Teaching GuideTerm
Faculty of Science
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Grao en Bioloxía
 Subjects
  Applied Microbiology and Microbiological Control
   Contents
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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