Programme (short version for Diploma Supplement):
This course gives basic knowledge on microorganisms, their metabolism and the main techniques utilized for their study, with particular emphasis to the microbial groups that are involved in food processes
Textbooks:
B. Biavati, C. Sorlini. "Microbiologia generale e agraria". Casa Editrice Ambrosiana.
M. D. Madigan, J. M. Martinko, J. Parker. "Brock - Biologia dei microrganismi"; Vol. 1 - Microbiologia generale; Casa Editrice Ambrosiana.
J.J. Perry, James T. Staley, S. Lory. "Microbiologia"; Vol 1 - Fisiologia, genetica, virologia, evoluzione e diversità, Zanichelli
Learning Objectives
Knowledge acquired: Main characteristics of the microorganisms; main characteristics of the microbial metabolism; main aspects of microbial genetics; classification of the microorganims; basic principles of the microbiological techniques
Competence acquired (at the end of the course):
capability to understand and to point out, in the following courses, the role of the microrganisms in the food processes, recalling and integrating the knowledge acquired on the structural and metabolic characteristics of the microorganisms involved; capability to point out the strategies for supporting or hindering the microbial growth starting from the knowledge on the peculiar characteristics of the microorganisms involved
Skills acquired (at the end of the course):
capability of using the main classical techniques for handling the microorganisms
CFU: 6
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150 (= 6 x 25)
Hours reserved to private study and other indivual formative activities: 102
Contact hours for: Lectures (hours): 30
Contact hours for: Laboratory (hours): 4
Contact hours for: Laboratory-field/practice (hours): 14
Further information
Frequency of lectures, practice and lab, although non compulsory, is strongly recommended.
The slides of the lectures are available on Moodle Platform at the website of the University of Florence
Type of Assessment
Oral test. The questions will be aimed at verifying if the student has gained specific knowledge on the subjects of the Course as well as the capability to elaborate and correlate the topics dealt with during the course.
Course program
Content (detailed programme):
Introduction. Brief outline of the history of the microbiology. Microorganisms and the techniques for their study. The structure of the prokaryotic cell. The bacterial endospore. Microbial nutrition and nutritional classification of the microorganisms. Bioenergetics: aerobic and anaerobic respiration, fermentations and their metabolic role, brief outline of the microbial photosynthesis. The four pathways of carbohydrate degradation and their balances. TCA cycle (outline). Biosynthetic pathways (outline). Microbial growth: batch growth curve and its parameters (growth rate, generation time, growth yield etc). Diauxic growth curve. Continuous culture. Parameters affecting microbial growth. Classification of the microorganisms. Bacteriophages. Microbial genetics: characteristics of DNA in bacteria; plasmids; regulatory mechanisms in microbial metabolism; induced and spontaneous mutations; point mutations; silent mutations; genetic recombination in prokaryotes. Horizontal gene transfer in prokaryotes: transformation, conjugation, transduction; transposition. Microbiological techniques