LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY. Department of Botany STUDY PROGRAMME MICROBIOLOGY. Number of ECTS credit points: 4,5 credits

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1 LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY Department of Botany STUDY PROGRAMME MICROBIOLOGY Study level: BSc (BSc, MSc, PhD) Number of ECTS credit points: 4,5 credits Teaching method: Lectures, supported by PowerPoint presentation and slides, laboratory. Prerequisities: Basic knowledge of biology, ecology, genetics and chemistry. Teaching aids: Scripts referring to the actual topics are distributed during lectures. Examination method: Written examination (test), by appointment. Registration for course: One week before the beginning of the course. Registration for examination: With lecturer personally or by Remarks: The lectures introducts to the study of bacteria, viruses, and fungi and their interrelationships with raw plant material. General microbiological concepts such as microbial structure, growth, and metabolism will be explained. The lab exercises introduce basic microbiological techniques such as staining, counting and identification of microorganisms. Both laboratory and lecture relate current microbiological principles to the understanding of importance in agronomy. INTRODUCTION This course is designed to give students an understanding of the role of microorganisms in food processing and preservation; relation of microorganisms to food spoilage, foodborne illness and intoxication, general food quality, and role of microorganisms in health promotion. Describe the major historical events in microbiology and explain the importance of these events to modern day microbiological techniques and procedures; Course Objectives

2 2 Explain relationships and apply appropriate terminology relating to the structure, metabolism, genetics, and ecology of prokaryotic microorganisms, eukaryotic microorganisms, and viruses; Explain principles of physical and chemical methods used in the control of microorganisms and apply this understanding to the prevention and control of spoilage and rot; Demonstrate appropriate laboratory skills and techniques related to the isolation, staining, identification, assessment of metabolism, and control of microorganisms; Syllabus Theory (32 hours): History and development of microbiology. Identification, characterization and classification of microorganisms. Group of microorganisms - general characters. Viruses: structure, nomenclature and properties. Methods of cultivation, identification and characterization of microbes. Physiology and metabolism of microbes. Enzymes. Ecology of microbes. Physical and biological factors influencing the growth and survival of microorganisms. Microbial spoilage of raw plant material, milk, food. Mycotoxins and bacterial toxins. Practice classes (16 hours): 1. Preparing of microbiological preparations. Fixing and simple staining of microbes 2. Differential methods of staining Gram stain. Gram-positive (Gm+) and Gramnegative (Gm - ) microorganisms 3. Identification of fungi. Morfological properties of field and storage fungi 4. Methods of enumeration of microorganisms in agricultural products 5. Control of microbial agents of food spoilage, methods of sterilization Independent work (32 hours): 1. Preparation for labs 12 hours 2. Examination 20 hours

3 3 LITERATURE MAIN LIST 1. Bauman, W. R Microbiology with diseases by taxonomy (7th ed.). San Francisco: Pearson Education. 778 p. 2. Cappuccino, J. G., Sherman, N Microbiology. A laboratory manual (7th ed.). New York: Pearson Education. 528 p. 3. Jay. J. M., Loessner, J. M., Golden, A. D Modern food microbiology (7th ed.).springer. 790 p. 4. Madigan, T. M., Martinko, M. J Brock biology of microorganisms (11th ed.). London: Pearson Education. 992 p. ADDITIONAL LIST 1. Dilip, K. A. (ed.) Fungal biotechnology in agricultural, food, and environmental applications. Mycologie series; vol. 21 new york : marcel dekker press. 2. Lee, Y. K Microbial biotechnology. Principles and Applications (2th ed.). Singapore: World scientific. 794 p. 3. Thieman, W. J., Palladino, M. A Introduction to biotechnology. San Francisco: Pearson/Benjamin Cummings. 310 p. Study programme prepared by Assoc. prof., dr. Aurimas Krasauskas Department of Botany, Faculty of Agronomy, Lithuanian University of Agriculture Universiteto 10, Akademija, LT Kauno raj., Lithuania Phone: Fax.: aurimas.krasauskas@lzuu.lt Signature:

4 4 ANNEX CONTENT OF STUDY PROGRAMME LESSONS (32 hours) General microbiology (50%) 1. Scope, history and development of microbiology. Contributions of Van Leeuwenhock, Lister, Pasteur, Koch, Winogradsky, and other. Further developments of microbiology. Identification, characterization and classification of microorganisms. Distinguishing characteristics between prokaryotic and eukaryotic cells. 2. Group of microorganisms - general characters. Morphology, ultra structure and chemical composition of bacteria, fungi, yeast and Archaebacteria. Classification of bacteria. Fungi: general characters, classification. Protozoa: general morphology, intracellular structures, nutritional requirements and reproduction. Pathogenic protozoa. 3. Viruses: structure, nomenclature and classification of Viruses. DNA and RNA viruses. Methods of detection, cultivation - chick embryo, animal inoculation, tissue culture, quantification, propagation and maintenance of viruses. Viral coefficient. Plant Viruses - classification, structure and replication - tobacco mosaic virus (TMV) virus. Bacteriophages structure and replication. 4. Methods of sterilization: physical and chemical agents, radiation & filtration. Cultivation of microorganisms, Microbiological media, selective medium & pure culture techniques. Methods of preservation and maintenance of cultures. Methods of identification and characterization of bacteria staining techniques - simple, differentialstaining techniques of microorganisms, spores and capsules. Morphological, nutritional, metabolic, cultural, antigenic and genetic characteristic. Physiology and metabolism of microbes (20%) 5. Nutrient transport - simple diffusion, active, passive and facilitated diffusion. Physicochemical properties of bacteria and fungi - intracellular osmotic pressure, permeability of the microbal cell. Nutritional types - autotrophic bacteria, chemosynthetic and photo synthetic microorganisms, Heterotrophic bacteria - saprophytes, parasites and mixotrophs. Respiration in bacteria - aerobic and anaerobic types of respiration, obligate aerobes, facultative anaerobes and obligate anaerobes. Toxic effect of oxygen on anaerobes. Bioluminescence in microorganisms. Carbohydrate metabolism in microbes - synthesis of carbohydrate in photosynthetic, chemosynthetic and heterotrophic microbes. Fermentation of carbohydrates by microorganisms - Embden-Meyerhof- Parnas pathway, Entner-Doudoroff (ED) pathway, C2-C4 split Pathway Kreb's cycle. 6. The Electron Transport Chain (ETS), mechanism of oxidative phosphorylation. Photosynthesis in bacteria and plants. Organization, apparatus, electron donors & acceptors, energetics. 7. Outlines of enzyme classification, nomenclature, assay of enzymes and kinetics of enzyme catalyzed reactions - Michaelis - Menton equation, Km and Vmax values. Factors affecting enzyme reaction ph, temperature, radiation, enzyme and substrate, concentrations, activators, coenzymes and metalloenzymes. Ecology of microbes (30%)

5 8. Soil environment - microorganisms, soil structure, soil profile. Physico-chemical conditions, Microbial composition, sampling techniques, role of microorganism in organic matter decomposition (cellulose, hemicellulose, lignins), biogeochemical cycles - nitrogen cycle - nitrogen fixation, nitrification, denitrification, sulphur, iron and phosphorous cycles. Rhizosphere - rhizosphere microorganisms. Aquatic environment: fresh water microorganisms, their zonation and characteristics. Salt water, oceans, estuaries, microorganisms their zonation and characteristics. Faecal pollution of waters - waterborne diseases, indicator organisms. 9. Environmental factors influencing the growth and survival of microorganisms. Physical factors - temperature, light, osmotic pressure and hydrostatic pressure. Chemical factors - ph, O 2 and CO 2. Biological factors - Inter-reactions of microbial population and community dynamics - Growth in closed environments and in open environments, The kinetic principles of competition between microbial populations, kinetic principles of prey-predator relationships. 10. Microbiology of foods - microbial biota of fresh foods, grains, fruits, vegetables, milk. meat, eggs and fish and their infestation by bacteria, fungi & viruses. Microbiological examination of foods - microscopic techniques and cultural techniques. Direct microscopic examination, total colony counts and differential enumeration. Identification of specific groups - Bacteria, Viruses, Fungi and Protozoa. Microbial spoilage of raw plant material, milk, food. Types of spoilage organisms, food poisoning, mycotoxins and bacterial toxins. 5