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This course is focused on basic microbiology problems. Students will learn about microbial classification based on physiology and genetic properties, basic cell structure, cytology and morphology of bacteria, yeasts and fungi. They will study viruses at the levels of their molecular biology and genetics and their interactions with the host organism. Our coverage will focus almost entirely on viruses that infect humans and cause serious diseases. Students gain a detailed understanding of microbial metabolism and its importance for biotechnology processes. Another topic of this course is kinetic of bacterial growth and effects of outer factors on growth and reproduction of microorganisms. The basic genetic principles from the microbiology point of view will be revised (structure and function of nucleic acids, transfer of genetic information and its expression, mutations, recombination and non chromosomal heritability).
Last update: Lovecká Petra (10.08.2013)
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Students will be able to: distinguish different types of microorganism (bacteria, yeast and fungi) based on morphology and cytology understand the basic taxonomy of microbes and their industrial application learn about anabolic and catabolic processes of microbial metabolism follow a growth of microorganism and the effect of outer factors achieve a better view of microbial genetics recognize the importance of microorganism in the environment Last update: Lovecká Petra (10.08.2013)
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A: Atlas R.M., Principles of Microbiology, Wm C. Brown Publischers, 1997, 0-8151-0889-3 Last update: KNOBLOCL (17.12.2015)
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1. The significant role of microorganism in nature and industry, microbiology taxonomy and nomenclature. 2. How we divide microorganisms based on physiological characteristics, microbial cell structure, bacteria: morphology, cytology and role of cell structures - I. 3. How we divide microorganisms based on physiological characteristics, microbial cell structure, bacteria: morphology, cytology and role of cell structures - II. 4. Yeast: morphology, cytology, vegetative and sexual reproduction. The chemical composition of yeast cells. Yeast taxonomy and their important role in biotechnology and food industry. 5. Fungi: morphology, cytology, vegetative and sexual reproduction. The chemical composition of fungi cells. 6. Fungi taxonomy and their important role in biotechnology and food industry. 7. Viruses. Structure and classification of viruses (DNA x RNA, host - bacteria, plant, animal), morphology, life cycle. 8. Microbial metabolism and its importance for biotechnology. 9. Catabolic and anabolic pathways of chemoorganotrophic microorganism. 10. The effect of environment on microbial growth and reproduction. Nutrition: source and microbial cell reception of nutrient. Temperature, pH, water activity. 11. Growth and reproduction dynamics of microbial population: growth curve, growth rate, continuous cultivation principles, synchronized culture. 12. Microbial genetic: basic characteristic of heritability, transfer and expression of genetic information, mutation, recombination and non chromosomal heritability. 13. Principles of good laboratory and manufacture practice in food industry (GLP, GMP). Sanitation aspect of food technology. Disinfection - the effect of antimicrobial agents. 14. Microorganisms and environment. The use of microorganisms for protecting of environment. Bacterial taxonomy. Last update: Lovecká Petra (10.08.2013)
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www.sciencedirect.com Last update: Lovecká Petra (10.08.2013)
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Minimal required preparation for this course is Organic chemistry I (N110004) and Biochemistry I (N320001). Last update: Lovecká Petra (10.08.2013)
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Biochemistry I Last update: Lovecká Petra (10.08.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Účast na přednáškách | 1.5 | 42 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 1 | 28 | ||
| Příprava na zkoušku a její absolvování | 2.5 | 70 | ||
| 5 / 5 | 140 / 140 | |||
| Coursework assessment | |
| Form | Significance |
| Examination test | 30 |
| Continuous assessment of study performance and course -credit tests | 30 |
| Oral examination | 40 |