| Course Title | General Microbiology |
| Course No: | MB 101 (Major) |
| Nature of the Course: | Theory |
| Full Marks: | 100 |
| Pass Marks: | 35 |
| Years: | First(1st ) |
| Total Lecture Hours: | 150 |
Course Objectives
After completion of the course, the students will be able to:
- Understand the concept of microorganisms, history of General Microbiology – First year(BSc. Microbiology), classification schemes and the nomenclature of microorganisms, scope and applications of General Microbiology.
- Know handling methods, growth, physiology, metabolism, genetics of microorganisms
- Understand basics of bacteriology, virology, mycology and parasitology
Course Contents of General Microbiology (BSc. Microbiology)
The Contents outline of General Microbiology (BSc. Microbiology)
A. Theory
General Microbiology Theory
| S.N | Topic/ Chapter Name | Credit Hours |
| 1. | History and Development of Microbiology Development of microbiology with reference to modern era, important discoveries, theories of spontaneous generation and germ theory of disease (Louis Pasteur, Robert Koch) | 4 hrs |
| 2. | Classification and Nomenclature of Microorganisms Classification schemes of living organism, differential characteristics of prokaryotic and eukaryotic microorganism. General principle of nomenclature, three and five kingdom concepts, basic understanding of classification of bacteria, viruses, fungi and protozoa, classification, nomenclature and characterization of bacteria according to Bergey’s Manual of Systematic Bacteriology | 15 hrs |
| 3. | Scope and applications of Microbiology Harmful and beneficial microorganism; applied microbiology (medical, public health, agricultural, food, microbial biotechnology, environmental, industrial, pharmaceutical microbiology) | 7 hrs |
| 4. | Morphology of Bacteria Structure of bacteria, morphology and fine structure of cell organelles, differences between gram negative and gram positive bacteria | 10 hrs |
| 5. | Growth and Physiology of Bacteria Nutritional types of bacteria (photolithotrophic, chemolithotrophic, photoorganotrophic, chemoorganotrophic), entry of nutrients, passive and active transport, bacterial growth, growth curve, factors affecting growth | 8 hrs |
| 6 | Isolation, Enumeration and Culture of Bacteria Types of bacteriological culture medium, techniques for isolation and enumeration of bacteria (streak plate technique, pour plate technique, spread plate technique, membrane filtration, most probable number method, direct microscopic count), biochemical tests of bacteria, methods of culture of aerobic and anaerobic bacteria, culture preservation methods | 10hrs |
| 7. | Metabolism Introduction to metabolism, regulation and energy involvement in glycolysis (Embden Mayerhoff Paranas pathway), glycogenesis, glycogenolysis, TCA cycle, pentose phosphate pathway, Entner Doudoroff’s pathway, phosphoketolase pathway, fermentative pathways and electron transport system | 15 hrs |
| 8. | Microbial Genetics Structure and function of prokaryotic DNA, genetic code, plasmids, concepts of bacterial genetics and role of RNA & DNA; bacterial recombination (transformation, conjugation and transduction), types and importance of mutation | 15 hrs |
| 9. | Microscopy and Different Techniques of Handling of Microorganisms Microscopes (light, stereo, dark field, phase contrast, electron, fluorescence), types of staining and nature of dyes/stains, different types of staining methods for microorganisms, aseptic techniques in microbiology | 8 hrs |
| 10. | Techniques in Control of Microorganisms Principles, procedures and applications of disinfection and sterilization-temperature, irradiation, ultrasonication, filtration, chemicals, antibiotics and chemotherapeutic agents | 12 hrs |
| 11. | Host Parasite Interaction Normal microbial flora of human body, concept of host parasite relationship, concept of immunity | 10 hrs |
| 12. | Introduction to Virology General structure (size, symmetry and shape) of virus, classification schemes, viral genetics, detection, enumeration (plaque assay, hemagglutination test, quantitative PCR, neutralization test), cultivation of viruses | 12 hrs |
| 13. | Introduction to Parasitology Origin, morphology and classification of parasites (blood, tissue, intestinal parasites, soil transmitted helminths and nematodes), techniques of detection, enumeration and identification of protozoan and helminthic parasites | 12 hrs |
| 14. | Introduction to Mycology Origin, morphology and medical classification of fungi. Techniques of isolation, morphological identification, culture and enumeration of yeast and mold | 12 hrs |
| Total | 150 hrs |
Recommended Readings
For General Microbiology we have this text books
Text books
- Collins CH, Patricia M, and Lyne JM (1995). Collins and Lynes Microbiological Methods 7th edition. Grange, Butter Worth, Oxford.
- Cappucino JG and Sherman N (1996). Microbiology, A Laboratory Manual 4th edition. Benjamin Cumings Inc. California.
- Pelczar MJ, Chan ECS and Krieg NR (1993). Microbiology 5th edition, Tata McGraw Hill.
- Madigan MT, Martinko JM and Parker J (2012). Brock Biology of Microorganism, 11th edition Prentice Hall International Inc. London
Reference books
- Atlas RN (1984). Microbiology: Fundamental and Applications. Memillan Co.
- Greenwood D, Richard CD, John S and Peuther F (1992). Medical Microbiology, 16th edition. ELBS,
Churchill living stone.
B. Practical
Description of the Course
General Microbiology Practical
| Course Title: | General Microbiology Practical |
| Course No: | MB 102 (Major) |
| Nature of the Course: | Practical |
| Full Marks: | 50 |
| Pass Marks: | 20 |
| Years: | First(1st ) |
| Total Lecture Hours: | 180 |
Course Objective
After completion of the course, the students will be able to:
- Develop practical skills on basic General Microbiology – First year(BSc. Microbiology) procedures for handling, culture, isolation and identification of microorganisms.
Course Contents
| S.N | Course Contents |
| 1. | To Operate and Learn Working Principle of: Microscope. |
| 2. | To Operate and Learn Working Principle of: Hot air oven, autoclave, incubator, UV safety hood and spectrophotometer. |
| 3. | To Perform Staining of Bacteria: Simple staining, gram’s staining, negative staining, flagella staining, spore staining and capsule staining, Ziehl Neelson staining |
| 4. | To Perform the Biochemical Tests of Bacteria: Catalase test, oxidase test, urease test, sugar fermentation, indole test, MR tests, VP test, citrate test, TSI test, nitrate reduction test, starch hydrolysis, lipid hydrolysis, protein hydrolysis |
| 5. | To Prepare Microbiological Culture Media: Nutrient agar, MacConkey agar, blood agar, potato dextrose agar, broth media |
| 6. | To Perform Isolation and Enumeration of Bacteria by: Streak plate technique, spread plate technique, pour plate technique, MPN and MF method |
| 7. | To Determine the Size of Bacteria by Micrometry technique |
| 8. | To Determine the Motility of Bacteria Hanging drop method |
| 9. | To Measure the Bacterial Growth and Calculate the Generation Time |
| 10. | To Perform Yeast and Mold Count and Morphological Identification of Fungi |
| 11. | To Perform Culture of Anaerobic Bacteria |
| 12. | To Perform Antibiotic Susceptibility Test by Kirby Bauer disc diffusion method |
