| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Microbiology |
| Course code | Biol3008 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 49 |
| Date of course confirmation | 21/01/2020 |
| Responsible Unit | Institute of Soil and Plant Science |
| Course developers | |
| Ph.D., doc. Laila Dubova Dr. habil. agr., Valdis Klāsens |
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| Prior knowledge | |
| Biol3014, Plant Physiology I Ķīmi1012, Chemistry |
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| Course abstract | |
| The students acquire microorganisms’ physiological processes, the cell structure and the functions of main organic matters - carbohydrates, fat, protein, enzymes, nucleic acids, biologically active compounds and their role in the microorganisms. The students acquire knowledge about systematic principles and identification methods of bacteria, fungi. Structure and functions of viruses. The students study about growth and reproductions of microorganisms, their types of metabolism and symbiotic relations with plants and animals. Factors influencing the development of microorganisms and their role in the agricultural production. | |
| Learning outcomes and their assessment | |
| Students have knowledge about the diversity of microorganisms and their biology. Interaction of microorganisms with plants, animals and the environment. Impact of microbiological processes on agricultural production and application of microorganisms in agro-environment.
Students develop skills to carry out basic microbiological analyses and to recognize main groups of microorganisms, to evaluate their activity. Students will acquire competence for the conduction of microbiological processes and the factors affecting them in practical works. They will summarize the results obtained in laboratory works, understanding and explaining them. Practical works include:- -assessment of influence of environmental factors on the viability and activity of microorganisms; -basic principles microbiological methods; During the semester, students write tests to demonstrate their knowledge and competence in: - differences in cell structure and physiological processes in main groups of micro-organisms; - methods for the assessment of the diversity and activity of micro-organisms; - the interaction between environmental factors and organisms affecting the distribution and diversity of micro-organisms in the agro-environment; - the role of microorganisms in nutrient cycling and transformation, paying particular attention to carbon, nitrogen and phosphorus; - the importance of microbiological processes in different areas of agricultural production; - the use of microorganisms in agriculture. Students' independent work- summarizing the results obtained in laboratory works, understanding and explaining them. Ability to compare obtained results with literature data. |
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| Course Content(Calendar) | |
| 1. Structure and functions of the microorganisms’ cell.
1.1. The prokaryotic cell. Component the cell wall, the plasma membrane, capsules and slime layers. Gram positive and Gram negative bacteria. The formation of the endospore. The bacterial motility. 1h 1.2. Microbial genetics: general principles, recombination, plasmids, conjugation, transformation and transduction. Use of microorganisms in the biotechnology. 1h 1.3. Microbial taxonomy criteria, classification, nomenclature, identification of microorganism. Physiological and biochemical methods for studying microorganisms and their function. 1h 1.4. Characterization of the most important groups of bacteria. 1h 1.5. Characteristics, and ecological roles in soil of fungi and classification and characterization of the most important groups of Fungi (Chytridiomycota, Glomeromycota, Zygomycota, Ascomycota, and Basidiomycota).1 h 1.6. Viruses.1h 1.7. Microbial metabolism: catabolism and the generation of energy. The aerobic and anaerobic respiration, fermentations. Anabolism. 1h 1.8. The metabolism regulation-control of enzyme activity. Photosynthesis. 1h 1.9. Microbial nutrition and growth. Substrate utilization. Autochthony and zymogeny, oligotrophy. Secondary metabolism, and antibiotic production. Micronutrient and trace metal cycling in soil. 1h 1.10. Carbon cycling and formation of soil organic matter. Composition and turnover of C inputs to soil. Plant cell wall carbohydrates, proteins and secondary compounds. Roots and Root exudates.1h 1.11. Nitrogen transformations. Nitrogen Mineralization and Immobilization. Nitrification. Denitrification. Environmental controls of nitrogen transformations. 1h 1.12. Biological N inputs. Biological nitrogen fixation. Free-living N2-fixing bacteria. Associative N2-Fixing Bacteria. Phototrophic Bacteria. Symbiotic N2-Fixing associations between legumes and rhizobia. 2h 2) Main functioning and application of microorganisms in the agro-environment. 2.1. Interactions among plant and microorganisms. Environmental factors affecting interactions. 1h 2.2. Interactions among microorganisms and animals. Rumen microbiology. Microbiology of animal feeds. 1h 2.3. Crop rotations and green manures. Composting. Use of synthetic and natural compounds to modify soil organisms’ communities or functions. 1h 2.4. Microorganisms in the production, preservation of agricultural products. 1h |
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| Requirements for awarding credit points | |
| To pass the course, the student must successfully write midterm and the final tests. Attend all practical works. | |
| Description of the organization and tasks of students’ independent work | |
| During the course each student attend practical works. Prepare the reports of results and explain them. | |
| Criteria for Evaluating Learning Outcomes | |
| The evaluation of final grade consists of midterm and final test results and evaluation of the results of the practical work. | |
| Compulsory reading | |
| 1. Klāsens V., Šteinberga V. Mikrobioloģija.- R.:Zvaigzne, 1987.- 191 lpp.
2. Gusevs M., Miņējeva L. Mikrobioloģija.- R.:Zvaigzne, 1982, 319 lpp. 3. Microbiology for Sustainable Agriculture, Soil Helth, and Environmental Protection. Ed. D.K. Verma. Academic Press, 2019.-p.400. 4. Heritage J., Evans E.G.V. and Killington R.A. Microbiology in Action: Studies in Biology Cambridge University Press,1999,-p. 281. |
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| Further reading | |
| 1.Robert A. Samson Ellen S. Hoekstra Jens C. Frisvald Ole Filtenborg. Introduction to Food-Borne Fungi.- Fourth Edition CBS, 1995.-p. 322.
2.Modern Soil Microbiology. Ed. Elsas J.D., TrevorsJ.T., Rosado A.S., Nannipieri P. CRC Press, 2019.-p.472. 3.Microbiology of fruits and vegetables [elektroniskais resurss] /ed. by Sapars G.M., Gorny J.R., Yousef A.E. Taylor and Francis, 2005.- p.634. |
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| Periodicals and other sources | |
| 1. Saimnieks Lv. ISSN 1691-1598 2. Agrotops ISSN 1407-5164 | |