kun: Microbial Biotechnology. Principles and aplication, World Sientific 2013, 3rd Edition, ISBN-13: 978-9814366823, ISBN-10: 981436682X
Last update: Pátková Vlasta (15.11.2018)
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Introductory lectures and subsequent seminars, individual prepatation of selected topics a their presentation. Last update: Pátková Vlasta (15.11.2018)
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The course focuses on the use of natural and genetically modified properties of microorganisms based on knowledge of the microbiological, biochemical, physiological and genetic properties of microorganisms with application potential. In this context, attention is paid to the inclusion of the relevant microorganism within the taxonomic categories, its characteristics, nutritional requirements, metabolism, genome and the relevant biotope. The main focus is on the possibility of cultivation in the laboratory or industrial scale (discussed the composition of the medium, culture conditions, preservation of the microorganism). The aim is the study of technologically useful properties (biosynthesis, biotransformation, biodegradation) and the possibility of its strengthening (stabilization). It also discusses the characteristic of the particular process (biochemical pathway, regulation). An important topic is the advantages and disadvantages of the production microorganism and possible risks. On the basis of individually chosen microorganism is elaborated a project that meets the required criteria. Project preparation is consulted and evaluated. Last update: Pátková Vlasta (15.11.2018)
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http://www.simbhq.org/ https://www.asm.org/ http://www.sfam.org.uk/ Last update: Pátková Vlasta (15.11.2018)
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none Last update: Pátková Vlasta (15.11.2018)
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none Last update: Pátková Vlasta (15.11.2018)
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