Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
Course description
1. Title of the course: Agricultural and Food Microbiology, MTB60026
2. Name and title of the lecturer:
3. Name of the degree programme: Nature Conservation and Environment Management
BSc
4. Type of course: compulsory (A)
5. Schedule of education: 2nd semester, 2 + 1K
6. Credit value of the course: 3
7. Educational objective:
The task of the subject to give basic knowledge concerning for the related special subjects, to
present the structure, metabolism and genetics of the micro-organisms. Furthermore it, that let
the students make the role of the microbes played in the nature, in the agriculture and in the
food industry.
8. Personnel background:
Dr. András Szabó, associate professor
9. Course content: (for 14 weeks)
1.
The short story of microbiology. The factors defining the development of this
discipline. The morphology of micro-organisms. Basics of taxonomy, the conceptual basis of
the classification. Prokaryote cell structure. Eukaryotic cell structure.
2.
Functions and construction of cell organelles. Cell wall, plasma membrane, cytoplasm,
nucleoid, ribosome, inclusion body, pili. Characteristics of Gram-positive and Gram-negative
cell wall. The motion of micro-organisms. Surviving under undesirable circumstances,
structure and role of endospores.
3.
Environmental effects on microbes. Abiotic factors affecting the microbial growth:
nutrients, water, pH, temperature, bacteriostatic and bactericidal compounds, antibacterial
Debreceni Egyetem
Pannon Egyetem
Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
agents. Terminal and optimal values of viability and proliferation of microbes. The control of
bacterial growth: promotion and inhibition.
4.
Methods for sterilization. Different ways of heat treatments. Effects of chilling,
freezing and heating on metabolism and viability of micro-organisms.
5.
Growth in open and closed systems. Methods for enumeration of micro-organisms.
Interactions with the living environment: metabiosis, synergism, competition, parasitism,
antibiosis. Antibiotics. Development and transfer of antibiotic resistance.
6. Microbial parasites on plants. Microbial parasite activities on animals. Koch’s postulates.
Pathogenity and virulence. Virulence factors. Exo- and endotoxins.
7. Morphology and cytology of microfungi. Structure and functions of cell organelles. Basics
of fungi classification. Characteristics of yeasts and moulds. Importance of fungi in the
agronomy and food industry.
8. Structure and morphology of viruses, helical, cubic and binary symmetry of viruses. Form
of viral infections. Steps of virus replication: absorption, penetration, uncoating, viral genom
replication, maturation, release. Protection against viral infections: active and passive
immunisation.
9.
Subject and importance of microbial genetics. The prokaryotic cell cycle. The
inheritance of genetic substance. The incidence and importance of mutations. Possibilities of
gene transfer: conjugation, transformation and transduction. Plasmids and their role in the
microbial adaptation to the environment.
10.
Types of metabolisms, the two possible way of ATP synthesis in chemoorganotroph
living being. Ethanol, lactic acid, mixed acid, propionic acid and acetic acid fermentations.
The practical importance of fermentations.
11.
ATP generation with oxidative phosphorylation.
Types of respirations. The
properties of aerobic respiration. The properties of anaerobic (nitrate, sulphate) respiration.
The chemolithotroph way of life: use of hydrogen, iron reduced sulphur and nitrogen
compounds as electron donor. The importance of chemolithotrophy.
Debreceni Egyetem
Pannon Egyetem
Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
12. Element cycle. Microbial processes of carbon cycle. The fixation of inorganic carbon, the
importance of autotrophic organisms. Decomposing of the organic matter, the importance of
heterotrophic micro-organisms. Decomposing of cellulose. Lignin transformation, humus
synthesis.
13.
Microbial processes of nitrogen cycle. Characteristics of ammonification, nitrification,
denitrification, and their agronomical importance.
14.
Microbiological aspects of food and food processing. Sources of microbial
contaminations. Food infection and food poisoning. Food borne diseases.
Practice:
Recognition of the microbiology laboratory devices, equipments and safety measures.
Recognition and use in practice the selected methods of microbial isolation and cultivation.
The theoretical basics and practical adaptation of biochemical tests used for microbes
identification. Build-up and use of light microscope, micromorphological characterisation of
cultivated bacteria. Measurements of living cell number: plate count method and most
probable number method (MPN).
10. Mode of assessment during the semester: collage paper.
11. Type of exam: terminal examination at the end of semester
12. Compulsory practice related to the course: 13. Compulsory and recommended literature:
Compulsory:
Csitári G.: Mikrobiológia. Pannon Egyetem, Keszthely, 2003.
Recommended:
Deák T. (szerk.): Élelmiszer mikrobiológia. Mezőgazda Kiadó, Budapest, 2006.
Helmeczi B.: Mezőgazdasági mikrobiológia. Mezőgazdasági Kiadó, Budapest, 1994.
Pesti M. (szerk.): Általános mikrobiológia. Dialóg Campus Kiadó, Budapest-Pécs, 2001.
Szabó A.: Bevezetés a mezőgazdasági mikrobiológiába. Debreceni Egyetem, Debrecen, 2000.
Szabó I.M.: A bioszféra mikrobiológiája I-IV. Akadémiai Kiadó, Budapest, 1988-1998.
Debreceni Egyetem
Pannon Egyetem
Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
14. Exam themes:
1. Let you outline the short story of microbiology and the factors affecting the development of
this discipline.
2. Let you outline and characterize the morphology of prokaryotic cell.
3. Explain why the taxonomy of micro-organisms may not be based on the morphological
features simply. What is the traditional bacterial taxonomy based on?
4. Compare the structure of the eukaryote and the prokaryote cell.
5. Let you outline the construction of the cell wall and cytoplasmic membrane.
6. Compare the structure of the Gram-negative and Gram–positive cell wall. Let you outline
the steps of Gram staining.
7. Let you outline the structure and functions of the prokaryotic cytoplasm, ribosome and
inclusions.
8. Let you outline the effects of water and pH on the growth of micro-organisms.
9. Let you outline the theoretical basics of chemotherapy, list and let you characterize
chemotherapeutic agents.
10. Let you outline the possibilities of heat sterilization.
11. Let you outline the growth characteristics in closed and open systems.
12. What kind of methods can be used for the qualitative determination of micro-organisms?
Let you outline the plate counting and MPN methods in detail.
13. Let you outline the interactions with living environment. Let you list examples onto the
different types of interactions.
14. What kind of substance do we call antibiotic? Let you outline the main groups of
antibiotics, the development and transfer of antibiotic resistance.
15. When do we regard a microbe as a pathogen? You list it and interpret the Koch’s
postulates. What kinds of factors define the virulence?
16. Let you outline the cell structure of fungi, the cell organelles and their functions.
Debreceni Egyetem
Pannon Egyetem
Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
17. Let you outline the structure of virus, and the process of virus reproduction.
18. Let you outline the possibilities of protection from viruses.
19. Let you outline the prokaryotic cell cycle, and the inheritance of genetic matter.
20. Let you outline possibilities of altering the genetic matter. Let you emphasise these
alterations practical significance.
21. List and characterise the types of metabolisms. Let you say an example on every type,
characterize their importance in nature.
22. Let you outline the general characteristics of fermentations. Let you outline the properties
and importance in food production of ethanol fermentation in detail.
23. Let you outline the general characteristics of fermentations. Let you outline the properties
and importance in the agriculture and the food production of lactic acid fermentation in detail.
24. Let you outline the general characteristics of fermentations. Let you outline the properties
and importance of butyric acid and mixed-acid fermentations in detail. Say example of their
importance in agriculture.
25, Let you outline the general characteristics of fermentations. Let you outline the properties
and importance in food production of acetic acid fermentation in detail.
26. Let you outline the Mitchell’s chemiosmotic theory. Characterize the aerob respiration.
27. Let you outline the properties of anaerobic respiration and its importance in nature.
28. Let you outline the properties of chemolithotroph metabolism and its importance in
nature.
29. Let you outline the metabolism of hydrogen and iron oxidizing microbes, say example on
the occurrence and importance of these microbes.
30. Let you outline the metabolism of reduced sulphur oxidizing microbes, say example on
the occurrence and importance of these microbes.
31. Characterize the nitrifying bacteria and let you outline the importance of nitrification in
soil and water.
Debreceni Egyetem
Pannon Egyetem
Debreceni Egyetem
A környezetgazdálkodási mérnöki, illetve a természetvédelmi és vadgazda
mérnöki alapképzési (BSc) szakok képesítési követelményeinek kidolgozása, a
szakok beindítása. HEFOP- 3.3.1-P.-2004-09-0071/1.0 projekt
32. Draw and characterize the main processes of carbon cycle and let you emphasize the
significance of microbes.
33. Let you outline the aerob and anaerob processes of cellulose degradation.
34. Let you outline the lignin degradation, transformation and let you emphasize these
processes on the soil organic matter management.
35. Draw and characterize the main processes of nitrogen cycle and let you emphasize the
significance of microbes.
36. Let you outline and characterize the nitrogen fixing microbes. Say examples onto endoand associative symbioses. Let you outline the importance of biological nitrogen fixation in
the agriculture and in the nature.
37. Let you outline the denitrification, the microbes doing this process, and the importance of
denitrification in agriculture and waste water management.
38. Let you outline the sources of food microbial contamination, and the methods to prevent
it.
39. Let you outline the common food poisoning agents. What is the difference between the
food poisoning and food infection.
40. List and characterize the main food borne pathogens, and the factors affecting their
transfer.
Debreceni Egyetem
Pannon Egyetem