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| BIOC0003-2 | Biochemistry and physiology of the micro-organisms
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| Duration : | 20h Th, 20h Pr |
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| Number of credits : |
| Master in Biochemistry and Molecular and Cell Biology, Research Focus, 1st year | | Second semester | | 2 |
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| Master in Biochemistry and Molecular and Cell Biology, Teaching Focus, 1st year | | Second semester | | 2 |
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| Master en biochimie et biologie moléculaire et cellulaire, à finalité spécialisée en bio-industrie, 1st year | | Second semester | | 2 |
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| Master in Biochemistry and Molecular and Cell Biology, Professional Focus in
Industrial Biochemistry, 1st year | | Second semester | | 2 |
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| Master en biochimie et biologie moléculaire et cellulaire, à finalité spécialisée en bioinformatique et modélisation, 1st year | | Second semester | | 2 |
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| Master in Biological Sciences | | Second semester | | 2 |
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| Lecturer : | Bernard Joris |
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Language(s) of instruction :
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| French language |
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Course contents :
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| The course consists of six subjects: the biosynthesis of peptidoglycan, the export of proteins in bacteria, the formation of bacterial biofilms, cyanobacteria and psychrophilic bacteria.
The subject of peptidoglycan biosynthesis will address the evolution of active serine enzymes recognizing penicillin, the role of the cytoskeleton in bacterial cell division, cell penicillin stress and its involvement in beta-lactamase induction, mechanisms of antibiotic resistance, strategies to elaborate new antibacterial agents and catalysis carried out by glycosyltransferases. |
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Learning outcomes of the course :
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| Using selected examples, the course objectives are to show the diversity of the bacterial world and its physiology. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| A general bacteriology course. |
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Mode of delivery (face-to-face ; distance-learning) :
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| Face-to-face |
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Assessment methods and criteria :
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| Oral examination in Professor's office |
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Contacts :
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| Bernard JORIS
Institut de Chimie B6a
Local 1.50b
Tel 04 366 2954
bjoris@ulg.ac.be
Secretary: Fabienne Julémont
Tel 04 366 3341 |
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