GENERAL AND FOOD MICROBIOLOGY PART I - L. V. Krasnikova - 2016

2. ORGANIZATION AND EQUIPMENT OF A MICROBIOLOGY LABORATORY

3. METHODS FOR PREPARING MICROBIAL SPECIMENS

4. CULTIVATION OF MICROORGANISMS

5. STUDY OF THE MORPHOLOGY OF FILAMENTOUS FUNGI

6. STUDY OF YEAST MORPHOLOGY

7. STUDY OF BACTERIAL MORPHOLOGY

8. STUDY OF CULTURAL, PHYSIOLOGICAL, AND BIOCHEMICAL CHARACTERISTICS OF BACTERIA

9. ISOLATION OF A PURE CULTURE OF LACTIC ACID BACTERIA

10. METHODS FOR QUANTITATIVE ENUMERATION OF MICROORGANISMS

11. INVESTIGATION OF INDOOR AIR MICROFLORA

12. SANITARY AND BACTERIOLOGICAL WATER ANALYSIS

13. SANITARY AND MICROBIOLOGICAL SOIL ANALYSIS

14. CHARACTERIZATION OF FOOD-SPOILAGE BACTERIA

15. MICROBIOLOGICAL ANALYSIS OF FOOD PRODUCTS