Essentials of Laboratory Microbiology

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