Timelne advanced Microbiology

1. Misunderstood Microbes TM
: From Delicacy to Poison.
Tabelle 1: Time table overview
Time Description
9:00 Introduction of instructors and participants.
9:30 Introduction to course objectives and time table (basic overlay).
9:45 Safety measures and how to behave in the laboratory.
10:45 Presentation about microbes in our food -
SHOW AND TELL: Where are they and how we enjoy them.
• Alcoholic beverages : Bier and Wine.
• What happens when the Wine does not work: Vinegar.
PAUSE (Around 11:15)
• Bread: The marvelous burps of Yeast.
◦ EXPERIMENTAL: Suspend the yeast for afternoon experiment
• Fermented foods: Yogurt and Sauerkraut are “soul mates”.
• Yogurt and bread with yeast: Sourdough (German bread).
• Cheese: Fungi left overs
12:15 Lunch time: which microbe made our food today? Remember what you ate. We will examine it at the end of the
day.
13:00 Something to wake up: How our body is protecting us from that we just ate…
• Bacteria vs Fungi: Presentation (three slides: One with our cells, one with fungi cells, one with bacterial
cells. All presenting their membrane and organelles)
• EXPERIMENTAL: Bacteria: Gram(-) vs Gram(+) experiment
• EXPERIMENTAL: Fungi Mounting on microscope fungi and yeast culture
14:00 How we get to know about microbes without a microscope: Metabolism
• Slides showing the protocol, the concept of positive and negative controls.
• EXPERIMENTAL: Yeast experiments with different growth conditions.
17:00 Gather and discuss the results: Implications for real life situations (for the yeast) and in our lunch.
18:00 When do they turn bad? When human technologies mix with the microbial world. Discussion and conclusions.
19:00 End of the day!

2. Tabelle 2: Detailed time table
Time Detailed description Materials
9:00 Greetings: Name tags to participants and
introduction of staff members, with
background.
Name tags and participants
9:30 Introduction to course objectives and time
table (basic overlay).
Slides with Objectives, overview of the day, general information (WC
for example)
9:45 Safety measures Slides with: What to expect in a lab: Microorganisms, surfaces and level
of cleanliness.
What not to do in the lab: eating, touching: “Ver y no tocar se llama
respetar”.
What to use to protect yourself: Lab coat, gloves (Types and uses)
How to touch if necessary: How o deal with chemicals and liquids
What to do in an emergency situation: Fire, injuries, contact with
chemicals or with pathogens (just kidding).
10:45 Presentation about microbes in our food -
SHOW AND TELL: Where are they and
how we enjoy them.
• Alcoholic beverages : Bier and
Wine.
• What happens when the Wine does
not work: Vinegar.
Slides presenting yeasts in bier, yeast in wine: Alcohol!
• Beer vs Malt
• Wine vs Grape juice
Slides presenting the competition of Yeast: Acinetobacter spp.
• Vinegar vs Wine: The reason for the oxygen controls
Show with pH stripes difference between aceto balsamico and red wine
11:15 Pause (10 min)
11:25 • Bread: The marvelous burps of
Yeast.
◦ EXPERIMENT Yeast
activation
• Fermented foods: Yogurt and
Sauerkraut are “soul mates”.
• Yogurt and bread with yeast:
Slides about what exactly is the secret of bread
• YEAST ACTIVATION: Lyophilization slides, calculation slides,
and suspension by each team. Different concentrations.
Slides about Yogurt and Sauerkraut
Slides about the magic of fermentation with combined with the burps of
bread: Sourdough.
Slides Reasoning cheese after knowledge of Sauerkraut and Yogurt

3. Time Detailed description Materials
Sourdough (German bread).
• Cheese: Fungi left overs
Closing with the recommendation to remember the food
12:15 Lunch time
13:00 Something to wake up: How our body is
protecting us from that we just ate…
• Bacteria vs Fungi: Presentation
(three slides: One with our cells,
one with fungi cells, one with
bacterial cells. All presenting their
membrane and organelles)
• EXPERIMENTAL: Bacteria:
Gram(-) vs Gram(+) experiment
• EXPERIMENTAL: Fungi
Mounting on microscope fungi and
yeast culture
Slides (3): Scheme of animal cells, fungal cells and bacterial cells
EXPERIMENTAL 1: LB Media with 24-hour grown Gram positive
(Probably will be Lactobacillus spp isolated from yogurt) and Gram
negative (probably it will be E. coli). 3 M solution of KOH. Glass slides.
Tooth picks.
EXPERIMENTAL 2: PDA media with fungi culture from ground
pepper, tea leaves and peanuts. Glass slides. Mounting media. Tape.
Microscope (at least 40X objective). To compare: PDA media with S.
cerevisae (Baker’s yeast).
14:00 How we get to know about microbes
without a microscope: Metabolism
• Slides showing the protocol, the
concept of positive and negative
controls.
• EXPERIMENTAL: Yeast
experiments with different growth
conditions.
Slides depicting the protocol and explanation of Negative and Positive
Controls.
EXPERIMENTAL 3: Set up of yeast experiments: 5M NaCl solution, 1
M NaOH, pH stripes, flour, lactic acid.
For the experiment:

4. 9:00
Introduction to the lab, safety measures, what to do in emergency situations.
During the course we will explore basic microbiological concepts through the following:
1. Microbes in food and their metabolism producing alcoholic beverages,vinegar and milk-derived products.
2. When microbes growth where they should not: Toxin production and impacts caused by modern human technologies.
3. Relevance of microbes protecting our body: Making visible all what could attack us and does not (usually).