Contents

1. Cultivation, growth and isolation of microorganisms

A.    Microbial Nutrition

1.    Nutritional Requirements

2.    Environmental Requirements

3.    Classification of Nutrients

3.1   Macronutrients

3.2   Micronutrients

4.    Modes of Nutrition

5.    Nutritional Classification of Bacteria

5.1   Autotrophic Microorganisms

5.2   Heterotrophic Microorganisms

6.    Types of Culture Media

6.1   Synthetic Media (Chemically Defined Media)

6.2   Non-synthetic or Complex or Biological Media

6.3   Specific Media

7.    Some Microbiological Media

7.1   General Purpose Media for Bacteria

7.2   General Purpose Media for Cyanobacteria (Blue Green Algae)

7.3   General Purpose Media for Fungi

8.    Methods to Determine Nutritional Requirements

8.1   Auxanographic Technique

8.2   Replica Plating Technique (Laderberg’s Technique)

8.3   Multipoint Inoculator

B.    Microbial Growth33

1.    Reproduction in Microorganisms

2.    Growth Rate and Generation Time

3.    Mathematical Expression for Growth

4.    The Growth Curve

5.    Continuous Culture of Microorganisms

5.1   Chemostat

5.2   Turbidostat

5.3   Dialysis Technique

6.    Synchronous Culture

6.1   Selection by Size and Age

6.2   Selection by Induction Technique

7.    Microbial Cultures Techniques

7.1   Isolation of Pure Culture

7.2   Maintenance of Pure Culture

7.3   Methods of Preservation

7.4   Systematic Study of Pure Cultures

8.    Anaerobic Culture Techniques

8.1   Air Trapping Method

8.2   Phosphorous Stick Method

8.3   Pyrogallol Method

8.4   Anaerobic Chamber Method

9.    Measurement of Growth

9.1   Determination of the Number of Cells

9.2   Determination of Cell Mass

9.3   Determination of Cell Activity

2.    CONTROL OF MICROBIAL GROWTH

1.    Microbial Control

2.    Definition of Terms

3.    Factors Influencing Antimicrobial Activity

3.1   Factors Related to Killing Agents

3.2   Factors Related to Organisms to be killed

4.    Mechanisms of Cell Injury

4.1   Damage to the Cell Wall

4.2   Damage to the Cytoplasmic Membrane

4.3   Denaturation and Coagulation of Protein

4.4   Inhibition of Metabolic Reactions

5.    Physical Control Agents

5.1   Heat

5.2   Desiccation

5.3   Osmotic Pressure

5.4   Surface Tension

5.5   Radiations

5.6   Filtration

6.    Chemical Control Agents

6.1   Antiseptics and Disinfectants

6.2   Antimetabolites

6.3   Antibiotics

7.    Characteristics of an Ideal Disinfectant

8.    Evaluation of Disinfectants

9.    Testing for the Drug Susceptibility of Microorganisms

3.    MICROBIAL INTERACTIONS

1.    Microbial Associations

1.1   Microbial Ecological System

1.2   Neutral Associations

1.3   Beneficial Associations

1.4   Detrimental Associations

1.5   Rhizosphere

1.6   Plant Pathogens

1.7   Human Pathogens

2.    Handling of Microorganisms and Biosafety Measures

2.1   Biosafety in the Microbiology Laboratory

2.2   Routes of Infection in the Laboratory

2.3   Safety Facilities in Laboratory

2.4   Safety Code for Microbiology Laboratory

2.5  Safe Code of Practice for a  Microbiology Laboratory

2.6   Biological Safety Levels

2.7  Aseptic Handling of Microorganisms