Course detail

Laboratory classes in biotechnology

FCH-MC_BIO_PAcad. year: 2024/2025

The practical exercise consists of 5 block tasks focused on working with microorganisms used in food and biotechnology, their isolation and identification, monitoring the dynamics of their growth and multiplication and the production of important metabolites, such as antimicrobial substances and selected enzymes. During the practicals, emphasis will be placed on deepening and mastering basic practical skills in the identification, study and cultivation of microorganisms, including the use of molecular diagnostic methods. Attention will also be paid to selected biotechnological procedures and the detection of their efficacy based on the analysis of biologically active substances. 

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

Ing. Iva Buchtíková, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

The knowledge from the course Microbiology in food industry and biotechnology, Biotechnology I and Biochemistry.

Rules for evaluation and completion of the course

Participation on exercises, elaboration of written report of required content and form.

Aims

The main aim of the course is to introduce students to the techniques of working with biological material in laboratory conditions. It also aims at a better understanding of the theoretical knowledge acquired so far in biotechnology and its connection with other fields such as microbiology, molecular biotechnology, biochemistry, etc. Completion of the course will deepen the theoretical knowledge of students acquired not only in the lectures of Biotechnology, but also in Microbiology for Food Scientists or Biochemistry. Students will acquire practical knowledge of selected biotechnological, microbiological and molecular biotechnological methods used in the food industry to identify microorganisms, detect their secondary or primary metabolites or monitor selected biotechnological processes. 

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Dubey R.S.: A Textbook of Biotechnology. 4th Edition. S. Chand and Co., 2014. (EN)

Recommended reading

El-Mansi and coll. Fermentation microbiology and biotechnology. Fourth edition. Boca Raton: CRC Press, 2019. (EN)
Nduka Okafor, Benedict C. Okeke. Modern industrial microbiology and biotechnology. Second edition. Boca Raton: CRC Press, 2017. (EN)

Classification of course in study plans

  • Programme NPCP_CHPL Master's 1 year of study, summer semester, compulsory-optional
  • Programme NKCP_CHPL Master's 1 year of study, summer semester, compulsory-optional

Type of course unit

 

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

Ing. Iva Buchtíková, Ph.D.

Laboratory exercise

78 hod., compulsory

Teacher / Lecturer

Ing. Iva Buchtíková, Ph.D.

Syllabus

1. Úvodní hodina, bezpečnost práce v laboratoři
2. Submerzní kultivace kvasinek
3. Biotechnologická konverze potravinářského odpadu
4. Testování produkce antimikrobiálních látek bílkovinné povahy u probitického kmene Lactococcus lactis subsp. lactic
5. Sledování produkce enzymu β-galaktosidázy bakteriálním kmenem Escherichia coli JM 109 a Escherichia coli JM 106 (pUC 19)
6. Izolace a identifikace biotechnologických producentů
7. Zápočtový test