Course detail
Mikrobiology II
FCH-MC_MIB2Acad. year: 2023/2024
Within the individual lectures, students will be acquainted with the nomenclature and taxonomy of microorganisms, methods of their identification and bacterial biofilm formation. As part of the consolidation of existing knowledge, attention will be paid to bacteria, fungi and yeasts, which are important in various segments of industry, factors influencing the occurrence and survival of microorganisms in various environments and products, indicator and index microorganisms will be discussed. Furthermore, microbial cultures used in the food industry and agriculture, pathogenic microorganisms occurring in food and other biological products, an overview of diseases of microbial origin and finally microbiological requirements for cosmetics and other biological products, methods of microbiological quality control, including relevant legislation.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Entry knowledge
Rules for evaluation and completion of the course
Aims
Study aids
Prerequisites and corequisites
Basic literature
Říhová Ambrožová J.: Technická mikrobiologie a hydrobiologie, Vydavatelství VŠCHT, Praha 2017. (CS)
Recommended reading
Görner, F., Valík, L´.: Aplikovaná mikrobiológia požívatín, Malé Centrum, Bratislava 2004 (SK)
Elearning
Classification of course in study plans
- Programme NKCP_CHPL Master's 1 year of study, winter semester, compulsory-optional
- Programme NPCP_CHPL Master's 1 year of study, winter semester, compulsory-optional
- Programme NPCP_PCHBT Master's 1 year of study, winter semester, compulsory
Type of course unit
Lecture
Teacher / Lecturer
Syllabus
2. Bacteria and their importance in industry
3. Industrially important yeasts and molds
4. Factors influencing the occurrence and survival of microorganisms
5. Indicator and index microorganisms
6. Extremophilic microorganisms and their importance and use in industry
7. Stress response of microorganisms and its industrial significance
8. Ecology of complex microbial consortia
9. Human microbiome
10. Microbial biodegradation and biotransformation
11. Microbial cultures in the food industry and in agriculture
12. Pathogenic microorganisms in food and other products, overview of diseases of microbial origin
13. Microbiological requirements for biological products, legislative requirements for microbiological quality of products
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning