BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2010
Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable of Seminar Groups
BVMI0221c/01: Tue 17. 2. to Wed 22. 4. Tue 14:20–15:35 N02159, Mon 22. 2. to Tue 27. 4. Tue 14:20–16:50 N02159, Tue 14:20–16:50 N02143
BVMI0221c/02: Wed 18. 2. to Wed 22. 4. Wed 14:30–17:00 N02159, Mon 22. 2. to Wed 28. 4. Wed 14:30–17:00 N02143, Wed 14:30–17:00 N02159
BVMI0221c/03: Thu 19. 2. to Wed 22. 4. Thu 14:00–16:30 N02113a, Mon 22. 2. to Thu 29. 4. Thu 14:00–16:30 N02113a
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
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
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules of work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated stamms. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms. Transport of microbiological specimen and its preparation for microbiological investigation. Investigation of drinking water microbiological parameters, microbiological techniques and evaluation. Microbiology of carcase meat. Microbiology of preserves and semifinished goods. Microbiology of meat foodstuffs. Patogenic and indicator microorganisms in foods. Assesment of selected - most important - indicator and patogenic microorganisms (including spores and thermoresistant microorganisms) in various foodstuffs, in common environment and especially in environment of food production. Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
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, Autumn 2008, Spring 2009, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2010, recent)
  • Permalink: https://is.muni.cz/course/med/spring2010/BVMI0221c