도서소개

본 교재는 경기도, 경상북도, 경상남도 식품위생직공무원 경력경쟁시험 합격을 위한 최적의 수험서로 비공개 시험에 꾸준하게 응시중인 이승훈 교수가 최신경향에 맞춰 제작한 교재이다. 최근 수년간 실제 기출문제 분석은 물론 시중에서 구할 수 있는 모든 전공서적과 수험서를 철저하게 분석하여 시험에서 고득점을 획득할 수 있도록 꼭 필요한 내용들로 구성이 되어 있다. 타 수험서들과 비교되는 점은 저자와 상시 소통이 가능하다는 교재라는 것이다. 식품위생직공무원 전문 수험커뮤니티인 ‘진통 카페’를 통해 수험서에 대한 궁금점을 언제든지 해결할 수 있고 식품미생물과 관련된 최신 자료 및 정보를 제공한다. 이승훈 교수의 식품미생물 특강은 34년 전통! 대방열림고시학원에서 독점 진행되고 있다.

목차

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

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