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ECTS credits
ECTS credits: 4.5ECTS Hours Rules/Memories
Student's work ECTS: 76.5
Hours of tutorials: 4.5
Expository Class: 13.5
Interactive Classroom: 18
Total: 112.5Use languages
Spanish, GalicianType:
Ordinary subject Master’s Degree RD 1393/2007 - 822/2021Center
Higher Technical Engineering SchoolCall:
First SemesterTeaching:
Sin Docencia (En Extinción)Enrolment:
No Matriculable (Sólo Planes en Extinción) -
The course is designed for students with very basic knowledge about the microbial world. The aim is to introduce students to key concepts of Microbiology that will be relevant when designing a fermentation or industrial microbial process. Some classes will be taught in the laboratory so that the concepts can be connected with the practical application while we become familiar with the working conditions and instruments of a Microbiology laboratory.
1. Introduction to the microbial world. Morphology and physiology of microorganisms. Differences between prokaryotic and eukaryotic microorganisms. Observation under the microscope. Simple and differential stains
2. Microbial growth. Important parameters. Environmental factors. Culture of microorganisms in different substrates. Types of cultura media.
3. Types of fermentations. Production of secondary metabolites. Microbial growth, glucose consumption and secondary metabolite production graphics. Handling a fermenter.
4. Microorganisms as problem causing agents: pathogenicity and alteration of products of industrial interest. Control and prevention of microbiological risks in the industry. Disinfection, sterilization and reduction of microbial load.
5. Enzymes. Important groups from the industrial point of view. Recombinant enzymes. Enzyme and whole cell immobilization. Fermentations using immobilized enzymes or whole cells. Ethical and legal concerns of the use of genetically modified microorganisms in the industry
Interactive sessions will consist in presentations of research works done by the students as teams.
Technical visit: “Bioethanol Galicia”
Laboratory classes:
-Simple and differential stains. Observation under the microscope.
- Culture of microorganisms in different culture media.
- Microbial growth, glucose consumption and secondary metabolite production graphics of a pigmented microorganism with industrial interest.
- Fermentation using yeast or enzymes immobilized in alginate.
The safety rules are detailed in the laboratory guide available to students at the beginning of the practical course.Basic:
Microbiología Esencial, 1ª edición
Eds: Martín A, Béjar V, Gutiérrez J, Llagostera M, Quesada E.
Editorial: Editorial Médica Panamericana
Year: 2019
ISBN: 978-84-9835-786-8 (versión impresa + eBook
ISBN: 978-84-9110-242-7 (versión eBook
MADIGAN, Michael T. et al. Brock: Biology of microorganisms. 14th edición. Ed. Pearson. ISBN: 978-84-9035-279-3
MARTÍN, Ana et al. Microbiología esencial. Ed. Panamericana. ISBN: 978-84-9835-786-8
Complementary literature:
Scientific papers for each subjectGeneral competences: CB10, CG7
Specific competences: CE1, CE2
Transversal competences:CT4, CT5The methodology of the equivalent course in the new curriculum, which offers face-to-face teaching, will be followed:
P4142108 - BiocatalysisThe assessment system of the equivalent course in the new curriculum, which offers face-to-face teaching, will be followed:
P4142108 - Biocatalysis-
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Carlos Rodriguez Osorio
- Department
- Microbiology and Parasitology
- Area
- Microbiology
- Phone
- 881816050
- cr.osorio@usc.es
- Category
- Professor: University Professor
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