Microbiology/  a laboratory manual 
Cappuccino, James G. 
 - 4th ed. 
 - Menlo Park,:  Benjamin/Cummings Pub. Co.,  1996. 
 - 477 p. 
<br/><br/><br/>Part I Basic Laboratory Techniques for Isolation, Cultivation, and Cultural<br/>Characterization of Microorganisms 1<br/>Introduction 1<br/>Experiment 1: Culture Transfer techniques 7<br/>Experiment 2: Techniques for Isolation of Pure Cultures 13<br/>Part A: Isolation of Discrete Colonies frbm a Mixed Culture 13<br/>Part B: Isolation of Pure Cultures from a Spread-Plate or Streak-Plate<br/>Preparation 14<br/>Experiment 3: Cultural Characteristics of Microorganisms 21<br/>Part II Microscopy 27<br/>Introduction 27<br/>Experiment 4: Microscopic Examination of Stained Cell Preparations 29<br/>Experiment 5: Microscopic Examination of Living Bacterial Preparations 37<br/>Experiment 6: The Microscopic Measurement of Microorganisms 41<br/>Part III Bacterial Staining 45<br/>Introduction 45<br/>Experiment 7: Simple Staining 51<br/>Experiment 8: Negative Staining 55<br/>Experiment 9: Gram Stain 59<br/>Experiment 10: Acid-Fast Stain (Ziehl-Neelsen Method) 65<br/>Experiment 11: Spore Stain (Schaeffer-Fulton-Method) 71<br/>Experiment 12: Capsule Stain 75<br/>Part IV Cultivation of Microorganisms: Nutritional and Physical<br/>Requirements, and Enumeration of Microbial Populations 79<br/>Introduction 79<br/>Experiment 13: Nutritional Requirements: Media for the Routine Cultivation of<br/>Bacteria 83 . *<br/>Experiment 14: Use of Differential and Selective Media 89<br/>Experiment 15: Physical Factors: Temperature 95 '<br/>Experiment 16: Physical Factors: pH of the Extracellular Environment 99<br/>Xiv CONTENTS<br/>Experiment 17: Physical Factors: Atmospheric Oxygen Requirements 103<br/>Experiment 18: Techniques for the Cultivation of Anaerobic Microorganisms 109<br/>Experiment 19: Serial Dilution-Agar Plate Procedure to'Quantitate Viable Cells 115<br/>Experiment 20: The Bacterial Growth Curve 121<br/>Part V Biochemical Activities of Microorganisms 129<br/>Introduction 129<br/>Experiment 21: Extracellular Enzymatic Activities of Microorganisms 131<br/>Experiment 22: Carbohydrate Fermentation 137<br/>Experiment 23: Triple Sugar-Iron Agar Test 1.43<br/>Experiment 24: IMViC Test 147<br/>Part A: Indole Production Te^ 147<br/>Part B: Methyl Red Test 148<br/>Part C: Voges-Proskauer Test 149<br/>Part D: Citrate Utilization Test 150<br/>Experiment 25: Hydrogen Sulfide Test 157<br/>Experiment 26: Urease Test 161<br/>Experiment 27: Litmus Milk Reactions 165<br/>Experiment 28: Nitrate Reduction Test 171<br/>Experiment 29: Catalase Test 175<br/>Experiment 30: Oxidase Test 179<br/>Experiment 31: Genus Identification of Unknown Bacterial Cultures 183<br/>Part VI The Protozoa 187<br/>Introduction 187<br/>Experiment 32: Free-Living Protozoa 189 •<br/>Experiment 33: Parasitic Protozoa 193<br/>Part VII The Fungi 199<br/>Introduction 199<br/>Experiment 34: Cultivation and Morphology of Molds 201<br/>Experiment 35: Yeast Morphology 205<br/>Experiment 36: Identification of Unknown Fungi 209<br/>Part VIII The Viruses 215<br/>Introduction 215<br/>Experiment 37: Cultivation and Enumeration of Bacteriophages 219<br/>Experiment 38: Isolation of Coliphages from Raw Sewage 225<br/>Experiment 39: Staphylococcal Phage Typing 231<br/>Part IX Physical and Chemical Agents for the Control of<br/>CONTENTS<br/>Microbial Growth 235<br/>Introduction 235<br/>Experiment 40: Physical Agents of Control: Moist Heat 237<br/>Experiment 41: Physical Agents of Control: Environmental Osmotic Pressure 245<br/>XV<br/>Experiment 42: Physical Agents of Control: Electromagnetic Radiations 249<br/>Experiment 43: Chemical Agents of Control: Chemotherapeutic Agents 253<br/>Part A: The Kirby-Bauer Antimicrobial Susceptibility Test Procedure 254<br/>Part B: Synergistic Effect of Drug Combinations 257<br/>Experiment 44: Determination of Penicillin Activity in the Presence and Absence of<br/>Penicillinase 263<br/>Experiment 45: Chemical Agents of Control: Disinfectants and Antiseptics 267<br/>■  i Part A: Phenol Coefficient 271<br/>Part B: Agar Plate-Sensitivity Method 272<br/>Part X Microbiology of Food 277<br/>Introduction 277<br/>Experiment 46: Methylene Blue Reductase Test 279<br/>Experiment 47: Microbiological Analysis of Food Products: Bacterial Count 283<br/>Experiment 48: Wine Production 287<br/>Experiment 49: Sauerkraut Production 291<br/>Part XI Microbiology of Water 295<br/>Introduction 295<br/>Experiment 50: Standard Qualitative Analysis of Water 297<br/>Part A: Presumptive Test: Determination of the Most Probable Number of Coliform<br/>Bacteria 297<br/>Part B: Confirmed Test 299<br/>Part C: Completed Test 300<br/>Experiment 51: Quantitative Analysis of Water: Membrane Filter Method 303<br/>Part XII Microbiology of Soil 309<br/>Introduction 309<br/>Experiment 52: Nitrogen Cycle 311<br/>Part A: Ammonification 311<br/>Part B: Nitrification 312<br/>Part C: Denitrification 313<br/>Part D: Nitrogen Fixation 314<br/>Experiment 53: Microbial Populations in Soil: Enumeration 323<br/>Experiment 54: Isolation of Antibiotic-Producing Microorganisms and Determination of<br/>Antimicrobial Spectrum of Isolates 329<br/>Part A: Isolation of Antibiotic-Producing Microorganisms 329<br/>Part B: Determination of Antimicrobial Spectrum of Isolates 331 .<br/>Experiment 55: Isolation of Pseudomonas Species by Means of the Enrichment Culture<br/>Technique 335<br/>Part XIII Bacterial Genetics 341<br/>introduction 341<br/>Experiment 56: Enzyme Induction 343<br/>Experiment 57: Bacterial Conjugation 347<br/>Vi CONTENTS<br/>Experiment 58: Isolation of a Streptomycin-Resistant Mutant 353<br/>Experiment 59: The Ames Test: A Bacterial Test System for Chemical<br/>Carcinogenicity 357<br/>Part XIV Medical Microbiology 363<br/>Introduction 363<br/>Experiment 60: Microbial Flora of the Mouth: Determination of Susceptibility to Dental<br/>Experiment 61: Normal Microbial Flora of the Throat and Skin 369<br/>Experiment 62: Identification of Human Staphylococcal Pathogens 373<br/>Experiment 63: Identification of Human Streptococcal Pathogens 381<br/>Experiment 64: Identification of Streptococcus pneumoniae 387<br/>Experiment 65: Identification of Enteric Microorganisms Using Computer-Assisted<br/>Multitest Microsystems 391<br/>Enterotube Multitest System and Encise II 392<br/>API (Analytical Profile Index) System 393<br/>Experiment 66: Isolation and Presumptive Identification of Campylobacter 401<br/>Experiment 67: Microbiological Analysis of Urine Specimens 405<br/>Experiment 68: Microbiological Analysis of Blood Specimens 411<br/>Experiment 69: Species Identification of Unknown Bacterial Cultures 417<br/>Part XV Immunology 425<br/>CONTENTS<br/>Introduction 425<br/>Experiment 70: Precipitin Reaction: The Ring Test 427<br/>Experiment 71: Precipitin Reaction: Immunodiffusion 431<br/>Experiment 72: Agglutination Reaction: The Febrile Antibody Test 437<br/>Experiment 73: Immunofluorescence 441<br/>Experiment 74: Latex Agglutination Test 445<br/>Experiment 75: Enzyme-Linked Immunosorbent Assay 449<br/>Experiment 76. Agglutination Reaction: Mono-Test for Infectious Mononucleosis 453<br/>Experiment 77: Sexually Transmitted Diseases: Rapid Immunodiagnostic<br/>Procedures 457<br/>Part A: Rapid Plasma Reagin Test for Syphilis 457<br/>Part B: Genital Herpes: Isolation and Identification of Herpes Simplex Virus 458<br/>Part C: Detection of Sexually Transmitted Chlamydial Diseases 459<br/> 
<br/><br/><label>ISBN: </label>0805305734 
<br/><br/><label>Dewey Class. No.: </label>579.078  / CAP/M