MICROBIOLOGY-1

Contents

1. Introduction to Microbial World

A. History of Microbiology

1. Ancient History of Microbiology “Pre Golden Era”

1.1 The Doctrine of Spontaneous Generation or Abiogenesis

1.2 Discovery of Microscope

1.3 Discovery of Microbial Life

1.4 Controversy over Spontaneous Generation Doctrine

2. Development of Microbiology in 19th Century “Golden Era”

2.1 Fermentation

2.2 Germ Theory of Disease

2.3 The Pure Culture Concept

2.4 Development of Medical Microbiology

2.5 Discovery of Viruses

2.6 Development of Agricultural Microbiology

3. Development of Microbiology in 20th Century “Post Golden Era”

3.1 The Modern Era of Microbiology 

B. Characteristics of Prokaryotes and Eukaryotes

4. The Major Divisions of Life

4.1 Domains (Empires)

4.2 Kingdoms

5. Distinguishing Features of Monera

C. Prokaryotic Microorganisms

6. Eubacteria

6.1 General Morphology

6.2 Cell Wall

6.3 Cytoplasmic Membrane

6.4 The Cytoplasm

6.5 The Genetic Material

6.6 Reproduction

6.7 Genetic Transfer Mechanism

6.8 Some Representative Bacteria

7. Archaebacteria

7.1 Classification of Archaebacteria

8. Cyanobacteria

8.1 Classification of Cyanobacteria

8.2 Ultrastructure of Cyanobacterial Cell

8.3 Reproduction

8.4 Heterocyst

D. Eukaryotic Microorganisms

9. Algae

9.1 Morphology

9.2 Algal Pigments

9.3 Reproduction

9.4 Classification

9.5 Some Representative Algae

10. Fungi

10.1 Vegetative Structure

10.2 Reproduction

10.3 Classification

10.4 Some Representative Fungi

11. Yeasts

11.1 Vegetative Structure

11.2 Reproduction

11.3 Some Representative Yeasts

12. Protozoa

12.1 Morphology

12.2 Nutrition

12.3 Reproduction

12.4 Classification

12.5 Some Representative Protozoa

E. Non-cellular Microorganisms

13. Viruses

13.1 General Characteristics

13.2 Living Characteristics of Viruses

13.3 Non-living Characteristics of Viruses

13.4 Morphological Structure

13.5 Envelope

13.6 Proteins

13.7 Genetic Material

13.8 Classification of Viruses

13.9 Bacteriophages

13.10 Mycoviruses

13.11 Viriod and Prions

13.12 Cultivation of Bacteriophages

13.13 Cultivation of Animal Viruses

F. Applications of Microbiology

14. Importance of Study of Microbiology

14.1 Beneficial Contributions of Microorganisms

14.2 Harmful contributions of Microorganisms

15. Relevance of Microbiology in Biotechnology

15.1 Genetic Engineering

15.2 Fermentation Technology

15.3 Biotechnology and Energy Production

15.4 The New Green Revolution

15.5 Biotechnology in Mineral Mines

15.6 Oil Recovery

15.7 Biotechnology and Pollution Control

15.8 Biotechnology and the Plastics Industry

15.9 Biotechnology and Medical Products

16. Applications of Microbiolgy

16.1 Major Fields of Applied Microbiology

2. Classification of Microorganisms

A. Major Groups of Microorganisms

1. Prokaryotic Microorganism: Bacteria

1.1 Cell Morphology

1.2 Cell Organization

1.3 Cytoplasmic Membrane

1.4 Cell Wall

1.5 Capsule and Slime Layer

1.6 Cytoplasm

1.7 Bacterial Chromosome and Plasmids

1.8 Inclusion Bodies

1.9 Flagella, Fimbriae and Pill

1.10 Endospores, Exospores and Cysts

2. Eukaryotic Microorganism: Fungi

2.1 Importance of Fungi

2.2 Characteristics of Fungi

2.3 Reproduction in Fungi

2.4 Fungal Classification

3. Eukaryotic Microorganism:  Algae

3.1 Importance of Algae

3.2 Characteristics of Algae

3.3 Reproduction in Algae

3.4 Classification of Algae

4. Eukaryotic Microorganism: Protozoa

4.1 Importance of Protozoa

4.2 Characteristics of Protozoa

4.3 Reproduction in Protozoa

4.4 Classification of Protozoa

5. Non-cellular Microorganism: Virus

5.1 Characteristics of Viruses

5.2 Replication of Viruses

5.3 Classification of Viruses

5.4 Cultivation of Viruses

5.5 Viroids

5.6 Prions

6. Biocomplexity of Microorganisms

7. Difference between Prokaryotic and Eukaryotic Organisms

B. Taxonomy of Bacteria

8. Taxonomic Ranks and Unit of Classification

9. Major Characteristics Used in Taxonomy

9.1 Morphological Characteristics

9.2 Physiological and Metabolic Characteristics

9.3 Ecological Characteristics

9.4 Chemical Composition or Chemotaxonomy

9.5 Serological Characteristics

9.6 Genetic Characteristics

10. Numerical Taxonomy

11. Salient Features of Bergey’s Manual of Systematic Bacteriology

12. Outline Classification of Bacteria

3. Bacterial CEll Structure

A. Ultrastructure of Bacteria

1. Bacteria

1.1 General Morphology

1.2 Cell Wall

1.3 Cytoplasmic Membrane

1.4 The Cytoplasm

1.5 The Genetic Material      16

1.6 Reproduction

1.7 Genetic Transfer Mechanism

4. Observation of Microorganisms

A. Microbiology Analytical Instruments

1. Microscope    

1.1 Bright-Field Compound Microscope

1.2 Dark-Field Microscope

1.3 Phase Contrast Microscope

1.4 Interference Microscope (Stereomicroscope)

1.5 Fluorescence Microscope

1.6 Electron Microscope

1.7 Scanning Electron Microscope

2. pH Meter

3. Nephelometer

4. Colourimeter

5. Spectrophotometer

6. Hot Air Oven

7. Incubator

8. Autoclave

9. Inoculation Chamber

10. Inoculation Needles

11. Colony Counter

12. Laminar Air Flow Hood

13. Centrifuge

B. Microbial Stains and Staining

14. Classification of Dyes as Stains

15. Classification of Stains

16. Theories of Staining

16.1 Physical Theory

16.2 Chemical Theory

17. Microbial Staining Techniques

17.1 Monochrome or Simple Staining

17.2 Differential Staining

17.3 Special Cytological Staining