Key words
Objectives
Theory :
The students acquire insight in the growth kinetics of bacteria, fungi and yeasts and in the techniques for measurment of microbial growth; in the build up of fermentation processes and in the culture principals; in the preparation of cheese, antibiotics and salami.
Practical :
The students learn to produce a growthcurve; to build up a fermentationprocess and to isolate and characterize fermentation products.
Topics
Theory :
The micro-organism; the fermentationprocess; antibiotics and their preparation; the preparation of cheese and the preparation of salami.
Practical :
Production of a growth curve; build up of a fermentation process; isolation and characterisation of antibiotics produced by bacteria and of metabolietes produced by yeasts; thermal destruction of micro-organisms; conservation techniques for MO; determination of the most probable number and of the fenol coefficient.
Prerequisites
Final Objectives
Materials used
- teacher's course
- scientific & technical literature
Study costs
2.5 euro
Study guidance
Teaching Methods
- lectures
- demonstrations
- exercises
- others
Assessment
- Scoring system :
Theory:
oral examination
Practical:
permanent evaluation
Lecturer(s)
Ann Messens
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