The microbial world, even though invisible, represents an invaluable wealth for the future of the planet. Microorganisms are everywhere interacting with other forms of life, with the environment as well as with food. This Unit elucidates the importance of microorganisms for a sustainable future of the planet.
The Unit will consider topics such as decomposition of natural and synthetic compounds, discuss different level of biodegradability, factors influencing the decomposition of organic compounds, and the decomposition of xenobiotic compounds. Moreover, the Unit will proceed to discuss biological treatments of wastewater, evergreen revolution in agriculture, organic farming for a sustainable agriculture, and biofertilisation (N2fixation bacteria, mycorrhiza, Plant Growth Promoting bacteria).
Other topics that the Unit will discuss are biocontrol of pathogens using beneficial bacteria, production of bio-ethanol, methane and hydrogen, alcoholic fermentation and its role in the production of fermented alcoholic beverages.
The Unit will then turn to explore the acetic fermentation and its role in the production of vinegar. Furthermore, different fermentative processes will be presented, such as in the production of bread and bakery products, plant products (e.g. table olives and sauerkraut), milk and meat.
Lastly, the Unit will conclude by discussing the interaction between microorganisms and cultural heritage such as stone and building materials and objects exhibited in museums and libraries.
Main Reading List
- Ed Young (2016) I Contain Multitudes: The Microbes Within Us and a Grander View of Life. Harper-Collins Publishers.
- J.M. Willey, L.M. Sherwood, C. J. Woolverton (tenth edition 2017) Prescott’s Microbiology. Published by McGraw-Hill Education.
- H. Gest (2003) Microbes: an Invisible Universe ASM press.
- C. Needham, M.Hoagland, K. McPherson, B. Dodson (2000) Intimate Strangers: Unseen life on Earth. ASM press.
- Notes will also be made available by the lecturer throughout the semester.
