山口大学教務システム - 1061330530-微生物学

開講年度	開講学部等
2025	工学部
開講学期	曜日時限	授業形態	AL（アクティブ・ラーニング）ポイント
前期	火1～2	講義	2.0
時間割番号	科目名[英文名]			使用言語	単位数
1061330530	微生物学[Microbiology]			日本語	2
担当教員（責任）[ローマ字表記]					メディア授業
赤田倫治[AKADA Rinji]					ー
担当教員[ローマ字表記]
赤田倫治　[AKADA Rinji]
特定科目区分		対象学生		対象年次	3～
ディプロマ・ポリシーに関わる項目			カリキュラムマップ(授業科目とDPとの対応関係はこちらから閲覧できます)

授業の目的と概要

Learn the basics of microbial utilization technology from the perspectives of food, industry, and medicine, and deepen your understanding of the useful functions of microorganisms and how to modify them.

授業の到達目標


Understand the role of microorganisms in our lives from the standpoint of food and medicine, and from the standpoint of scientific research. Think about microorganisms from both applied and fundamental perspectives. Have a scientific interest in living things. Explain the involvement of microorganisms in food, the environment, and medicine.

授業計画

【全体】

The course basically consists of lectures and simple experiments. In the lectures, I will take up topics related to our daily lives and understand their relationship with microorganisms.

	項目	内容	授業時間外学習	備考

第1回	What are microorganisms	Microorganisms are invisible to the naked eye. But even though we cannot see them, we have been involved with them for a long time.	Investigating familiar microorganisms

第2回

History and Technologies of Microbiology

Microorganisms were first used in the BC era, but were first seen by the naked eye about 300 years ago. Understand the three techniques for using microorganisms: microscopes, sterilization, and isolation and culture techniques.

Prediction of in-class experiments
Review (4 hours)

第3回

Classification of Microorganisms: Eukaryotes and Prokaryotes

Microorganisms can be broadly divided into two categories.

Review of experimental results (4 hours)

第4回

Microbial metabolism and fermentation

The various foods and alcoholic beverages produced through fermentation are filled with the wisdom of humankind.

Researching fermented foods - Review (4 hours)

第5回

Enzymes and Microorganisms

Enzymes transform food.

Review of enzymes in daily life (4 hours)

第6回

Alcohol and microorganisms

Alcohol beverage and yeast have a long relationship.

Researching alcohol drinks - Review (4 hours)

第7回

Fermented foods

Miso, soy sauce, cheese, yogurt, bread

Fermentation Products Report Review (4 hours)

第8回

Amino acid fermentation

One of Japan's great discoveries.

Review of Amino Acids (4 hours)

第9回

Wastewater treatment and microorganisms

Microorganisms can be used to process anything.

Researching Environmental Issues Review (4 hours)

第10回

Disease and Microorganisms

There is no one who is immune to infection.

Review of drugs for illnesses (4 hours)

第11回

Antibiotics and Microorganisms

Medicine has extended the human lifespan. The never-ending battle against microorganisms.

Antibiotics Review (4 hours)

第12回

Virus

It may be the most frightening creature.

Viruses Review (4 hours)

第13回

Immunity

A wonderful weapon for humans.

Investigating the mechanisms of disease cures - Review (4 hours)

第14回

Modification and breeding of useful microorganisms

By modifying microorganisms, we can make everything.

Genetics and Life Review (4 hours)

第15回

Summary

第16回

Final exam

None

※AL（アクティブ・ラーニング）欄に関する注
・授業全体で、AL（アクティブ・ラーニング）が占める時間の割合を、それぞれの項目ごとに示しています。
・A〜Dのアルファベットは、以下の学修形態を指しています。
【A：グループワーク】、【B：ディスカッション・ディベート】、【C：フィールドワーク（実験・実習、演習を含む）】、【D：プレゼンテーション】