SubjectsSubjects(version: 953)
Course, academic year 2021/2022
Microbiology - S320009A
Title: Microbiology
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021 to 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Is provided by: AB320007
Guarantor: Demnerová Kateřina prof. Ing. CSc.
Pazlarová Jarmila doc. RNDr. CSc.
Syllabus - Czech

1. History of Microbiology.

2. Microorganisms in nature and industry. Development of microbiology as a scientific

discipline. Nomenclature and taxonomy of microorganisms.

3. Physiological characteristics of microorganisms. Organization and structure of

microorganisms. Functions and cytology of basic microbial structures.

4. Prokaryotic organisms: Bacteria (morphology, cytology, reproduction,spores forming).

5. Bacteria important for food industry and biotechnology, their position in classification

system of microorganisms.

6. Eukaryotic microorganisms:Yeasts (morphology, cytology, vegetative reproduction, sexual reproduction). Chemical composition of yeast cell mass.

7. Classsification of individual yeasts groups from the food industry and biotechnology point of view. Taxonomical position of these strains.

8. Filamentous fungi (molds): morphology and cytology. Vegetative and sexual reproduction. Some representatives of filamentous fungi used in food industry and biotechnology. Taxonomy of these strains.

9 .Viruses. Structure of viruses. Classification of viruses (bacterial, plant, animal). Life cycle of bacteriophage and DNA animal viruses.

10.Metabolic strategies of microorganisms and their technological consequences.

11. Chemoorganotrophic bacteria: their anabolic and katabolic processes.

12.Effects of outer factors (temperature, pH, water activity) on growth and reproduction of microorganisms. Nutrition: sources of individual nutrients, their transport into the microbial cell.

13. Bacterial growth. Kinetics of bacterial reproduction. Phases of microbial growth. Growth of bacterial cultures: batch cultures, continuous cultures, synchronous cultures.

14.Microbial genetics: molecular basis of heritage. Transfer of genetic information. Mutations, recombination, extrachromosomal genetic structures (plasmids and mitochondria).

Last update: SMIDOVAL (20.08.2013)