TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0465 |
| Name | Natural antimicrobials and antimicrobial assessment methods |
| Term | 2021-2022 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ESMERAY KÜLEY |
| Course Instructor |
Prof. Dr. ESMERAY KÜLEY
(Güz)
(A Group)
(Ins. in Charge)
Prof. Dr. ESMERAY KÜLEY (Bahar) (A Group) (Ins. in Charge) |
Course Goal / Objective
The aim of this course is to provide information about the role and mechanism of action of antimicrobials, teaching natural antimicrobials such as natural antimicrobials, plant phenols, lactic acid bacteria, factors affecting antimicrobial activity, and methods of evaluation of antimicrobial activity
Course Content
Role and mechanisms of action antimicrobials in fish meat, considerations in the use of antimicrobials, natural antimicrobials, plant phenols, lactic acid bacteria, bacteriocins, factors that affect antimicrobial activity, methods for activity assay, agar diffusion, dilution method, evaluation of results
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describe the role and mechanism of action of antimicrobials |
| LO02 | Comprehends the factors to be considered in the selection of antimicrobials |
| LO03 | Explains natural antimicrobials |
| LO04 | Recognize plant phenols |
| LO05 | Lists lactic acid bacteria |
| LO06 | Explains organic acids produced by lactic acid bacteria, bacteriocins produced by lactic acid bacteria and their mechanism of action |
| LO07 | Describe the factors affecting antimicrobial activity and antimicrobial activity evaluation methods |
| LO08 | Analyze the agar well, disc diffusion and dilution method |
| LO09 | Analyze minimum inhibitory and bactericidal concentration |
| LO10 | Gain experience in the evaluation of analysis results |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to natural antimicrobials | ||
| 2 | Role and mechanism of action of antimicrobials | ||
| 3 | Factors selection of antimicrobials in food products | ||
| 4 | Natural antimicrobials | ||
| 5 | Plant phenols | ||
| 6 | Lactic acid bacteria | ||
| 7 | Organic acids | ||
| 8 | Mid-Term Exam | ||
| 9 | Bacteriocins | ||
| 10 | Factors affecting antimicrobial activity | ||
| 11 | Agar diffusion methods | ||
| 12 | Agar disc diffusion methods | ||
| 13 | Minimum inhibitory concentration | ||
| 14 | Minimum bactericidal concentration | ||
| 15 | Evaluation of results | ||
| 16 | Term Exams | ||
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||