Transcript FST 305 GENERAL MICROBIOLOGY

FST 305
GENERAL MICROBIOLOGY
By
Prof. Olusola Oyewole
And
Dr. Olusegun Obadina
Know Your Lecturers
Prof. Olusola Oyewole
Dr. Olusegun Obadina
Class organization
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Learners Introduction.
Explanation of the Learner- Based learning.
Expectations.
Lectures
Practical
Assessment
Course Content
• Historical development and scope of microbiology.
• Functional classification and morphology of microorganisms, microbial nomenclature-fungi, algae,
bacteria, viruses, protozoa, Rickettsia and cultivation
and isolation of micro-organism –
• Use of microscopy, culture media, staining methods,
maintenance of cultures.
• Microbial physiology and biochemistry; reproduction;
useful and harmful micro-organisms.
• Public health considerations of micro-orgnisms.
This Course
LECTURES
• Basic knowledge of the
diversity of microorganisms.
These are; bacteria, viruses,
protozoa and fungi. Their
biology as it relates to their
economic importance in the
environment are discussed
in detail.
PRACTICALS
• The theory aspects of the
module will be elaborated
through relevant laboratory
exercises to illustrate the
principles and concepts of
the subject matter
What Is Needed To Benefit from the
Course
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● Attendance in Lectures – Learner Based Approach
Relevant reference text books.
Students Home assignments and
● Laboratory equipment such as a microscope, an
autoclave, oven, an incubator (various temperatures),
Petri plates, materials for bacterial and fungal media
preparations, various staining chemicals,
identification manuals and other
laboratory
equipment
and materials for standard
microbiology work
• ● Capacity to facilitate for site visits/field trips.
Learning Issues
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Culture - pure culture and mixed culture.
Morphological shapes of bacteria
The Gram stain technique
Classification of Bacteria
Factors that affect bacterial growth
Phases of microbial growth
Differentiate between:
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Mesophile and thermophile.
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Preservation and pasteurisation.
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Sporulation and germination.
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Selective medium and differential medium
Practical Reporting
1. Title: The title should be concise. It is a summary of the body of work that covers
the contents of the task under investigation.
2. Introduction: A brief statement of the background to the subject, its importance
and justification for the study.
3. Objective(s): A statement of the main expected outcomes (achievements) from
the study.
4. Methods: An explanation of the details of how the objectives are going to be
achieved. This is important because someone else should be able to use the
description of your methods in order to repeat the outcomes of your work
5. Results: Results are better presented in form of pictures tables, graphs, or charts.
These should carry a short and clear title, with a description of the results.
6. Discussion: An opportunity is provided for the interpretation of results focusing on
the objectives. Comparisons and similarities in the results with other published
works are discussed and acknowledged.
7. Conclusions: A statement is made as to whether the objectives of the exercise had
been achieved.
8. Recommendations: Suggestions are made about what needs to be investigated
further arising from some inconclusive results from the work.
9. References: all references used in the write up should be acknowledged in this
part using an accepted international
Further Reading
• http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookDiv
ersity 2.html
• ● http://en.wikipendia.org/wiki/Bacteria
• ● http://en.wikipedia.org/wiki/Microscopy
• ● http://en.wikipedia.org/wiki/Category:Laboratory_techniques
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http://en.wikipedia.org/wiki/Category:Microbiology_techniqu
es
• http://en.wikipedia.org/wiki/Deer_Island_Waste_Water_Treatment
_Plant
• ● Frobisher, M., Hinsdill, R. D., Crabtree, K. T. & Goodheart, C. R.
1974.
Fundamentals of Microbiology. Nonth
Edition. Philadelphia: Saunders College
Publishing.
• ● Any other Microbiology book
Acknowledgment
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Materials Used have been obtained from the Microbiology and Mycology Modules of
the AVU as prepared by Prof. Jassiel Nyengani Zulu, University of Zambia, Department
of Biological Sciences, Lusaka and Dr. Modest Diamond Varisanga, Open University of
Tanzania, Faculty of Science, Technology and Environmental Studies.
However, these have been modified to fit into the Course contents of the University of
Agriculture, Abeokuta, Nigeria.