Course detail

Laboratory classes in biotechnology

FCH-MC_BIO_PAcad. year: 2015/2016

The content of the exercise is 5 block of tasks focused on work with microorganisms employed in the food industry, monitoring the dynamics of their growth and reproduction, production of antimicrobial substances and selected enzymes and their identification in complex samples.
In the course of practical exercises focus will be on deepening and acquisition of basic practical skills to identify, study and preserve microorganisms used in food (yeast Saccharomyces cerevisiae, bacteria of the genus Escherichia coli, Bacillus), will be expanded practical knowledge of students in the field of molecular diagnostics, including bioinformatic analysis of the results obtained. Attention will be paid to selected biotech processes used in food processing and detection of their activity on the basis of an analysis of biologically active substances.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

Ing. Štěpánka Trachtová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Completion of the course will deepen the theoretical knowledge acquired in lectures course on Biotechnology, Microbiology for the food industry and Biochemistry. Students acquire practical knowledge in selected biotechnology, microbiology and molecular biotechnological methods used in the food industry to identify microorganisms detection of secondary or primary metabolites and monitoring of certain biotechnological processes.

Prerequisites

The knowledge from the course Microbiology in food industry and biotechnology, Biotechnology I and Biochemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course is realized as laboratory exercises in the range of 78 teaching hours per semester. In the course of 5 jobs will be realized in the form of block training.
Students are available for e-learning system Moodle, which are published documentation and tutorials for practical exercises. Part of this published study materials and recommended literature is available in English only. Likewise, when bioinformatic analysis of the results requires knowledge of the English language. Use study materials in English will support the ability to work with scientific texts, including strengthening the knowledge of the English terminology used in this field.

Assesment methods and criteria linked to learning outcomes

Participation on exercises, elaboration of written report of required content and form.

Course curriculum

1. Introduction, safety in the laboratory
2. Submerged and surface cultivation of yeasts and microscopic fungi. Isolation of extracellular enzymes.
3. Biotechnological conversion of food waste.
4. Detection of biodegradation using bacterial cells in preparations for application in wastewater treatment in fat separators.
5. Testing of selected production of bacteriocins by Lactobacillus.
6. Monitoring the production of the enzyme β-galactosidase with a bacterial strain of E. coli JM109 (pUC 19).
7. Credit test

Work placements

Not applicable.

Aims

The main objective of this course is to introduce students to techniques for working with biological material in the laboratory. It also aims to better understand the previously acquired theoretical knowledge in biotechnology and their connections with other areas such as microbiology, molecular biotechnology, biochemistry, etc.

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

Participation in practice is required and checked by the teacher.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Type of course unit

Laboratory exercise

78 hod., compulsory

Teacher / Lecturer

RNDr. Mária Veselá, Ph.D.
Ing. Viliam Hlaváček
Ing. Štěpánka Trachtová, Ph.D.
Mgr. Jana Konečná, Ph.D.