Applied Microbiology

Essentially expository method, using audiovisual means, in order to address theoretical notions and an active and demonstrative method, with practical work with reports, preparation and oral presentation of posters, with a view to microbiological application to concrete cases at the laboratory scale.

The Biotechnology student should be able to relate the origin, incidence, growth and control of microorganisms with substrate transformation, production, conservation and microbiological safety of various products. It is intended that it will be able to perform functions related to the control of microbiological quality and the development of methodologies, based on microbiology, to obtain new products (or optimization of the production of existing ones) in the food, pharmaceutical and clinical, dietetic, environmental areas etc.

MODULE I: Theory: Fundamentals: culture media for industrial use; sources of microorganisms of interest, desirable characteristics, isolation, selection and strain improvement; modes of operation of bioprocesses; Pasteur and Crabtree effects; sterilization of equipment and fermentation media: thermal destruction kinetics. Practical: method of cryopreservation of microorganisms; isolation of amylase-producing microorganisms; mushroom production; antibiogram assays; production of fermented foods (yogurt and beer); microbiological assessment of air and surfaces.

MODULE II: Theory: Applications: antibiotics, vaccines, fermented foods, bioremediation, analytical microbiology methods; criteria and the concept of indicators. Virology: structure and classification, replication, phage typing and phage induction. Practical: case studies related to applications in agriculture, environment, conservation/restoration, space research, health, and nutrition.

NAO