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Techniques for Microbiology: Student Handbook

Techniques for Microbiology: Student Handbook - 07 edition

Techniques for Microbiology: Student Handbook - 07 edition

ISBN13: 9780132240116

ISBN10: 0132240114

Techniques for Microbiology: Student Handbook by John M. Lamert - ISBN 9780132240116
Cover type: Spiral
Edition: 07
Copyright: 2007
Publisher: Prentice Hall, Inc.
International: No
Techniques for Microbiology: Student Handbook by John M. Lamert - ISBN 9780132240116

ISBN13: 9780132240116

ISBN10: 0132240114

Cover type: Spiral
Edition: 07

List price: $46.50

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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.

Table of Contents

Table of Contents

Unit I. Safety first!

Safety in the microbiology laboratory
Universal precautions

Unit II. Culturing bacteria and aseptic techniques

Preparing culture media
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
Evaluating antibacterial chemicals: The disk-diffusion