Course detail

Mikrobiology

FCH-BCO_MIBAcad. year: 2018/2019

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

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.

Recommended optional programme components

Not applicable.

Recommended or required reading

Prescott L. M., Harley J. P., Klein D. A.: Microbiology. McGraw-Hill Education, Boston 2005. (CS)
Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)
Doyle M. P., Beuchat L. R., Montville T. J.: Food microbiology, fundamentals and frontiers. American Society of Microbiology Press, Washington 1993. (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

The exam has a written and an oral part.

Language of instruction

Czech

Work placements

Not applicable.

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.

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

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 2. year of study, winter semester, 4 credits, compulsory

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 2. year of study, winter semester, 4 credits, compulsory
    branch BKCO_PCH , 2. year of study, winter semester, 4 credits, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 2. year of study, winter semester, 4 credits, compulsory

  • Programme BPCP_CHCHT Bachelor's

    branch BPCO_CHMN , 3. year of study, winter semester, 4 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer