http://www2.tust.edu.cn/jingpin/yb2009/gywsw/index.html

Course Code: PBRC2204
Credits: 4.5
Teaching Hour: 56 (lecture), 24(laboratory)
Prerequirement: General biology, Biochemistry
Instructor: Dr Shuhong Mao

Objective of course: The course provides the basic theory and practice of microorganisms and their interaction with the environment, with the emphasis on the perspectives of food processing and food preservation.

Main Content:
Chapter 1 Introduction
1.1 Definition and characteristics of microorganism
1.2 Microorganism and food (food production and safety)
1.3 Development and Prospect of the microorganism
1.4 Nomenclature and classification of microorganisms
Chapter 2 Morphology and structure of prokaryotic microorganism
2.1 bacteria
2.2 Ancient bacteria
2.3 Actinomycetes
2.4 Blue bacteria and other prokaryotic microorganisms
2.5 Classification and identification of fifth prokaryotic microorganisms
Chapter 3 Morphology and structure of eukaryotic microorganisms
3.1 Yeast
3.2 Mold
3.3 Fungi classification system
3.4 Eukaryotic microorganisms and their application in food
Chapter 4 Morphology of non cell microorganisms
4.1 General characteristics of viruses
4.2 Phage
Chapter 5 Microbial nutrition and growth
5.1 Microbial nutrition
5.2 Microbial growth
5.3 Factors that affects microbial growth
5.4 control of harmful microbial
Chapter 6 Microbial metabolism
6.1 Energy metabolism
6.2 Microbial material metabolism
6.3 Microbial primary metabolism and secondary metabolism
6.4 Microbial metabolic regulation and fermentation production
Chapter 7 Microbial genetics and breeding
7.1 Microbial genetic basis
7.2 Genetic mutation and genetic breeding
7.3 Gene recombination
7.4 Microbial genetic engineering
7.5 Recession, rejuvenation and preservation of bacteria
Chapter 8 Microbial ecology
8.1 Basic concepts of microbial ecology
8.2 Relationship between microbial and biological environment
8.3 Distribution of microorganisms in nature
8.4 Microbial and environmental protection
8.5 Microorganism in food environment
Chapter 9 Immunity of microorganism and organism
9.1 Immunological basis
9.2 Humoral and cellular immunity
9.3 Antigen antibody reaction and its application
Chapter 10 Exploitation and utilization of microbial resources
10.1 Microbial resources
10.2 Microbial enzymes
10.3 Microbial flavor substances
10.4 Microbial and health food screening
Chapter 11 Microbial and food spoilage
11.1 Microbial and food poisoning
11.2 Microbiological and food hygiene inspection
11.3 Microbial control and microbial forecast

Lecture Hour Allocate

Chapter	Content	Hour
1	Introduction	4
2	Morphology and structure of prokaryotic microorganisms	6
3	Morphology and structure of eukaryotic microorganisms	4
4	Morphology of non cell microorganisms	4
5	Microbial nutrition and growth	8
6	Microbial metabolism	8
7	Microbial genetics and breeding	4
8	Microbial ecology	4
9	Immunity of microorganism and organism	4
10	Exploitation and utilization of microbial resources	4
11	Microbial and food spoilage	6
Total		56

Laboratory	Title	Hour
1	Microscope usage	2
2	Morphological observation of bacteria	2
3	Morphology observation of yeast and actinomycetes	3
4	Morphology observation of mould	3
5	Preparation and sterilization of medium	3
6	Microbial isolation and inoculation	3
7	Effects of environmental factors on the growth and development of microorganisms	3
8	Biochemical reaction test for bacterial identification	3
9	Canned food commercial sterility test	6
10	Microbiological examination of meat products	6
Total		24