Mycology

Code:

53257

ECTS:

3.0

Lecturers in charge:

prof. dr. sc. Ksenija Markov

Lecturers:

Iva Čanak , mag. ing. bioproc. - Seminar
Nina Čuljak - Seminar
prof. dr. sc. Jadranka Frece - Seminar
prof. dr. sc. Ksenija Markov - Seminar
Ivana Repić - Seminar

Iva Čanak , mag. ing. bioproc. - Lectures
prof. dr. sc. Jadranka Frece - Lectures

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	15
Seminar	10

* Load is given in academic hour (1 academic hour = 45 minutes)

Description:

Introduction to mycology. Review of morphological characteristics of organisms that belong to the Empire of mushrooms and their systematics. Structure and function of multicellular fungi, yeasts and molds, lichens, mechanisms of reproduction, nutrition and breeding and comparison with eubacteria. Economic significance and role of fungi in biotechnology. The importance of and damage to the agriculture, food industry, textile industry. The role of fungi in food and beverages, drugs, ergot alkaloids, pigments production, recombinant proteins, biofules. Mycoproteins - "food of the future". Marine fungi. Bioluminescent fungi. Unconventional yeasts in whastewater treatment, the production of fine chemicals, food production. Higher mushrooms, commercial use, legislation to protect and preserve higher fungi. Toxicity, pathogens, treatment and prevention of infection. Mycotoxins. The biological effects and metabolic pathways of mycotoxins in mammals. Physical and biological methods of degradation / binding / biotransformation of mycotoxins.

Learning outcomes:

Literature:

Obavezna literatura:
Duraković S., Duraković L.: Mikologija u biotehnologiji. Sveučilišni udžbenik (ured. S. Duraković). Kugler d.o.o., Zagreb, 2003.
Duraković S., Duraković L.: Specijalna mikrobiologija. Sveučilišni udžbenik (ured. N. Popović). Durieux, Zagreb, 1999.
Markov K., Pleadin J., Jakopović Ž., Zadravec M., Frece J. Plijesni-odabrane značajke, izolacija i identifikacija, Sveučilišni udžbenik, Zagreb, 2022

Preporučena literatura
Delaš, Frane. Mikrobni toksini. U: Kemijske i fizikalne opasnosti u hrani: Hengl, Brigita (ur.).Osijek : Hrvatska agencija za hranu (HAH), str. 31-49. (poglavlje u knjizi) 2010.
Božac R.: Gljive-morfologija, sistematika, toksikologija.Školska knjiga, 2007.
Aflatoxins: Food Sources, Occurrence and Toxicological Effects / Adina G. Faulkner (ur.). USA: Nova Science Publishers, URL link to work 2014.
Mattanovich D., Sauer M. and Gasser B.: Yeast biotechnology: teaching the old dog new tricks. Microbial Cell Factories. 13-34. 2014.
http://www.mycology.adelaide.edu.au/,

2. semester

Molekularna biotehnologija - A2 - Regular studij - Molecular Biotechnology

Consultations schedule:

Mycology