Introductory Microbiology Lab Skills and Techniques in Food Science (Paperback)

1. Introduction of microbial and chemical safety and lab notebook record 2. Practice of Bright-field Microscopy 3. Preparation of Smears and Simple Stain Practice 4. Gram Stain Practice 5. Acid-Fast Stain Practice 6. Endospore Stain Practice 7. Aseptic Technique-Bacteria Transfer and Streak Plating 8. Lab Practice Test 1-Identify unknown bacteria using Gram stain 9. Introduction of bacteria medium, Nutritional Requirements (Synthetic and Complex Media) Selective and Differential Media (McConkey, Manitol Salt, Blood agar) 10. Lab Practice Test 2-Dilution technology and quiz 11. Numeration bacteria population by pour-plating 12. Numeration bacteria population by spread-plating 13. External Conditions for bacterial growth (Temperature, pH, oxygen, osmatic) 14. Cultivation of anaerobic bacteria 15. Biochemistry test of bacteria-1 (Urease Test, Carbohydrate Fermentation, catalase test, oxidase test) 16. Biochemistry test of bacteria-2 (Nitrate Reduction, Decarboxylation & Deamination of Amino Acids, IMViC Test, Hydrogen Sulfide, Motility and Indole Test) 17. Biochemistry test of bacteria-3 (API20e and enterotube II) 18. Extracellular Enzymatic Activities of Microorganisms 19. Clinical lab practice 1-throat culture isolation and identification 20. Case study 1 (Bacteria cause upper respiratory tract diseases) 21. Clinical lab practice 2-Urine sample bacteria isolation and numeration 22. Case study 2 (Bacteria cause intestinal tract and urine tract diseases) 23. Isolation of phage and PFU determination 24. Antibiotic Sensitivity Testing and Evaluation of Antiseptics/Disinfectants 25. Microbial Counts of Food Product 26. Total Plate Count & Coliform Count of Pond Water 27. DNA isolation and purity identification 28. Practice of Multiplex PCR to identify bacteria