Microbiology
A.Y. 2024/2025
Learning objectives
"This course provides information on microbial deterioration of cultural heritage and
points out critical environmental parameters for proper conservation. The course is an introduction to
biodeteriogens and their identification, prevention and control on different cultural heritage materials.
Finally, the course provides the basic on how to apply microorganisms for the cleaning and consolidation of
cultural heritage surfaces.
points out critical environmental parameters for proper conservation. The course is an introduction to
biodeteriogens and their identification, prevention and control on different cultural heritage materials.
Finally, the course provides the basic on how to apply microorganisms for the cleaning and consolidation of
cultural heritage surfaces.
Expected learning outcomes
An understanding of how the colonisation and activities of microorganisms in cultural heritage environments affect conservation. The design of acceptable scientific solutions to microbial problems in indoor environments (e.g. museums, libraries and archives), and outdoor environments (e.g. monuments and archaeological sites). The use of microorganisms for cleaning and consolidation purposes.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Scientific and cultural heritage literature search. Bioreceptivity. Biodeterioration. Deterioration Mechanisms: chemical, physical and aesthetics processes. Biodeteriogens. Bacteria (included Actinobacteria and Cyanobacteria). Eukaryotic algae. Fungi. Lichens. Environmental parameters and microbial growth (nutrients, pH, temperature, oxygen etc.). Biofilm and biofouling. Aerobiology. Energetic metabolism. (Aerobic respiration. Anaerobic respiration. Main fermentations. Oxygenic photosynthesis). Cultivation. Introduction to microscopy optical and electronic techniques and instrumentation. Immunoenzimatic tests (dot-blot). Introduction to molecular biology tecniques. Biodeterioration of organic cultural heritage. Biodeterioration of inorganic cultural heritage. Preventive conservation. Temperature, relative humidity and anti-biofilm compounds. Active conservation. Physical and chemical (biocides) methods. Bioremediation/biorecovery of cultural heritage. Microorganisms and enzymes for stone cleaning. Bioprecipitation of calcite and biopatinas.
Lab classes.
Understand and comply with laboratory safety rules and procedures. Sterility. Serial dilution method of counting microorganisms. Optical observations of wet mount preparations. Evaluation of microbial activity. DNA extraction, PCR amplification, gel electrophoresis. Principles of sequencing and sequence analysis.
Lab classes.
Understand and comply with laboratory safety rules and procedures. Sterility. Serial dilution method of counting microorganisms. Optical observations of wet mount preparations. Evaluation of microbial activity. DNA extraction, PCR amplification, gel electrophoresis. Principles of sequencing and sequence analysis.
Prerequisites for admission
Being familiar with eukaryotic and prokaryotic cells, chemical reactions, and cultural heritage materials.
Teaching methods
The teaching is given as lectures (4,5 credits) and laboratory classes (1,5 credits).
Teaching Resources
Handouts on Ariel. Suggested scientific manuscripts. Supplementary readings: Biodeterioration and Preservation in Art, Archaeology and Architecture, eds. Mitchell R., Clifford J., 2018, Archetype; Coping with Biological Growth on Stone Heritage Objects: Methods, Products, Applications, and Perspectives, ed. Daniela Pinna, 2017, CRC Press. Microorganisms in the Deterioration and Preservation of Cultural Heritage, Editors: E. Joseph, 2021, https://www.springer.com/us/book/9783030694104
Assessment methods and Criteria
WRITTEN EXAMINATION: multiple choice questions on the entire program and scientific articles in English provided during lectures (duration 30 minutes). Furthermore, students attending the lab will be also evaluated also on the submitted individual report on the activity carried out in the laboratory (to be delivered by the second week of June of the same semester).
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Practicals: 24 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Cappitelli Francesca
Professor(s)
Reception:
Mondays 14:00-15:00 (by email appointment)
Room 3019, 3rd floor, Via Mangiagalli 25