Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
1. CHAPTER 1 : Introduction of microbial and chemical safety and lab notebook record - p. Page xi 2. CHAPTER 2 : Practice of bright-field microscope - p. Page xi 3. CHAPTER 3 : Preparation of smears and simple stain practice - p. Page xi 4. CHAPTER 4 : Gram-stain practice - p. Page xi 5. CHAPTER 5 : Acid-fast stain practice - p. Page xi 6. CHAPTER 6 : Endospore stain practice - p. Page xi 7. CHAPTER 7 : Aseptic technique-bacteria transfer and streak plating - p. Page xi 8. CHAPTER 8 : Lab practice test 1 – identify unknown bacteria using Gram-stain - p. Page xi 9. CHAPTER 9 : Introduction of bacteria medium, nutritional requirements (synthetic and complex media), selective & differential media (MacConkey, mannitol salt, blood agar) - p. Page xi 10. CHAPTER 10 : Lab practice test 2 – dilution technology and quiz - p. Page xi 11. CHAPTER 11 : Numeration bacteria population by pour plating - p. Page xi 12. CHAPTER 12 : Numeration bacteria population by spread plating - p. Page xi 13. CHAPTER 13 : External conditions for bacterial growth (temperature, pH, oxygen, osmotic) - p. Page xi 14. CHAPTER 14 : Cultivation of anaerobic bacteria - p. Page xi 15. CHAPTER 15 : Biochemistry test of bacteria-1 (urease test, carbohydrate fermentation, catalase test, oxidase test) - p. Page xi 16. CHAPTER 16 : Biochemistry test of bacteria-2 (nitrate reduction, decarboxylation, & deamination of amino acids, IMViC test, hydrogen sulfide, motility, and indole test) - p. Page xi 17. CHAPTER 17 : Biochemistry test of bacteria-3 (API20e and Enterotube II) - p. Page xi 18. CHAPTER 18 : Extracellular enzymatic activities of microorganisms - p. Page xi 19. CHAPTER 19 : Case study 1 (bacteria cause upper respiratory tract diseases) - p. Page xi 20. Chapter 20 : Clinical lab practice - urine sample bacteria isolation and numeration - p. Page xi 21. Chapter 21 : Case study 2 (bacteria cause intestinal tract diseases) - p. Page xi 22. Chapter 22 : Isolation of phage and plaque forming units determination - p. Page xi 23. Chapter 23 : Antibiotic susceptibility testing and evaluation of antiseptics/disinfectants - p. Page xi 24. Chapter 24 : Microbial counts of food product - p. Page xi 25. Chapter 25 : Total plate counts & coliform counts of pond water - p. Page xi 26. Appendices - p. Page xi 27. Index - p. Page xi
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
1. CHAPTER 1 : Introduction of microbial and chemical safety and lab notebook record - p. Page xi 2. CHAPTER 2 : Practice of bright-field microscope - p. Page xi 3. CHAPTER 3 : Preparation of smears and simple stain practice - p. Page xi 4. CHAPTER 4 : Gram-stain practice - p. Page xi 5. CHAPTER 5 : Acid-fast stain practice - p. Page xi 6. CHAPTER 6 : Endospore stain practice - p. Page xi 7. CHAPTER 7 : Aseptic technique-bacteria transfer and streak plating - p. Page xi 8. CHAPTER 8 : Lab practice test 1 – identify unknown bacteria using Gram-stain - p. Page xi 9. CHAPTER 9 : Introduction of bacteria medium, nutritional requirements (synthetic and complex media), selective & differential media (MacConkey, mannitol salt, blood agar) - p. Page xi 10. CHAPTER 10 : Lab practice test 2 – dilution technology and quiz - p. Page xi 11. CHAPTER 11 : Numeration bacteria population by pour plating - p. Page xi 12. CHAPTER 12 : Numeration bacteria population by spread plating - p. Page xi 13. CHAPTER 13 : External conditions for bacterial growth (temperature, pH, oxygen, osmotic) - p. Page xi 14. CHAPTER 14 : Cultivation of anaerobic bacteria - p. Page xi 15. CHAPTER 15 : Biochemistry test of bacteria-1 (urease test, carbohydrate fermentation, catalase test, oxidase test) - p. Page xi 16. CHAPTER 16 : Biochemistry test of bacteria-2 (nitrate reduction, decarboxylation, & deamination of amino acids, IMViC test, hydrogen sulfide, motility, and indole test) - p. Page xi 17. CHAPTER 17 : Biochemistry test of bacteria-3 (API20e and Enterotube II) - p. Page xi 18. CHAPTER 18 : Extracellular enzymatic activities of microorganisms - p. Page xi 19. CHAPTER 19 : Case study 1 (bacteria cause upper respiratory tract diseases) - p. Page xi 20. Chapter 20 : Clinical lab practice - urine sample bacteria isolation and numeration - p. Page xi 21. Chapter 21 : Case study 2 (bacteria cause intestinal tract diseases) - p. Page xi 22. Chapter 22 : Isolation of phage and plaque forming units determination - p. Page xi 23. Chapter 23 : Antibiotic susceptibility testing and evaluation of antiseptics/disinfectants - p. Page xi 24. Chapter 24 : Microbial counts of food product - p. Page xi 25. Chapter 25 : Total plate counts & coliform counts of pond water - p. Page xi 26. Appendices - p. Page xi 27. Index - p. Page xi
