Introduction to fundamental microbiological principles and techniques emphasizing structural functional, ecological, and evolutionary relationships among microorganisms.

Lecture: 3 credit (45 contact hours)

Pre-requisites: BIO 112 or consent of instructor

Upon completion of this course, the student can:

1. Use terminology associated with the study of microorganisms including bacteria, viruses, fungi, protozoans, algae, and helminths.

2. Demonstrate understanding of basic chemistry associated with the functions and metabolic activities of microorganisms.

3. Demonstrate understanding of factors affecting the growth of microorganisms.

4. Demonstrate understanding of principles regarding DNA, protein synthesis, and genetics of bacteria and viruses and principles of genetic technology (gene splicing and biotechnology).

5. Classify organisms using the characteristics of each major group.

6. Associate a specific microorganism with a specific disease.

7. Demonstrate understanding of specific and nonspecific defenses of the body to microorganism infection and the major antimicrobial drug types.

8. Demonstrate understanding of the role of microorganisms in food production, chemical production, agriculture, and sewage treatment.

9. Demonstrate understanding of the effects of microorganisms on lifestyles, health, environment, industry, and the economy.

10. Demonstrate understanding of the role of selected microorganisms as agents of biological warfare.

 

I. The microbial world—an introduction

A. Microbes in ordinary life

B. History of microbiology

C. Diversity of microorganisms

II. Basic chemistry

A. Atoms and molecules

B. Chemical properties of water

C. Inorganic chemistry

D. Organic chemistry

E. Enzymes

III. Microscopy and staining

A. The light microscope

B. Other types of microscopes

C. Basic and special staining techniques

IV. Structure and function of the prokaryotic cell

A. Size, arrangement, shapes

B. Structures external to the cell wall

C. Structures internal to the cell wall

D. Differences between prokaryotic and eukaryotic cells

V. Metabolism

A. Catabolic and anabolic reactions

B. Enzymes

C. Oxidation and reduction reactions

D. Carbohydrate catabolism

E. Lipid catabolism

F. Protein catabolism

VI. Microbial growth and media

A. Physical and chemical requirements for growth

B. Bacteriological media and culture techniques

C. Methods of measuring microbial growth

VII. Control of microbial growth

A. Conditions influencing microbial growth

B. Actions of microbial control agents

C. Physical methods of microbial control

D. Chemical methods of microbial control

VIII. Microbial genetics—DNA studies

A. DNA structure and replication.

B. Protein synthesis

C. Mutations

D. Genetic transfer and recombination

IX. Recombinant DNA and biotechnology

A. Restriction enzymes and principles of electrophoresis

B. Genetically engineered products—medical applications

C. Genetically engineered products—agricultural, animal husbandry

D. Genetically engineered products—food production, vaccines

X. Classification of microorganisms

A. Scientific nomenclature

B. Criteria for classification and identification of microorganisms

XI. Bacterial Groups

A. Gram positive

B. Gram negative

C. Wall-less

D. Unusual walls

E. Spirochetes

F. Rickettsias and Chlamydias

G. Mycoplasmas

H. Actinomycetes

I. Archaeobacteria

XII. Fungi

A. General characteristics

B. Phyla of fungi:

C. Fungal diseases

D. Economic importance of fungi

XIII. Algae

A. General characteristics

B. Discussion of selected algae

C. Lichens

XIV. Slime Molds

A. Cellular slime molds

B. Acellular slime molds

XV. Protozoans

A. General characteristics

B. Medically important protozoans

XVI. Helminths

A. General characteristics

B. Flukes

C. Tapeworms

D. Roundworms

XV. Viruses

A. General characteristics of viruses

B. Viral structure

C. Cultivation methods

D. Viral multiplication

E. DNA viruses

F. RNA viruses

G. Viruses and cancer

H. Latent viral infections

I. Slow viral infections

J. Plant viruses

XVI. Principles of disease and epidemiology

A. Normal flora and fauna

B. Koch’s postulates

C. Pathology, infection, and disease

D. Opportunistic organisms and infections

E. Classifying infectious diseases

F. Spread of infection

G. Transmission of disease

H. Portals of entry and exit

I. Nosocomial infections and control methods

J. Stages in the development of disease

K. Epidemiology, CDC

XVII. Mechanisms of Pathogenicity

A. Portals of entry

B. Factors affecting virulence

C. Damage to host cells

XVIII. Nonspecific Defenses of the Host

A. Mechanical factors

B. Chemical factors

C. Phagocytosis

D. Inflammation reaction

E. Fever

F. Complement system

G. Interferon

XIX. Specific Defenses of the Host

A. Acquired immunity

B. Humoral immune system

C. Cell-mediated immune system

D. Monoclonal antibodies, diagnostic medical kits

XX. Practical Applications of Immunology

A. Vaccines

B. Agglutination reactions

C. Immunofluorescence and fluorescent-antibody techniques

D. Enzyme-linked immunosorbent assay (ELISA)

XXI. Disorders of the Immune System

A. Hypersensitivity (allergies)

B. Cytotoxic (Type II) reactions

C. Autoimmune disorders (Type II reactions)

D. Immune Complex (Type III) (autoimmune) reactions

E. Cell-mediated (Type IV) reactions

F. MHC (major histocompatability complex) "self—non-self"

G. Transplants

XXII. Antimicrobial Drugs

A. Spectrum of activity

B. Action of antimicrobial drugs

C. Antibacteria drugs

D. Antifungal drugs

E. Antiviral drugs

F. Antiprotozoan and antihelminthic drugs

XXIII. Microbial Diseases of human body systems:

A. Diseases of the skin and eyes

B. Diseases of the nervous system

C. Diseases of the cardiovascular system

D. Diseases of the respiratory system

E. Diseases of the digestive system

F. Diseases of the urinary tract and reproductive system

XXIV. Soil and water microbiology

A. Soil organisms

B. Pathogens in the soil

C. Mycorrhizae

D. Water pollution due to microorganisms

E. Water treatment and sewage treatment

XXV. Industrial microbiology

A. Food preservation

B. ole of microorganisms in food production

C. Role of microorganisms in industrial products

E. Microorganisms in the production of pharmaceuticals