| Recommended semester: 4th -7th semester (civil), 5th semester (diplom) |
| Scope and form: Exercises in the three-weeks period |
| Evaluation: Approval of coursework/reports
|
| Examination: Pass/fail |
| Previous course: 24782 |
| Prerequisites: 24772 or 24102 |
| No credit points with: 24782 |
| Participant limitation: Max. 20 |
| Aim: To provide the student with excessive practical experience in molecular biological, genetic and physiological handling of yeast and lactic acid bacteria that are important organisms in the food industry. |
| Contents: The laboratory course will focus on molecular biology, genetics and physiology of yeast and lactic acid bacteria. The yeast part is based on genetic transformation of yeast and characterization of introduced DNA molecules. Classical genetic methods, DNA isolation, chromosome separation, restriction analysis, Southern blotting and hybridization and PCR techniques are used to analyse the transformed strains and to understand the recombinant mechanisms operating in higher organisms. The lactic acid bacteria part will contain mutagenesis with or without recombinant splicing techniques and subsequent genetic and biochemical characterization of mutants. Detection of bacteria in dairies (youghurt) by PCR and dot-blot techniques. Characterization of plasmid borne properties of Lactococcus lactis for growth in milk. |
| Contact: Jure Piskur, building 301, (+45) 4525 2518, jure.piskur@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Updated: 10-05-2001 |
