General characteristics of microorganisms. Structure of the prokaryotic cell. Nutrition and microbial metabolism. Microbial growth. Abiotic factors and growth of microorganisms. Role of microorganisms in bio-geo-chemical cycles. Evolution and structure of microbial communities. Plant / animal / microorganism relationships. Composting and anaerobic digestion of organic waste. Optical microscope observation of microorganisms, isolation and culture of microorganisms
B. Biavati, C. Sorlini: "Microbiologia generale e agraria": Casa Editrice Ambrosiana.
M. Willey, M. Sherwood, J. Woolverton: "Prescott – Microbiologia generale"; Vol 1 , McGraw-Hill.
Learning Objectives
Knowledge acquired :
Fundamentals of general microbiology, the role of microorganisms in biogeochemical cycles, plant/animal/microorganism relationships, basic ecological principles that influence microorganisms and their associated habitats.
Interpret the role of microorganisms in agro-fauna systems skills acquired:
Students will be able to understand and integrate concepts related to:
role of microorganisms in the environment
role of the rumen microbiota.
Competences acquired:
Prepare microbial samples for observation under the light microscope.
Quantify and isolate microorganisms.
Prerequisites
Inorganic and organic chemistry; Biochemistry
Teaching Methods
Lectures: 32 hours
Laboratory/practice: 16 hours
Further information
Attendance of lectures, although not compulsory, is recommended.
The material provided by the teacher has the sole purpose of facilitating the understanding of the topics taught in the lesson and of representing a link between lessons and personal study. Therefore, this material should not be used instead of the recommended textbooks.
Student reception: by appointment via email (luciana.giovannetti@unifi.it)
Type of Assessment
The test will be an oral exam, focusing on the topics covered both in the classroom and the laboratory.
The exam will be conducted in such a way as to verify that the student has achieved appropriate technical-scientific language and the ability to reason about the topics covered during the course, in addition to having acquired specific information.
Course program
Introduction to microbiology. General characteristics of the major microbial groups. Light microscope observation of microorganisms. Gram staining. Sterilization techniques. Culture media. Structure of the prokaryotic cell. Microbial growth. Influence of major abiotic factors on the growth of microorganisms. Nutritional classification of microorganisms. Energy production systems in microorganisms. Respiration, fermentation, photosynthesis. Hints of bacterial taxonomy. Evolution and structure of microbial communities. Relationships among microbial populations. Microorganisms as biogeochemical agents. Microorganism/macroorganism relationships. Ruminal microbiota. Microorganisms and composting. Anaerobic digestion. Methods for the study of microbial communities.
Laboratory/practice
Microscopic observation of microorganisms. Sterilization techniques and preparation of culture media. Bacterial counts and culture enrichment. Isolation of microorganisms.