| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||||
| English Title | Lactic Acid Bacteria Microbiology | ||||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen kun visse hjælpemidler Beskrivelse af eksamen: The student will draw one question. The student will have 15 min to answer the question. Afterwards the examiners and evaluator will ask questions in the subject and in closely related area. The question will either be related to the practical exercises,lectures or colloquia. Vægtning: The answer of the drawn question will give 75% of the total credit. 25% will be for answering question in the subject and in the closely related area. 7-trinsskala, intern censur | ||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Laboratory reports passed | ||||||||||||||||||
| Rammer for Undervisning | mornings: lectures or practical exercise afternoons: practical exersise | ||||||||||||||||||
| Blokplacering | Block 1 Ugestruktur: C mornings or afternoons | ||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||
| Anbefalede forudsætninger | 270009 Fødevaremikrobiologi 230002 Biokemi 1 The course is an advanced food microbiology course and requires good knowledge on basic food microbiology and biochemistry. | ||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| Lectures and journal club will cover physiology and genetics of lactic acid bacteria (LAB)and its role in food fermentations. The following subjects will be included: LAB taxonomy and identification; genetics and physiology of LAB; metabolism and product formation; probiotic properties and microbial interactions with bacteria and bacteriophages. Practical exercises will include: Isolation and identification of particular strains of LAB with selected classical microbial and modern molecular methods (e.g. PCR and DNA sequencing); DNA techniques for alteration of specific properties of LAB; methods for quantification of bacteriophages and inhibitory substances. One excursion to food company or food research institute. | |||||||||||||||||||
| Undervisningsform | |||||||||||||||||||
| In order to provide the theoretical background, lectures will be given based on the book "Lactic Acid Bacteria" S. Salminen, A. von Wright & A. Ouwehand supplemented with reviews and original articles. Particular problems/tasks within identification, physiology and genetics of lactic acid bacteria will be demonstrated in the journal club using state of the art articles. A literature surway project of LAB importance in different food products are presented orally. Practicals will be performed in groups of 2-3 participants with topics such as: specific methods in identification of LAB, methods for quantification of bacteriophages and inhibitory substances, and transformation of LAB. Each group will be required to write a report on the methods, result and conclusion of each of the practical exercises. These reports have to be approved before the final examination. | |||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||
| The course is mandatory for the specialisation of MSc in Dairy Technology and requires a good background in food microbiology and biochemistry. The main objective is to provide a theoretical and practical knowledge on modern and classical identification of Lactic Acid Bacteria (LAB) species and strains, the physiology and genetics properities of LAB related to food fermentations, LAB bacteriophages and antimicrobial properties of LAB. After completing the course the student should be able to: Knowledge: Define the central LAB genera relevant for food fermentations. List LAB species relevant for food fermentations and belonging to these genera Describe the principles in molecular biology methods used for LAB classification and identification on species and strain level. Describe central biochemical pathways in LAB important for identification of LAB and for food fermentations. Show overview of knowledge on genetic techniques for modification of LAB. Classify LAB antimicrobial activities and their mode of action. Classify LAB bacteriophages, their life cycles and their detection. Skills: Work in the laboratory with identification of LAB using molecular biology and physiology based techniques. Analyse sequence data for identification and typing using simple bioinformatic tools. Work in the laboratory with genetic modification of LAB, bacteriophages and antimicrobial substances. Communicatate results in writing. Communicate orally knowledge on relation between food fermentations and LAB physiology. Ability to read and present original literature concerning central elements of the course. Competences: Cooperate with fellow students about carrying out and reporting laboratory experiments. Carry out molecular biology and traditional microbial techniques related to LAB | |||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||
| S. Salminen, A. von Wright & A. Ouwehand. Lactic Acid Bacteria: Microbiology and functional aspects. 3rd. edition. Marcel Dekker. 2004. (8 selected chapters) Notes and overheads Laboratory manuals Articles | |||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 353-33211 | |||||||||||||||||||
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| Studienævn LSN | |||||||||||||||||||
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