This course provides a comprehensive view of microbiology, including the history of microbiology, handlings of microorganisms (isolation, culture and observation of microorganisms), taxonomy, cell growth, structures of microbial cells (Bacteria, Archaea, Eukaryotic microbes), energy metabolism, cellular metabolism, cell-cell interaction, symbiosis and parasitism, pathogenic microbes and infectious diseases, and practical application of microorganisms.
By the end of this course, students will understand;
1) History of microbiology
2) Handlings of microorganisms (Isolation, culture and observation of microorganisms)
3) Taxonomy (Molecular phylogenetics with 16S rRNA)
4) Mathematical expression of growth of microorganisms
5) Structures of microbial cells (Bacteria, Archaea, Eukaryotic microbes)
6) Energy metabolism of microorganisms
7) Cellular metabolism of microorganisms
8) Cell-cell interaction of microorganisms
9) Symbiosis and parasitism
10) Pathogenic microbes and infectious diseases
11) Practical application of microorganisms
Molecular phylogenetics, Phylogenetic tree, Bacteria, Archaea, Eukaryotic microbes, Metabolism, Respiration, Fermentation, Symbiosis, Parasitism, Cell-cell interaction, Infectious disease
|✔ Specialist skills||✔ Intercultural skills||Communication skills||Critical thinking skills||Practical and/or problem-solving skills|
In the first half of class, a summary of the previous lecture is given. In the second half, the main points of the day’s lecture are discussed in detail. Students are asked to check the required learning for each class and be sure to read the related section of the text book as part of preparation and review.
|Course schedule||Required learning|
|Class 1||History of microbiology||Explain about Louis Pasteur, Robert Koch, and Antonie van Leeuwenhoek|
|Class 2||Handlings of microorganisms (Isolation, culture and obserbation of microorganisms)||Understand how to use microscopes|
|Class 3||Taxosonomy (Evolution and molecular phylogenetics)||Undertand how to generate phylogenetic trees|
|Class 4||Structures of microorganims (1): Bacteria, archaea, and virus||Understand cell structures of Gram-positive and Gram-negative bacteria|
|Class 5||Structures of microorganisms (2): Eukaryotic microbes (Yeast, fungi, and protists)||Understand structures of eukaryoteic cells|
|Class 6||Energy metabolism of microorganisms (1): Glycolysis and fermentation||Understand glycolysis|
|Class 7||Energy metabolism of microorganisms (2): Respiration and photosynthesis||Understand TCA cycle, electron transport chain, and photosynthesis|
|Class 8||Cellular metabolism: Amino acids, nucleic acids, and so on||Understand nitrogen metabolism|
|Class 9||Microbial growth: Mathematical expressin of growth of microorganisms, celldivision, and factors affecting cell growth||Understand growth rate constant and continuous culture|
|Class 10||Microbial genetics: Transformation, trunsduction and recombination||Understand DNA and gene|
|Class 11||Cell-cell interaction: Biofilm and quorum sensing||Understand quorum sensing|
|Class 12||Symbiosis and parasitism||Understand rhizobia and enteric bacteria|
|Class 13||Pathogenic microbes and infectious diseases||Understand virulence factors|
|Class 14||Application of microorganisms (1): Fermentation and metabolic engineering||Understand alcohol fermentation|
|Class 15||Application of microorganisms (2): Bioremediation and production of antibiotics||Understand bioremediation and screening|
Brock Biology of Microorganisms (14th edition)
Handouts will be distributed at the beginning of class when necessary and elaborated on using PowerPoint slides.
No prerequisites are necessary, but enrollment in the related courses is desirable except Environmental Microbiology (LST.A503).
Masaaki Wachi (mwachi[at]bio.titech.ac.jp, 5770), Takashi Hirasawa (thirasawa[at]bio.titech.ac.jp, 5780), Nobutaka Nakashima (nnakashima[at]bio.titech.ac.jp, 3626), Daisuke Kiga (kiga[at]dis.titech.ac.jp, 5213)
Students may approach the instructors at the end of class or visit their offices upon securing an appointment through e-mail.