Course code PārZ6018
Credit points 3
Identification of Microorganisms
Total Hours in Course81
Number of hours for lectures8
Number of hours for laboratory classes24
Independent study hours49
Date of course confirmation11.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Līga Skudra
Dr. sc. ing.
Course abstract
Study course gives possibility to students get deep knowledge’s about classification of microorganisms, microorganism isolation possibilities from food products, to inquire morphological feature of bacteria, yeast and microscopic fungus using selective medium for the culture of bacteria and to investigate its physiological and biochemical properties. Within the study course, using API and BBL Crystal identification systems.
Learning outcomes and their assessment
After the course student will have:
Knowledge and understanding in microorganism’s classification, cultivation, starter culture production and extraction; in methods of microorganism’s species and strains identification.
Skills to extract starter culture form composite cultures and to characterise its morphological and biochemical properties.
Competence to identify microorganisms’ species using API and BBL Crystal biochemical identification systems.
Compulsory reading
1. Baumgart J. (1993) Mikrobiologische Untersuchung von Lebensmitteln. Hamburg: Behr's Verlag, 1993.. 515 s.
2. Hutkin R.W. (2006) Microbiology and Technology of Fermented Foods. USA: Blackwell publishing, 2006. 473 p.
3. Kraemer J. (2002) Lebensmittel-Mikrobiologie. Stuttgart: Ulmer UTB, 2002. 406 s.
4. Schlegel H.G. (1992) Allgemeine Mikrobiologie. Stuttgard; New York: Geog Thieme Verlag, 1992. Stuttgart New York. 634 s.
Further reading
1. Fehlhaber K., Kleer, Kley F. Handbuch Lebensmittelhygiene. Hamburg: Behr's Verlag, 2005.
2. Skudra L., Kļava D. Metodiskie norādījumi mikrobioloģijas laboratorijas darbiem. LLU. 2007. 64 lpp.
3. Jay J.M., Loessner M.J., Golden D.A. Modern Food Microbiology. USA: Springer, 2005. 790 p.