FUNDAMENTALS OF MICROBIOLOGY - E. Yu. Tyumentseva - 2015

Preface

List of Abbreviations

Introduction

TOPIC 1. MICROSCOPE STRUCTURE. TYPES OF MICROSCOPY

TOPIC 2. WORKING WITH MICROORGANISMS

TOPIC 3. STUDY OF MORPHOLOGICAL AND CULTURAL CHARACTERISTICS OF MICROSCOPIC FUNGI AND YEASTS. PREPARATION OF SPECIMENS BY THE WET MOUNT METHOD

TOPIC 4. ANAEROBIC DECOMPOSITION (FERMENTATION)

TOPIC 5. PHYSIOLOGY OF MICROORGANISMS

TOPIC 6. EFFECT OF ENVIRONMENTAL CONDITIONS ON MICROORGANISMS

TOPIC 7. MICROBIOLOGY OF FOOD PRODUCTS

TOPIC 8. PATHOGENIC MICROORGANISMS

TOPIC 9. MICROBIOLOGY OF NON-FOOD PRODUCTS

CONCLUSION

GLOSSARY OF TERMS AND DEFINITIONS