Diploma Confectionery Manufacture
Certificate IV in Food Technology
General Microbiology
AAA712
The goal of this course is to give you a basic knowledge of microbes and to aquaria basic microbiological techniques
.
For general reference I recommend students purchase any textbook on General Microbiology they can find cheap. This may be an out of date new textbook from a book "bargain basement"-- (a remaindered book) or a second hand book that is not more than 20 yo.
Eg A book available at Collins BookShop, Swanson Street Melbourne for $15.
Ingraham, J.L. and Ingraham, C. A., "Introduction to Microbiology" (1994) Belmont, Wadsworth PC.
Other References that may be available second hand or older editions include:
Frazier, W.C. and Westoff, D.C., "Food Microbiology" 4th Ed McGraw-Hill, New Delhi 1988 ISBN: 0070219214
Jay, J. M., "Modern Food Microbiology"(Aspen Food Science Text Series), 6th Ed. (2000) Aspen Publishers, Inc.; ISBN: 083421671X
Bibek R., "Fundamental Food Microbiology" (1996) CRC Press; ISBN: 0849394422
Brock, T.D., Madigan, M.T., Martinko, J.M., Parker, J. "Biology of Microorganisms" (1994) Prentice-Hall. Egglewood Cliffs, ISBN 0-13-176660-0
Schlegel, H.G. et al., "General Microbiology" 7th Ed. (1993) Cambridge Univ Pr;
Prescott, J.P., Prescott, L. M., "Laboratory Exercises in Microbiology"
4th Ed. (1999) WCB/McGraw-Hill; ISBN: 0697354431
Tortora, G.J., Funke, B. R., Case, and C. L. "Microbiology: An Introduction"
6th Ed. (1998) Benjamin/Cummings; ISBN: 0805321551
Lack, J.G., "Microbiology: Principles and Explorations", 4th Ed. (1999) John Wiley & Sons; ISBN: 0471368350
- Interpret and apply relevant terminology accurately and appropriately
- Identify major groups of microbes
- Prepare culture media
- Enumerate bacteria by standard plate count methods
- Perform and interpret tests to identify bacterial groups
- Identify effects of physical and chemical agents on microbial growth
Examinations will be conducted in mid semester and at the end of the semester.
Practical Assignments will be conducted each week and practical reports are required to be submitted the week following the completion of each assignment.
Lectures:
1) Introduction
2) Cell Structure
3) Classification and nomenclature
4) Main Groups of Gram +ve Bacteria
5) Main Groups of Gram Negative Bacteria
6) Microbial Growth
7) Physical Factors Effecting Growth
8) Chemical Requirements for Microbial Growth
9) Biological Factors Effecting Growth
10) Microbial Culture media
11) Isolation of bacteria
12) Identification of Bacteria
13) Control Of Bacteria
14) Fermentations
15) Microbial Metabolism
16) Identification of Bacteria
17)Viruses
18) Parasitic diseases
19) Food spoilage & Disease
Practicum Program:
Aseptic technique, Lab safety
Smears, simple stain and microscope
Gram stains
Streak Plates
Pour Plates
Environmental Factors
Indicating Media
Multiple tube technique
I.M.VP.C.
Viable counts
Surface counts
Methylene and Resazurin
Antiseptics
Hand cleaning
Food spoilage
Go to Lecture One