29730 - General Agricultural Microbiology

Learning outcomes

At the end of the course the student has acquired basic knowledge on the structure, physiology, biochemistry and genetic  of the microorganisms. Moreover the student receive information on the  large number of applications of microorganism on the agricultural field.

Course contents

A) Prerequisites

The course is propedeutic  for the several courses that will be given in the following years.

B) Didactic Units

The course is divided in 3 didactic units. Theoretical lectures dealing with  basic microbiology  and   introduction to the application  of microorganisms in the agro-environmental field; in addition practical activities are provided.

1)Structure and function of the prokaryotic cell (total hours 30)

1.1 A brief history of microbiology

1.2 The prokaryotic cell. Component external  to cell wall, the cell wall, the plasma membrane, capsules and slime layers.  Bacteria Gram positive and Gram negative. The mechanism of Gram staining. The cytoplasmic matrix:  the nucleoid ribosomes and inclusions the endospore. The bacterial motility. Microbial nutrition and growth. Microbial genetics: general principles, recombination, plasmids, conjugation, transformation and transduction. Principles of biotechnology.

1.3 Microbial metabolism:  catabolism and the generation of energy . The breakdown of glucose to pyruvate, the tricarboxylic acid cycle, aerobic and anaerobic respiration, fermentations.  Anabolism. The metabolism regulation: control of enzyme activity, control of mRNA synthesis. Photosynthesis: oxygenic and anoxygenic.

1.4 Microbial taxonomy. Taxonomic criteria, classification, nomenclature, identification of microorganism. Phylogenies and evolution. The microbial groups of interest for the course:  Bacteria, Archaea, Eukarya.

Acquired knowledge on didactic unit 1

Structure, function and genetic of the prokaryotic cell; Microbial metabolism; Microbial groups of interest

2) Theoretical and practical  unit on microbiological techniques (total hours 20)

2.1 The microbiological techniques used in laboratory for the study of microorganisms. Microscopy and specimen preparation: light microscope and electron microscopy. The laboratory equipments  for the study of microorganism. Measurement of microbial growth, isolation of pure cultures. Preservation of the cultures: transfer on fresh media, freezing and freezing dry.

2.2 Control of the microorganisms by physical agents: heat, filtration, radiation. Chemical and antimicrobial agents.

2.3 Laboratory experience for isolation and count of the microorganism present in a food matrix. Use of selective media for the isolation of lactic acid bacteria, Streptococcus and Bifidobacterium.

Acquired knowledge on didactic unit 2

Techniques for isolation, cultivation and identification of microorganisms;  Laboratory equipments for the study of microorganism.

3) Introduction to the study of microorganisms of agricultural interest (total hours 10)

3.1 Microorganisms as components of the environment, nutrient cycling processes, interactions within microorganisms, interaction microorganism-plant, applications of microorganisms on bioremediation and on water treatment.

Acquired knowledge on didactic unit 3

Main application of microorganisms in the agro-environmental field.

Readings/Bibliography

B. Biavati, C. Sorlini, Microbiologia generale e agraria, II Ed. Casa Editrice Ambrosiana, Milano, 2012.

Teaching methods

The course is based on 3 didactic units.  Theoretical lectures and practical  activities are provided.

1) Theoretical lectures. The student will acquire knowledge on basic microbiology in addition to a general introduction to the application of microorganisms in the agro-environmental field.

2) Practical activity on microbiological techniques. The student will visit the laboratory for practice and discussion of the research  projects linked to the topic.

Assessment methods

The evaluation of the student will be acquired  by oral examination. Questions regards all the 3 units of the course.  The positive scores are from 18 to 30, the student need to reach  at least 18 on each question. The exam will take approximately 30 min.

Teaching tools

Classrooms are equipped with video and overhead projectors, PC  and Wi-Fi connection. The teacher will use the slides available within the text book or other slides. The practical parts will be performed in laboratories dedicated to this activities.

Office hours

See the website of Diana Di Gioia