| Course title | |||||
| 微生物生化学 [Microbial Biochemistry] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 2～ | Semester | 3rd | |
| Course type | 3rd | Course code | 01BN2119 | ||
| Instructor(s) | |||||
| 山形 洋平 [YAMAGATA Yohei] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| Microorganisms are used for traditional fermented foods, bio-industry and biotechnology. I would like to talk about fundamental microbiology for the application such as biotechnology, bio-industry, and fermented foods. |
| Expected Learning |
|
Understanding of the application of microorganisms for the fermented foods, the basis of the molecular biology and genomics. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
1. History of microbiology and biotechnology 2. Taxonomy of microorganisms 1 3. Taxonomy of microorganisms 2 4. Means for investigating microorganisms 1 5. Means for investigating microorganisms 2 6. Structural Differences between prokaryotic microorganisms and eukaryotic microorganisms 7. Nutrition and metabolism 1 8. Nutrition and metabolism 2 9. Metabolism (Biosynthesis） 10. Biocatalysis 1 11. Biocatalysis 2 12. Traditonal fermented foods 13. Alcoholic beverage 14. Fermented seasoning 15. Review and examination |
| Prerequisites |
|
It is desirable to pass Biochemistry 1, 2 classes and molecular biology 1 class. Make sure to prepare and review with your reference books. The required learning time is based on the standard number of hours of our university. |
| Required Text(s) and Materials |
| Handouts will be provided if needed. |
| References |
|
応用微生物学 第三版,横田篤・大西康夫・小川順 編,文栄堂出版 IFO微生物学概論 大嶋泰治・駒形和男・杉山純多・荒井基夫・本田武司・中瀬崇・宮道慎二 編,発酵研究所 |
| Assessment/Grading |
| mini-exam in each lecture (30%) and final exam (70%). |
| Message from instructor(s) |
| Course keywords |
| Structure and fuction of microorganisms, metabolism, applied microbiology, fermentation |
| Office hours |
| It is possible at any time. However, I recommend that you make an appointment by e-mail in advance. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/6/2019 4:52:37 PM |