Microbiology subfield
Microbiology is the science and study of microorganisms, i.e. living beings that cannot be seen with the naked eye. Microbes are not just pathogens, but are very important for our health in many ways. They are ubiquitous, which makes it all the more important to master the methods for visualization, differentiation and method evaluation.
As part of the microbiological laboratory lessons, the students learn about the individual areas from the cultivation of microorganisms, the growth behavior to the cultivation and identification in food and thus approach, step by step, the goal of carrying out quality tests on food and assessing the results .
Excerpt from the microbiological laboratory area of activity:
- Methods for the differentiation of microorganisms
- microscopy
- Coloring preparations
- Morphological criteria, etc.
- Creating dilution series – aseptic pipetting
- Culture media
- Cultivation of microorganisms on solid culture media (fractional smear, Koch's plate casting process, spatula process)
- Determination of the total number of bacteria in milk
- Determination of acid formers and non-acid formers
- Examination of minced meat (assessment of sample results and legal requirements), etc.
- Drinking water testing
- Disposal and handling of contaminated material
- Inhibitors
- Effect of antibiotics
- Inhibitor detection methods
- Isolation of yeast DNA and PCR (=polymerase chain reaction)
- …
Note:
The sub-area Microbiology - Laboratory is only valid for the field of environmental and resource management.
