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• Micro Organisms
• Bacteria Morphology
• Cell Cultures and Characteristics
• Enzymes Regulation
• Microbial Metabolism
• Microbial Genetics
• DNA Replication
• Translation and Regulation
• Microbial Recombination and Gene Transfer
• Immune System
• Antigen Antibody Reaction
• Bacteria
• Streptococcus
• Clostridium
• Actinomycetes and Non Sporing Anaerobes
• Brucella
• Vibrio, Aeromonas and Plesiomonas
• Protozon
• Viruses
• Viruses in Eukaryotes
• Poxviridae and Picronaviridae
• Hepatitis Viruses
• Physical and Chemical Agents
• Microbiology of Soils
• Microbiology of Waste Water
• Microbiology of Foods
• Sauerkraut and Pickles
• Fish and Sea Foods
• Wine and Beer
• Miscellaneous Foods
• Microorganisms and Disease
• Identification of Bacteria
• Cell Cultivations
• Growth and Nutrition of Bacteria
• Enzyme Reaction
• Energy Release and Conservation
• Nucleic Acid Structure
• Transcription
• DNA Sequencing, Mutation and Repair
• Polymerase Chain Reaction
• Antibody
• Immune Response
• Staplylococcus
• Bacillus
• Mycobacterium
• Spirochacter and Enterobacteriaceac
• Pseudomonas and Burkholderia
• Fungi – Molds and Yeasts
• Algae
• Bacteriophages
• Viruses From Animal and Plants
• Rhabdoviridae, Caliciviridae and Astroviridae
• Retroviridae
• Antimicrobial Chemotherapeutic Agents
• Microbes in Aquatic Environment
• Industrially Useful Microbial Processes
• Fruits and Vegetables
• Milk and Milk Products
• Poultry, Egg and Meat
• Heated Canned Foods
• Food Illness
• Major Characteristics of Microorganisms
• Microbial Classification
• Light Microscope
• Transmission Electron Microscope and Scanning Electron Microscope
• Microbial Stains
• The Size, Shape and Arrangement of Bacterial Cells
• Structures External to the Cell Wall
• The Cell Wall
• Structures Internal to the Cell Wall
• Nutritional Requirements
• Bacteriological Media
• Physical Conditions Required for Growth
• Reproduction – Modes of Cell Division
• Growth Cycle of Bacteria
• Quantitative Measurement of Bacterial Growth
• Selective Methods
• Pure Cultures
• Cultural Characteristics
• Some Principles of Bioenergetics
• Energy Production by Anaerobic Processes
• Energy Production by Aerobic Processes
• Energy Production by Photosynthesis
• Utilization of Energy in Nonbiosynthetic Processes
• Utilization of Energy in Biosynthetic Processes
• The Biosynthesis of Deoxyribonucleic Acid
• Transcription and Translation of Genetic Information
• The Process of Protein Synthesis
• The Spirochetes
• Aerobic Gram – Negative Rods and Cocci
• Facultatively Anaerobic Gram – Negative Rods
• Anaerobic Gram-Negative Straight, Curved and Helical Rods
• The Rickettsias and Chlamydias
• The Mycoplasmas
• Gram – Positive Cocci
• Endospore – Forming Gram – Positive Bacteria
• Nonspore – Forming Gram – Positive Bacteria
• Morphology
• Reproduction
• Physiology and Cultivation of Fungi
• Classification of Fungi
• Some Fungi of Special Interest
• The Biological and Economic Importance of Algae
• Characteristics of Algae
• Classification of Algae
• Ecology and Importance of Protozoa
• Morphology of Protozoa
• Reproduction of Protozoa
• Characteristics of Some Major Groups of Protozoa
• Morphology and Structure of Phages
• Replication of Bacterial Viruses
• Lysogeny and Lytic
• Viruses and Vaccination
• Structure and Composition
• Classification of Viruses
• Virus Infection and Fatal Diseases Associated with Viruses in Animals
• Fundamentals of Control
• Physical Agents
• Characteristics and Definition of Chemical Agents
• Major Groups of Antimicrobial Agents
• Evaluation of Antimicrobial Chemical Agents
• Historical Highlights of Chemotherapy
• Antibiotics and their Mode of Action
• Microbiological Assay of Antibiotics, Antifungal, Antiviral and Antitumour Antibiotics
• Interactions among Soil Microorganisms
• The Nitrogen Cycle
• The Carbon Cycle & Sulphur Cycle
• The Aquatic Environment
• Distribution and Techniques for the Study of Aquatic Microorganisms
• Aquatic Microorganisms
• Productivity of Aquatic Microorganisms
• Determining Sanitary Quality of Water
• Wastewater and Treatment Processes
• Microbial Flora of Fresh Foods
• Preservation of Foods
• Microorganisms as Food
• Microorganisms and Industry
• Industrial Uses of Bacteria
• Industrial Uses of Yeasts
• Industrial Uses of Molds
• Genotypic Changes
• Bacterial Recombination
• Bacterial Conjugation
• Bacterial Transduction
• Bacterial Transformation
• Normal Flora and the Human Host
• Distribution and Occurrence of the Normal Flora
• Microbial Adherence
• Penetration of Epithelial Cell Layers
• Events in Infection Following Penetration
• Microbial Virulence Factors
• Diseases Caused by Aerobic and Anaerobic Gram – Negative Rods
• Diseases Caused by Staphylococcus, Streptococcus and Bacillus
• Diseases Caused by Clostridium, Corynebacterium and Mycobacterium
• Viruses Containing Single – Stranded RNA
• Viruses Containing Double – Stranded DNA
• Diseases Caused by Fungi
• Diseases Caused by Protozoa