CONTENTS:-
UNIT I - INTRODUCTORY MICROBIOLOGY:
1. Early History and Scope of Microbiology
2. Microscope and Microscopy
3. Microbial Taxonomy
4. Nature of Bacterial Cell
5. Bacterial Growth and Nutrition
6. Fungi and Yeast
7. Biochemical Aspects of Microorganisms
8. Bacterial Genetics
9. Regulation of Genes and Metabolism
10. Viruses and Rickettesia
UNIT II - STERILIZATION AND DISINFECTION:
11. Physical Sterilization Methods
12. Chemical Sterilization Agents
13. Antimicrobial Agents
UNIT III - ENVIRONMENTAL MICROBIOLOGY:
14. Biodegradation of Wastes and Pollutants
15. Microbiology of Water
16. Microbiology of Air
UNIT IV - MEDICAL MICROBIOLOGY:
17. Infection and Disease
18. Host Defence
19. Microbial Disease
UNIT V - INDUSTRIAL MICROBIOLOGY:
20. Fermentation Industry - I
21. Fermentation Industry - II
22. Immunological Products
23. Food and Diary Microbiology
24. Biogeochemical and Agriculture Microbiology
25. Biotechnology
Appendix I - List of Websites
Appendix II - List of Abbreviation and Symbols
Appendix III - List of Characteristics of Common Microorganisms
