최신출제 경향에 맞춘 식품 미생물

제1장 미생물학의 역사와 발전
제1절 초기·······································································································12
제2절 자연발생설과 생물속생설 ·········································································12
제3절 황금기(1857∼1914년) ············································································14
제4절 화학요법 시대 개막(1910년대 이후) ··························································15
제5절 현대 미생물학과 분자생물학의 발전(1940년대 이후) ···································15
제6절 미생물의 기능 및 이용 ············································································17
● 단원별 문제 ································································································19

제2장 미생물의 분류
제1절 생물학 분류의 5계 체제(Five-Kingdom System) ·······································26
제2절 계통발생론 : 3영역(Domain) 체제 ····························································27
제3절 학술적 명명 ···························································································28
제4절 미생물의 분류법 ·····················································································29
제5절 미생물의 명명법 ·····················································································29
제6절 미생물의 종류와 특성 ··············································································31
제7절 미생물의 다양성 ······················································································35
● 단원별 문제 ·································································································37

제3장 세균
제1절 세균의 일반적인 특성 ··············································································42
제2절 그람양성구균(Gram positive bacteria) ······················································47
제3절 젖산균(Lactic acid bacteria) ···································································49
제4절 내생포자 형성균 ······················································································54
제5절 형태가 일정치 않은 그람 양성균·································································58
제6절 호기성 무기산화균(Aerobic chemolithotrophic bacteria)·······························59
제7절 방선균(Actinomycetes)··············································································60
제8절 생리적 성질에 따른 식품 세균의 분류··························································62
제9절 그람음성 호기성 간균 및 구균····································································64
제10절 통성혐기성 그람음성 간균········································································68
● 단원별 문제 ·································································································72

제4장 곰팡이
제1절 곰팡이의 일반적인 특성 ···········································································80
제2절 식품과 관련이 있는 중요한 곰팡이 ····························································81
제3절 형태 및 구조 ··························································································83
제4절 번식법·····································································································84
● 단원별 문제 ··································································································97

제5장 효모
제1절 효모의 일반적인 특성 ···············································································106
제2절 식품과 관련된 중요한 효모 ········································································106
제3절 효모의 특징 ·····························································································107
제4절 효모의 형태 및 세포구조 ···········································································110
제5절 효모의 분류 ·····························································································110
제6절 효모의 영양요구 ·······················································································111
제7절 유성포자 효모(Ascosporogenous yeasts) ····················································112
제8절 무포자 효모 ······························································································117
제9절 담자균류효모(Basidiomycetous yeasts) ·······················································119
제10절 사출포자효모(Ballistosporogenous yeasts) ·················································119
● 단원별 문제 ····································································································120

제6장 바이러스
제1절 바이러스학의 역사 ······················································································130
제2절 바이러스의 일반적인 특징 ············································································130
제3절 바이러스의 배양 ··························································································133
제4절 바이러스의 정제 ··························································································133
제5절 바이러스의 분석 ··························································································134
제6절 바이러스의 구조 ··························································································135
제7절 바이러스의 명명법 ·······················································································137
제8절 진핵생물 바이러스 ·······················································································137
● 단원별 문제 ·····································································································145

제7장 원생동물 151

제8장 원핵세포
제1절 원핵세포(procaryotic cell)의 특징 ································································154
제2절 원핵세포의 크기 ··························································································155
제3절 외부 구조물 ·································································································155
제4절 세포벽(Cell wall) ·························································································155
제5절 원형질막(세포막 Plasma membrane, Cytoplasmic membrane) ·························161
제6절 원형질(세포질 Cytoplasm) ···········································································162
제7절 핵영역(Nucleoid) ··························································································162
제8절 플라스미드(Plasmid) ·····················································································162
제9절 리보좀(Ribosome) ·························································································162
제10절 세포내 함유물 ·····························································································163
제11절 내생포자(Endospore) ···················································································163

제9장 진핵세포
제1절 진핵세포(eucaryotic cell)의 특징 ····································································168
제2절 세포벽과 글리코캘릭스(Glycocalyx) ·································································169
제3절 세포막(Cell Membrane) ··················································································169
제4절 원형질(Cytoplasm) ··························································································170
제5절 편모(Flagella) 및 섬모(Cilia) ············································································171
제6절 세포핵(Nucleus) ······························································································172
제7절 리보좀(Ribosome) ···························································································172
제8절 소포체(Endoplasmic Reticulum ; ER) ·······························································173
제9절 골지체(Golgi Apparatus) ·················································································174
제10절 리소좀(Lysosome) ·························································································174
제11절 액포(Vacuole) ·······························································································175
제12절 엽록체(Chloroplast) ·······················································································175
제13절 미토콘드리아(Mitochondria) ············································································176
제14절 중심소체(Centriole) ························································································177
제15절 식물세포와 동물세포의 주요 차이점 ··································································178
제16절 원핵세포와 진핵세포의 주요 차이점 ··································································178
● 단원별 문제(제7장~제9장) ·························································································179

제10장 미생물의 성장과 대사
제1절 미생물의 성장 ·································································································198
제2절 효소(enzyme) ··································································································201
제3절 대사·················································································································208
● 단원별 문제 ·············································································································223

제11장 식품위생 검사
제1절 식품위생 검사의 목적 ··························································································238
제2절 식품독성시험 ······································································································238
제3절 안전성과 위생 검사방법 ······················································································242
제4절 물리적 검사 ·······································································································242
제5절 화학적 검사 ·····································································································243
제6절 미생물 검사 ·····································································································244
제7절 미생물의 생육에 영향을 주는 인자 ······································································249
● 단원별 문제 ·············································································································253

제12장 미생물과 부패
제1절 부패·················································································································262
제2절 부패와 유사한 개념의 어휘 ·················································································262
제3절 주요 오염 미생물과 식품의 변질 ··········································································263
제4절 부패미생물총 조성 원인 ·······················································································263
제5절 부패의 판정 ·······································································································265
제6절 식품 변질을 방지하는 원리 ··················································································267
● 단원별 문제 ·············································································································270

제13장 미생물 실험법
제1절 배지의 종류 ·····································································································278
제2절 균을 순수 분리하는 과정(균수 측정) ····································································278
제3절 미생물 배양법 ···································································································279
제4절 미생물의 육안적 관찰 ·························································································280
제5절 원료균주 보관 ····································································································280
제6절 일반세균 검사 ····································································································281
● 단원별 문제 ·············································································································282

제14장 미생물의 유전과 변이
제1절 개념·················································································································290
제2절 유전자··············································································································290
제3절 돌연변이의 표현형 ····························································································292
제4절 돌연변이의 유도방법(처리) ·················································································292
제5절 변이균주의 이용 ·······························································································292
제6절 유전물질의 전달 ·······························································································293
제7절 플라스미드(Plasmid) ·························································································293
● 단원별 문제 ············································································································296

식품미생물학 핵심요약
제1절 미생물 이용 ·····································································································302
제2절 식품에 관계되는 미생물의 종류 ··········································································302
제3절 세균·················································································································303
제4절 효모(yeast) ·······································································································307
제5절 곰팡이(mold) ·····································································································309
제6절 바이러스와 파지 ································································································310
제7절 담자균류(버섯) ··································································································312
제8절 미생물의 생리 ···································································································312
제9절 식품과 관련이 있는 주요 세균들 ··········································································316