CALS Farm and Industry Short Course Program: Farm Microbiology: Outlines

Introduction to Microbiology

  1. The Scope of Microbiology.

    1. Definitions.

      1. Microbiology.

      2. Microorganism.

    2. Branches of applied microbiology.

      1. Medical and veterinary microbiology.

      2. Agricultural microbiology.

      3. Microbiology of water and waste treatment.

      4. Food and dairy microbiology.

      5. Industrial microbiology and biotechnology.

  2. General Outline of Living Things and Other Replicating "Organisms."

    1. Non-cellular.

      1. Possess no genetic material.

        1. Prions.

        2. Any Others?

      2. Possess genetic material.

        1. Viruses.

        2. Viroids.

        3. Satellites.

    2. Cellular. (All possess genetic material.)

      1. Differences between prokaryotic and eukaryotic cell types:

        Characteristics of prokaryotic and eukaryotic cells.

        Property Eukaryotic Prokaryotic
        nuclear membrane present absent
        number of chromosomes >1 1
        size relatively large relatively small
        chloroplasts and mitochondria present absent
        mitosis and meiosis present absent
        ribosomes 80S size 70S size
        cytoplasmic streaming present absent
        membranes contain sterols and polyunsaturated fatty acids lack sterols and contain saturated or monounsaturated lipids

        Typical Procaryotic Cell

        Typical Eucaryotic Cell

      2. Prokaryotic organisms. (Basically unicellular.)

        1. Bacteria – including cyanobacteria.

        2. Archaea.

      3. Eukaryotic organisms. (Increasing tendency to be multicellular.)

        1. Protozoa.

        2. Fungi.

          • Molds.

          • Yeasts.

          • Fungi which are not considered "microorganisms."

        3. Algae.

          • Microscopic algae.

          • Algae which are not considered "microorganisms."

          • What about "blue-green algae"?

        4. Plants.

        5. Animals.

  3. Distribution of Microorganisms and Their Associations with Humans.

    1. Distribution.

    2. Harmful effects.

      1. Agents of disease.

      2. Food spoilage.

        1. Moisture.

        2. Food as medium for bacteria.

        3. Milk.

        4. Clear Liquids.

      3. Deterioration of structures, dwellings, textiles, manufactured products, etc.

    3. Beneficial effects.

      1. Production of essential nutrients.

      2. Production of O2 in atmosphere.

      3. Primary source of organic material.

      4. Replenishment of soil nitrogen.

      5. Degradation of complex organic materials.

      6. Source of antibiotics and drugs.

      7. Manufacture of fermented foods and beverages.

      8. Other biotechnological products.

      9. Future uses.

Outline: Next Section.
Notes for this section.
Farm Microbiology Home Page.
CALS Farm and Industry Short Course Home Page.
Bacteriology Department Web Site.

Page last modified on
3/9/03 at 6:15 PM, CST.
John Lindquist, Dept. of Bacteriology,
University of Wisconsin – Madison