ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20173o11Semester: 2011/2012 winter
Name: Biotechnology of Microorganisms II
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 7
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr hab. Anna Rodziewicz prof. nadzw., prof. dr hab. Danuta Witkowska, dr hab. Małgorzata Robak, prof
Language of instruction: Polish
Learning outcomes: At the end of the course students knows possibilities of the enzymes utilization to obtain traditional and functional ingredients of foods and feeds, also modified like: plasteins, structural lipids, biosurfactants, hormones, nutritions and others. Student knows the primary and secondary metabolism and is able to characterize the properties of specific metabolites and their precursors and pathways. After completing the course student will be able to use the internet available databases and programmes not only to get new information from the genome of a particular yeast species (or strain) but also to deepen his knowledge about: relationships existing between two or more yeast species, conservation of genes syntheny, genetic redundancy, functional classification of genes. Student will be able to plan and interpret any lab experiments involved in genome study. Student is able to indicate health hazards connected with gastrointestinal tract and food products. He is can identify the symptoms of gastrointestinal tract diseases. Student knows diagnostic methods used for the detection of selected pathogens and therapeutic directions in diseases of gastrointestinal tract.
Competences: Student is able to design the application of different enzymes for proteins, lipids and saccharides modifications. He is able to adapt the acquired knowledge to small scale processing and obtain improved and modern food products. Student is able to estimate microbial specific metabolites, their precursors and understand their positive and negative sense in biotechnology. Student understands genome organization of important yeast species and knows all major web sites collecting data about genes, genomes and proteins sequences. He is able to find any information about a particular genome or protein in databases and to use it for his own study (ex. sequences comparison). Completing the course also makes possible to recognize the biological hazards in food industry and gastronomy thus undertaking proper prevention actions. Student also acquires the ability to identify major symptoms of gastrointestinal tract diseases. He can point out the diagnostic methods for selected pathogens detection.
Prerequisites: Organic Chemistry, Biochemistry, Enzymology, General microbiology, Food microbiology Molecular biology, Genetic engineering
Course content: Biocatalysis in production and modification of food components from plant, animal and microbial sources; obtaining of food supplements, bioconversion of by-products, bioactive and pro healthy activity of enzyme modified food, advanced course on applied enzymic biocatalysis. Precursors and products of specific synthesis, regulation and overproduction of specific metabolites (antibiotics, mycotoxines, plant growth factors, enthomopathogene preparations, siderophores). Yeast genomes study by the exploration of internet available databases. Organization, size and contents of genomes of different species. Functional classification of genes and gene families. Phylogeny and evolution of eukaryotic organisms. Laboratory techniques applicable for the study of genome organization and sequencing are presented and discussed. Structure, operation and disorders of gastrointestinal tract. Diseases of gastrointestinal tract (bacterial, viral, fungal, parasitic and prion). Systemic infections with source in gastrointestinal tract. Tropical diseases transmitted by food. Diagnostic methods.
Recommended literature: 1) Enzymatic modifikation of food components. Red. Kołakowski E., Bednarski W., Bielecki S., Public A.R. w Szczecinie, 2005 2) Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Science, 2008; 3) Technical Mikrobiology, Mikroorganizmes in biotechnology, environmental protection and food production v 2. Red. Libudziz Z., Kowal K., Żakowska Z., PWN, 2008; 4) Food Biotechnology Bednarski W., Reps A., WNT, Warszawa, 2000; 5) Biotechnology, Vol.7, Products of secondary metabolism, , Rehm H., J., Reed G., Ed. Kleinkauf H., Dohren H., VCH Weinheim, New York 1996; 6) Biotechnology of vitamins, pigments and growth factors, Vandamme E., J., Elsevier Appl. Science, London, New York 1989 7) Biotechnologia i chemia antybiotyków, Chmiel A., Grudziński S., PWN, 1999 8) Internet website : SGD, Genolevures; 9) Genomes, Brown T., BIOS Scientific Publisher Limited, North Yorkshire, UK 1999; 10) Genomic Exploration of the Hemiascomycetous Yeasts, in FEBS, 487 (1), 2000; 11) Improved tools for biological sequence comparison, Pearson W.R., Lipman D.J., Proc. Nat. Acad. Sci., USA 85, 2444-2448, 1998; 12) Materials of International Conferences on Yeast Genetic and Molecular Biology
Assessment methods: Written exam, minimum of knowledge to passing grades - 60%.
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