|Co-ordinator||Dr Lesley Manchester|
|Other staff||Dr Roy Goodacre|
|Pre-Requisite||Completion of year 1|
|Course delivery||Lecture||30 Hours|
|Practical||15 Hours 5 x 3 hours|
|Practical exercise||Continuous assessment of practicals||30%|
|Resit assessment||One 3-hour theory paper (plus resubmission or failed coursework or an alternative)|
Aims and objectives
This module aims to develop a basic understanding of pure and applied aspects of Bacteriology and an appreciation of bacteria and their abilities.
Bacterial cell structure - the structures encountered in bacterial cells, e.g. cell envelopes, endospores, cytoplasmic inclusions, and their function will be considered. This will build upon material encountered in the first year module Microbial Diversity. Bacterial growth - including methods used for laboratory cultivation, formulation of growth media, physical and environmental factors which affect bacterial growth. Selective and differential media. Bacterial preservation. Measurement of bacterial growth. Control of bacterial growth - encompassing physical and chemical approaches, e.g. use of heat, irradiation, disinfectants, antiseptics and antibiotics. Industrial uses of these methods will be considered, as will the importance of antibiotic resistance. Bacterial systematics - role of classification, nomenclature and identification. A variety of techniques used will be considered including the whole-organism phenotypic 'fingerprinting' methods of pyrolysis mass spectrometry and Fourier transform infrared spectroscopy. Genotypic characterisation and identification of micro-organisms nucleic acid techniques will also be described, and these will include gene probing, sequencing, and the measurement of various DNA polymorphisms. Bacteria in the environment - the role of bacteria in biogeochemical cycles in particular the nitrogen cycle. Bacteria as pathogens - introduction to the properties of bacteria which enable them to give rise to disease. Several diseases will be considered to illustrate the range and activity of bacterial pathogens including those associated with food. The use of risk assessment in determining the microbiological safety of processes will be examined. Bacteria and industry - introduction to the varied roles of bacteria in industry. e.g. the role of bacteria in the food industry with a consideration of the lactic acid bacteria.
In practical sessions students will use and evaluate some of the approaches used for the detection and identification of bacteria in environmental samples. They will also acquire the practical skills necessary to be able to work safely and efficiently with bacteria in the laboratory.
On completion of the module the student should
** Multiple Copies In Hugh Owen
Brock, T.D., Smith, D.W. & Madigan, M.T.. (1993) Biology of microorganisms. Prentice Hall International.
Pelczar, M.J., Chan, E.C.S. & Kreig, N.R.. (1993) Microbiology concepts and applications. McGraw-Hill.
Prescott, L.M., Hardy, J.P. & Klein, D.A.. (1996) Microbiology. Wm C. Brown Publishers.