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Lecturer(s)
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Máčalová Daniela, Ing.
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Buňková Leona, prof. RNDr. Ph.D.
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Riemel Jakub, Ing.
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Course content
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Applied microbiology and its roles. Differences between prokaryotic and eukaryotic microorganisms. Prokaryotic microorganisms used in biotechnology Yeasts used in biotechnology. Microscopic filamentous fungi used in biotechnology. Growth physiology of microorganisms, cellular regulation. External and internal factors affecting the cultivation of microorganisms used in biotechnology. Overview of the main pathways of primary and secondary metabolism of microorganisms and their importance in biotechnology. Regulation of metabolic processes. Genetically modified microorganisms - importance and use in biotechnology. Genetically modified microorganisms - legislation and health risks, detection of genetically modified microorganisms. Role of microorganisms in the production of fermented foods and beverages. Role of microorganisms in the production of vitamins, antibiotics and other pharmacological preparations. Role of microorganisms in the production of organic compounds and biopolymers. The role of microorganisms in other biotechnological applications.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Analysis of a presentation, Individual work of students, Students working in pairs
- Participation in classes
- 56 hours per semester
- Preparation for course credit
- 16 hours per semester
- Home preparation for classes
- 24 hours per semester
- Preparation for examination
- 24 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of general microbiology, food microbiology and biochemistry. |
| Knowledge of general microbiology, food microbiology and biochemistry. |
| learning outcomes |
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| list and describe the role of microorganisms used in biotechnology and microorganisms contaminating biotechnology products |
| list and describe the role of microorganisms used in biotechnology and microorganisms contaminating biotechnology products |
| describe and explain the effect of external factors on the activity of microorganisms used in biotechnology |
| describe and explain the effect of external factors on the activity of microorganisms used in biotechnology |
| describe and explain the metabolism of microorganisms used in biotechnology and microorganisms contaminating biotechnology products |
| describe and explain the metabolism of microorganisms used in biotechnology and microorganisms contaminating biotechnology products |
| explain the mechanisms of biofilm formation in biotechnological plants, describe its properties and possibilities of its removal |
| explain the mechanisms of biofilm formation in biotechnological plants, describe its properties and possibilities of its removal |
| describe and explain the importance and use of genetically modified microorganisms in biotechnology |
| describe and explain the importance and use of genetically modified microorganisms in biotechnology |
| Skills |
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| evaluate the products of biotechnology from a microbiological point of view |
| evaluate the products of biotechnology from a microbiological point of view |
| analyse the presence of undesirable microorganisms in biotechnology products |
| analyse the presence of undesirable microorganisms in biotechnology products |
| design a microbiological analysis procedure and perform microbiological analysis of selected biotechnology commodities |
| design a microbiological analysis procedure and perform microbiological analysis of selected biotechnology commodities |
| highlight the microbiological risks to the safety of biotechnology products |
| highlight the microbiological risks to the safety of biotechnology products |
| propose procedures to minimise the risk of undesirable microorganisms in biotechnology products |
| propose procedures to minimise the risk of undesirable microorganisms in biotechnology products |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Simple experiments |
| Simple experiments |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Individual work of students |
| Individual work of students |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Individual work of students |
| Individual work of students |
| Students working in pairs |
| Students working in pairs |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Observation |
| Observation |
| Practice exercises |
| Practice exercises |
| Analysis of a presentation |
| Analysis of a presentation |
| Demonstration |
| Demonstration |
| Teamwork |
| Teamwork |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Composite examination (Written part + oral part) |
| Composite examination (Written part + oral part) |
| Didactic test |
| Didactic test |
| Preparation of a presentation |
| Preparation of a presentation |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Systematic observation of the student |
| Systematic observation of the student |
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Recommended literature
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EL-MANSI, M., H?IRIIS NIELSEN, J., MOUSDALE, D.M., ALLMAN, T., CARLSON, R. Fermentation Microbiology and Biotechnology. 4th Ed. Boca Raten, CRC Press, 2019.
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HUTKINS, R.V. Microbiology and Technology of Fermented Foods. Ames: Blackwell, 2006. ISBN 0-8138-0018-8.
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ICMSF. Microoorganisms in Foods 6: Microbial Ecology of Food Commodities. New York: Kluwer Academic/Plenum Publishers, 2005. ISBN 030648675X.
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KLABAN, V. Ekologie mikroorganismů: ilustrovaný lexikon biologie, ekologie a patogenity mikroorganismů. Praha: Galén, 2011. ISBN 978-80-7262-770-7.
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MIESLEROVÁ, B., SEDLÁŘOVÁ, M., LEBEDA, A. Houby a houbám podobné organismy v biotechnologiích. Olomouc, 2016. ISBN 978-80-244-4983-8.
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Moo-Young, M. Comprehensive Biotechnology. 2nd Ed.. Amsterdam: Elsevier, 2011.
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RAY, B., BHUNIA, A. Fundamental Food Microbiology. 5th Ed.. Boca Raton: CRS Press, 2014. ISBN 978-1-4665-6443-5.
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ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. Praha: Academia, 2008. ISBN 978-80-200-1703-1.
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