Introduction to Microbiology

Microorganisms are absolutely everywhere: on the ground, in the air, in dust and mud, in freshwater and salt water, at the bottom of the sea and in the clouds, in hot springs and glacial ice. They populate every plant, animal and of course human beings as well. Bacteria and fungi, too, are extremely adaptable to the most diverse living conditions. Their adaptability is based on a great genetic and metabolic variety and flexibility.

This course offers you insights into the fascinating world of microorganisms. Supported by short theoretical introductions you will

  • isolate and examine bacteria and fungi from different sources (water, air, soil)
  • identify unknown bacteria
  • try to isolate and test antibiotics-producing microorganisms
  • analyse the effects of different antibiotics
  • study bacteria and fungi under the microscope (e.g. differences in size and cell structure; colouring, movement, spores, capsules etc.)
  • study the effects of different methods of disinfection and sterilization (e.g. alcohol, disinfectants, UV light etc.)
  • examine microbiologically produced food (e.g. milk, sauerkraut, salami or beer) and even produce sauerkraut, yoghurt or beer.

Number of participants: max. 24