Teaching GuideTerm Faculty of Science |
Grao en Bioloxía |
Subjects |
Microbioloxía aplicada e control microbiolóxico |
Contents |
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Identifying Data | 2016/17 | |||||||||||||
Subject | Microbioloxía aplicada e control microbiolóxico | Code | 610G02016 | |||||||||||
Study programme |
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Descriptors | Cycle | Period | Year | Type | Credits | |||||||||
Graduate | 2nd four-month period |
Second | Obligatoria | 6 | ||||||||||
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Topic | Sub-topic |
UNIT 1. - CONCEPTS AND MICROBIAL CONTROL PROCEDURES | ITEM 1. CONTROL BY PHYSICAL AGENTS ITEM 2. CONTROL BY CHEMICAL AGENTS ITEM 3. ANTIMICROBIAL CHEMOTHERAPEUTICS |
UNIT 2. - METHODS FOR THE MICROBIOLOGICAL CONTROL OF QUALITY | ITEM 4. IMPORTANCE OF THE MICROBIOLOGICAL QUALITY CONTROL: MICROBIOLOGICAL CRITERIA ITEM 5. SAMPLING: MICROBIOLOGICAL SAMPLING PROGRAMMES ITEM 6. PROCEDURES OF MICROBIOLOGICAL ANALYSIS OF COMMERCIAL PRODUCTS ITEM 7. MICROBIOLOGICAL INDICATORS OF QUALITY AND SAFETY |
UNIT 3. - MICROORGANISMS AND DISEASE | ITEM 8. NORMAL MICROBIOTA. MICROBIAL PATHOGENICITY ITEM 9. MICROBIAL INTERACTION WITH THE HOST DEFENSES ITEM 10. IMMUNOPATHOLOGY AND IMMUNOLOGICAL THERAPEUTICS ITEM 11. IMMUNOLOGICAL TECHNIQUES FOR THE DETECTION AND IDENTIFICATION OF MICROORGANISMS |
UNIT 4. - ENVIRONMENTAL MICROBIOLOGY | ITEM 12. MICROORGANISMS AS COMPONENTS OF ECOSYSTEMS. BIOGEOCHEMICAL CYCLES ITEM 13. MICROBIAL INTERACTIONS ITEM 14. MICROORGANISMS IN NATURAL ENVIRONMENTS |
UNIT 5. - USE AND INDUSTRIAL MICROORGANISMS APPLICATIONS | ITEM 15. INDUSTRIAL MICROORGANISMS AND FORMATION OF PRODUCTS ITEM 16. GENETIC ENGINEERING: PRINCIPLES AND APPLICATIONS ITEM 17. INDUSTRIAL PROCESSES: TYPES OF BIOREACTORS ITEM 18. GROWTH OF MICROORGANISMS IN INDUSTRIAL SYSTEMS |
UNIT 6. - INDUSTRIAL PRODUCTS USING MICROORGANISMS | ITEM 19. ALCOHOLIC FERMENTATION ITEM 20. LACTIC FERMENTATION ITEM 21. PRODUCTION OF ORGANIC ACIDS, ANTIBIOTICS, VITAMINS AND ENZYMES |
LABORATORY PRACTICES | Practice 1. Alcoholic fermentation Practice 2. Lactic acid fermentation Practice 3. Obtaining of microbial metabolites of interest. Practice 4. Determination of antibiotic susceptibility of bacteria Practice 5. Control of microorganisms by physical agents Practice 6. Experimental determination of decimal reduction time: the value of D |
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