최신출제 경향에 맞춘 식품 미생물

식품위생직 공무원 경력경쟁시험

이승훈 저자(글)

BTB Books · 2022년 07월 18일

책 소개

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.

작가정보

저자(글) 이승훈

명지대학교 이학박사로 현재 대방열림고시학원 공중보건, 환경보건학, 식품미생물 담당 강사이다. 을지대학교 식품영양학과 외래강사, 한국보훈복지의료공단(보건직 5급), 가천의과대학 보건행정과 외래강사, 명지대학교 식품영양학과 외래강사, 수원과학대학 환경보건과 겸임교수, 충북도립대학 바이오식품과학과 겸임교수, 배화여대 식품영양과 겸임교수, 서정대학교 식품영양과 겸임교수를 역임했다.

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

기본정보

ISBN	9791192327082
발행(출시)일자	2022년 07월 18일
쪽수	320쪽
크기	191 * 261 * 16 mm / 756 g
총권수	1권

Klover 리뷰 (4)

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