| Course title | Laboratory of Microbiology |
|---|---|
| Course code | KBBV/C509 |
| Organizational form of instruction | Lesson |
| Level of course | Bachelor |
| Year of study | 3 |
| Semester | Winter |
| Number of ECTS credits | 3 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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The principle of the work in microbiology lab, safety, equipment, desinfection, aseptic work, preparation of glassware. Microscopy. Native and simple staining, stable praparation. Diferentia and diagnostic staining of bacteria. Gram staining, negative staining. Staining of spores and capsules. Staining of volutine, proteins and nucelus in yeasts. Determination of the size of microorganisms. Preparation and effusion of nutrient bases. Inoculation, isolation of pure culture, storage and reviving of bacteria. The growth of microorganisms on the solid and liquid media. Identification of yeasts, blastospores and pseudomycelium. Microscopy of fungi, preparation of glass-slide culture. Determination of mobility of bacteria and the concentration of cells using Burker chamber. Substitute lab, written exam.
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| Learning activities and teaching methods |
| Laboratory work |
| Learning outcomes |
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The objective is to acquaint with the work´s principle and rules in microbiology lab, prepare various kind of microscopic preparations and nutrien media for growing of microorganisms. Students adopted various techniqes of inoculation and cultivation of various species and will be able to evaluate their characteristics.
Students govern a basic principle of microbiological work (aseptic), can prepare nutrient media and inoculate and cultivate various kind of microorganisms. |
| Prerequisites |
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KBBV/C501 and KBBV/C502
KBBV/C407 ----- or ----- KBBV/C501 and KBBV/C535 |
| Assessment methods and criteria |
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Written examination, Systematic monitoring
A credit is given upon the graduation of all the experiements, preparation of protocols and final check test. |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |