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General microbiology

Course Code:

2.2

Semester:

2nd Semester

Specialization Category:

CGB

Course Hours:

2 Θ+ 2 Ε

ECTS:

5


Course Tutors

Dimopoylou Maria

Course Code: 2.2

Semester: Second Semester

Category: Compulsory

Hours: 2T + 2L

ECTS credits: 5

 

LEARNING RESULTS

Specifically, having completed the course, students will be able to:

  • apply basic microbiological methods and operate laboratory infrastructure.
  • understand the basic principles of microbiology and in particular microbial growth, fermentation cultures and the factors associated with these processes.
  • understand the cell structure and the differences between prokaryotic and eukaryotic microorganisms as well as other categories of microorganisms (such as Gram-positive and negative bacteria, filamentous fungi, yeasts, etc.).
  • be familiar with the observation and morphological characteristics of microorganisms
  • have a comprehensive picture of microbial biodiversity and its importance.
  • understand the basic principles of the genetics of bacteria and yeasts.
  • be familiar with the essential microflora and the role of microorganisms in winemaking and fermented beverages and foods.

 

General Skills

  • Analysis and synthesis of data and information
  • Respect for the natural environment and biodiversity
  • Adaptation to new situations
  • Decision making
  • Autonomous work
  • Teamwork
  • Exercise criticism and self-criticism

 

COURSE CONTENT

Theoretical part

  1. Introduction to the microbial world, classification of microorganisms, the concept of species in microbiology.
  2. Microbial diversity and evolution.
  3. Structure and function of the prokaryotic cell.
  4. Structure and function of the eukaryotic cell.
  5. Basic molecular biology and biochemistry of microbial cells.
  6. Principles of genetics of microorganisms (bacteria and yeasts).
  7. Nutrition, laboratory culture and microbial metabolism.
  8. Microbial growth and kinetics.
  9. Control of microbial growth – Effect of physicochemical factors on microbial growth.
  10. Microorganisms in the beverage and food industry, microorganisms of the vine-wine system.

 

STUDENT EVALUATION

Final written exam including: Multiple choice test, short development questions and/or oral exam.

 

RECOMMENDED BIBLIOGRAPHY

  • Aggelis G. Microbiology & Microbial Technology, Stamoulis Publications, 2017
  • BROCK Biology of Microorganisms, Volume I and Volume II, M. Madigan, J. Martinko, J. Parker, University Press of Crete, 2015.
  • Nerantis H. Microbiology. Embryo Publications, 2009
  • Nerantzis H. Arapini E. General Microbiology: Laboratory Exercises. Embryo Publications, 2010
  • Karagounis-Kirtsou AD Microbiology, Stamouli Publications, 1999.
  • Karagounis-Kirtsou AD General microbiology laboratory exercises. Stamouli Publications, 2001.
  • Watson JD, Baker TA, Bell SP, Gann A, Levine M and Losick R. Molecular Biology of the Gene, Pearson International Edition, 2008.

Related scientific journals

  • Nature Reviews Microbiology
  • Applied and Environmental Microbiology
  • FEMS Microbiology Reviews
  • Trends in Microbiology
  • Food Microbiology
  • Frontiers in Microbiology, etc.