Topics to be covered:

Introduction 

Mircobiology and scope

Microscopes 

Bacteriology 

Virology

Immunology

Industrial microbiology

Pathology

Microbial ecology

Fermentation technology

Food and water microbiology 

Biotechnology

Practical aspects of microbiology

UNIT I:

Basic conceptsâ?? Spontaneous generation, Germ theory of diseases, Cell theory. Contributions of Antonie van leuwenhoek, Joseph Lister, Robert Koch, Louis Pasteur, Edward Jenner, John Tyndall, Sergei N. Winogradsky, Selman A waksman, Alexander Flemming, Paul Erlich, Fannie Hesse, Elie Metchnikoff, Kary Mullis. Development of pure culture methods.Cell ultra structure: Peptidoglycan structure and synthesis.Cytoplasmic matrix and components: Inclusion bodies.

UNIT II:

Sterilisation and disinfection- Definitions, Principles. Methods of sterilization- Physical methods (Heat, Filteration), Radiation and Chemical methods. Control of sterilization and Testing of sterility. Microscopy â?? Principles, Light microscope, Phase Contrast, Dark field, Bright field, Fluorescent, Interference microscope (Stereo microscope), Confocal, Inverted microscope, and Electron microscope (TEM and SEM). Measurement of Microorganisms- Micrometry. Staining- Simple, Gram staining, Negative staining, Capsule staining, Spore staining, Flagellar staining, Nuclear staining and Acid fast staining.

UNIT III:

Microbiological media, composition and types: selective and differential media Growth curve and growth kinetics. Influence of environmental factors for microbial growth. Nutritional groups of bacteria: overview Estimation of Microbes- Direct Microscopic count, Turbidometric assay, TVC- Indirect Method- CO2 liberation- Protein estimation- Maintenance and Preservation of cultures .