Summary: This vivid, full-color handbook guides students in manipulations and preparations needed in the microbiology laboratory. The approach is visual and incorporates ''voice balloons'' that keep the student focused on the process described. The techniques are those that will be used frequently for studying microbes in the laboratory, and include those identified by the American Society for Microbiology in its recommendations for the Microbiology Laboratory Core Curriculu
Summary: This vivid, full-color handbook guides students in manipulations and preparations needed in the microbiology laboratory. The approach is visual and incorporates ''voice balloons'' that keep the student focused on the process described. The techniques are those that will be used frequently for studying microbes in the laboratory, and include those identified by the American Society for Microbiology in its recommendations for the Microbiology Laboratory Core Curriculum. ...show less
Edition/Copyright:07 Cover: Spiral Publisher:Prentice Hall, Inc. Published: 10/29/2006 International: No
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Unit I. Safety first!
Safety in the microbiology laboratory Universal precautions
Unit II. Culturing bacteria and aseptic techniques
Preparing culture media Sterilization The autoclave Dry heat Aseptic transfer of bacteria Adjusting the gas burner Preparing bacterial cultures in broth tubes and on agar slants Transfer colony from plate to broth and to agar slant Isolation of bacteria Preparing a pour plate Preparing a streak plate Preparing a spread plate Characteristic features of bacterial growth in broth and on agar Maintenance and storage of stock cultures Culturing anaerobic bacteria
Unit III. Visualizing bacteria
Effective use and responsible care of the light microscope Measuring microscopic cells Preparing a hanging-drop slide Preparing a bacterial smear Preparing a simple stain Preparing a Gram stain Preparing an acid-fast stain Preparing a negative stain Preparing a capsule stain Preparing an endospore stain
Unit IV. Enzyme-based tests for the identification of bacteria
Hydrolytic (digestive) enzymes Starch hydrolysis Casein hydrolysis Gelatin hydrolysis Lipid hydrolysis (tributyrin and spirit blue agar) DNA hydrolysis Utilization of carbohydrates Fermentation of carbohydrates (Durham tube) Methyl red test (mixed fermentation) Voges-Proskauer test (butanediol fermentation) Citrate utilization Oxidation-fermentation (O-F) glucose test Degradation of amino acids Indole test H2S production Phenylalanine deamination Decarboxylase test Respiration tests Catalase test Oxidase test Nitrate reduction Miscellaneous tests Triple sugar iron (TSI) test Urea hydrolysis Litmus milk reactions Motility assay Coagulase production Selective and/or differential media Blood agar Eosin methylene blue (EMB) agar Mannitol-salt agar MacConkey agar Phenylethyl alcohol (PEA) agar
Unit V. Counting microbes
Direct microscopic counting with the Petroff-Hausser chamber Preparing a standard plate count of bacteria Using Turbidemetry to estimate cell density Plaque assay for determining bacteriophage titer
Unit VI. Measuring effectiveness of antibacterial chemicals
Kirby-Bauer method for sensitivity of bacteria to antibacterial medicines Evaluating antibacterial chemicals: The disk-diffusion method
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