L0015001 Introduction to Microbiology

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Applied Biological Science

Lecture Code L0015001 Subject Classification Specialized Education

Subject Name 微生物学入門

Subject Name
（Katakana）ビセイブツガクニュウモン

Subject Name in
English Introduction to Microbiology

Instructor NAKAYAMA TATSUYA,SAMBONGI YOSHIHIRO,SHIMAMOTO TADASHI,OBITSU TAKETO,NAGAOKA TOSHINORI,OKINAKA YASUSHI

Instructor
(Katakana) ナカヤマ　タツヤ,サンボンギ　ヨシヒロ,シマモト　タダシ,オビツ　タケト,ナガオカ　トシノリ,オキナカ　ヤスシ

Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  2Term

Days, Periods, and Classrooms (2T) Tues1-2,Thur1-2：ABS C201

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture.

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 1 : Undergraduate Introductory

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students Students belonging to the Faculty of Applied Biological Sciences. However, other faculty students, who take the minor programs of HiPROSPECTS, are eligible.

Keywords Bacteria, Fungus, Virus, Beneficial microorganism, Fermentation, Pathogenic microorganism, Infection, Food safety, Growth and metabolism, DNA, RNA, Gene, Drug resistance, Immunity, Material cycle, Environment preservation and clarification, Rumen microorganism.,Practical work experience

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Integrative Hydrospheric Science Program
（Knowledge and Understanding）
・Basic knowledge and understanding required for studying the expertise

Applied Animal and Plant Science Program
（Knowledge and Understanding）
・Basic knowledge and understanding required for acquiring expertise

・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

Food Science Program
（Knowledge and Understanding）
・Basic knowledge and understanding required for acquiring expertise

Molecular Agro-Life Science Program
（Knowledge and Understanding）
・Basic knowledge and understanding required for acquiring expertise

Applied Biological Science Program
（Knowledge and Understanding）
・Basic knowledge and understanding required for acquiring expertise

Class Objectives
/Class Outline This lecture gives you basic knowledge on the proliferation mechanisms of microorganisms and on the relationships between microorganisms and human life. This lecture also encourages greater interest in microorganisms to show food safety involved in microorganisms and utilization of microorganisms with varieties of functions.

Class Schedule Lesson 1: Histroy of microbiology, Diversity of microorganisms (Pure culture, Pasteur, Koch, Procaryote, Eucaryote,  Bacterium, Fungus, Virus)
Lesson 2: Cell structure of microorganisms, Experimental methods in
microbiology  (Cell wall, Cytoplasmic membrane, Flagellum, Spore, Gram-positive  or -negative bacterium, Stainig, Culture medium, Sterilization, Classification of microorganisms)
Lesson 3: Microorganisms involved in food poisoning（Food safety, Microbial hazards, Food poisoning, Foodborne infections, Techiniques to control microorganisms, HACCP、Risk analysis）
Lesson 4: Growth of microorganisms（Microbial activity in  an environment, Growth curve, Generation time）
Lesson 5: Metabolism of microorganisms（Catabolism, Anabolism, Oxidation, Reduction, Respiration, ATP）
Lesson 6: Application of microorganisms（Fermented food, Fermentative product)
Lesson 7: Microbial genetics （DNA, RNA, Base, Nucleotide, Central dogma, Replication, Mutation)
Lesson 8: Microbial gene mutation and genetic engineering （Mutation, Mutagen, Genetic recombination, Plasmid, Phage, Restriction enzyme, PCR)
Lesson 9: Microbial gene regulation （Transcription, Translation, Gene, Lactose operon, Tryptophan operon)
Lesson 10: Introduction to virology （Classification of viruses, Viral structure, Receptor, Viral multiplication, Methods for culture and detection）
Lesson 11: Pathological microbiology（Bacterial diseases,  Viral diseases, Inapparent infection, Horizontal or vertical infection, Amphixenosis, Opportunistic infection, Hospital infection, Virulent factor, Natural immunity, Acquired immunity)
Lesson 12: Symbiosis and  relevant microorganisms（Rhizobium, Trichonymphea, Endosymbiosis, Chloroplast, Mitochondria）
Lesson 13: Microorganisms and environments (Material cycle, Environment preservation and clarification)
Lesson 14: Agriculture and microorganisms (soil microorganisms, Symbiotic microorganism, Plant pathogens)
Lesson 15: Livestock industry and microorganisms (Rumen microorganism, Flora, Silage microorganism)

Text/Reference
Books,etc. 微生物学、化学同人、青木健次　編著、ISBN: 978-4-7598-1104-9　（in Japanese）

PC or AV used in
Class,etc. 　

(More Details) Power Point

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Prepare and review for each lesson.

Requirements

Grading Method Short test or report (25%)
Final exam (75%)

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it

Message

Other Lectures are performed in English for foreign students on request.

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	School of Applied Biological Science
Lecture Code	L0015001	Subject Classification	Specialized Education
Subject Name	微生物学入門
Subject Name （Katakana）	ビセイブツガクニュウモン
Subject Name in English	Introduction to Microbiology
Instructor	NAKAYAMA TATSUYA,SAMBONGI YOSHIHIRO,SHIMAMOTO TADASHI,OBITSU TAKETO,NAGAOKA TOSHINORI,OKINAKA YASUSHI
Instructor (Katakana)	ナカヤマ　タツヤ,サンボンギ　ヨシヒロ,シマモト　タダシ,オビツ　タケト,ナガオカ　トシノリ,オキナカ　ヤスシ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, 2Term
Days, Periods, and Classrooms	(2T) Tues1-2,Thur1-2：ABS C201
Lesson Style	Lecture	Lesson Style (More Details)
Lecture.
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	1 : Undergraduate Introductory
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students	Students belonging to the Faculty of Applied Biological Sciences. However, other faculty students, who take the minor programs of HiPROSPECTS, are eligible.
Keywords	Bacteria, Fungus, Virus, Beneficial microorganism, Fermentation, Pathogenic microorganism, Infection, Food safety, Growth and metabolism, DNA, RNA, Gene, Drug resistance, Immunity, Material cycle, Environment preservation and clarification, Rumen microorganism.,Practical work experience
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Integrative Hydrospheric Science Program （Knowledge and Understanding）・Basic knowledge and understanding required for studying the expertise Applied Animal and Plant Science Program （Knowledge and Understanding）・Basic knowledge and understanding required for acquiring expertise ・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena Food Science Program （Knowledge and Understanding）・Basic knowledge and understanding required for acquiring expertise Molecular Agro-Life Science Program （Knowledge and Understanding）・Basic knowledge and understanding required for acquiring expertise Applied Biological Science Program （Knowledge and Understanding）・Basic knowledge and understanding required for acquiring expertise
Class Objectives /Class Outline	This lecture gives you basic knowledge on the proliferation mechanisms of microorganisms and on the relationships between microorganisms and human life. This lecture also encourages greater interest in microorganisms to show food safety involved in microorganisms and utilization of microorganisms with varieties of functions.
Class Schedule	Lesson 1: Histroy of microbiology, Diversity of microorganisms (Pure culture, Pasteur, Koch, Procaryote, Eucaryote, Bacterium, Fungus, Virus) Lesson 2: Cell structure of microorganisms, Experimental methods in microbiology (Cell wall, Cytoplasmic membrane, Flagellum, Spore, Gram-positive or -negative bacterium, Stainig, Culture medium, Sterilization, Classification of microorganisms) Lesson 3: Microorganisms involved in food poisoning（Food safety, Microbial hazards, Food poisoning, Foodborne infections, Techiniques to control microorganisms, HACCP、Risk analysis） Lesson 4: Growth of microorganisms（Microbial activity in an environment, Growth curve, Generation time） Lesson 5: Metabolism of microorganisms（Catabolism, Anabolism, Oxidation, Reduction, Respiration, ATP） Lesson 6: Application of microorganisms（Fermented food, Fermentative product) Lesson 7: Microbial genetics （DNA, RNA, Base, Nucleotide, Central dogma, Replication, Mutation) Lesson 8: Microbial gene mutation and genetic engineering （Mutation, Mutagen, Genetic recombination, Plasmid, Phage, Restriction enzyme, PCR) Lesson 9: Microbial gene regulation （Transcription, Translation, Gene, Lactose operon, Tryptophan operon) Lesson 10: Introduction to virology （Classification of viruses, Viral structure, Receptor, Viral multiplication, Methods for culture and detection） Lesson 11: Pathological microbiology（Bacterial diseases, Viral diseases, Inapparent infection, Horizontal or vertical infection, Amphixenosis, Opportunistic infection, Hospital infection, Virulent factor, Natural immunity, Acquired immunity) Lesson 12: Symbiosis and relevant microorganisms（Rhizobium, Trichonymphea, Endosymbiosis, Chloroplast, Mitochondria） Lesson 13: Microorganisms and environments (Material cycle, Environment preservation and clarification) Lesson 14: Agriculture and microorganisms (soil microorganisms, Symbiotic microorganism, Plant pathogens) Lesson 15: Livestock industry and microorganisms (Rumen microorganism, Flora, Silage microorganism)
Text/Reference Books,etc.	微生物学、化学同人、青木健次　編著、ISBN: 978-4-7598-1104-9　（in Japanese）
PC or AV used in Class,etc.
(More Details)	Power Point
Learning techniques to be incorporated
Suggestions on Preparation and Review	Prepare and review for each lesson.
Requirements
Grading Method	Short test or report (25%) Final exam (75%)
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it
Message
Other	Lectures are performed in English for foreign students on request.
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

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