Objectives and competences

• distinction between typical characteristics of particular groups of microorganisms • linking biochemistry of metabolic processes with the growth of microorganisms • use of mathematical parameters to calculate the growth of microorganisms • understanding the influence of physiological conditions in different types of food on the selection of microorganisms for fermentation • choose appropriate conditions and means for controlling the growth of microorganisms under the given conditions • analysis of the diversified role of individual microbial species in the circulation of elements in nature and for plant / animal / ecosystem health • identification of potential microbial species for industrial use with examples • understanding the concept of pure culture and the experimental procedures (media, cultivation) that lead to the isolation of microorganisms

Content (Syllabus outline)

• phylogenetic classification of microorganisms (bacteria, viruses, fungi) • general properties of microorganisms (structure, multiplication, functions of prokaryotes and specific properties in structure and functions of eukaryotic microorganisms) • specificities in the metabolism of microorganisms: syntrophy, lithotrophy, inorganic photosynthesis, methanotrophy, acetogenesis, inorganic decomposition) • microorganisms in nature (aquatic systems, air, soil, plants, animals, humans) and their importance for health, conservation of ecosystems and the circulation of elements • mathematical models of microbial growth, growth conditions, sterilization and disinfection • molecular methods for microbial phylogenetic classification • importance of microorganisms for ecosystem, environment and circulation of substances in nature • plant and animal microbiota and its importance for plant/animal health • microbes as a mean for increasing crop and animal/plant health • industrial microbiology and the use of microorganisms in the food industry • antibiotics, chemotherapeutics • micro-organisms for remediation of contaminated sites (e.g. oil spills), waste water treatment plants • adaptation of microorganisms to changes in the environment; selection pressure and the emergence of resistance

Learning and teaching methods

The course is based on lectures that provide basic concepts and hypotheses, as well as students' independent work in small groups. Students perform basic microbiological techniques during laboratory exercises.

Intended learning outcomes - knowledge and understanding

At the end of the course students will be able to: • Rrelate the structure of microorganisms to their physiological properties, • expose unusual metabolic processes in relation to niche ecosystems, • explain the molecular background of the methods used to classify microorganisms, • justify the role of microbes in the agricultural environment in relation to soil types, aerobic and anaerobic conditions, • anticipate the consequences of disrupted microbial balance in agricultural production and for human/animal health, • recognize the potential of various agricultural waste and other raw materials for use in circular economy, • and independently plan and perform typical microbiological techniques of cultivation and passaging of microorganisms and to calculate the results.

Intended learning outcomes - transferable/key skills and other attributes

Readings

Madigan, T.M., Martinko, J.M., Stahl, D.A., J. Clark, D.P.: Brock Biology of Microorganisms, 13th Ed., Pearson Education, Inc., publishing as Benjamin Cummings, 1301 Sansome Street, San Francisco, CA 94111, 2012. Filipič B., Cencič, A.: Splošna mikrobiologija, navodila za vaje. Maribor, 1999. Jurca, J.: Splošna mikrobiologija Ljubljana; Veterinarska fakulteta, 1998 (Ljubljana: Planprint) Dodatna literatura: Agricultural Microbiology- ICAR eCourse PDF Book; http://www.agrimoon.com/agricultural-microbiology-icar-ecourse-pdf-book/ Alexander, N. G., Hiroshi, N.: Microbial biotechnology: fundamentals of applied microbiology; Cambridge ; New York : Cambridge University Press, 2007.

Prerequisits

None.