UNIT-I :

History of Microbiology- contributions of some important scientists-Louis Pasteur, Robert Koch, Leewenhock, Edward Jenner, Iwanowski, Alexander Flemming
Methods of Microbiology: -
Microscopy-principles and working of Bright field Microscope,Flourescent Microscope, Phase contrast Microscope and Electron Microscope
Pure culture techniques – preservation and maintenance of culture
Nutrition and media for growth of microorganisms
Sterilization – physical and chemical methods

UNIT – II :

Structure in relation to function in prokaryotic cells, general characters and classification of bacteria.
General characters of archaebacteria
General characters of fungi, algae and protozoa
General characters and classification of viruses.

UNIT – III :

Respiration in bacteria – aerobic, anaerobic respiration and fermentation
Bacterial photosynthesis
Microbial growth – bacterial growth curve, factors effecting growth.
Batch and continuous growth, synchronous cultures.

UNIT - IV :

General Account -
Industrially important micro organisms and their products -
Yeasts - Wine, Beer, Alcohol Baker's Yeast
Acetic acid bacteria - vinegar
Antibiotic producing organisms - Fungi (Penicillium), Actinomycetes(Bacillus species), Enzymes and Vitamins
Role of Microorganisms in Carbon cycle and Nitrogen cycle.

UNIT - V :

Bacterial Pathogens and diseases they cause
General account of some important -- bacterial pathogens -
Mycobacterium tuberculosis Corynebacterium diptheriae, Vibrio Cholerae, Salmonella typhi, N.gonorrhoeae, Treponemo pallidum, Clostridium Tetani.
General account of Viral diseases - Influenza , Polio, Rabies, H.I.V.
General account of protozoal diseases - Entamoeba histolytica, Plasmodium species(Malarial parasite)
General account of Mycotic infections - Dermatomycosis, Systemic mycosis.