普通微生物学(双语)教学大纲.doc

生物技术与食品科学学院教学大纲普通微生物学（双语）教学大纲课程编号：0741525002 学 时：85 学 分：5适用专业：四年制生物技术专业一、微生物学的教学目的、任务和要求微生物学是生物技术专业的一门专业基础课。本课程结合生物技术专业的特点，较系统的介绍微生物学的基础理论和基本知识，对学生进行微生物学实验的基本操作和基本技能的训练，为生物技术专业课和从事本专业的实际工作打下基础。微生物学的教学过程，分为理论课和实验课两部分内容。理论课部分在课堂讲授，应使学生重点掌握微生物各主要类群的形态、构造和生理功能；掌握微生物生命活动的基本规律及控制它们生命活动的基本方法；明确微生物在整个生物界中的地位与在自然界中的分布，在掌握微生物与自然界、人类和动植物关系的基础上，了解微生物在生产实践中的意义。在系统讲授理论知识的基础上，通过实验课使学生掌握微生物学的必要操作技术，牢固树立有菌概念，严格执行无菌操作，使学生进一步巩固和加深理论部分的理解。在理论与实践相结合的基础上，培养学生掌握对实验现象的观察和记录方法，提高分析与总结的能力。Course Outline of General MicrobiologyEnroll #：0741525002 Course name：General MicrobiologyLecture hours：85 Credit：5Assumed course: BiochemistryCourse Introduction and Goal: Microbes are the most abundant organisms on earth and have great impact on other areas of biology and general human welfare. Who and where are they, what do they do, and how? Microbiology is the study of organisms too small to be clearly seen by the unaided eye (i.e., microorganisms); these include viruses, bacteria, archaea, protozoa, algae, and fungi. Some microbes (e.g., algae and fungi) are large enough to be visible, but are still included in the field of microbiology. This course is one of the main courses in students majored in biotechnology. Two semesters each of biology and chemistry are assumed. This course introduces the general discipline of microbiology: the morphology and structure of microbiology, microbial growth and its control, metabolism, genetics, immunity and ecology, and the nature of viruses. Through taking this course, students will understand the biological characteristics (morphology, physiology and genetics) of common microbial strains; and master laboratory skills, such as culture media preparation and sterile and pure culture techniques, isolation of microbial strains from nature.The overall goal of this course is to provide students with a working knowledge of microbiology and biology. Through taking this course, students will learn how to read the literature in the field and how to find answers to their future questions. This course provides an integrated understanding applicable for students aiming for careers in research, teaching and industry.Assignments and Grading:Final exam: 50%, Lab Practice: 30%, Homework: 10%, Presentation: 10%.Presentation:In class, 12 PP slides (including title and conclusions). Graded for clarity, organization, use of time, substantiation of facts, breadth/depth.Textbook: Brock Biology of Microorganisms 11th ed. Madigan, Michael T., John M. Martinko. Prentice Hall. 2006.Lecture hour of this course is 85 hours including 51 hours for theory lecture and 34 hours for lab practice.二、教学内容（一）理论讲授内容第一章 绪 论本章教学目的、要求：1.认识微生物及其特点，了解它的主要成员。2.了解微生物学的发展史和为人类进步所做的贡献。3.了解微生物学的学科发展及与其他学科的交叉、渗透和融合。教学内容：1.微生物的概念及其在生物学分类中的地位。2.微生物学的任务与研究微生物的意义。3.微生物的发现和微生物学的奠基人。4.我国古代劳动人民对微生物的认识和利用。5.近代微生物的发展和我国微生物学的成就。教学重点、难点微生物的五大共性。第二章 微生物的形态和构造原核微生物本章教学目的、要求：1.通过本章的学习掌握原核微生物包括的内容及其形态特征。2.掌握原核微生物的繁殖方式及其生活史。教学内容：第一节 细菌形态结构1.细菌的基本特征。2.细菌的基本形态（球菌、杆菌、螺形菌）与大小。3.细菌的基本构造：细胞壁的结构、组成与功能，细胞壁与革兰氏染性的关系。 细胞质膜的结构、组成与功能。 中体、核质体、细胞质、内含物及亚细胞结构。3.细菌的特殊构造：荚膜、鞭毛、菌毛、芽孢的形态、组成与功能。4.细菌的繁殖方式。5.细菌的形态学检查法。第二节 放线菌1.放线菌的基本特征。2.放线菌的一般形态（基内菌丝、气生菌丝、孢子囊及孢子）。3.放线菌的菌落特征。4.放线菌的繁殖方式与生活史。放线菌的分科介绍与代表属（链霉菌属、诺卡氏菌属、小单孢菌属，游动放线菌属特征）。第三节 蓝细菌第四节 立克次氏体、支原体、衣原体支原体、立克次氏体和衣原体第五节 古细菌教学重点、难点：1.革兰氏染色。2.各种原核细胞形态、结构的异同点。第三章 微生物的形态和构造真核微生物本章教学目的、要求：通过本章教学，使学生掌握酵母菌、霉菌的形态结构、繁殖、菌落等特点，真核微生物与原核微生物细胞结构的区别。教学内容：第一节 霉菌1.霉菌一般形态结构及与细菌、放线菌形态的比较。2.霉菌的菌落特征。3.霉菌的繁殖。4.毛霉、根霉、青霉、曲霉等常见霉菌的形态结构及在生产实践中的应用。第二节 酵母1.酵母细胞的形态大小。2.酵母细胞的结构：细胞壁、细胞质膜、细胞核、细胞质细胞器及内含物。3.酵母的培养特征。4.酵母的繁殖方式。5.几种重要的酵母（啤酒酵母、解脂假丝酵母、阿氏假囊酵母）。教学重点、难点：1.各种真核细胞形态、结构的异同点。2.真菌的繁殖和生活史第四章 病 毒本章教学目的、要求：了解病毒及其生物学特点。教学内容：1.病毒的概念、生物学特点及种类。2.病毒的形态与大小、病毒的化学组成、病毒的结构、病毒的繁殖。3.病毒的干扰现象，物理、化学、生物因素对病毒的抑制和干扰。教学重点、难点：病毒的繁殖特点。第五 章 微生物的营养本章教学目的、要求：1.了解微生物的营养需要，掌握营养物质透过细胞的主要运输方式。2.掌握微生物的营养类型及培养基的种类、配制原则。教学内容：1.微生物的营养需要，营养物及其功能。2.营养物质透过细胞的主要方式。3.微生物的营养类型。4.培养基的种类、配制原则与应用。教学重点、难点：营养物质透过细胞的主要运输方式。第六章 微生物的代谢本章教学目的、要求：1.掌握微生物的产能代谢的各种方式。2. 分解代谢与合成代谢的联系。3.了解微生物的代谢调节与发酵生产。教学内容：1.微生物的的能量代谢。2.分解代谢与合成代谢的联系。3.微生物次生代谢物的合成。4.微生物的代谢调节与发酵生产。教学重点、难点：微生物的代谢调节第七章 微生物的生长繁殖本章教学目的、要求：1.掌握微生物培养的方法和微生物生长繁殖的测定方法。2.掌握微生物的生长曲线。3.了解连续培养与同步生长的基本方法和原理。4.了解各种因素对微生物生长的影响。教学内容：1.测定微生物生长繁殖的方法。2.微生物生长的规律。3.影响微生物的生长的主要因素。（温度、氧气、pH）4.微生物培养法概论。5.有害微生物的控制。教学重点、难点：微生物的培养与控制。第八章 微生物的遗传变异本章教学目的、要求：1.掌握.微生物遗传性、变异性的概念及其相互关系、遗传物质在细胞中的存在方式、基因突变的类型于规律、菌种保藏的原理及主要方法和菌种衰退的原因、防止及其复壮方法。2.了解突变与育种的关系、营养缺陷型的筛选及其应用及基因工程及其前景。教学内容：1.微生物遗传性、变异性的概念及其相互关系。2.DNA是遗传变异的物质基础及实验根据。3.遗传物质在细胞中的存在方式。4.基因突变的类型与规律。5.诱发与自发突变的机制。6.突变与育种。7.营养缺陷型的筛选及其应用。8.原核生物与真核生物的基因重组。9.基因工程及其前景。10.菌种保藏的原理及主要方法。11.菌种衰退的原因、防止及其复壮方法。教学重点、难点：诱发突变与自发突变的机制。第九章 微生物的生态本章教学目的、要求：1.掌握微生物种间的相互关系。2.了解微生物在自然界的分布及微生物与物质转化的关系。教学内容：1.微生物在自然界的分布。2.微生物与物质转化。3.微生物种间的相互关系。4.微生物与动植物间的相互关系。教学重点、难点：微生物种间的相互关系。第十章 微生物的分类本章教学目的、要求：1.掌握微生物分类单位和命名方法。2.了解微生物分类的依据。教学内容：1.微生物分类的意义，分类单位和命名。2.微生物分类的依据（个体形态与菌落形态、生理特征与生化反应、血清学反应、生态、生活史，对噬菌体的敏感性等）及新技术在分类中的应用。教学重点、难点：分类单位和命名方法。（二）微生物学实验内容实验一 显微镜原理、使用和保养实验目的、要求：掌握显微镜原理、使用和保养。利用显微镜进行细菌单染色标本的观察。实验内容：1.微生物学实验室工作规则及主要设备，清点仪器。2.显微镜的使用方法。3.细菌单染色标本的观察。实验二 细菌的简单染色和革兰氏染色法实验目的、要求：掌握细菌的简单染色和革兰氏染色法的基本操作方法。实验内容：1.细菌的简单染色和革兰氏染色法。2.芽孢染色法及其它特殊构造示教观察。实验三 霉菌的形态观察实验目的、要求：掌握利用显微镜进行霉菌的形态观察。实验内容：霉菌的形态观察：毛霉、根霉、曲霉、青霉。实验四 微生物的大小及数量的测定实验目的、要求：学会利用测微尺测量微生物的大小和利用血球计数板测定细胞或孢子的浓度。实验内容：酵母细胞大小测定与青霉菌孢子浓度测定技术。实验五 培养基制备及其它实验材料的灭菌实验目的、要求：学会培养基制备和各种实验材料的灭菌。实验内容：培养基制备及其它实验材料的灭菌。实验六 细菌的平板划线分离及常用的接种培养法实验目的、要求：掌握细菌的平板划线分离及常用的接种培养法实验内容：细菌的平板划线分离及常用的接种培养法（固接固、固接液和液接固）。实验七 紫外线、化学消毒剂、抗菌素等对微生物生长的影响实验目的、要求：了解紫外线、化学消毒剂、抗菌素等对微生物生长的影响。实验内容：紫外线、化学消毒剂、抗生素等对微生物生长的影响。实验八 微生物菌种的分离纯化实验目的、要求：掌握微生物菌种的分离纯化的基本技术和方法。实验内容：从土壤中对微生物菌种进行分离纯化。三 课 时 分 配（总学时按85学时计） （一）理论授课学时章 次内 容学 时第一章第二章第三章第四章第五章第六章第七章第八章第九章第十章绪 论原核生物的类群及形态结构真核生物的类群及形态结构病 毒微生物的营养微生物的代谢微生物的生长繁殖微生物的遗传变异微生物的生态微生物的分类28443861042合 计51（二）实验的学时分配实 验内 容学 时实验一实验二实验三实验四实验五实验六实验七实验八实验九实验十实验十一微生物学实验室工作规则及主要设备，清点仪器。显微镜的使用方法，细菌单染色标本的观察。细菌的涂片及简单染色革兰氏染色法霉菌的形态观察酵母细胞形态观察酵母菌细胞计数培养基制备及其它实验材料的灭菌微生物常用的接种方法微生物的分离与纯化紫外线等对微生物生长的影响土壤中微生物的分离纯化31231242268合 计34四 参考书目1.周德庆 微生物学教程（第二版） 高等教育出版社2.沈 萍 微生物学（面向21世纪课程教材） 高等教育出版社3.王绍树 食品微生物实验 天津大学出版社五 其他说明1.本课程分为课堂讲授和实验操作两部分组成。2.课堂讲授的部分内容采用多媒体手段讲授。Course ContentsChapter 1 The History and Scope of Microbiology1. Chapter Objectives：After learning this chapter the students should be able to: define the science of microbiology and describe some of the various activities of microorganisms that are beneficial to humans discuss the importance of the field of microbiology to other areas of biology and to general human welfare discuss the history of microbiology and the scientists who are contributed to The discovery of microorganisms and the development of microbiology2. Chapter Overview：This chapter introduces the field of microbiology and discusses the importance of microorganisms not only as causative agents of disease but also as important contributors to food production, antibiotic manufacture, vaccine development, and environmental management. It presents a brief history of the science of microbiology, an overview of the microbial world, a discussion of the scope and relevance of microbiology in todays society, and predictions about the future of microbiology. 3. Chapter Contents： Scope of the science of microbiology Microbes have profound effects on the world around us The history of microbiology is a web of discovery4. Chapter Emphasis： Concept, scope and characteristic of microbe Role of microbe in life and production Chapter 2 Procaryotic Cell Structure and Function1. Chapter Objectives：After learning this chapter the students should be able to: identify major procaryotic cell structures in a drawing or photomicrograph describe the various sizes, shapes, and cellular arrangements exhibited by procaryotes describe the appearance, composition, and function of the various internal structures found in procaryotic organisms (such as inclusion bodies, ribosomes, and the nucleoid) compare the structure of gram-positive and gram-negative bacterial cell walls and explain how the differences between the two contribute to their Gram reaction describe external structures such as capsules, fimbriae and flagelladiagram and describe the various arrangements of bacterial flagella 2. Chapter Overview：This chapter provides a description of the procaryotic cell, focusing primarily on the bacterial cell. The discussion begins with the general features of size, shape, and arrangement of procaryotic cells. Then the general features of biological membranes and the specific features of procaryotic membranes are given. Important internal structures of procaryotes, such as the cytoplasmic matrix, ribosomes, inclusion bodies, and the nucleoid are described, as well as structures external to the cell, such as the cell wall, glycocalyx, fimbriae, and flagella. The differences between the cell walls of gram-positive bacteria and gram-negative bacteria are discussed and the mechanism of this differential staining reaction is explained. The chapter concludes with a discussion of bacterial chemotaxis and bacterial endospores.3. Chapter Contents： An Overview of procaryotic cell structure, size, shape, and arrangement Procaryotic Cell Structure and function：Cell Membranes，Inclusion Bodies，Ribosomes，The Nucleoid，Cell Wall and Components External to the Cell Wall. Morphology and reproduction of Bacteria Morphology and reproduction of actinomycetes The features that make the microbe unique or important Bacterial Diversity4. Chapter Emphasis： Bacterial Morphology Procaryotic Cell Structure and function Reproduction of Bacteria and actinomycetesChapter 3 Eucaryotic Cell Structure and Function1. Chapter Objectives：After learning this chapter the students should be able to: discuss the eucaryotic Cell Structure and functionlasts, nucleus, and nucleolus compare and contrast procaryotes and eukaryote describe the formation of both asexual and sexual spores for reproduction of yeast and mold2. Chapter Overview：This chapter focuses on eucaryotic cell structure and function and discusses the characteristics of the members of the kingdom Fungi including their reproduction and life cycling. Although procaryotic organisms are immensely important in microbiology, eucaryotic microorganisms-such as fungi, algae, and protozoa-are also prominent members of many ecosystems, and their ecological and economic impact is discussed. The chapter concludes with a comparison of eucaryotic and procaryotic cells.3. Chapter Contents： Eucaryotic Cell Structure and function Comparison of Procaryotic and Eucaryotic Cells Discuss the distribution of fungi and their roles in the environment Discuss the morphological characteristics of fungi Explain the formation of both asexual and sexual spores for reproduction Discuss the five major types of true fungi: zygomycetes, ascomycetes, basidiomycetes, deuteromycetes, and chytrids 4. Chapter Emphasis： Eucaryotic Cell Structure Morphology of fungi Reproduction and life cycling of fungi Chapter 4 The Viruses: Introduction and General Characteristics（4 hours）1. Chapter Objectives：After learning this chapter the students should be able to: define viruses and discuss the implications of the concepts embodied in the definition describe the morphology and reproduction of bacteriophages describe the four phases of the viral life cycle discuss the infection of bacteriophages in fermentation industry2. Chapter Overview：Viruses are generally small, acellular entities that usually possess only a single type of nucleic acid and that must use the metabolic machinery of a living host in order to reproduce. This chapter focuses on the general properties of viruses。 It begins with General Structural Properties of bacterial viruses and classification and then details the infectious cycle of those DNA viruses that cause destruction (lysis) of host cells. These phages are called temperate phages, and the process is referred to as lysogeny. Other viruses, such as plant viruses and insect viruses, are also discussed.3. Chapter Contents： General Properties of Viruses General Structural Properties and Classification of Viruses Reproduction of Viruses: Persistent, Latent, and Slow Virus Infections Bacteriophages may cause infection in fermentation industry4. Chapter Emphasis： Morphology of bacteriophages Reproduction of bacteriophages Control of bacteriophages Chapter 5 Microbial Nutrition1. Chapter Objectives：After learning this chapter the students should be able to: list the elements that microorganisms require in large amounts and the elements that they require in trace amounts (micronutrients) list the major nutritional categories and give the source of carbon, energy, and hydrogen/electrons for each of the categories compare the various processes (passive diffusion, facilitated diffusion, active transport,group translocation) by which cells can obtain nutrients from the environment describe the various types of culture media for microorganisms (synthetic, complex, selective, differential) and tell how each is normally used in the study of microorganism describe the techniques used to design culture media2. Chapter Overview：This chapter describes the basic nutritional requirements of microorganisms. Cells must have a supply of raw materials and energy in order to construct new cellular components. This chapter also describes the processes by which microorganisms acquire nutrients and provides information about the design of culture media.3. Chapter Contents：Describe the common nutrient requirements for carbon, hydrogen, and oxygen of microorganisms. Describe the nutritional types of microorganisms depending on their sources of carbon, energy and electrons. Discuss the uptake of nutrients by the cell: types and characteristics. Explain the differential media between different groups of bacteria on the basis of their biological characteristics.4. Chapter Emphasis： The common nutrient requirements of microorganisms Uptake of nutrients by the cell Culture mediaChapter 6 Microbial Metabolism1. Chapter Objectives： After learning this chapter the students should be able to: describe the regulation of metabolic pathway in microorganisms discuss the difference between catabolism and anabolism describe the various pathways for the catabolism of glucose to pyruvate in microorganisms list the various types of fermentations and give examples of their practical importance 2. Chapter Overview：This chapter discusses energy release and conservation mechanisms in microorganism metabolism. The participation of energy in cellular metabolic processes and the role of ATP as the energy currency of cells are examined. The chapter concludes with a discussion of enzymes as biological catalysts: how they work, how they are affected by their environment, and how they are regulated and their importance in fermentation industry. This chapter presents an overview of energy release and conservation mechanisms beginning with glucose degradation to pyruvate. Fermentation, aerobic respiration, and anaerobic respiration are then examined. This chapter includes an overview of anabolism starting with the fixation of carbon dioxide and also concludes with a discussion of the synthesis of peptidoglycan. 3. Chapter Contents： Describe the oxidation-reduction reactions and electron carriers and the nature and significance of metabolic regulation Metabolism (the total of all chemical reactions occurring in a cell) can be divided into two major parts: catabolism and anabolism The glycolytic pathway: the pentose phosphate pathway and the Entner-Doudoroff pathway Many different types of fermentations: alcoholic fermentations and lactic acid fermentations Formic acid fermentation Describe the electron transport and oxidative phosphorylation Describe the nitrogen fixation-the reduction of atmospheric nitrogen to ammonia Discuss the tricarboxylic acid (TCA) cycle and its central role in aerobic metabolism Describe the electron transport process, and compare and contrast the electron transport systems of eucaryotes with those of procaryotes Compare and contrast aerobic respiration, fermentation, and anaerobic respiration of organic molecules Describe the synthesis of peptidoglycan Describe the significance of metabolic regulation and discuss the metabolic regulation by enzyme activity and the enzyme synthesis4. Chapter Emphasis： Compare the aerobic respiration, fermentation, and anaerobic respiration of organic molecules Application of metabolic regulation in fermentation industryChapter 7 Microbial Growth1. Chapter Objectives：After learning this chapter the students should be able to: describe the various types of continuous culture systems and explain the differences in their functio compare and contrast the various methods for measuring microbial growth describe the influence of various environmental factors (water availability, pH, temperature, oxygen concentration, pressure, radiation) on the growth of microorganisms control the microorganisms according to the en