Microbiological methods

Introduction to microbiology

Safety in the microbiological laboratory

General characteristics of bacteria

Classification of bacteria

General characteristics of moulds d yeasts

Classification of fungi

The cultivation of bacteria and fungi

Antibodies and antigens: serology

Apparatus, materials and technical methodos

Microscopes, ingubators, water baths, thermostatic controll, etc

Sterilization

Disinfectants and antiseptics

Mechanical methods of killing bacteria

Glassware, etc. Choice, preparation and cleaning

Microscopic examination of micro-organisms

Preparation and testing of culture media

Cultural methods

Biochemical and other tests

Mycological methods

Estimating bacterial numbers

Aglutination test

Complement fixation

Fluorescent antibody techniques

Themain groups of micro-organisms

The gram negative non-sporing rods

The enterobacteria

The gram negative cocci: neisseria and veillonella

The parvobacteria

The spore-bearers

The lactic acid bacteria-lactobacilli and streptococci

The corynebacteria

Erysipelothrix and listeria

The mycelial bacteria

The moulds

The yeasts

Applied microbiology

Water supplies

Milk, dairy products and ice-cream

Foods

Canned foods

Bacterial food poisoning

Kitchen, container and surface contamination

Antibiotics and antibacterial substances

Microbiological assay

Examination of clinical material

Appendix 1

Appendix 2

Inglés