Description

1. Introduction;2. History of Microbiology;3.Concepts of Microbiology ;4. Scope of Microbiology; 5. Classification of Microorganisms; 6. Classification of Protozoa; 7. Classification of Bacteria; 8.Classification of Viruses; 9. Protista;10. Monera;11. Bacteria;12. Structure of E.coli;13. Nutritional Types of Bacteria;14. Bacterial Respiration;15. Bacterial Reproduction;16. Recombination of Bacteria;17. Economic Importance of Bacteria;18. Common Bacteria9. Protista;19. Algae;20. Fungi;21. Yeast (Saccharomyces); 22. The Lichens;23. Protozoa; 24. Viruses; 25. TMV Virus;26. T4 Bacteriophages;27. Multiplication of bacteriophages;28. Adenoviruses;29. Viroids;30. Virion;31. Prions;32. Transmission of Viruses;33. Purification of Viruses;34. Bacterial Growth;35. CultureMedium;36. Culture of Bacteria;37. Culture of E.coli;38. Culture Techniques;39. Methods of Culturing Bacteria;40. Cultural Characteristics of Bacteria;41. Maintenance of Bacterial Culture;42. Microbial Nutrition;43. Introduction to Applied Microbiology;44. Observation of Microorganisms;45. Preparations for Light Microscopy;46. Camera Lucida;47. Control of Microorganisms;49. Microbial Control Methods;48. Microbial Control Strategies;50. Soil Microbiology;51. Rhizosphere;52. Biogeochemical Cycles and Microorganisms;53. Nitrogen Cycle;54. Carbon Cycle;55. Sulfur Cycle;56. Phosphorus Cycle;57. Iron Cycle;58. Nitrogen Fixation;59. Biofertilizers;60. Microorganisms and Organic Matter Decomposition;61. Humus;62.Mineralization;63. Microbial Degradation of Cellulose;64. Microbial Degradation of Lignin;65. Microbial Degradation of Starch;66. Syntrophism in the Soil;67. Food Microbiology;68.Microbes in Food Production;69. Food Spoilage;70. Food Poisoning;71. Food Preservation;72. Food Infections;73. Microorganisms as Food and in Food Preparation;74. Agricultural Microbiology;75. Microorganisms as Biofertilizers;76. Biopesticides;77. Dairy Microbiology;78. Sources of Microorganisms in Milk;79. Bacterial Flora in Milk;80. Bacterial Pathogens of Milk;81. Bacteriological Examination of Milk;82. Preservation of Milk;83. Bacteriological Standard of Milk;84. Dairy Products;85. Milk Borne Diseases;86. Microbial Diseases of Dairy Cattle and Control Measures;87. Aquatic Microbiology;88.Water Pollution (Water Contamination);89. Water;90.Standards of Water; 91. Testing the Suitability of Water; 92. Distribution of Microorganisms in Aquatic Environment;93. Aquatic Microorganisms;94. Microbiology of Domestic Water;95. Methods of Purification of Potable Water;96. Bacterial Pathogens and Water Pollution;97. Microbiology of Sewage or Waste Water;98. Sewage Treatment (Industrial Effluent Treatment);99. Drinking Water as a Vehicle of Diseases;100. Industrial Microbiology;101. Current Development of Industrial Microbiology;102. Role of Microbes in Industrial Processes;103. Development of Bioprocesses;104. Products from Fermentation Industries;105. Fermentation Process;106. Types of Fermentations (Systems of Fermentation);107. Methods of Fermentation;108 . Production of Streptomycin;109.Fermentation Economics;110. Biomass into Bioenergy; 111. Ethanol;112. Vinegar;113. PrimaryMetabolites;114. Vitamin B12 (Cyanocobalamin);115. Production of Commodity/ Speciality Chemicals;116. Citric Acid Production;117. Lactic Acid Production;119. Microbial Production of Enzymes;120. Production of Hormones;121. Production of Antibiotics;122. Production of Vaccine; 123. Secondary Metabolites;124. Environmental Microbiology;125. Compost Making;126. Vermiculture;127. Biogas; 128. Bioleaching;118. Amino Acid Production;129. Removal of Metals From Water;130. Microbial Enhancement of Oil Recovery (MEOR);131. Degradation of Xenobiotics;132. Bioremediation;133. Medical Microbiology ;134. Bacterial Diseases;135. Viral Diseases;136. Fungal Diseases;137. Laboratory Experiments;

138. Spotters;139. Glossary; INDEX