추가 적립 안내

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.

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 명명법 ························································································28
제4절 미생물의 분류법 ·····················································································29
제5절 미생물의 명명법 ·····················································································29
제6절 미생물의 종류와 특성 ··············································································30
제7절 미생물의 다양성 ······················································································32
● 단원별 문제 ·································································································34

제3장 세균
제1절 세균의 일반적인 특성 ··············································································40
제2절 그람양성세균(Gram positive bacteria) ······················································43
제3절 그람음성세균(Gram negative bacteria) ·····················································54
제4절 장내세균 ································································································57
● 단원별 문제 ·································································································61

제4장 곰팡이
제1절 곰팡이의 일반적인 특성 ···········································································70
제2절 식품과 관련이 있는 중요한 곰팡이 ····························································71
제3절 형태 및 구조 ··························································································73
제4절 번식법·····································································································73
● 단원별 문제 ··································································································87

제5장 효모
제1절 효모의 일반적인 특성 ···············································································96
제2절 식품과 관련된 중요한 효모 ········································································96
제3절 효모의 특징 ·····························································································97
제4절 효모의 형태 및 세포구조 ···········································································100
제5절 효모의 분류 ·····························································································100
제6절 효모의 영양요구 ·······················································································101
제7절 유성포자 효모(Ascosporogenous yeasts) ····················································102
제8절 무포자 효모 ······························································································107
제9절 담자균류효모(Basidiomycetous yeasts) ·······················································109
제10절 사출포자효모(Ballistosporogenous yeasts) ·················································109
● 단원별 문제 ····································································································110

제6장 바이러스
제1절 바이러스학의 역사 ······················································································120
제2절 바이러스의 일반적인 특징 ············································································120
제3절 바이러스의 배양 ··························································································123
제4절 바이러스의 정제 ··························································································123
제5절 바이러스의 분석 ··························································································124
제6절 바이러스의 구조 ··························································································125
제7절 바이러스의 명명법 ·······················································································127
제8절 진핵생물 바이러스 ·······················································································127
● 단원별 문제 ·····································································································135

제7장 원생동물 141

제8장 원핵세포
제1절 원핵세포(procaryotic cell)의 특징 ································································144
제2절 원핵세포의 크기 ··························································································145
제3절 외부 구조물 ·································································································145
제4절 세포벽(Cell wall) ·························································································145
제5절 원형질막(세포막 Plasma membrane, Cytoplasmic membrane) ·························151
제6절 원형질(세포질 Cytoplasm) ···········································································152
제7절 핵영역(Nucleoid) ··························································································152
제8절 플라스미드(Plasmid) ·····················································································152
제9절 리보좀(Ribosome) ·························································································152
제10절 세포내 함유물 ·····························································································153
제11절 내생포자(Endospore) ···················································································153

제9장 진핵세포
제1절 진핵세포(eucaryotic cell)의 특징 ····································································158
제2절 세포벽과 글리코캘릭스(Glycocalyx) ·································································159
제3절 세포막(Cell Membrane) ··················································································159
제4절 원형질(Cytoplasm) ·························································································160
제5절 편모(Flagella) 및 섬모(Cilia) ···········································································161
제6절 세포핵(Nucleus) ·····························································································162
제7절 리보좀(Ribosome) ···························································································162
제8절 소포체(Endoplasmic Reticulum ; ER) ·······························································163
제9절 골지체(Golgi Apparatus) ··················································································164
제10절 리소좀(Lysosome) ··························································································164
제11절 액포(Vacuole) ································································································165
제12절 엽록체(Chloroplast) ·························································································165
제13절 미토콘드리아(Mitochondria) ··············································································166
제14절 중심소체(Centriole) ·························································································167
제15절 식물세포와 동물세포의 주요 차이점 ···································································168
제16절 원핵세포와 진핵세포의 주요 차이점 ···································································168
● 단원별 문제(제7장~제9장) ·······················································································169

제10장 미생물의 성장과 대사
제1절 미생물의 성장 ···································································································188
제2절 효소(enzyme) ····································································································191
제3절 대사···················································································································198
● 단원별 문제 ·············································································································213

제11장 식품위생 검사
제1절 식품위생 검사의 목적 ·························································································228
제2절 식품독성시험 ·····································································································228
제3절 안전성과 위생 검사방법 ······················································································232
제4절 물리적 검사 ·······································································································232
제5절 화학적 검사 ·······································································································233
제6절 미생물 검사 ·······································································································234
제7절 미생물의 생육에 영향을 주는 인자 ········································································239
● 단원별 문제 ·············································································································243

제12장 미생물과 부패
제1절 부패·················································································································252
제2절 부패와 유사한 개념의 어휘 ················································································252
제3절 주요 오염 미생물과 식품의 변질 ·········································································253
제4절 부패미생물총 조성 원인 ·····················································································253
제5절 부패의 판정 ······································································································255
제6절 식품 변질을 방지하는 원리 ·················································································257
● 단원별 문제 ···········································································································260

제13장 미생물 실험법
제1절 배지의 종류 ·····································································································268
제2절 균을 순수 분리하는 과정(균수 측정) ····································································268
제3절 미생물 배양법 ···································································································269
제4절 미생물의 육안적 관찰 ·························································································270
제5절 원료균주 보관 ····································································································270
제6절 일반세균 검사 ····································································································271
● 단원별 문제 ·············································································································272

제14장 미생물의 유전과 변이
제1절 개념·····················································································································280
제2절 유전자··················································································································280
제3절 돌연변이의 표현형 ································································································282
제4절 돌연변이의 유도방법(처리) ·····················································································282
제5절 변이균주의 이용 ···································································································282
제6절 유전물질의 전달 ···································································································283
제7절 플라스미드(Plasmid) ······························································································283
● 단원별 문제 ···············································································································286

식품미생물학 핵심요약
제1절 미생물 이용 ·········································································································292
제2절 식품에 관계되는 미생물의 종류 ··············································································292
제3절 세균·····················································································································293
제4절 효모(yeast) ··········································································································297
제5절 곰팡이(mold) ········································································································299
제6절 바이러스와 파지 ···································································································300
제7절 담자균류(버섯) ·····································································································302
제8절 미생물의 생리 ······································································································302
제9절 식품과 관련이 있는 주요 세균들 ·············································································306