BVMI0221 Microbiology I

Faculty of Medicine
Spring 2010
Extent and Intensity
2/4/0. 7 credit(s). Type of Completion: k (colloquium).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites
Students will learn the basics of microbiology as   selected applications of knowledge and skills in practical subjects   that is able to independently develop while working in the laboratories   business, medical and hygienic.
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Basic theoretical overview of the field   s ~ emphasis on game-related   food industry and food industry relevant microorganisms.
The acquisition of basic skills and stereotype for microbiological work
Application of learned material in special topics related to   food microbiology and preventive health care.
Syllabus
  • Practical exercises In the first semester Practical exercises are focused on mastering the basic techniques of working in the lab and on mikrobiologiecké common technique in general and food microbiology (basics of cultivation , preparation and evaluation of microscopic preparations , determination of basic biochemical and morphological characters isolated culture , work with yeast and filamentous fungi, microbiological evaluation of individual types of food ) . Part of the practical training takes place at VFU Brno . Topics The basic rules for working in the microbiology laboratory, laboratory glassware , sterilization, disinfection Bacteriological land distribution , preparation Technique vaccination culture media , work with isolated tribes microbial culture The influence of external conditions on the growth of microorganisms , culture examination , collection, transmission and preparation of samples for microbiological examination Determination of microbiological parameters of drinking water , the technique of investigation and evaluation Microbiology of raw meat Microbiology of canned and semi- Microbiology of meat products And pathogenic microorganisms in food indikátoroivé Determination of inhibitory substances Cultivation and processing of bulk and dry goods Determination of microbial contamination of the environment cuisine caterers and swab method Fundamentals of microscopic techniques in microbiology Methods for determination of spore-forming bacteria , aerobic and kultiuvace anaerovní Determination of inhibitory substances by microbiological method Identification of the bacterial strain based on the biochemical properties Yeast and mold Lectures in the first semester Lectures are focused in part on topics of general microbiology and partly on the special themes that can not be included in the practical exercises. Topics Subject matter, scope and history of the field Biological , biochemical characterization of bacteria ecology The appearance of Importance for human food (positive - negative) pathogenic bacteria viruses parasites Fungal organisms Practical exercises in the second semstru Short-term bacterial mutagenicity test by BNAmese Format Ames test sample complex mixtures Determination of mycotoxins microbiological methods , tests toxinogenicity Determination of heat-resistant microscopic fungi in the soil Detection of toxins Amanita phalloides Killing the yeast with a disinfectant solution Lectures in the second semester Application of microbiological methods for studying the health risks of mutagenic substances in food and the environment Mycotoxins as medically significant products of microorganisms showing during the production, storage and food processing. literature Students will receive a manual of practical exercises and preparation of lecture topics . The addition of selected topics of general microbiology is recommended litaratura according to the current market situation.
Literature
  • Mikrobiologie
Teaching methods
lecture and seminars
Assessment methods
test
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Spring 2009, Spring 2011, Spring 2012, Spring 2013.
  • Enrolment Statistics (Spring 2010, recent)
  • Permalink: https://is.muni.cz/course/med/spring2010/BVMI0221