General Microbiology Syllabus

Republic of the Philippines

MINDANAO UNIVERSITY OF SCIENCE AND TECHNOLOGY (Formerly Mindanao Polytechnic State College) C.M. Recto Avenue, Lapasan, 9000 Cagayan de Oro City Tel. Nos. (088) 856-1738 / 856-1739 Telefax Telefax (088) 856-4696

SCHOOL OF ATRS AND SCIENCES DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

General Microbiology COURSE SYLLABUS Course Code: Btech 20 Course Title: General Microbiology Credit Units: 4 Units Time Allotment: 54 hrs. Course Description: General Microbial Biology consists of both lecture and laboratory. The course will cover eukaryotic and proka prokaryo ryotic tic micro microbes bes and viruse viruses, s, but will will emphas emphasize ize bacter bacteria. ia. This This cours course e will will provid provide e a concep conceptua tuall and experimental background in microbiology sufficient to enable students to take more advanced courses in related fields. After taking this course, students are provided with understanding and knowledge on the value of microbes in life rather than as disease agents. It is expected that the students will be motivated to develop their innovation on exploiting microbes for positive purposes in human living.

COURSE OBJECTIVES: After completio completion n of this course, course, students students are expected expected to be able to understand understand the ubiquity ubiquity of microorg microorganis anisms ms and their their structure structure,, chemistr chemistry, y, and metaboli metabolism. sm. Different Differentiate iate the structur structural al and functiona functionall characteristics of prokaryotes and eukaryotes. Understand energy metabolism of chemotrophs and phototrophs. Understan Understand d up-to-date up-to-date molecula molecularr recombin recombinant ant technolo technology, gy, and understa understand nd the potentia potentiall of microor microorgani ganisms sms in industries and ecosystems. ecosystems.

Course Content TOPICS

TIME FRAM E

SPECIFIC OBJECTIVES

Orientation a. VMGO b. Course Requirements Grading System

1 hour

At the end of the class the students are expected to: a. Familiarize the College VMGO b. Know the requirement of the course c. Know the grading system

Brief History of Microbiology a. What is microbiology? b. Why study microbiology? c. Careers in microbiology d. First microorganisms on earth e. Pioneers in the science of microbiology

4 hrs

a. Define microbiology b. Describe the worldchanging scientific contributions of Leeuwenhoek c. Define microbes in the words of Leeuwenhoek and as we know them today d. List the four steps in the scientific method of investigation e. List the contributions made by Koch to the field of microbiology f. List the four steps that must be taken to prove the cause of an infectious disease g. Describe the contribution of Gram to the field of microbiology f. Identify the field of microbiology that studies the role of microorganisms in the environment

KEY WORDS

Microbiolog y Microbes

ACTIVITY AND LEARNING APPROAC H

VALUES/SKI LLS INTEGRATIO N

RESOURC ES NEEDED

EVALUATI ON MEASURE S

Appreciatio n and awareness of the college VMGO and grading system Interactiv To e CD appreciate Powerpoin the value of t microorgani Group sms in the dynamics, environmen Lecture t Awareness on the contribution of the different scientist in the field of microbiolog y Appreciate the value of naming and classifying organisms

Syllabus College handbook

Oral/writte n exam

Books Laptop CD Projector LCD

Reporting Oral exam Written exam Seatwork, Case presentati on

Cell structure and function a. The processes of life b. Eukaryotic cell VS prokaryotic cells

8hrs

a. Describe four major processes of living cells b. Compare and contrast prokaryotic and eukaryotic cells c. Describe the composition, function, and relevance to human health of glycocalyces d. Distinguish between capsules and slime layers e. Discuss the structure and function of prokaryotic flagella f. Compare and contrast the structures and functions of fimbriae, pili, and flagella g. Compare and contrast the cell walls of Gram positive and Gram negative bacteria in terms of structure and Gram staining h. Diagram a phospholipid bilayer, and explain its significance in reference to a cytoplasmic membrane i. Explain the fluid mosaic model of membrane structure j. Compare and contrast the passive and active processes by which materials cross the cytoplasmic membrane

k. Describe prokaryotic cytoplasm and its basic contents l.

Describe the formation

Cell Prokaryotes Eukaryotes Capsules Flagella Pili Gram positive Gram negative Cytoplasm Endospore

Interactiv To develop e CD awareness Powerpoin on the t nature and Group function of dynamics, the cell and Lecture its component.

Books Laptop CD Projector LCD Microscop e Prepared slides

Reporting Oral exam Written exam Seatwork, Case presentati on Laboratory activities

and function of endospore m. Compare and contrast prokaryotic and eukaryotic cell walls and cytoplasmic membranes Microscopy, Staining, and Classification a. Microscopy b. Staining c. Classification

4hrs

Microbial Metabolism a. Basic chemical reactions underlying metabolism b. Carbohydrate catabolism c. Photosynthesis

7hrs

a. Define microscopy b. Contrast simple and compound microscope c. Discuss the purposes of classification and identification of organisms d. Define binomial nomenclature e. Describe a few modification of the Linnean system of taxonomy a. Distinguish among metabolism, anabolism, and catabolism b. Contrast reduction and oxidation reaction c. Draw a table listing the six basic types of enzymes, their activities, and an example of each d. Describe how temperature, pH, substrate concentration, and competitive and noncompetitive inhibition affect enzyme activity e. In general terms, describe the three stages of aerobic glucose catabolism (glycolysis, the kryb cycle, and the electron transport chain), including their substrates, products, and net energy production f. Discuss the roles of acetyl

Microscope Linnean system

Interactiv e CD Powerpoin t Group dynamics, Lecture

Provide awareness and appreciation of the use of microscope in identifying microorgani sms

Books Laptop CD Projector LCD Microscop e Prepared slides


Metabolism Anabolism Catabolism Oxidation Reduction Enzymes Glycolysis Kreb’s cycle Electron transport chain Photosynthe sis Dark reaction Light reaction


Appreciatio n on the basic mechanism s of bacterial metabolism



CoA, the krebs cycle, and electron transport in carbohydrate catabolism g. Contrast electron transport in aerobic and anaerobic respiration h. Describe the role of chemiosmosis i n oxidative phosphorelation of ATP i. Define photosynthesis j. Compare and contrast the basic chemicals and structures involved in photosynthesis in prokaryotes and eukaryotes Microbial Nutrition and Growth a. Growth requirements b. Culturing Microorganisms c. Growth and Microbial Population

6hrs

a.

b.

c.

d.

e.

f. g.

Describe the roles of carbon, hydrogen, oxygen, trace elements, and vitamins in microbial growth and reproduction Distinguish among anaerobes, aerobes, earotolerant anaerobes, facultative anaerobes, and microearophiles Explain how extremes of temperature, pH, and osmotic and hydrostatic pressure limit microbial growth Describe the two most common methods by which microorganisms can be isolated for culture Describe six types of general culture media available for bacterial culture Describe logarithmic growth Explain what is meant by the generation time of

Aerobic Anaerobic Facultative Pure culture Culture media Lag phase Log phase generationti me


Develop patience in culturing bacteria Awareness on the process of the growth of the bacteria



bacteria h. Draw and label a bacterial growth curve i. Describe what occurs at each phase of population’s growth j. Contrast direct and indirect methods of measuring bacterial growth Controlling Microbial Growth a. Basic Principles of Microbial Control b. The Selection of Microbial Control Methods c. Physical Methods of Microbial control d. Chemical Methods of Microbial Control

6hrs

a.

b. c.

d.

e.

f.

g.

Characterizing and Classifying Prokaryotes

2hrs

a.

Contrast sterilization, disinfection,, and antisepsis, and describe their practical uses Contrast the terms degerming, sanitization, and pasteurization Compare the effects of “static” versus”-cidal” control agents on microbial growth Define microbial death rate, and describe its significance in microbial control Describe how antimicrobial agents act against cell walls, cytoplasmic membranes, proteins, and nucleic acids Identify the three mostresistant groups of microbes, and explain why they are resistant to many antimicrobial agents Describe five types of physical methods of microbial growth Identify six basic shapes of prokaryotic cells

Disinfection Sterilization Antisepsis Pasteurizati on Sanitization antimicrobia l


Develop skills in controlling microbial growth Appreciate the different methods of controlling microbial growth


Reporting Oral exam Written exam Seatwork, Case presentati on

Interactiv e CD

Appreciatio n on the

Books Laptop

Reporting Oral exam

a.

General characteristics of Prokaryotic Organisms b. Modern Prokaryotic Classification Characterizing and Classifying Eukaryotes a. General Characteristics of Eukaryotic Organisms b. Fungi

b. List three common types of reproduction in prokaryotes c. Describe the formation and function of bacterial endospores 3hrs

a.

b.

c. d. e.

f. Food Microbiology a. The Roles of Microorganisms in Food Production b. The Causes and Prevention of Food Spoilage c. Food borne Illnesses

5hrs

a.

b.

c. d.

State four reasons why eukaryotic reproduction is more complex than prokaryotic reproduction Cite at least three characteristics that distinguish fungi from other groups of eukaryotes List five ways in which fungi are beneficial Distinguish among septate hyphae, aseptate hyphae, and mycelia Compare and contrast the three divisions of fungi with respect to the formation of sexual spores List several beneficial roles of lichens Describe how microbial metabolism can be manipulated for food production Describe how food characteristics and the presence of microorganisms in food can lead to food spoilage List several methods for preventing food spoilage Discuss the basic types of illnesses caused by food spoilage or food contamination, and describe how they can be

Powerpoin t Group dynamics, Lecture

value of naming and classifying microorgani sms

CD Projector LCD

Fungi Hyphae Aseptate septate Mycelia lichens


Value the importance of fungi in industrial microbiolog y


Spoilage Illness contaminati on


Develop skills in preserving food


Written exam Seatwork, Case presentati on


avoided Industrial Microbiology 7hrs a. The Roles of Microbes in Industrial Fermentatations b. Industrial Products of Microorganisms c. Water and Wastewater Treatment d. Bioremediation

a.

Describe the role of genetically manipulated microorganisms i n industrial and agricultural processes and the basics of industrial-scale fermentation b. List some of the various commercial products produced by microorganisms c. Explain how water and waste water are treated to make them safe and usable d. Describe the process of bioremediation

Fermentatio n Wastewater Bioremediat ion


Appreciatio n and awareness on the role played by microbes in the production of antibiotics,b eer,wine,ch eese,yogurt, etc. Develop skills on water treatment



Course Requirements: • • • • • • •

Projects Assignments Attendance Oral and Written Exams Research Work Reporting Laboratory Activities

Text Books: • •

• •

Michael J. Waites et al.,2001. Introduction to Industrial Microbiology, Blackwell Science Ltd. Nester, Anderson, Roberts, Pearsall, Nester. 2004. Microbiology: A Human Perspective, McGraw-Hill, 4 th Edition Burton, Engelkirk. 2004. Microbiology for the Health Sciences, Lippincott and Wilkins, 7 th Edition Tortora, Funke, Case. 2002. Microbiology: an Introduction, Benjamin Cummings, 7 th Edition

Grading System: Quizzes ----------------30% Attendance ---------- 10% Participation ---------15% Assignment /Proj ---15% Term Exam -----------30% 100%

Final Grade: Midterm Grade ------ 30% Final Term Grade ----70% 100%

Laboratory

Lecture ------------70% Laboratory --------30% 100%

Practical Exam ----20% Experiment --------30% Attendance --------10% Term Exam --------40% 100%

Prepared by: _______________________ _______________________

Checked by: _________________________

Approved by:

CORDULO P. ASCAÑO II, M.S. VIMA SOCORRO J. TANDOG Course Lecturer College of Arts and Sciences

PHOEBE L. GALLON Chairman, Food Science and Technology

Dean,

General Microbiology Syllabus

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