Lectures (4.5 CFU)
The microbial cell: morphology, cytology of prokaryotes and eukaryotes. The microbial biodiversity: bacteria, fungi, viruses. Nutrition, growth, isolation and storage of microorganisms. The microbial metabolism, glycolysis, fermentation and respiration. Overview of genetics, taxonomy and microbial ecology. Applied Microbiology: the concept of starter and its applications in food, environmental, industrial.