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Students completing Microbiology 5 will have demonstrated by written
examination that thet have a basic understanding of the following areas:
1. Historical development of microbiology - microorganisms in the
transformation of organic matter, germ theory, the development of
molecular biology.
2. Cell biology - cell organization and basic chemistry, general
principles of molecular genetics and cell metabolism, procaryotic
and eucaryotic cells.
3. Methodology - pure culture, sterilyzation, cultivation, microscopy,
protein separation and characterization.
5. Virus - definition, cell interaction, replication, assay, isolation,
and characterization.
6. Microbial genetics - the genome, mutation, selection/adaptation,
exchange and recombination regulation.
7. Taxonomy - problems in bacteria, traditional and modern approaches,
comparative taxonomy of selected groups.
8. Symbiosis - types, functions, evolution and establishment.
9. Disease - normal flora, human pathogens, mechanisms of pathogenicity,
epidemiology, non-specific host defenses, the immune system,
factors influencing resistance to infections disease, the historical
perspective on infections disease, special problems of virus
infections, chemo-therapy.
10. Applied microbiology - fermentation, genetic engineering, developments
in wine and/or cheese making.
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THE MICROBIAL WORLD, 5th ed. by Roger Y. Stanier, Prentice-Hall, 1986.
MICROBIAL BIOLOGY by Eugene Rosenberg and Irun Cohen, Saunders College,
1983.
These are the two most recently used texts. They both meet the needs of
this course quite well.
