Sections I of the book covers essentials of Microbiology including history, scope and milestones in the development of microbiology. This is followed by detailed accounts of characteristics and classification of microorganisms including bacteria, virus, fungi and actinomycetes. Individual chapters on microscopy, isolation and maintenance of microorganisms, microbial growth provide a detailed account of these techniques and their use in microbiology.
Section II of the book covers biochemistry, microbial genetics and some instrumentation including chapters on carbohydrates, proteins, lipids, nucleic acids, gene regulation, translation and transcription along with detailed accounts of spectrophotometry, pH meter and fermenters.
It broadly covers:
- Fundamentals of Microbiology
- Tools and Techniques used in Microbiology
- Basic Biochemistry
- Microbial genetics
Contents:
Part I-Fundamentals of Industrial Microbiology, Tools and Techniques
History and Scope of Microbiology / Microscopy / General Characteristics and Classification of Bacteria / General Characteristics of Fungi / General Characteristics of Viruses / Microbial Growth and Culture Media / Isolation and Maintenance of Microorganisms / Sterilization and Control of Microorganisms / Instrumentation.
Part II-Principles of Biochemistry and Microbial Genetics
Carbohydrates / Amino Acids and Proteins / Lipids / Enzymes / Bioenergetics, ATP Generation and Transport of Biomolecules / Structure and Replication of DNA / Types and Properties of RNA / Genetic Code and Protein Synthesis / Gene Regulation / Mutation and Repair / Genetic Recombination in Bacteria / Index.