Essentials of Laboratory Microbiology
Edition: 2
Copyright: 2018
Edition: 2
Copyright: 2018
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Essentials of Laboratory Microbiology provides hands-on training in fundamental microbiological techniques, laboratory safety, microbial observation, identification, and analysis. The course introduces aseptic techniques, bacterial isolation, microscopy, microbial morphology, staining methods, and the study of diverse microorganisms, including bacteria, fungi, protists, and parasites. The material emphasizes microbial physiology and identification through biochemical testing, immunology, microbial growth control, food microbiology, and microbiome studies. Students learn how microorganisms are cultured, characterized, and controlled while applying laboratory methods such as ELISA, antibiotic testing, and unknown bacterial identification to understand the roles of microbes in health, disease, and the environment.
I. INTRODUCTION TO THE MICROBIOLOGY LABORATORY
i: Lab drawer check in
ii: Safety guidelines
iii: Laboratory cleanup procedures
iv: How to use a Bunsen burner
v: Preparing agar plates
vi: How to steam slides
vii: An introduction to microbiological media
viii: Bacterial morphology
II. ASEPTIC TECHNIQUES AND THE ISOLATION OF BACTERIA
Lab 1: Aseptic methods
Lab 2: Isolation of pure cultures
III. OBSERVING MICROORGANISMS
Lab 3: Introduction to microscopy
Lab 4: Omnipresence of microorganisms
Lab 5: The human microbiome
Lab 6: Bacterial pigments
IV. SURVEY OF EUKARYOTIC ORGANISMS
Lab 7: Kingdom Fungi: Molds and Macrofungi
Lab 8: Kingdom Fungi: The Lichens
Lab 9: Kingdom Protista
Lab 10: Kingdom Animalia: Multicellular Parasites
Lab 11: Kingdom Animalia: The Ectoparasites
V. BACTERIAL MOTILITY
Lab 12: Bacterial motility studies (wet mounts)
Lab 13: Bacterial motility studies (motility media and swarming)
VI. STAINING TECHNIQUES
Lab 14: Introduction to staining (smear preparation and simple stains)
Lab 15: Negative staining detecting bacterial capsules
Lab 16: Gram staining
Lab 17: Endospore staining
Lab 18: Acid-fast staining
VII. BIOCHEMICAL ACTIVITY OF MICROORGANISMS
Lab 19: Introduction to selective and differential media
Lab 20: Casein hydrolysis test
Lab 21: Starch hydrolysis test
Lab 22: Fermentation of carbohydrates
Lab 23: Decarboxylation of amino acids
Lab 24: DNase test
Lab 25: Hemolysin production
Lab 26: Coagulase production
Lab 27: Phenylalanine test
Lab 28: Production of hydrogen sulfide
Lab 29: IMViC series – Indole test
Lab 30: IMViC series – MR-VP test
Lab 31: IMViC series – Citrate utilization test
Lab 32: Utilization of malonate
Lab 33: Nitrate reduction (anaerobic respiration)
Lab 34: Catalase test
Lab 35: Oxidase test
Lab 36: Oxidation–fermentation test
Lab 37: Identification of Pseudomonas
Lab 38: Urease test
VIII. IMMUNOLOGY
Lab 39: Passive transfer in alpaca crias measurement of IgG levels in alpaca neonates
Lab 40: Introduction to ELISA – Enzyme-linked immunosorbent assay
IX. CONTROL OF MICROBIAL GROWTH
Lab 41: Evaluation of the effectiveness of hand-cleaning methods
Lab 42: Evaluation of antiseptics and disinfectants
Lab 43: Evaluation of antibiotics (the Kirby–Bauer method)
X. FOOD MICROBIOLOGY
Lab 44: Making homemade root beer
XI. EXPLORING THE MICROBIOME
Lab 45: The effect of temperature and over-enrichment on algal blooms
Lab 46: Exploring biodiversity in biofilms
XII. IDENTIFICATION OF UNKNOWN BACTERIA
Lab 47: 1st Unknown
Lab 48: 2nd Unknown
Lisa Shimeld is a Professor of Microbiology at Crafton Hills College.