Microbiology

Not applicable

In the lecture (T) classes the consolidation of the theoretical bases will be carried out by an expository method. Students are encouraged to participate with questions and comments during both lecture and practical classes.

In practical classes the main techniques and methods used in microbiology for the isolation, growth, identification and characterization of microorganisms will be applied. Students will carry out practical experiences and elaborate reports of the laboratory experiments.

The main objective of the curricular unit is to introduce the students to the fundamentals of Microbiology. It is thus intended that the students acquire the following knowledge and skills: i)identify the main techniques for isolation, inoculation and control of microorganisms; ii) identify and characterize the main groups of microorganisms; iii) identify the nutritional requirements and metabolic diversity of microorganisms; iv) interpret the microbial growth kinetics and the factors that influence their growth and control methodologies; v) recognize the importance of microorganisms in the environment and their applications with environmental, industrial and medical relevance.

LECTURES:

1. Inoculation, isolation and control of microorganisms

Techniques for the isolation, inoculation and conservation of microorganisms. Fundamentals of microbial control. Physical and chemical control agents (antimicrobials).

2. Nutritional requirements and metabolic diversity of microorganisms

Nutrition and microbial culture. Nutritional requirements and metabolic diversity of microorganisms. Culture media for microorganisms. Main biochemical and physiological tests.

3. Microbial growth.

Substrate dependence and effect of environmental factors. Quantification of the growth of microorganisms. Traditional and fast identification and quantification methods.

4. Diversity of microorganisms

Main groups of microorganisms: prokaryotes, eukaryotes and viruses.

5. Microorganisms of natural environments.

Soil microbiology. Biogeochemical cycles. Microorganisms contaminating water and food.

6. Microorganisms of biotechnological interest.

Microbiology of food, environmental, industrial and medical areas.

LAB PRACTICES:

Preparation and sterilization of laboratory material and culture media. Microorganisms in the environment. Inoculation and isolation techniques. Methods for conservation and revival of microorganisms. Metabolic and biochemical characterization of microorganisms. Microorganisms’ identification by API20E tests.

The evaluation is continuous and has two components: i) Theoretical component (AT) by 2 periodical written tests (50% of the AT classification each), or by final exam and ii) Laboratorial practical component (AP) comprising the Lab performance assessment (AL-20%), Report discussion and assessment (AR-60%) and a Final test on the Practical component with a minimum grade of 9 values (TP-20%). Students who complete all theoretical continuous assessment instruments do not have access to the theoretical “normal” (regular) period exam (with the exception of working-students). In the written and lab tests it is not allowed the consultation of any unauthorized document or electronic equipment.

The student must cumulatively obtain (or have obtained in previous years): i) attendance in laboratory classes with practical coloration works to be admitted to the final practical exam; ii) attendance in 75% of the overall hours of the course class hours (except for working-students) to be admitted to the intermediate written tests.

The classification of the practical component previously obtained, if positive, remains valid for the present year. . In order to be approved in this course it is required a minimum of 9.5 values in both components (AT and AP). Given that this criterium is fulfilled, the final classification of this course unit will be given by the expression: 0,5xAT + 0,5xAP.

NAO