BIO/19 (GENERAL MICROBIOLOGY)
DEPARTMENT OF BIOLOGY AND BIOTECHNOLOGY "LAZZARO SPALLANZANI"
(01/10/2021 - 14/01/2022)
24 lesson hours
Basic knowledge of General Microbiology and Molecular Biology.
To offer knowledge of the characteristics of the main microorganisms involved in biotechnological processes and of the techniques that allow their isolation and identification.To offer knowledge and skills in areas of structure functioning and application of microorganisms in fermentation processes; to equip students understand the relevance of applied microbiology.
Microorganisms commonly used in industrial Microbiology and Biotechnology: Escherichia coli, Streptomyces, Bacillus subtilis, lactic acid bacteria, Corynebacteria and Myxobacteria. Culture collections. Genetics and strain improvement. Fermentation and cell culture. Biotechnological applications of bacteria and viruses. Microbial insecticides. Plant growth-promoting bacteria.
Reccomended or required readings
- Donadio S, Marino G. Biotecnologie Microbiche. Casa Editrice Ambrosiana, Milano. 2008. - Didactic material provided by teachers (Kiro web site).
The examination is written.
Sustainable development goals - Agenda 2030