2020_21
Educational guide 
Faculty of Oenology
A A A 
english 
Bachelor's Degree in Biotechnology (2009)
 Subjects
  MICROBIOLOGY
   Contents
Topic Sub-topic
Unit 1. Microbiology introduction
1.1. Microbiology concepts.
1.2. The microorganisms place in the living beings world.
1.3. Discovery and most important advances in the knowledge of microorganisms.
1.4. Prokaryotic and Eukaryotic microorganisms.
1.5. Main groups of organisms that microbiology studies.
Unit 2. Microbiology techniques of study/cellular/subcellular
2.1. Microscopy basic principles.
2.2. Basic microscopy techniques: sample preparation, single and differential stains.
2.3. Cellular fractionation and microscopic localization of specific molecules (immunological techniques: immunofluorescence and enzyme-immunoassay)
Unit 3. Cell envelopes
3.1. The cell wall of prokaryotes.
3.2. The para-crystalline surface layer.
3.3. Structures of resistance and inclusions in bacteria.
3.4. The bacterial flagellum.
3.5. Sensory responses, taxis.
Unit 4. Bacterial genetics
4.1. Transformation.
4.2. Conjugation.
4.3. Transduction.
4.4. Plans and transposons.
4.5. Mutations: mechanisms.
4.6. Elementary notions of genetic engineering.
4.7. PCR-based techniques.
Unit 5 Metabolism and microbial nutrition.
5.1. Macronutrients, micronutrients and growth factors.
5.2. Catabolism and anabolism.
5.3. Catabolic diversity.
5.4. Fermentation of glucose.
5.5. Glucolysis, Embden-Meyerhof pathway.
5.6. Lactic and alcoholic fermentation.
5.7 Aerobic and anaerobic sky breathing.
Unit 6 Culture media
7.1. Preparation.
7.2. Type of culture media: enrichment, selective and differential.
7.3. Obtaining pure cultures.
7.4. Strain concept.
Unit 7. Culture media
7.1. Preparation.
7.2. Type of culture media: enrichment, selective and differential.
7.3. Obtaining pure cultures.
7.4. Strain concept.
Unit 8 Conservation of microbial strains
8.1. Freeze-drying, liquid nitrogen and re-seeding.
8.2. Crop collections.
Unit 9. Species concept
9.1. Numerical taxonomy
9.2. Current techniques applied to bacterial taxonomy.
9.3. Main bacterial groups based on the new edition of the Bergey manual
Unit 10. Prokaryotic taxonomy.
10.1. Criteria in bacterial taxonomy.
10.2. The domain Archaea: properties and industrial applications.
10.3. The Bacterial domain:
10.3.1. Photoreactive bacteria.
10.3.2. Gram-negative bacteria, pathogenic species in humans.
10.3.3. Gram-positive bacteria: low and high G + C content, species involved in the food and dairy industry.
Unit 11. Viruses
11.1 Historical introduction.
11.2. General properties of viruses.
11.3. Structure.
11.4. Chemical composition.
11.5. Genetics.
11.6. Classification.
11.7. Bacterial viruses (bacteriophages): lytic cycle of infection and lysogenic.
11.8. Plant viruses.
11.9. Reproduction mechanisms.
11:10. Detection and cultivation techniques.
Unit 12. Funguses
12.1. General characteristics.
12.2. Reproduction cycle.
12.3. Main taxonomic groups.
Unit 13. Industrial microbiology
13.1. Microorganisms’ utilization in industrial processes.
13.2. Selection and improvement of industrial microorganisms.