Description:

This is an introductory course in microbiology for biotechnology students. It provides a background in many areas of microbiology with an emphasis on molecular aspects and applications for biotechnology. Industrial and food microbiology will also be examined. The structure, physiology, antimicrobial agents, immunology and host-parasite relationship of microorganisms will also be studied, with an emphasis on bacteria. Students will learn aseptic techniques and apply them in the isolation, growth and maintenance of pure cultures of bacteria. Students will also perform various molecular and genetic techniques as well as chemical tests to identify these bacteria. The growth phases of bacteria and response of bacteria to changes in environmental conditions will be examined. 3 hrs lecture, 4 hrs lab /wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Describe important historical developments which led to the formulation of the germ theory of disease and those discoveries that lead to the development of the science of biotechnology.
2. Perform basic microbiological techniques including staining methods, cultivation, enumeration, and growth curves.
3. Review the structure and function of prokaryotic and eukaryotic cells.
4. Review organic chemistry and biochemistry as related to bacteria and apply this knowledge to identification, fermentation and other applications in biotechnology.
5. Explain the basics of microbial genetics to include the concepts of transformation, conjugation, transduction, the basic types and causes of mutations and their use in biotechnology.
6. Describe the advanced ideas involved in the replication of DNA and in protein synthesis in enough detail to understand the basic ideas of gene splicing and the development of resistance to antimicrobials.
7. Apply the knowledge of molecular biology and genetics to biotechnology applications or techniques as well as explain the underlying concepts.
8. Describe the basic structure and characteristics of viruses, how viruses infect cells, with emphasis on animal viruses and bacteriophage.
9. Explain the basic fundamentals of antibiotics to include mechanisms of action, development of resistance and perform the laboratory determination of sensitivities.
10. Describe the basic non-specific defenses of the host.
11. Describe the basic specific defenses of the host.
12. Describe mechanisms by which bacteria cause disease, and relate various bacteria and viruses to the diseases they cause and the virulence factors used to cause disease.
13. Compare and contrast the various microorganisms that are used in biotechnology.
14. Describe mechanisms by which bacteria are utilized in industrial fermentation applications, water and food microbiology.
15. Document, analyze, and present data that is generated from course experiments.
16. Demonstrate good laboratory etiquette and safety working with equipment, materials, and other personnel associated with the procedures conducted in the laboratory.

Content Outline & Competencies:

I. Introduction to Microbiology
   A. Review development of the germ theory of disease and molecular
microbiology.
   B. Recall the early work to disprove the theory of spontaneous
generation.
   C. Recognize the contributions to the germ theory by Pasteur and Koch.
   D. Recognize the contributions to molecular microbiology by Griffith,
Avery and McLeod, Hershey and Chase, Lederberg, Watson and Crick, and
others.

II. Basic Techniques and Concepts
   A. Demonstrate various staining techniques, including a Gram stain and
an Acid-Fast stain.
   B. Demonstrate pure culture techniques, such as the loop-streak
technique for the isolation of pure cultures and loop-inoculated pour
plates.
   C. Cultivate and maintain a variety of bacterial and yeast cultures.
   D. Perform bacterial population counts, using both the serial dilution
method and a Petroff-Hauser counter to determine bacteria numbers.
   E. Complete a bacterial growth curve and analyze results, to include
monitoring bacterial growth using qualitative and quantitative methods.

III. Cell Structure and Function
   A. Review of the structures and their function of prokaryotic and
eukaryotic cells.
   B. Relate the bacterial structures to staining properties and
antibiotic resistance.

IV. Introduction to Biochemistry
   A. Describe the major groups of organic compounds.
   B. State the types of enzymes and their functions.
   C. Recognize the common chemical functional groups.
   D. Recall the common biochemical reactions of a cell.
   E. Review the processes of glycolysis, fermentation, the Kreb's cycle,
and oxidative      phosphorylation.
   F. Identify the products of bacterial fermentation and their industrial
applications.
     
V. Microbial Genetics
   A. Review the Watson-Crick model of DNA structure and DNA replication.
   B. Review the processes involved in protein synthesis (transcription
and translation).
   C. Recognize the types of mutations and causes of mutations.
   D. Distinguish between the types of DNA transfer in prokaryotic cells,
including transformation, conjugation and transduction.
   E. Describe the process of gene splicing and its applications.
   F. Perform and analyze data from molecular techniques used in
microbiology, such as gel electrophoresis, nucleic acid extraction,
restriction enzyme analysis and transformation.

VII. Viruses
   A. Categorize the basic structure and characteristics of viruses.
   B. Explain the basic replication methods of bacteriophages and how they
are used for genetic transfer in biotechnology.
   C. Explain the replication of representative animal viruses and how it
plays a role in viral disease and biotechnology.
   D. Maintain cell cultures used to grow viruses in the laboratory. 
   E. Identify viral pathogenesis (cytopathic effect) using cell
cultures.
   F. Grow and titrate bacteriophage preparations.

VIII. Antimicrobials
   A. Review the fundamentals of antimicrobials.
   B. Describe the mechanisms of antimicrobial action.
   C. Describe the mechanisms of antimicrobial resistance.
   D. Define methods to determine antimicrobial susceptibility and
resistance.
   E. Explain how resistance genes and antimicrobials are used as genetic
markers in biotechnology.
   F. Perform techniques to identify antimicrobial susceptibility and
resistance, including minimum inhibitory concentration, minimum lethal
concentration, the Kirby-Bauer test and the epsilometer test.

IX. Host Defense Mechanisms
   A. Recognize the relationship between pathogen and host.
   B. List the various non-specific defense mechanisms of the host, such
as the physical barriers, the chemical barriers, and the cells used in
non-specific defense and their role.
   C. Describe the specific (acquired) defense mechanisms of the host.
   D. Classify the cells of the acquired immune system.
   E. Itemize the characteristics and structure of antibodies.
   F. Explain antigen/antibody reactions.
   G. Describe the induction of the immune response.
   H. Define disorders associated with the immune system.
   I. Describe biotechnological advances in the treatment of immunological
diseases.
   J. Perform various immunological assays, including the immunodiffusion
test, the agglutination reaction, and the enzyme-linked immunosorbant
assay (ELISA).

X. Microorganisms and Human Disease
   A. Identify and describe mechanisms of microbial pathogenesis. 
   B. Compare and contrast the concepts of virulence and pathogenicity.
   C. Identify microbial virulence factors associated with pathogenesis.
   D. List and describe representative diseases caused by Gram-positive,
Gram-negative, acid-fast bacilli, and anaerobic bacilli.
   E. Recognize other diseases caused by fungi and parasites.

XI. Industrial, Water and Food Microbiology/Biotechnology
   A. Describe the basic process of industrial fermentation.
   B. Outline the microbial synthesis of primary and secondary
metabolites.
   C. Describe and perform basic techniques in the microbiological
analysis of water and food products.

XII. Laboratory Etiquette
   A. Maintain a neat, detailed, organized and accurate laboratory
notebook.
   B. Participate in maintaining a clean, safe and organized laboratory.
   C. Properly use and care for laboratory equipment.
   D. Identify and properly handle all chemicals according to appropriate
chemical safety guidelines.
   E. Identify and properly handle biologicals according to appropriate
biosafety guidelines.
   F. Dispose of all reagents, chemicals and biologicals, according to
established procedures.
   G. Communicate with others in the laboratory, especially lab partner
and instructor.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

There will be a minimum of four examinations in lab and lecture. 
Exams will be worth 100 points each in lecture and 50 points in lab. 
Material may be taken from the lectures, textbook, handouts and lab
exercises.  In addition, there will be at least one project/presentation
for at least 50 points and a lab manual for at least 100 points.

Evaluation of student mastery of course competencies will be accomplished
using the following methods:
Tests from lectures and labs		75 – 80%
Homework from lectures and labs	        20 – 25%
					   100%

Grading:
90 – 100%	A
80 – 89%	B
70 – 79%	C
60 – 69%	D
<60%		F

Computer Literacy Expectations:  Students will need basic word processing
and Internet searching skills for the completion of some papers, exercises
and projects.

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.