MICROBIOLOGY Study Guide - 2012
CHAPTER 1. A BRIEF HISTORY OF THE DEVELOPMENT OF MICROBIOLOGY
CHAPTER 2. THE POSITION OF MICROORGANISMS IN THE LIVING WORLD
CHAPTER 3. BACTERIAL MORPHOLOGY
3.1. SHAPES AND SIZES OF BACTERIA
3.2. CHEMICAL COMPOSITION OF THE BACTERIAL CELL
3.3. STRUCTURE OF THE PROKARYOTIC CELL
3.4. RESTING STAGES OF PROKARYOTES
CHAPTER 4. PROKARYOTIC SYSTEMATICS
CHAPTER 5. FUNGI
5.2. CLASSIFICATION OF MOLD FUNGI. CHARACTERISTICS OF SELECTED REPRESENTATIVES
5.3. REPRODUCTION OF MOLD FUNGI
5.5. STRUCTURE OF THE YEAST CELL
CHAPTER 6. VIRUSES
6.1. BASIC PROPERTIES AND CHARACTERISTICS OF VIRUSES
6.2. CHEMICAL COMPOSITION AND STRUCTURE OF VIRUSES
6.4. REPRODUCTION OF VIRULENT AND TEMPERATE BACTERIOPHAGES
CHAPTER 7. INFLUENCE OF ENVIRONMENTAL FACTORS ON MICROORGANISMS
CHAPTER 8. MICROBIAL GROWTH
8.1. BATCH CULTIVATION. GROWTH CURVE
8.4. CONTINUOUS CULTIVATION OF MICROORGANISMS
CHAPTER 9. MICROBIAL PHYSIOLOGY
9.2. MICROBIAL NUTRITION
9.2.1. Nutritional types of microorganisms
9.2.2. Mechanisms of nutrient uptake into the cell
9.3. MICROBIAL RESPIRATION
9.4. INCOMPLETE OXIDATION
9.4.1. Acetic acid production by acetic acid bacteria
9.4.2. Production of organic acids by fungi
9.5. FERMENTATION
9.5.2. Homofermentative lactic acid fermentation
9.5.3. Heterofermentative lactic acid fermentation
9.5.4. Propionic acid fermentation
9.5.5. Fermentation by bifidobacteria
9.5.6. Formic acid fermentation
9.5.7. Butyric acid fermentation
CHAPTER 10. MICROBIAL ECOLOGY
CHAPTER 11. ROLE OF MICROORGANISMS IN BIOGEOCHEMICAL CYCLES
CHAPTER 12. MICROBIAL HEREDITY AND VARIABILITY
12.1. ELEMENTS OF GENETIC ENGINEERING
CHAPTER 13. PATHOGENIC MICROORGANISMS
13.1. PROPERTIES OF PATHOGENIC MICROORGANISMS
13.2. INFECTION AND ITS SPREAD PATHWAYS
13.3. IMMUNITY, ITS TYPES AND FACTORS
CHAPTER 14. SANITARY INDICATOR MICROORGANISMS
14.3. SULFITE-REDUCING CLOSTRIDIA
CHAPTER 15. FOOD MICROBIOLOGY
15.1. MICROBIOLOGY OF MILK AND DAIRY PRODUCTS
15.1.1. Microflora of raw milk
15.1.2. Microflora of pasteurized milk
15.1.3. Fermented milk products
15.2. MICROBIOLOGY OF MEAT AND SAUSAGE PRODUCTS
15.3. MICROBIOLOGY OF EGGS AND EGG PRODUCTS
15.4. MICROBIOLOGY OF FISH AND FISH PRODUCTS
15.5. MICROBIOLOGY OF GRAIN AND FLOUR
15.6. MICROBIOLOGY OF BAKERY PRODUCTS
15.6.1. Yeasts as dough-fermenting agents
15.6.2. Starter cultures for wheat dough
15.6.3. Starter cultures for rye dough
15.6.4. Microbial spoilage of bakery products
15.7. MICROBIOLOGY OF CONFECTIONERY PRODUCTS
15.7.1. Microflora of raw materials and semi-finished confectionery products
15.7.2. Microflora of finished confectionery products
15.8. MICROBIOLOGY OF PASTA PRODUCTS
15.8.1. Microbiological spoilage of pasta products
15.9. MICROBIOLOGY OF BEER
15.9.2. Microorganisms causing beer spoilage
15.11. MICROBIOLOGY OF NON-ALCOHOLIC BEVERAGES
15.12. MICROBIOLOGY OF FRESH FRUITS AND VEGETABLES
15.13. MICROBIOLOGY OF FERMENTED AND PICKLED VEGETABLES