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

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Entry knowledge

Not applicable.

Rules for evaluation and completion of the course

Not applicable.

Aims

Introducing students to microorganisms that find application in industry. Strengthening existing knowledge of microbiology, biochemistry and their deepening, especially with regard to microorganisms important for the production of food and cosmetic additives, biologically active substances and other valuable metabolites. Evaluation of microorganisms with regard to their importance in individual sectors, whether in a positive or negative sense, acquaintance with their impact on the sustainability, storage of biological products and human health. Fundamentals of European legislation relating to food microbiology, the occurrence of pathogens and requirements for the microbiological quality of food.


Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Němec M., Matoulíková D.: Základy obecné mikrobiologie, MUNI press, Brno 2015. (CS)
Říhová Ambrožová J.: Technická mikrobiologie a hydrobiologie, Vydavatelství VŠCHT, Praha 2017. (CS)

Recommended reading

Prescott L. M., Harley J. P., Klein D. A.: Microbiology. McGraw-Hill Education, Boston 2005. (EN)
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

26 hod., optionally

Teacher / Lecturer

Syllabus

1. Nomenclature, taxonomy. methods of identification of microorganisms, bacterial biofilm and its importance
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

26 hod., optionally

Teacher / Lecturer

Elearning