BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2024
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Kristýna Brodíková (seminar tutor)
Mgr. Veronika Chuchmová (seminar tutor)
doc. MVDr. Renata Karpíšková, Ph.D. (seminar tutor)
MVDr. Ivana Koláčková, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Jana Chaloupková (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
MVDr. Ivana Koláčková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/Sk_1: Tue 20. 2. 15:30–18:00 A21/211, Tue 27. 2. 15:30–18:00 A21/211, Tue 5. 3. 15:30–18:00 A21/211, Tue 12. 3. 15:30–18:00 A21/211, Tue 19. 3. 15:30–18:00 A21/211, Tue 26. 3. 15:30–18:00 A21/211, Tue 2. 4. 15:30–18:00 A21/211, Tue 9. 4. 15:30–18:00 A21/211, Tue 16. 4. 15:30–18:00 A21/211, Tue 23. 4. 15:30–18:00 A21/211
BVMI0221c/Sk_2: Wed 21. 2. 15:00–17:30 A21/211, Wed 28. 2. 15:00–17:30 A21/211, Wed 6. 3. 15:00–17:30 A21/211, Wed 13. 3. 15:00–17:30 A21/211, Wed 20. 3. 15:00–17:30 A21/211, Wed 27. 3. 15:00–17:30 A21/211, Wed 3. 4. 15:00–17:30 A21/211, Wed 10. 4. 15:00–17:30 A21/211, Wed 17. 4. 15:00–17:30 A21/211, Wed 24. 4. 15:00–17:30 A21/211
BVMI0221c/Sk_3: Thu 22. 2. 14:30–17:00 A21/211, Thu 29. 2. 14:30–17:00 A21/211, Thu 7. 3. 14:30–17:00 A21/211, Thu 14. 3. 14:30–17:00 A21/211, Thu 21. 3. 14:30–17:00 A21/211, Thu 28. 3. 14:30–17:00 A21/211, Thu 4. 4. 14:30–17:00 A21/211, Thu 11. 4. 14:30–17:00 A21/211, Thu 18. 4. 14:30–17:00 A21/211, Thu 25. 4. 14:30–17:00 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023.

BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2023
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Kristýna Brodíková (seminar tutor)
Mgr. Veronika Chuchmová (seminar tutor)
doc. MVDr. Renata Karpíšková, Ph.D. (seminar tutor)
MVDr. Ivana Koláčková, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Jana Chaloupková (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
MVDr. Ivana Koláčková, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/Sk_1: Tue 14. 2. 15:00–17:30 A21/211, Tue 21. 2. 15:00–17:30 A21/211, Tue 28. 2. 15:00–17:30 A21/211, Tue 7. 3. 15:00–17:30 A21/211, Tue 14. 3. 15:00–17:30 A21/211, Tue 21. 3. 15:00–17:30 A21/211, Tue 28. 3. 15:00–17:30 A21/211, Tue 4. 4. 15:00–17:30 A21/211, Tue 11. 4. 15:00–17:30 A21/211, Tue 18. 4. 15:00–17:30 A21/211, K. Brodíková, J. Chaloupková, V. Chuchmová, R. Karpíšková, I. Koláčková, J. Šimůnek
BVMI0221c/Sk_2: Thu 16. 2. 14:00–16:30 A21/211, Thu 23. 2. 14:00–16:30 A21/211, Thu 2. 3. 14:00–16:30 A21/211, Thu 9. 3. 14:00–16:30 A21/211, Thu 16. 3. 14:00–16:30 A21/211, Thu 23. 3. 14:00–16:30 A21/211, Thu 30. 3. 14:00–16:30 A21/211, Thu 6. 4. 14:00–16:30 A21/211, Thu 13. 4. 14:00–16:30 A21/211, Thu 20. 4. 14:00–16:30 A21/211, K. Brodíková, J. Chaloupková, V. Chuchmová, R. Karpíšková, I. Koláčková, J. Šimůnek
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2022
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Tereza Gelbíčová, Ph.D. (seminar tutor)
doc. MVDr. Renata Karpíšková, Ph.D. (seminar tutor)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Jana Chaloupková (assistant)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/Sk_1: Wed 16. 2. 10:00–12:30 A21/211, Wed 23. 2. 10:00–12:30 A21/211, Wed 2. 3. 10:00–12:30 A21/211, Wed 9. 3. 10:00–12:30 A21/211, Wed 16. 3. 10:00–12:30 A21/211, Wed 23. 3. 10:00–12:30 A21/211, Wed 30. 3. 10:00–12:30 A21/211, Wed 6. 4. 10:00–12:30 A21/211, Wed 13. 4. 10:00–12:30 A21/211, Wed 20. 4. 10:00–12:30 A21/211
BVMI0221c/Sk_2: Thu 17. 2. 14:00–16:30 A21/211, Thu 24. 2. 14:00–16:30 A21/211, Thu 3. 3. 14:00–16:30 A21/211, Thu 10. 3. 14:00–16:30 A21/211, Thu 17. 3. 14:00–16:30 A21/211, Thu 24. 3. 14:00–16:30 A21/211, Thu 31. 3. 14:00–16:30 A21/211, Thu 7. 4. 14:00–16:30 A21/211, Thu 14. 4. 14:00–16:30 A21/211, Thu 21. 4. 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2021
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Ing. Veronika Išová (assistant)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/A: Wed 3. 3. 10:00–12:30 A21/211, Wed 10. 3. 10:00–12:30 A21/211, Wed 17. 3. 10:00–12:30 A21/211, Wed 24. 3. 10:00–12:30 A21/211, Wed 31. 3. 10:00–12:30 A21/211, Wed 7. 4. 10:00–12:30 A21/211, Wed 14. 4. 10:00–12:30 A21/211, Wed 21. 4. 10:00–12:30 A21/211, Wed 28. 4. 10:00–12:30 A21/211, Wed 5. 5. 10:00–12:30 A21/211
BVMI0221c/B: Thu 4. 3. 14:00–16:30 A21/211, Thu 11. 3. 14:00–16:30 A21/211, Thu 18. 3. 14:00–16:30 A21/211, Thu 25. 3. 14:00–16:30 A21/211, Thu 1. 4. 14:00–16:30 A21/211, Thu 8. 4. 14:00–16:30 A21/211, Thu 15. 4. 14:00–16:30 A21/211, Thu 22. 4. 14:00–16:30 A21/211, Thu 29. 4. 14:00–16:30 A21/211, Thu 6. 5. 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2020
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Wed 19. 2. 10:00–12:30 A21/211, Wed 26. 2. 10:00–12:30 A21/211, Wed 4. 3. 10:00–12:30 A21/211, Wed 11. 3. 10:00–12:30 A21/211, Wed 18. 3. 10:00–12:30 A21/211, Wed 25. 3. 10:00–12:30 A21/211, Wed 1. 4. 10:00–12:30 A21/211, Wed 8. 4. 10:00–12:30 A21/211, Wed 15. 4. 10:00–12:30 A21/211, Wed 22. 4. 10:00–12:30 A21/211, D. Lefnerová
BVMI0221c/02: Thu 20. 2. 14:00–16:30 A21/211, Thu 27. 2. 14:00–16:30 A21/211, Thu 5. 3. 14:00–16:30 A21/211, Thu 12. 3. 14:00–16:30 A21/211, Thu 19. 3. 14:00–16:30 A21/211, Thu 26. 3. 14:00–16:30 A21/211, Thu 2. 4. 14:00–16:30 A21/211, Thu 9. 4. 14:00–16:30 A21/211, Thu 16. 4. 14:00–16:30 A21/211, Thu 23. 4. 14:00–16:30 A21/211, D. Lefnerová
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • MELICHERČÍKOVÁ, Věra. Sterilizace a dezinfekce. 2., doplň. a přeprac. vyd. Praha: Galén, 2015, 174 s. ISBN 9788074921391. info
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 45.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
spring 2019
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Jana Chaloupková (seminar tutor)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Wed 20. 2. 11:00–13:30 A21/211, Wed 27. 2. 11:00–13:30 A21/211, Wed 6. 3. 11:00–13:30 A21/211, Wed 13. 3. 11:00–13:30 A21/211, Wed 20. 3. 11:00–13:30 A21/211, Wed 27. 3. 11:00–13:30 A21/211, Wed 3. 4. 11:00–13:30 A21/211, Wed 10. 4. 11:00–13:30 A21/211, Wed 17. 4. 11:00–13:30 A21/211, Wed 24. 4. 11:00–13:30 A21/211
BVMI0221c/02: Thu 21. 2. 14:00–16:30 A21/211, Thu 28. 2. 14:00–16:30 A21/211, Thu 7. 3. 14:00–16:30 A21/211, Thu 14. 3. 14:00–16:30 A21/211, Thu 21. 3. 14:00–16:30 A21/211, Thu 28. 3. 14:00–16:30 A21/211, Thu 4. 4. 14:00–16:30 A21/211, Thu 11. 4. 14:00–16:30 A21/211, Thu 18. 4. 14:00–16:30 A21/211, Thu 25. 4. 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2018
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 19. 2. to Fri 27. 4. Wed 12:00–14:30 A21/211
BVMI0221c/02: Mon 19. 2. to Fri 27. 4. Thu 14:00–16:30 A21/211
BVMI0221c/03: Mon 19. 2. to Fri 27. 4. Fri 9:30–12:00 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2017
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 20. 2. to Fri 28. 4. Wed 12:00–14:30 A21/211
BVMI0221c/02: Mon 20. 2. to Fri 28. 4. Thu 14:00–16:30 A21/211
BVMI0221c/03: Mon 20. 2. to Fri 28. 4. Fri 9:30–12:00 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2016
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 22. 2. to Fri 29. 4. Wed 12:00–14:30 A21/211
BVMI0221c/02: Mon 22. 2. to Fri 29. 4. Thu 14:00–16:30 A21/211
BVMI0221c/03: Mon 22. 2. to Fri 29. 4. Fri 9:30–12:00 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2015
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Wed 18. 2. to Thu 23. 4. Wed 12:00–14:30 A21/211
BVMI0221c/02: Thu 19. 2. to Fri 24. 4. Thu 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2014
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 17. 2. to Fri 25. 4. Wed 12:00–14:30 A21/211
BVMI0221c/02: Mon 17. 2. to Fri 25. 4. Thu 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    required literature
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
    recommended literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses (100%),developing protocols
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2013
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 18. 2. to Sun 28. 4. Tue 14:20–16:50 A21/211
BVMI0221c/02: Mon 18. 2. to Sun 28. 4. Wed 12:00–14:30 A21/211
BVMI0221c/03: Mon 18. 2. to Sun 28. 4. Thu 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2012
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Mon 20. 2. to Fri 27. 4. Tue 14:20–16:50 A21/211
BVMI0221c/02: Mon 20. 2. to Fri 27. 4. Wed 12:00–14:30 A21/211
BVMI0221c/03: Mon 20. 2. to Fri 27. 4. Thu 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological exercises are focused on mastering basic techniques work in the microbiology laboratory for routine and general technology and food microbiology
Syllabus
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového mléka. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. (General Medical Microbiology.). 1st ed. Brno: Neptun, 2001, 247 pp. ISBN 80-902896-2-2. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2011
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
Guaranteed by
RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable of Seminar Groups
BVMI0221c/01: Mon 21. 2. to Wed 27. 4. Tue 14:20–16:50 A21/211
BVMI0221c/02: Mon 21. 2. to Wed 27. 4. Wed 12:00–14:30 A21/211
BVMI0221c/03: Thu 14:00–16:30 A21/211
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules of work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated stamms. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms. Transport of microbiological specimen and its preparation for microbiological investigation. Investigation of drinking water microbiological parameters, microbiological techniques and evaluation. Microbiology of carcase meat. Microbiology of preserves and semifinished goods. Microbiology of meat foodstuffs. Patogenic and indicator microorganisms in foods. Assesment of selected - most important - indicator and patogenic microorganisms (including spores and thermoresistant microorganisms) in various foodstuffs, in common environment and especially in environment of food production. Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2010
Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable of Seminar Groups
BVMI0221c/01: Tue 17. 2. to Wed 22. 4. Tue 14:20–15:35 N02159, Mon 22. 2. to Tue 27. 4. Tue 14:20–16:50 N02159, Tue 14:20–16:50 N02143
BVMI0221c/02: Wed 18. 2. to Wed 22. 4. Wed 14:30–17:00 N02159, Mon 22. 2. to Wed 28. 4. Wed 14:30–17:00 N02143, Wed 14:30–17:00 N02159
BVMI0221c/03: Thu 19. 2. to Wed 22. 4. Thu 14:00–16:30 N02113a, Mon 22. 2. to Thu 29. 4. Thu 14:00–16:30 N02113a
Prerequisites (in Czech)
BKBI011 Biology && ZC011 Handling chemical substances
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules of work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated stamms. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms. Transport of microbiological specimen and its preparation for microbiological investigation. Investigation of drinking water microbiological parameters, microbiological techniques and evaluation. Microbiology of carcase meat. Microbiology of preserves and semifinished goods. Microbiology of meat foodstuffs. Patogenic and indicator microorganisms in foods. Assesment of selected - most important - indicator and patogenic microorganisms (including spores and thermoresistant microorganisms) in various foodstuffs, in common environment and especially in environment of food production. Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2009
Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable of Seminar Groups
BVMI0221c/01: Tue 17. 2. to Wed 22. 4. Tue 14:20–15:35 N02159
BVMI0221c/02: Wed 18. 2. to Wed 22. 4. Wed 14:30–17:00 N02159
BVMI0221c/03: Thu 19. 2. to Wed 22. 4. Thu 14:00–16:30 N02113a
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Syllabus
  • Basal rules of work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated stamms. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms. Transport of microbiological specimen and its preparation for microbiological investigation. Investigation of drinking water microbiological parameters, microbiological techniques and evaluation. Microbiology of carcase meat. Microbiology of preserves and semifinished goods. Microbiology of meat foodstuffs. Patogenic and indicator microorganisms in foods. Assesment of selected - most important - indicator and patogenic microorganisms (including spores and thermoresistant microorganisms) in various foodstuffs, in common environment and especially in environment of food production. Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Assessment methods
laboratory course, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2008
Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Assessment methods
laboratory course, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2008
Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Tue 19. 2. to Tue 22. 4. Tue 14:20–15:35 N02159, Tue 15:35–16:50 N02143
BVMI0221c/02: Tue 19. 2. to Tue 22. 4. Wed 12:00–13:15 N02159, Wed 13:15–14:30 N02143
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2007
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable of Seminar Groups
BVMI0221c/01: Tue 14:20–16:50 N02143
BVMI0221c/02: Wed 12:00–14:30 N02143
BVMI0221c/03: Thu 14:00–16:30 N02143
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2006
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2005
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2004
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology && BVZL011 Basics of labor. technology
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2003
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2002
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2001
Extent and Intensity
0/4/0. 5 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Studenti se seznamují se základními laboratorními postupy v mikrobiologii a získávají potřebné návyky a dynamické stereotypy.
Syllabus (in Czech)
  • Praktická cvičení
  • V prvním semestru
  • jsou praktická cvičení zaměřena na zvládnutí základních technik práce v mikrobiologiecké laboratoři a na běžné techniky obecné a potravinářské mikrobiologie (základy kultivace, příprava a vyhodnocování mikroskopických preparátů, stanovení základních biochemických a morfologických znaků izolované kultury, základy práce s kvasinkami a vláknitými houbami; mikrobiologické hodnocení jednotlivých typů potravin). Část praktických cvičení probíhá na VFU Brno. Témata
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce
  • Bakteriologické půdy, rozdělení, příprava
  • Technika očkování živných půd, práce s izolovanými kmeny
  • Mikrobiální kultivace
  • Vliv vnějších podmínek na růst mikroorganismů, kultivační vyšetření, odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření
  • Stanovení mikrobiologických ukazatelů pitné vody,technika vyšetřování a hodnocení
  • Mikrobiologie syrového masa
  • Mikrobiologie konzerv a polokonzerv
  • Mikrobiologie masných výrobků
  • Patogenní a indikátoroivé mikroorganismy v potravinách
  • Stanovení inhibičních látek
  • Zpracování a kultivace sypkých a sušených výrobků
  • Stanovení mikrobiální kontaminace prostředí kuchyně společného stravování a stěrová metoda
  • Základy mikroskopické techniky v mikrobiologii
  • Metody stanovení sporotvorných bakterií, kultiuvace aerobní a anaerovní
  • Stanovení inhibujících látek mikrobiologickou metodou
  • Identifikace bakteriálního kmene na základě biochemických vlastností
  • Kvasinky a plísně
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Spring 2000
Extent and Intensity
0/4/0. 6 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D.
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2023

The course is not taught in autumn 2023

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2022

The course is not taught in autumn 2022

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2021

The course is not taught in autumn 2021

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2020

The course is not taught in autumn 2020

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2019

The course is not taught in autumn 2019

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
autumn 2018

The course is not taught in autumn 2018

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2017

The course is not taught in Autumn 2017

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Microbiological laboratory courses are aimed on basal work technics in microbiological laboratory and most common techniques in common and food microbiology.
Learning outcomes
Student will be able to: assess the results of a microbiological examination of foods in view of the potential health risk; apply the knowledge of microbiological methods in HACCAP.
Syllabus
  • Basal rules for work in microbiological laboratory, security of work, laboratory glass, procedures of decontamination, desinfection and sterilisation. Bacteriological media, categorization, preparation. Technices of inoculation, work with isolated strains. Cultivation in aerobic, microaerophilic and anaerobic conditions. Influence of environmental conditions on growth of microorganisms.Remove, transport of microbiological samples and its preparation for microbiological investigation. Investigation of drinking water, microbiological parameters, microbiological techniques and evaluation.Microbiology of raw milk,canned food microbiology, microbiology of meat products.Demonstration of selected pathogenic and indicator microorganisms in foods. Spores and thermoresistant microorganisms in various types of food and its monitoring in the environment,including food production.Basal identification techniques. Investigation microbiological techniques for selected foods. Basal microscopical techniques.
Literature
    recommended literature
  • BURSOVÁ, Šárka, Marta DUŠKOVÁ, Lenka NECIDOVÁ, Renata KARPÍŠKOVÁ and Petra MYŠKOVÁ. Mikrobiologické laboratorní metody. Brno: Veterinární a farmaceutická univerzita Brno, 2014, 80 pp. ISBN 978-80-7305-676-6. info
    not specified
  • Cupáková,Š et al.Mikrobiologie potravin, praktická cvičeníI I,Brno VFU,2008
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
  • VOTAVA, Miroslav. Lékařská mikrobiologie obecná. 1. vyd. Brno: Neptun, 2001, 247 s. ISBN 8090289622. info
Teaching methods
laboratory course
Assessment methods
colloquium,credit,required visit of laboratory courses,developing protocols
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2016

The course is not taught in Autumn 2016

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2015

The course is not taught in Autumn 2015

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2014

The course is not taught in Autumn 2014

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2013

The course is not taught in Autumn 2013

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2012

The course is not taught in Autumn 2012

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2011

The course is not taught in Autumn 2011

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2010

The course is not taught in Autumn 2010

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVMI0221c Microbiology I - practice

Faculty of Medicine
Autumn 2009

The course is not taught in Autumn 2009

Extent and Intensity
0/4/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
Guaranteed by
doc. MUDr. Jan Šimůnek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BKBI011 Biology
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
Mikrobiologická cvičení jsou zaměřena na zvládnutí základních technik práce mikrobiologické laboratoři a na běžné techniky obecné a potravinářské mikrobiologie.
Syllabus (in Czech)
  • Základní pravidla pro práci v mikrobiologické laboratoři, laboratorní sklo, sterilizace, desinfekce. Bakteriologické půdy, rozdělení a příprava. Technika očkování živných půd, práce s izolovanými kmeny. Mikrobiální kultivace, kultivace aerobní a anaerobní. Vliv vnějších podmínek na růst mikroorganismů odběr, zasílání a příprava vzorků k mikrobiologickému vyšetření. Stanovení mikrobiologických ukazatelů pitné vody, technika vyšetřování a hodnocení. Mikrobiologie syrového masa. Mikrobiologie konzerv a polokonzerv. Mikrobiologie masných výrobků. Patogenní a indikátorové mikroorganismy v potravinách. Stanovení vybraných patogenních a indikátorových organismů (včetně spór a termorezistentních mikroorganismů) v různých typech potravin a jejich monitoring v prostředí včetně potravinářských provozů. Základy identifikace. Zpracování a kultivace vybraných potravinářských výrobků. Základy mikroskopické techniky v mikrobiologii.
Literature
  • Demnerová, K. et al. Laboratorní cvičení z mikrobiologie. Praha VŠCHT, 2001
  • ŠILHÁNKOVÁ, Ludmila. Mikrobiologie pro potravináře a biotechnology. Vyd. 3., opr. a dopl., v Aca. Praha: Academia, 2002, 363 s. ISBN 8020010246. info
Teaching methods
ptactical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2000, Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.
  • Enrolment Statistics (recent)