791128 General microbiology practical course


Type
Lecture and exercise
Semester hours
6
Lecturer (assistant)
Prenner, Christine , Sauer, Michael , Ernst, Wolfgang , Mattanovich, Jutta , Tesei, Donatella , Gasser, Brigitte , Lopandic, Ksenija , Mattanovich, Diethard , Grillari, Johannes , Mayer-Reinprecht, Beatrix , Kunert, Renate
Organisation
Institute of Biotechnology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

ATTENTION: Outdated versions of the manuscripts circulating!
Download the actual version from the e-learning course only!.

PART I:
Safety in the microbiological laboratory
Documentation
Mikroscopy
Aseptic way of working
Nutrition of microorganisms
Cultivation of microorganisms
Characterisation and identification
Measurement of growth and multiplication
Preparation of culture media

PART II:
Isolation, cultivation and identification of microorganisms
Morphological and physiological characterisation of bacteria, yeasts and filamentous fungi
Determination of cell counts
Antibiotic testings
Microscopy and staining methods
Preparation of growth media
Enrichment procedures
Analysis of food samples

For detailed information see: https://learn.boku.ac.at/course/view.php?id=6562

Previous knowledge expected



Objective (expected results of study and acquired competences)

After successful completion of this course students are familiar with the safety rules and know how to use the equipment of a microbiological laboratory.

They are able to explain the components of a light microscope, to use it for observing and describing certain features of microorganisms.

Students know how to work aseptically, they can classify culture media, they are able to select the appropriate media and to prepare them.

They are able to use the classical microbiological methods to separate, quantify and identify microorganisms.

Furthermore they are able to:

explain and compare the general microbiological methods and to select and apply the right one/s for a given research question

describe morphological and physiological features of the microorganisms used in food- and biotechnology

use those features to select and separate the different species and to identify and quantify pure cultures

explain and demonstrate how growth of microorganisms can be inhibited

critically analyse and discuss all results

work together in small groups

carry out and record all experiments according to the Good Laboratory Practice
You can find more details like the schedule or information about exams on the course-page in BOKUonline.