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Lecturer(s)
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Pejchalová Marcela, doc. Ing. Ph.D.
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Šilha David, doc. Ing. Ph.D.
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Course content
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Fundamentals are identical for all students: Classification and Nomenclature of microorganisms. Taxonomic criteria (the identification of microorganisms). Composition of bacterial cells. Nutrition of microorganisms, source of basic elements. Reproduction of bacteria, the growth curve, continuous cultivation. Culture media - classification, composition, preparation. Physical effects on microbial growth and reproduction (effects of temperature, radiation). Chemical and biological effects on microbial growth and reproduction. Enzymes. The metabolism of microorganisms, catabolism, anabolisms, photophosphorylation, phosphorylation on the substrate level, oxidative phosphorylation, degradation of carbohydrates. Fermentation - various types and their importance. Aerobic catabolic processes, respiratory chain. Anaerobic respiration. Fundamentals of microbial genetics. Changes in microbial genetic information(mutations, recombination). Transfer of genetic information (conjugation, transformation, transduction). Field of study: Evaluation and Analysis of Foodstuffs and Farmacochemistry and Medicinal Materials Most important bacterial species. Viruses, bacteriophages. Algae and cyanobacteria. Characteristics of fungi (yeasts and moulds) - structure, growth and reproduction. Classification of fungi. Review of most important of species. Microorganisms and the environment. The cycles of elements in water and soil. Microbiology of water. Indicators microorganisms and pathogens in water. Standard methods for examination of water and wastewater. Microbiological control of air.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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The general part is focused on the position and significance of microorganisms in nature. Students become acquainted with cytology, metabolism, growth, propagation and genetics of bacteria and their relationship to their hosts.
Field of study: Evaluation and Analysis of Foodstuffs Absolvent has overview of dividing of prokaryotes and eukaryotes microorganisms important from the point of the view of nutrient microbiology, and of types of their metabolism.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral examination, Student performance assessment
The general part is focused on the position and significance of microorganisms in nature. Students become acquainted with cytology, metabolism, growth, propagation and genetics of bacteria and their relationship to their hosts.
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Recommended literature
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Celer, Vladimír. Obecná virologie. Hradec Králové: Nucleus HK, 2010. ISBN 978-80-87009-70-3.
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Jungbauerová L. Úvod do mikrobiologie, 1998, Nakladatelství Karolinum.
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Kaprálek F. Základy bakteriologie, 2000, Nakladatelství Karolinum..
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Šilhánková L. Mikrobiologie pro potravináře, SNTL Praha 2005.
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