Microbiologie 2

The Microbial World
1.1. History of Microbiology
1.2. Role of Microorganisms in the Living World
1.3. General Characteristics of Prokaryotic Cells

The Bacterial Cell
2.1. Techniques for Observing Bacterial Cells
2.2. Cellular Morphology
2.3. The Cell Wall
- 2.3.1. Chemical Composition
- 2.3.2. Molecular Structure
- 2.3.3. Functions
- 2.3.4. Gram Staining
2.4. The Plasma Membrane
- 2.4.1. Chemical Composition
- 2.4.2. Structure
- 2.4.3. Functions
2.5. The Cytoplasm
- 2.5.1. Ribosomes
- 2.5.2. Reserve Materials
2.6. The Chromosome
- 2.6.1. Morphology
- 2.6.2. Composition
- 2.6.3. Chemical Replication
- 2.6.4. Structure
2.7. Plasmids
- 2.7.1. Structure
- 2.7.2. Replication
- 2.7.3. Properties
2.8. Pili
- 2.8.1. Structure
- 2.8.2. Function
2.9. The Capsule
- 2.9.1. Morphology
- 2.9.2. Chemical Composition
- 2.9.3. Functions
2.10. Cilia and Flagella
- 2.10.1. Detection
- 2.10.2. Structure
- 2.10.3. Functions
2.11. The Spore
- 2.11.1. Morphology
- 2.11.2. Structure
- 2.11.3. Sporulation Processes
- 2.11.4. Properties
- 2.11.5. Germination

Bacterial Classification
3.1. Phenetic Classification
3.2. Phylogenetic Classification
3.3. Bergey's Classification

Bacterial Nutrition
4.1. Basic Nutritional Requirements
4.2. Growth Factors
4.3. Trophic Types
4.4. Physico-Chemical Parameters (Temperature, pH, O2, and Water Activity)

Bacterial Growth
5.1. Measurement of Growth
5.2. Growth Parameters
5.3. Growth Curve (Batch Culture)
5.4. Bacterial Culture Techniques
5.5. Antimicrobial Agents

Introduction to Mycology and Virology
6.1. Mycology (Yeasts and Molds)
- 6.1.1. Taxonomy
- 6.1.2. Morphology
- 6.1.3. Reproduction
6.2. Virology
- 6.2.1. Morphology (Capsid and Envelope)
- 6.2.2. Different Types of Viruses