TÜRKÇE
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Information
| Code | SD0465 |
| Name | Natural antimicrobials and antimicrobial assessment methods |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. ESMERAY KÜLEY |
Course Goal
Gets information about the role, mechanism of action of antimicrobials and natural antimicrobials such as natural antimicrobials. Gain knowledge about 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
The course has no prerequisites
Resources
Lecture notes titled natural antimicrobials and antimicrobial assessment methods
Notes
Course related articles
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 | Microbial spoilage | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Microorganisms causing spoligae | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Food-borne pathogens | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Natural antimicrobials | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Modes of action and mechanisms of antimicrobials | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Factors considered in the selection of appropriate antimicrobials | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 7 | Plant phenols | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Lactic acid bacteria | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 10 | Organic acids produced by lactic acid bacteria | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Bacteriocins | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 12 | Factors affecting antimicrobial activity | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 13 | Antimicrobial activity evaluation methods | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | Agar disc difusion, and dilution (minumum inhibitory, bactericidal and fungicidal concentrations) methods | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 15 | The evaluation of analysis results | Literature review, study lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Ödev |
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 | ||