Cultural Heritage Microbiology
A.Y. 2020/2021
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 apply microorganism 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
Students who attended the course last academic years will be evaluated orally using the Microsoft Teams platform.
Course syllabus
Scientific and cultural heritage literature search. Evolutionary relationships among prokaryotes (Bacteria and Archaea) and with Eukarya. 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 techniques and instrumentation. Bright field, contrast phase, fluorescence, cell staining with fluorochromes (DAPI, FISH, immunofluorescence) and immunoenzimatic tests (ELISA). Citometry. Electron microscopy. 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 class lectures and laboratory as videos and practical activity.
Teaching Resources
Handouts and videos on Ariel. 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.
Assessment methods and Criteria
WRITTEN EXAMINATION: multiple choice questions on the entire program and scientific articles in English (duration 40 minutes). Furthermore, students attending the lab will be also evaluated on the submitted individual report on the activity carried out in the laboratory.
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
Practicals: 24 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Cappitelli Francesca
Shifts:
Professor:
Cappitelli Francesca
Turno I
Professor:
Cappitelli FrancescaTurno II
Professor:
Cappitelli FrancescaProfessor(s)
Reception:
by email appointment
Room 3019, 3rd floor, Via L. Mangiagalli 25