Description

Book Synopsis


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

Microbiology A Laboratory Manual Global Edition

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A Paperback by James G. Cappuccino, Chad Welsh

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    View other formats and editions of Microbiology A Laboratory Manual Global Edition by James G. Cappuccino

    Publisher: Pearson Education
    Publication Date: 5/17/2017 12:00:00 AM
    ISBN13: 9781292175782, 978-1292175782
    ISBN10: 1292175788
    Also in:
    Medical microbiology and virology Biology, life sciences

    Description

    Book Synopsis


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

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