Microbiology: A Laboratory Manual, Global Edition

<p>Part 1 Basic Laboratory Techniques for Isolation, Cultivation, and Cultural Characterization of Microorganisms</p> <ol start="1"> <li> 1. Culture Transfer Techniques</li> <li> 2. Techniques for Isolation of Pure Cultures</li> <li> 3. Cultural Characteristics of Microorganisms</li> </ol> <p> Part 2 Microscopy</p> <ol start="4"> <li> 4. Microscopic Examination of Stained Cell Preparations</li> <li> 5. Microscopic Exami­na­tion of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount</li> </ol> <p> Part 3 Bacterial Staining</p> <ol start="6"> <li> 6. Preparation of Bacterial Smears</li> <li> 7. Simple Staining</li> <li> 8. Negative Staining</li> <li> 9. Gram Stain</li> <li> 10. Acid-Fast Stain</li> <li> 11. Differential Staining for Visualization of Bacterial Cell Structures</li> </ol> <p> Part 4 Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations</p> <ol start="12"> <li> 12. Nutritional Requirements: Media for the Routine Cultivation of Bacteria</li> <li> 13. Use of Differential, Selective, and Enriched Media</li> <li> 14. Physical Factors: Temperature</li> <li> 15. Physical Factors: pH of the Extracellular Environment</li> <li> 16. Physical Factors: Atmospheric Oxygen Requirements</li> <li> 17. Techniques for the Cultivation of Anaerobic Microorganisms</li> <li> 18. Serial Dilution—Agar Plate Procedure to Quantitate Viable Cells</li> <li> 19. The Bacterial Growth Curve</li> </ol> <p> Part 5 Biochemical Activities of Microorganisms</p> <ol start="20"> <li> 20. Extracellular Enzymatic Activities of Microorganisms</li> <li> 21. Carbohydrate Fermentation</li> <li> 22. Triple Sugar—Iron Agar Test</li> <li> 23. IMViC Test</li> <li> 24. Hydrogen Sulfide Test</li> <li> 25. Urease Test</li> <li> 26. Litmus-Milk Reactions</li> <li> 27. Nitrate Reduction Test</li> <li> 28. Catalase Test</li> <li> 29. Oxidase Test</li> <li> 30. Utilization of Amino Acids</li> <li> 31. Genus Identification of Unknown Bacterial Cultures</li> </ol> <p> Part 6 The Protozoa</p> <ol start="32"> <li> 32. Free-Living Protozoa</li> <li> 33. Parasitic Protozoa</li> </ol> <p> Part 7 The Fungi</p> <ol start="34"> <li> 34. Cultivation and Morphology of Molds</li> <li> 35. Yeast Morphology, Cultural Characteristics, and Reproduction</li> <li> 36. Identification of Unknown Fungi</li> </ol> <p> Part 8 The Viruses</p> <ol start="37"> <li> 37. Cultivation and Enumeration of Bacteriophages</li> <li> 38. Isolation of Coliphages from Raw Sewage</li> <li> 39. Propagation of Isolated Bacteriophage Cultures</li> </ol> <p> Part 9 Physical and Chemical Agents for the Control of Microbial Growth</p> <ol start="40"> <li> 40. Physical Agents of Control: Moist Heat</li> <li> 41. Physical Agents of Control: Electromagnetic Radiations</li> <li> 42. Chemical Agents of Control: Chemotherapeutic Agents</li> <li> 43. Determination of Penicillin Activity in the Presence and Absence of Penicillinase</li> <li> 44. Chemical Agents of Control: Disinfectants and Antiseptics</li> </ol> <p> Part 10 Microbiology of Food</p> <ol start="45"> <li> 45. Microbiological Analysis of Food Products: Bacterial Count</li> <li> 46. Microbial Fermentation</li> </ol> <p> Part 11 Microbiology of Water</p> <ol start="47"> <li> 47. Standard Qualitative Analysis of Water</li> <li> 48. Quantitative Analysis of Water: Membrane Filter Method</li> </ol> <p> Part 12 Microbiology of Soil</p> <ol start="49"> <li> 49. Microbial Populations in Soil: Enumeration</li> <li> 50. Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates</li> <li> 51. Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique</li> </ol>