BOTA 41046

>< Type/ Status : Compulsory
>< Course title : Plant Biochemistry & Applied Microbiology
>< Prerequisite(s) : All core course units in Botany
>< Objectives: Plant biochemistry component will enable the student to acquire a comprehensive knowledge and understanding of major catabolic biochemical processes.
By the end of the applied microbiology course the student will have a comprehensive knowledge
on various applications of microbiological techniques in industry.
>< Course content:

Plant Biochemistry - Life and Energy: bioenergetics, molecules involved in electron transfer. Energetics of electron transport and ATP-synthesis: chemical coupling, confirmational coupling and chemiosmotic coupling hypotheses. Enzymatic shuttles: glycerol phosphate and malate - aspartate shuttles. Proteins: bonds and interactions that stabilize the protein structure, allosteric enzymes. Biological Membranes: structure and function. Metabolism: introduction, metabolic fuels, regulation. Vitamins and co-enzymes. ETC and oxidative phosphorylation, alternative respiratory pathway, pentose phosphate pathway. Gluconeogenesis. Lipid metabolism: ?-oxidation, glyoxilate cycle.

Applied Microbiology - Food and dairy microbiology: microbial spoilage of food, food-borne intoxications, food infections, principles and processes of food preservation, microbial standards and quality control of foods. Industrial microbiology and industrial biochemistry: use of microbial processes and technology in the production of beverages, foods and pharmaceuticals. Water treatment: industrial and domestic systems, sewage disposal. Antibiotics: clinical use of antibiotics, mechanism of action of antibiotics, drug resistance.

>< Methodology: Lectures, tutorials, seminars and practical assignments.
>< Scheme of evaluation: End of course written examination, practical assignments and end of course practical examination
>< Recommended reading:
01. Moran, L A; Scrimgeour, K G; Horton, H R; Ochs, R S and Rawn, J D (1994). Biochemistry. Neil Patterson.
02. Stryer, L (1995). Biochemistry. W H Freeman.
03. Lenniger, A L (1982). Principles of Biochemistry. Worth.
04. Andrian, R E (ed.) (1994). Microbial Food Poisoning. Chapman & Hall..
05. Roberts, T. A.; Baird-Parker, A. C. and Tompkins, R.B. (ed.) (1996). Micro-organisms in foods. Blackie Academic & Professional.
06. Law, B. A. (ed). (1997). Microbiology & Biochemistry of Cheese and Fermented Milk. 2nd edition. Blackie Academic & Professional.
07. Jay, James M. (1992). Modern Food Microbiology (4th edition). Chapman & Hall.
08. Crueger, W. and Crueger, A. (1990). Biotechnology – A Text book of Industrial Microbiology (2nd edition). Sinauer Associates Inc. USA.

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