Nov 12, 2019   10:14 a.m. Svätopluk
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Course syllabus N426Z0_4B - Fundamentals of General Microbiology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N426Z0_4B
Course unit title: Fundamentals of General Microbiology
Mode of completion and Number of ECTS credits: Exam (3 credits)
Course contents:
1.Subject of microbiology. (allowance 2/0)
 
a.Role of microorganisms in nature.
b.Basic properties of biological systems. Acellular particles.
c.Taxonomy of microorganisms, terminology.

2.Prokaryotic microorganisms. (allowance 8/0)
 
a.Bacteria - size, shape and arrangement of cells. Reproduction. Cell wall, capsules and slime layer. Chemical composition of cell walls of G + and G-bacteria. Gram staining.
b.Bacterial motility. Endospore-forming bacteria. Alimentary infection and intoxication.
c.Archae, Cyanobacteria, Actinomycetes, Rickettsiae and chlamydiae.

3.Eukaryotic microorganisms. (allowance 8/0)
 
a.Microscopic filamentous fungi. Cytology, morphology. Mycelium, apical growth of hyphae. Chemical composition of cell walls. Fungal taxonomy. Reproduction - asexual, sexual. Zygomycotina. Ascomycotina. Deuteromycotina. Toxinogenic fungi - mycotoxins and mycotoxicoses.
b.Yeast. Cytology, morphology. Chemical composition of cell walls. Reproduction (sexual, asexual).
c.Algae, protozoa.

4.Nutrition of microorganisms. (allowance 2/0)
 
a.Intake of nutrients by microbial cell.
b.Chemoautotrophs, photoautotrophs, chemoheterotrophs and photoheterotrophs. Prototrophs and auxotrophs. Aerobes and anaerobes.

5.Growth and reproduction of microorganisms. (allowance 4/0)
 
a.Methods of measuring the growth of microorganisms. Methods for synchronization of growth. Growth curve. The principle of a batch and continuous cultivation.
b.Effect of environmental factors on growth and metabolism of microorganisms (temperature, pH, osmotic activity, light, ultrasound...)
c.Control and liquidation of undesired microflora. Chemical agents. Disinfectants, antiseptics. Antibiotics. Mode of action.

6.Microorganisms in biotechnology and food. (allowance 2/0)
 
a.Industrially important biotechnological processes.
b.Alimentary infections and intoxications.
c.Probiotic bacteria.


Last modification made by Ing. Tomáš Molnár on 07/17/2019.

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