15179 - Microbiology Applied to Animal-based Productions

Learning outcomes

The student knows the principles of biology of microorganisms, has elements of soil microbiology, knows food and feed fermentation (silage), as well as basis of food hygiene. In particular, the student is able to handle the elements of dairy and meat microbiology.

Course contents

Overview of the microbes : Microbes and the natural cycle of organic matter. Procaryotic cell: morphology and structure. Multiplication. Pure culture. Microbes and environment: action of temperature, pH, salt concentration, sugar concentration, radiation, gas pressure, oxygen. Respiration and fermentation. Nutrition of microbes: nutrient media. Antiseptics and antibiotics: mechanisms of action. Microbial enzymes.
Autolysis: Immobilization of cells and enzymes.
Virus: Bacteriophages
Classification of bacteria : history, Bergey's classification. The current classification of the main microbial groups and genera interesting animal production.
Useful bacteria : Kocuria, Staphylococcus, Lactic acid bacteria, Propionic acid bacteria, Bifidobacteria.
Spoilage bacteria: Pseudomonas, Enterobacteria, Butyric acid bacteria
Toxigenic and pathogenic bacteria : Campylobacter, Brucella, Mycobacterium tuberculosis, Listeria, Staphylococcus, Yersinia, Clostridium.
Soil microorganisms : nitrogen cycle and nitrogen fixation.
Yeasts, mould and mycotoxins .
Fermented foods: Preservation by fermentation of food and feed.
Silage
Fermented meat and dairy products (fermented milk and cheese): preparation of raw materials, role of microorganisms, use of starter cultures.

Readings/Bibliography

Madigan M.T., Martinko J.M.,Bender K.S.,Buckley D.H.,Stahl A.D. 2016 – BBROCK BIOLOGIA DEI MICRORGANISMI Microbiologia generale ambientale e industriale. ed.Pearson Italia, Milano- Torino.


Bruno Biavati, Claudia Sorlini. 2012 - Microbiologia generale e agraria. Casa Editrice Amabrosiana, Milano.

Notes of the lessons

Teaching methods

Next to the topics treated during the frontal lessons, study visits, eventually seminars with external teachers as well as participation to conferences are expected.

Assessment methods

The course is part of the course intergrated Microbiology applied to animal production and food hygiene along with the following other insegnament: Food Hygiene.
Therefore, the assesment will be carried out only at the end of the lessons of all the teachings mentioned and consists of an oral test in the presence of the teacher for each course.The final grade is defined by the weighted average of the partial grades and the CFU of each course.

The oral test is based on three questions, one freely chosen by the student. Th test verifies the overall mindset and skills acquired by the student in dealing with the topics covered during the course.
In particular, the oral test ascertains the acquisition of principles of biology of microorganisms, elements of soil microbiology, microbiology of the digestive tract of monogastric and ruminant, microbiology of silage, the main fermentations suitable for the food processing as well as the basis of food hygiene.

The partial  grade is defined by the arithmetic average of the votes reported in the 3 questions.

 

Teaching tools

Microbiology laboratory, study visits.

Office hours

See the website of Luigi Grazia