TÜRKÇE
ENGLISH
Information
| Code | SD0465 |
| Name | Natural antimicrobials and antimicrobial assessment methods |
| Term | 2024-2025 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
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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 | |
| 2 | Microorganisms causing spoligae | Literature review, study lecture notes | |
| 3 | Food-borne pathogens | Literature review, study lecture notes | |
| 4 | Natural antimicrobials | Literature review, study lecture notes | |
| 5 | Modes of action and mechanisms of antimicrobials | Literature review, study lecture notes | |
| 6 | Factors considered in the selection of appropriate antimicrobials | Literature review, study lecture notes | |
| 7 | Plant phenols | Literature review, study lecture notes | |
| 8 | Mid-Term Exam | Study for exam | |
| 9 | Lactic acid bacteria | Literature review, study lecture notes | |
| 10 | Organic acids produced by lactic acid bacteria | Literature review, study lecture notes | |
| 11 | Bacteriocins | Literature review, study lecture notes | |
| 12 | Factors affecting antimicrobial activity | Literature review, study lecture notes | |
| 13 | Antimicrobial activity evaluation methods | Literature review, study lecture notes | |
| 14 | Agar disc difusion, and dilution (minumum inhibitory, bactericidal and fungicidal concentrations) methods | Literature review, study lecture notes | |
| 15 | The evaluation of analysis results | Literature review, study lecture notes | |
| 16 | Term Exams | Study for exam | |
| 17 | Term Exams | Study for exam |
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 | ||