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Lecturer(s)
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Janalíková Magda, doc. Mgr. Ph.D.
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Course content
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1. Work safety, laboratory instruments, introduction and organization of laboratory exercises. 2. Growth and multiplication of bacterial cells in the environment of antimicrobials (diffusion methods). 3. Growth and multiplication of bacterial cells in the environment of antimicrobials (dilution methods). 4. Indicator and pathogenic microorganisms in food - use of chromogenic soils. 5. Indicator and pathogenic microorganisms in food - use of immunochemical methods. 6. Microorganisms in food of animal origin (meat, poultry, fish). 7. Microorganisms in food of animal origin (milk, dairy products, meat products, delicacies). 8. Microorganisms in food of plant origin (cereals, bakery and confectionery products, germinated seeds, spices). 9. Identification of gram-negative microbial isolates from food using modern standardized methods (identification MIKRO-LA-TEST including TNW software). 10. Identification of gram-positive microbial isolates from food using modern standardized methods (identification MIKRO-LA-TEST including TNW software). 11. Identification of microbial isolates from food using molecular biological methods (DNA isolation) I. 12. Identification of food microbial isolates by molecular biological methods (PCR, real-time PCR) II. 13. Identification of microbial isolates from food using molecular biological methods (sequencing evaluation) III. 14. Individual project, evaluation of protocols, credit.
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Simple experiments
- Preparation for course credit
- 60 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of food microbiology. |
| Knowledge of food microbiology. |
| learning outcomes |
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| To describe the principles of basic selective-diagnostic and chromogenic media in food microbiology. |
| To describe the principles of basic selective-diagnostic and chromogenic media in food microbiology. |
| To explain the difference between quantitative and qualitative determination of antimicrobial susceptibility. |
| To explain the difference between quantitative and qualitative determination of antimicrobial susceptibility. |
| To search and propose parameters for microbiological food analysis according to legislative limits or standards. |
| To search and propose parameters for microbiological food analysis according to legislative limits or standards. |
| To distinguish the basic groups of food microorganisms based on their characteristics obtained through macroscopic, microscopic, and biochemical tests. |
| To distinguish the basic groups of food microorganisms based on their characteristics obtained through macroscopic, microscopic, and biochemical tests. |
| To explain the principle of immunochemical tests used in food microbiology. |
| To explain the principle of immunochemical tests used in food microbiology. |
| Skills |
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| To evaluate the antimicrobial activity of compounds on microorganisms by qualitative and quantitative methods. |
| To evaluate the antimicrobial activity of compounds on microorganisms by qualitative and quantitative methods. |
| To cultivate and evaluate the growth of microorganisms on basic, selective, selective-diagnostic and chromogenic media. |
| To cultivate and evaluate the growth of microorganisms on basic, selective, selective-diagnostic and chromogenic media. |
| To determine indicator microorganisms in food and evaluate them according to the limits set by CSN 569609 and Commission Regulation 2073/2005. |
| To determine indicator microorganisms in food and evaluate them according to the limits set by CSN 569609 and Commission Regulation 2073/2005. |
| To identify microorganisms using rapid screening tests as well as biochemical and immunochemical assays and molecular-biological methods. |
| To identify microorganisms using rapid screening tests as well as biochemical and immunochemical assays and molecular-biological methods. |
| To design and perform the detection of Salmonella and Listeria monocytogenes pathogens in food samples. |
| To design and perform the detection of Salmonella and Listeria monocytogenes pathogens in food samples. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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ČSN normy v platném znění.
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ALBERTS, B. Základy buněčné biologie. Ústí nad Labem: Espero, 2001. ISBN 80-902906-2-0.
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CRAIG, N.L. Molecular Biology: Principles of Genome Function. 2nd Ed.. Oxford: Oxford University Press. ISBN 978-0-19-965857-2.
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DOYLE, M.P., BUCHANAN, R. Food Microbiology: Fundamentals and Frontiers. 4th Ed.. Washington: ASM Press, 2013. ISBN 978-1-55581-626-1.
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MONTVILLE, T.J., MATTHEWS, K.R., KNIEL, K.E. Food Microbiology: An Introduction. 3rd Ed.. Washington: ASM Press, 2012. ISBN 978-1-55581-636-0.
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SNUSTAD, D.P., SIMMONS, M.J., RELICHOVÁ, J. Genetika. Brno: MU Brno, 2005. ISBN 978-80-210-4852-2.
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ŠMARDA, J. Metody molekulární biologie. Brno: MU Brno, 2005. ISBN 80-210-3841-1.
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