Microbiology Laboratory Manual: CFCC North Campus

LAB ONE SAFETY, MICROSCOPY
A Microbiological Laboratory Safety Guidelines
B Introduction and Lab Safety
C Introduction, Safety and Hand Washing with Glo GermTM
D Microscopy

LAB TWO SURVEY OF MICROBES
A Bacteria
B Protista: Protozoa
C Fungi: Yeasts and Molds

LAB THREE ASEPTIC TECHNIQUES, HAND WASHING, SOMITE SAMPLING
A Hand-washing, Disinfection, and Hand-scrubbing
B Ubiquity of Bacteria

LAB FOUR SLIDE TECHNIQUE: SMEARS, HEAT FIXING, SIMPLE STAINING, NEGATIVE STAINING, CAPSULAR STAINING
A Preparation of Smears and Simple Staining
B Capsule and Spore Structural Stain Techniques

LAB FIVE GRAM STAINING, ACID-FAST STAINING, ISOLATION
A Differential Staining Techniques
B Isolation of Pure Cultures

LAB SIX MOTILITY, FERMENTATION, INFLUENCES AND CONTROL
A Carbohydrate Fermentation
B Motility
C Evaluation of Antiseptics/Disinfectants (Filter Paper Disk Method)

LAB SEVEN FOOD, MILK, FERMENTATION
A Bacterial Roles in Fermentation of Foods: Yogurt Production
B Food Microbiology
C Wine Fermentation

LAB EIGHT STAPH CARRIERS
A Staphylococci and Streptococci

LAB NINE KIRBY BAUER/CONTROL OF MICROBES
A Antibiotic Susceptibility Resistance

LAB TEN KIRBY BAUER ANALYSIS SPECIES CONFIRMATION
A Identification of Unknowns