Microbiology I

The program involves the presentation and discussion of the following topics.
-The microbial world and its members. Prokaryotes: cell structure and function and comparison with the more complex eukaryotic cell.
- Morphology of bacteria, molds and yeasts (regarding their reproduction).
-Microbial nutrition: carbon and nitrogen sources, growth factors. Cultural requirements: effect of temperature, pH, water availability and oxygen on microbial growth.
-Metabolism: catabolism and anabolism. The most important ways of energy generation: aerobic and anaerobic respiration, fermentation. The mechanisms of energy-linked transport of nutrients into the cell
-Microscopy: phase contrast microscope, magnification and resolution, sample preparation, staining procedures.
-The sterility concept and sterilization (heat, radiation, filter sterilization)
-Laboratory culture of microorganisms: isolation techniques for the obtainment of pure cultures, maintainment conditions, liquid, semi-solid or solid culture media, classes of culture media (chemically defined, complex, selective) and their preparation.
-The expression of bacterial growth. Growth curve and its construction. Measurement of growth (viable count, dilutions, direct microscopic counting procedure, measurement of cell mass and turbidity)
-Viruses and bacteriophages. General properties, replication cycle, lysogeny, temperate bacteriophages.
-Genetic recombination (transformation, transduction and conjugation), molecular basis of mutation.
-Microbial evolution and taxonomy: genus, species and strain concept.
-Microbial identification: phenotypic and genotypic analyses.
-The main bacterial groups involved in food production and storage.
-Classification and identification of yeasts and molds involved in food sector.