Microbiology I

The program involves the presentation and discussion of the following topics:
- History and purpose of microbiology;
- The microbial world and its members. Prokaryotes: cell structure and function and comparison with the eukaryotic cell.
- Morphology of bacteria, molds and yeasts (based on 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). Chemical control agents.
- 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.