Czech

4

Not applicable.

Students will obtain basic knowledge about microorganisms, an overview of their occurrence and activity in various areas.

Biology

Not applicable.

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

The exam has a written and an oral part.

1. History and perspectives of microbiology. Occurrence of microorganisms in nature. Prokaryotic and eukaryotic microorganisms.
2. Basic structure of bacterial cells.
3. Life cycle of bacteria. Growth and reproduction of bacteria. Growth curve.
4. Effects of environmental factors on microorganisms.
5. Taxonomy, identification a bacteria systems.
6. Yeasts - morphology, cytology, reproduction. Taxonomic overview.
7. Fungi - morphology, cytology, reproduction. Taxonomic overview.
8. Viruses - bacterial, animal viruses, vegetable viruses. Viroids. Prions.
9. Metabolism of microorganisms. Nutrition, nutrient uptake, microbial enzymes.
10. Genetics microorganisms.
11. Energetic metabolism of chemolithotrophs, chemoorganotrophs and photolithotrophs bacteria.
12. Microorganisms and environment.

Not applicable.

The aim of the course Microbiology is to provide students with basic knowledge about bacterial cells, fungi, yeasts and provide them with overview of microbiology life and prepare a starting point for further study of following courses, e.g. Biotechnology, Food Microbiology.

None

Not applicable.

Not applicable.

Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)

Prescott L. M., Harley J. P., Klein D. A.: Microbiology. McGraw-Hill Education, Boston 2005. (CS)
Doyle M. P., Beuchat L. R., Montville T. J.: Food microbiology, fundamentals and frontiers. American Society of Microbiology Press, Washington 1993. (CS)

26 hours, optionally