Instructor's Manual for Microbiology

A Laboratory Manual (Available via Mastering)

James Cappuccino, Chad Welsh (Autoren)

Online Resource

2022 | 12th edition
Pearson (Hersteller)
978-0-13-520429-0 (ISBN)

Inhalt

PART 1. BASIC LABORATORY TECHNIQUES FOR ISOLATION, CULTIVATION, AND CULTURAL

Effectiveness of Hand Washing
Culture Transfer Techniques
Techniques for Isolation of Pure Cultures
Cultural Characteristics of Microorganisms

PART 2. MICROSCOPY

Microscopic Examination of Stained Cell Preparations
Microscopic Examination of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount

PART 3. BACTERIAL STAINING

Preparation of Bacterial Smears
Simple Staining
Negative Staining
Gram Stain
Acid-Fast Stain
Differential Staining for Visualization of Bacterial Cell Structures

PART 4. CULTIVATION OF MICROORGANISMS. NUTRITIONAL AND PHYSICAL REQUIREMENTS, AND ENUMERATION OF MICROBIAL POPULATIONS

Nutritional Requirements: Media for the Routine Cultivation of Bacteria
Use of Differential, Selective, and Enriched Media
Physical Factors: Temperature
Physical Factors: pH of the Extracellular Environment
Physical Factors: Atmospheric Oxygen Requirements
Techniques for the Cultivation of Anaerobic Microorganisms
Serial Dilution-Agar Plate Procedure to Quantitate Viable Cells
The Bacterial Growth Curve

PART 5. BIOCHEMICAL ACTIVITIES OF MICROORGANISMS

Extracellular Enzymatic Activities of Microorganisms
Carbohydrate Fermentation
Triple Sugar-Iron Agar Test
IMViC Test
Hydrogen Sulfide Test
Urease Test
Litmus–Milk Reactions
Nitrate Reduction Test
Catalase Test
Oxidase Test
Utilization of Amino Acids
Genus Identification of Unknown Bacterial Cultures

PART 6. THE PROTOZOA

Free-Living Protozoa
Parasitic Protozoa

PART 7. THE FUNGI

Cultivation and Morphology of Molds
Isolation of a Soil Fungal Species
Morphology, Cultural Characteristics and Reproduction

PART 8. THE VIRUSES

Cultivation and Enumeration of Bacteriophages
Isolation of Coliphages from Raw Sewage
Propagation of Isolated Bacteriophage Cultures

PART 9. PHYSICAL AND CHEMICAL AGENTS FOR THE CONTROL OF MICROBIAL GROWTH

Physical Agents of Control: Moist Heat
Chemical Agents of Control: Chemotherapeutic Agents
Determination of Penicillin Activity in the Presence and Absence of Penicillinase
Chemical Agents of Control: Disinfectants and Antiseptics

PART 10. MICROBIOLOGY OF FOOD

Microbiological Analysis of Food Products: Bacterial Count
Isolation of Salmonella from Raw Meat
Microbial Fermentation

PART 11. MICROBIOLOGY OF WATER

Standard Qualitative Analysis of Water
Quantitative Analysis of Water: Membrane Filter Method

PART 12. MICROBIOLOGY OF SOIL

Microbial Populations in Soil: Enumeration
Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates
Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique

PART 13. BACTERIAL GENETICS

Enzyme Induction
Bacterial Conjugation
Isolation of a Streptomycin-Resistant Mutant
The Ames Test: A Bacterial Test System for Chemical Carcinogenicity
Utilization of Bacterial Plasmids
Restriction Analysis and Electrophoretic Separation of Bacteriophage Lambda DNA

PART 14. MEDICAL MICROBIOLOGY

Microbial Flora of the Mouth: Determination of Susceptibility to Dental Caries
Normal Microbial Flora of the Throat and Skin
Identification of Human Staphylococcal Pathogens
Identification of Human Streptococcal Pathogens
Identification of Streptococcus pneumoniae
Identification of Enteric Microorganisms Using Computer-Assisted Multitest Microsystems
Isolation and Presumptive Identification of Campylobacter
Microbiological Analysis of Urine Specimens
Microbiological Analysis of Blood Specimens
Species Identification of Unknown Bacterial Cultures

PART 15. IMMUNOLOGY

Precipitin Reaction: The Ring Test
Agglutination Reaction: The Febrile Antibody Test
Enzyme-Linked Immunosorbent Assay
Sexually Transmitted Diseases. Rapid Immunodiagnostic Procedures

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Produkt-Details

• Erscheint lt. Verlag: 4.8.2022
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• ISBN-10: 0-13-520429-1 / 0135204291
• ISBN-13: 978-0-13-520429-0 / 9780135204290
• Zustand: Neuware