Course detail

Microbiology

FCH-BC_MIBAcad. year: 2021/2022

Characteristics, chemical composition and structure of the microbial and bacterial cell, yeast cell, reproduction and life cycles of yeast, cell cycle of bacteria and yeast, effect of physical and chemical factors on micro-organisms, effect of chemotherapy and antibiotics, nutrition of micro-organisms, growth and reproduction of micro-organisms, synchronous division, creation, transfer and utilisation of energy, energetic metabolism of chemo-organotrophic microorganisms, etc

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

RNDr. Mária Veselá, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will obtain basic knowledge about microorganisms, an overview of their occurrence and activity in various areas.

Prerequisites

Biology

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Not applicable.

Assesment methods and criteria linked to learning outcomes

The exam has a written and an oral part.

Course curriculum

1. History and perspectives of microbiology. Occurrence of microorganisms in nature. Prokaryotic and eukaryotic microorganisms.
2. Basic structure of bacterial cells.
3. Life cycle of bacteria. Growth and reproduction of bacteria. Growth curve.
4. Effects of environmental factors on microorganisms.
5. Taxonomy, identification a bacteria systems.
6. Yeasts - morphology, cytology, reproduction. Taxonomic overview.
7. Fungi - morphology, cytology, reproduction. Taxonomic overview.
8. Viruses - bacterial, animal viruses, vegetable viruses. Viroids. Prions.
9. Metabolism of microorganisms. Nutrition, nutrient uptake, microbial enzymes.
10. Genetics microorganisms.
11. Energetic metabolism of chemolithotrophs, chemoorganotrophs and photolithotrophs bacteria.
12. Microorganisms and environment.

Work placements

Not applicable.

Aims

The aim of the course Microbiology is to provide students with basic knowledge about bacterial cells, fungi, yeasts and provide them with overview of microbiology life and prepare a starting point for further study of following courses, e.g. Biotechnology, Food Microbiology.

Specification of controlled education, way of implementation and compensation for absences

None

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

RNDr. Mária Veselá, Ph.D.

Elearning

eLearning: currently opened course