Topic outline
General Microbiology Course Outline
Instructor’s Name: Bikila Wedajo (Msc);
COURSE DESCRIPTION
The course deals with Historical development of microbiology; survey of the main groups of microorganisms: bacteria, fungi, viruses etc.; taxonomy; culture techniques; microbial growth and nutrition, control of microbial growth, microbial metabolism and their regulatory mechanisms; microbial genetics.
OBJECTIVES
At the end of the course the students should be able to:
- Describe the historical development, major concepts, principles and applications of microbiology.
- Identify the major groups of microorganisms; their morphology, biology, importance and ecology.
- Explain the main concepts and importance of microbial growth and metabolism.
- Describe the diversity, evolution and ecology of micro-organisms
- Develop practical knowledge of culturing, the skill of staining and methods in microbiology discuss the beneficial and harmful aspects of microorganisms in food, agriculture, health and other industries
TEACHING LEARNING METHODS
v Lecture, explicit teaching, laboratory practice and demonstrations, Group discussion and debate, Reading assignments, Question and answer, Brain storming, self-reflection, cooperative learning.
COURSE CONTENTS
1. Introduction to microbiology (2 hrs)
1.1. Definition and scope of microbiology
1.2. Historical development of microbiology
2. Methods in microbiology (4 hrs)
2.1. Theory and practice of sterilization
2.1.1. The sterilization methods
2.1.2. Culture media and its preparation
2.1.3. Types of culture medium
2.1.4. Pure culture techniques
2.1.5. Pure culture preservation and maintenance methods
2.2. Staining techniques: Wet mounts versus stained smear; Simple staining; Differential
staining
3. Taxonomy of microbes (major groups of microorganisms) (2 hrs)
4. General characteristics of bacteria (4 hrs)
4.1. Gross morphology (shape, size and cell arrangement) of bacterial
4.2. Bacteria cell: External structure; the cell envelope; internal structures
5. Bacterial growth and nutrition (4 hrs)
5.1. Growth and growth requirements: Chemical requirement; Physical requirement &
Nutrient uptake
5.2. Microbial growth measurements: Direct methods, indirect methods
5.3. Nutritional classes of bacteria
6. Bacterial genetics (4 hrs)
6.1. The nature and organization of bacterial DNA
6.2. Extra cytoplasmic genetic elements (plasmids) found in bacteria
6.3. The genetic system of bacteriophages (lysogenic and lytic cycles)
6.4. Horizontal genetic transfer in bacteria: Transformation, Conjugation, Transduction
7. Bacterial metabolism (4 hrs)
7.1. Energy production (catabolism) in microbes
7.2. Biosynthesis or anabolism (various metabolic pathways)
7.3. EMP (Glycolytic) pathway
7.4. Entner Doudoroff‘s (ED) pathway
7.5. Pentose Phosphate (PP) pathway
7.6. Fermentation
7.7. Respiration in microbes
MODE OF ASSESSMENT
Ø Continuous assessment: 50% (20% test +15% lab report+10% assignment+5%Aattendance)
Ø Final exam: 50%; Total: 100%
COURSE POLICY
a) Ground Rules
ü Attending all classes is a must (80% and above is mandatory to seat on the exam).
ü Punctuality in class and doing an assignment is mandatory.
ü Active participation is required at most.
ü Misbehaving in class is highly forbidden.
ü Disabling a cellular phone is a must in the class.
b) Academic honesty policy
Students are responsible for their work only. Students who cheat on exams by whatever method, or guilty of plagiarism will be given an” F” for the course and dismissed permanently from class.
c) Late work
Students may take any missed exam by the consent of the department members. And students are expected to provide their evidence for missing exam since 5 days after the onset of the exam.
REFERENCES
1. Tortora G J, Funke BR and Case CL (8th -11th eds). Microbiology An Introduction.
2. Pelczar, Benson part I and II,Brock, T.D and Michigan.
3. Brock, T.D and Michigan, Gabriel Bitton (2005). Part C, D and E Sheriis part II