752-4007-00L  Experimental Food Microbiology

SemesterAutumn Semester 2016
LecturersM. Schuppler, M. Loessner
Periodicityyearly recurring course
Language of instructionGerman
CommentNumber of participants limited to 48.

Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L).


AbstractTeaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.
ObjectiveTeaching of basic experimental knowledge for detection and identification of relevant microorganisms in food.
ContentGrundtechniken für die mikrobiologische Untersuchung von Lebensmitteln, Qualitätssicherung, Anwendung von antimikrobiellen Wirkstoffen, Nachweismethoden für die wichtigsten pathogenen Keime aus Lebensmitteln und einzelnen Keimen aus fermentierten oder probiotischen Lebensmitteln mit klassischen Methoden (u.a. Anreicherungssysteme, ELISA, Enzymsysteme) und Methoden der Molekularbiologie (PCR, Hybridisierung, in situ-Nachweis), Durchführung von Gentransfermethoden mit Mikroorganismen (Konjugation, Transformation) und Bakteriophagen in Lebensmitteln
Lecture notesWird am Praktikumsanfang abgegeben.
Literature- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB)
- Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
Prerequisites / NoticeImportant information!
During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat in case of pregnancy. Due to biosafety reasons participation is not allowed in case of pregnancy.