General characteristics of microorganisms. Structure of the prokaryotic cell. Nutrition and microbial metabolism. Microbial growth. Abiotic factors and growth of microorganisms. Role of microorganisms in bio-geo-chemical cycles. Evolution and structure of microbial communities. Plant / animal / microorganism relationships. Composting and anaerobic digestion of organic waste. Optical microscope observation of microorganisms, isolation and culture of microorganisms
B. Biavati, C. Sorlini: "Microbiologia generale e agraria": Casa Editrice Ambrosiana.
M. Willey, M. Sherwood, J. Woolverton: "Prescott – Microbiologia generale"; Vol 1 , McGraw-Hill.
Learning Objectives
Knowledge acquired :
Fundamentals of general microbiology, role of microorganisms in biogeochemical cycles, plant/animal/microorganism relationships, basic ecological principles that influence microorganisms and their associated habitats
Skills acquired:
Students will be able to understand and integrate concepts related to:
role of microorganisms in the environment
role of the rumen microbiota
Competences acquired:
Prepare microbial samples for observation under the light microscope.
Quantify and isolate microorganisms
Interpret the role of microorganisms in agro-fauna systems
Prerequisites
Inorganic and organic chemistry; Biochemistry
Teaching Methods
Lectures: 30 hours
Laboratory/practice: 18
Further information
The attendance of lectures, although not compulsory, is recommended.
The material provided by the teacher has the sole purpose of facilitating the understanding of the topics taught in the lesson and of representing a link between lessons and personal study. Therefore, this material should not be used instead of the recommended textbooks.
Type of Assessment
The test will be an oral exam, which will focus on the topics covered both in the classroom and in the laboratory.
The exam will be conducted in such a way as to verify that, in addition to gaining specific information, the student has achieved an appropriate technical-scientific language and the ability to think about the issues dealt with during the course
Course program
Introduction to microbiology. General characteristics of main microbial groups. Prokaryotic cell morphology and structure. Microbial nutrition and nutritional classification. Microbial growth. Principles of the microbial respiration, fermentation, and photosynthesis. Development and structure of microbial communities. Interactions among microbial populations. Microorganisms and biogeochemical cycles. Macro and microorganism interactions. Rumen microbiota. Microorganisms and composting. Anaerobic digestion. Methods for the study of microbial communities
Laboratory/practice
Preparation of microorganism samples for basic light microscope observation. Gram staining. Sterilization techniques. Preparation of microbiological culture media. Enrichment cultures. Making agar plates. Quantification, and isolation of microorganisms.