Numbering Code	U-AGR06 2F115 LJ79	Year/Term	2022 ・ Second semester
Number of Credits	2	Course Type	Lecture
Target Year	2nd year students	Target Student
Language	Japanese	Day/Period	Mon.2
Instructor name	HASHIMOTO WATARU (Graduate School of Agriculture Professor) SAKAI YASUYOSHI (Graduate School of Agriculture Professor)
Outline and Purpose of the Course	Microorganisms evolve uniquely as unicellular organisms and are a very diverse group. In this lecture, to acquire basic knowledge on a variety of microorganisms, we introduce microbial science and its research methods -which have become the source of various academic systems and have developed along with the industrial use of microorganisms such as fermentation phenomena- from the standpoint of biochemistry and molecular cell biology, to deepen and apply our understanding of these organisms.
Course Goals	Understand basic issues related to microbial physiology, such as culturing, proliferation, inheritance, metabolism, and cell structure. Simultaneously, understand the useful functions of fermentation, substance production, and various microorganisms that live in the environment. By understanding these processes, various microbiological actions can be theoretically explained.
Schedule and Contents	Fourteen lectures will be held on the following topics. Lectures 1 and 2 1) History of microbiology and its development as a science i) Introduction: Birth of microbiology and development of methods (Sakai) ii) Pursuit of fermentation as the origin of biochemistry (Sakai) Lectures 3-5 2) Evolution and classification of microorganisms, and cell structure and functions i) Evolution and classification of various microorganisms (Hashimoto) ii) Prokaryotic cell structure and function (Hashimoto) iii) Eukaryotic cell structure and protein synthesis (Sakai) (seventh week) Lectures 6 and 7 3) Microbiology: isolation, growth, and screening i) Medium characteristics, microbial count measurement, and microbial population (microbiomes) (Hashimoto) ii) Culture method and analysis of microorganisms that are difficult to culture (Sakai) Lectures 8 and 9 4) Basic concepts of microbial metabolism and food manufacturing i) Catabolism and assimilation of microorganisms (Hashimoto) ii) Fermentation and brewing (Hashimoto) Lecture 10 5) Microbial nutritional forms and the material circulation Diverse nutritional forms of microorganisms supporting the material circulation (Sakai) Lecture 11 6) Microbial infections Mechanisms of infections and food poisoning (Hashimoto) Lectures 12-14 7) From microbial genetics to molecular biology (Sakai) 8) Metabolic regulation and gene expression mechanism in microorganisms (Sakai) Lectures 15 and 16 Regular test and feedback Feedback: During this time, the instructor will be available in the classroom or laboratory to answer questions from students.
Evaluation Methods and Policy	[Evaluation method] Evaluation is based on regular examination grades (60 points) and the reports assigned for completed lectures and class participation (40 points) in Q & As. Reports are evaluated based on the policy for achievement goals. [Evaluation criteria] Evaluation standards and policies are based on those described in the Faculty of Agriculture Handbook for the relevant year.
Course Requirements	Lectures on Microbiology Genetics will be held at the Department of Food Science and Biotechnology in the first half of the third year; and lectures on Applied Microbiology II and Applied Microbiology III will be held at the Department of Applied Life Sciences in the first and second half of the third year. Food Science and Biotechnology and Applied Life Science students are recommended to take this course.
Study outside of Class (preparation and review)	Read the textbooks thoroughly, before class. Additionally, make an effort to deepen understanding by reviewing the distributed materials.
Textbooks	Textbooks/References	Yasuyoshi Sakai, Kaoru Takegawa, Wataru Hashimoto, and Takane Katayama, eds. 遺伝子・細胞から見た応用微生物学 (Asakura Shoten) ISBN: 978-4-254-43124-7 (materials distributed as appropriate)
References, etc.	Others: Vote Basic Biochemistry ヴォート　基礎生化学 'Molecular Biology of Cells' (THE CELL). 細胞の分子生物学(THE CELL) McKee Biochemistry マッキー　生化学 Horton Biochemistry (Version 5) ホートン生化学（第5版）