|
Prerequisites
|
-
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Assoc. Prof. Oğuz AYDEMİR
|
|
Instructors
|
-
|
|
Assistants
|
-
|
|
Resources
|
R1. Laboratory Manuals
|
|
Supplementary Book
|
SR 1. Temiz, A., 2008. Genel Mikrobiyoloji uygulama Teknikleri, Hatiboğlu Yayınevi.
SR 2. Ünlütürk, A ve Turantaş, F., 2015. Gıdaların Mikrobiyolojik analizi. Meta Basım
|
|
Goals
|
To form a basis in microorganism groups, nutrition and development of microorganisms, colony morphology, pouring / spreading and counting methods, biochemical properties.
|
|
Content
|
Microorganism groups, nutrition and development of microorganisms, colony morphologies, preparation of food samples for microbiological analysis, analysis of liquid and solid samples, pour and spread plate counting methods, biochemical analysis, counting of different groups of microorganisms (coliform, total aerobic mesophil bacteria, yeast-mold, E coli, S. aureus).
|