TAMIL NADU AGRICULTURAL UNIVERSITY
AGM 121 INTRODUCTORY MICROBIOLOGY (2+1)
– COURSE MATERIAL
R.Poorniammal
AGM 121 Introductory Microbiology (2+1)
,Outline and syllabus
Course Description and Objectives:
This course primarily focuses on the invisible creatures of life, the
microorganisms-what they are?, where and how do they live?, How do
they multiply and metabolize their food for its growth and energy?
What are their waste products, metabolites and other useful products
to human and society? How these organisms are useful in
understanding various cellular process? and finally we will learn all
about their application for nature including plants, animals, human
beings and nature.
While all microorganisms are introduced in this course, the emphasis
will be on the bacteria. The laboratory exercises demonstrate the
appropriate methods for handling, transferring, culturing and
identifying bacteria. You are expected to handle and acquire skills on
all the tools and techniques needed for study microbes.
Theory
Aim
1. To enable better understanding of students about the microscopic
world around them
2. To acquaint students with the basic laboratory techniques and tools
of microbiology
3. To introduce the fundamental characteristics of various
microorganisms
4. To develop experimental skills, including the collection and analysis of
data,
the ability to draw valid conclusions and apply these conclusions
within a larger framework
Theory
Unit I. History of Microbiology
Definition and scope of microbiology – microbes for human welfare and
environment. Historical roots of microbiology; biogenesis and
abiogenesis theory; germ theory of diseases and fermentation.
Contributions of Antonie Van Leeuwenhoek, Louis Pasteur, John
Tyndall, Robert Koch, Edward Jenner, Joseph Lister, Alexander Fleming
and Waksman.
Unit II. Microbiological Techniques
General principles of light microscopy -magnification, resolving power
and numerical aperture. Different types of light and electron
microscopes; three
1
,dimensional imaging - Atomic force and Confocal scanning laser microscopy. Staining
techniques - principle and types of stains; simple, negative, differential and structural
staining. Sterilization and disinfection techniques; principles and methods of
sterilization ‐ physical methods – heat, filters and radiation; chemical methods.
Isolation, enrichment and purification techniques of bacteria, yeast, moulds and
actinobacteria. Preservation of microbial cultures.
Unit III. Position of Microbes in the living World and their
Structure Evolutionary relationship among the living organisms.
Whittaker’s Five Kingdom concept of living organism and Carl Woese
systems. Three domains of life – similarities and differences; Modern
approach to the bacterial systematics; Differentiation of bacteria,
archaea and eukaryotes; Systematic bacteriology; prokaryotic diversity
- Bergey’s Manual of Systematic Bacteriology. Cell biology - bacterial
size, shape and arrangement; cell structure and components of
bacteria. Morphology of fungi and algae.
Unit IV. Growth, Nutrition and Metabolism
Bacterial growth- population growth- growth cycles of population -
measurement of growth ; environment on growth – temperature,
oxygen, pH and salts; energetics in bacteria; oxidation –reduction ,
electron carrier – overview of aerobic and anaerobic respiration and
fermentation in bacteria.
Unit V. Viruses, Bacterial Genetics and Immunology
General properties of viruses: different types; overview of bacteriophages;
morphology of bacteriophages: Lytic and lysogenic cycles; lytic and
temperate phages. Genetic elements of bacteria; bacterial chromosomal DNA
and plasmid; gene arrangements. Mutation ‐ types and mutagens. Genetic
recombinations: Transformation, transduction and conjugation. Genetic
engineering – an introduction. Basic concepts of immunology – antigen –
antibody reactions and vaccines.
Practical
Safety in Microbiology laboratory. Microscopes – Micrometry – Sterilization
techniques and equipment – Growth media preparation – bacteria, fungi and
actinobacteria. Isolation, purification and preservation of bacteria yeast and
moulds. Staining techniques: Simple and differential staining ‐ spore staining ‐
Measurement of bacterial growth. Identification of microorganisms: cultural,
physiological and biochemical tests for bacteria and actinobacteria.
Morphological identification of yeasts, moulds and algae. Molecular
identification of bacteria (16s rDNA). Isolation of bacteriophages.
Isolation of mutants employing physical or chemical mutagens.
2
, Theory schedule
1.Definition and scope of microbiology – Development of microbiology
as science
2.Biogenesis and a biogenesis theory.Contributions by Antonie Van
Leeuwenhoek, Louis Pasteur
3. Contributions of John Tyndall, Joseph Lister, Edward Jenner, Robert
Koch, Alexander Fleming
and Waksman. Germ theory of fermentation and disease
4.Microscopy; principles – resolving power and magnification. Light
microscopy
5. Different types of microscopes - UV, Dark Field, Phase Contrast,
Fluorescence and Electron
Microscopes; Atomic and Confocal Scanning Laser Microscopy
6. Staining techniques - principle and types of stains ‐ staining techniques-simple, negative,
differential and structural staining methods
7.Sterilization – principle – physical agents and chemical methods
8.Isolation and enrichment culture techniques; preservation techniques
9.Evolutionary relationship - Position of microbes in living world –
concepts and developments in classification of microorganisms
10. Groups of microorganisms ‐ prokaryotes and eukaryotes
11 Archaea – ecology; differences among archaea, eubacteria and
eukaryotes
12. Systematic bacteriology ‐ Bergey’s manual of systematic bacteriology – outline only
13. Cell biology; size, shape, structure and arrangement of cells
14. External structures in bacteria and their functionality
15. Functional anatomy and reproduction in bacteria
16. Morphology of fungi – economic importance
17. Morphology of algae – economic importance
18. Mid Semester Examination
19. Bacterial growth- population growth and growth cycle – continuous
culture - chemostat and turbidostat; synchronous culture
20. Conditions for growth - temperature requirements ‐ aerobes and anaerobes – factors influencing growth and methods of
assessment of growth
21. Nutritional types of bacteria; energetics in bacteria. Metabolic
diversity/ pathways specific to bacteria
22. Microbial metabolism- Energy generation by substrate level
phosphorylation, oxidative and photo phosphorylation
23. Aerobic respiration and anaerobic respiration
24. Fermentative mode of respiration
25. Viruses and their properties; bacteriophages – lytic and lysogenic
and temperate phages
3
AGM 121 INTRODUCTORY MICROBIOLOGY (2+1)
– COURSE MATERIAL
R.Poorniammal
AGM 121 Introductory Microbiology (2+1)
,Outline and syllabus
Course Description and Objectives:
This course primarily focuses on the invisible creatures of life, the
microorganisms-what they are?, where and how do they live?, How do
they multiply and metabolize their food for its growth and energy?
What are their waste products, metabolites and other useful products
to human and society? How these organisms are useful in
understanding various cellular process? and finally we will learn all
about their application for nature including plants, animals, human
beings and nature.
While all microorganisms are introduced in this course, the emphasis
will be on the bacteria. The laboratory exercises demonstrate the
appropriate methods for handling, transferring, culturing and
identifying bacteria. You are expected to handle and acquire skills on
all the tools and techniques needed for study microbes.
Theory
Aim
1. To enable better understanding of students about the microscopic
world around them
2. To acquaint students with the basic laboratory techniques and tools
of microbiology
3. To introduce the fundamental characteristics of various
microorganisms
4. To develop experimental skills, including the collection and analysis of
data,
the ability to draw valid conclusions and apply these conclusions
within a larger framework
Theory
Unit I. History of Microbiology
Definition and scope of microbiology – microbes for human welfare and
environment. Historical roots of microbiology; biogenesis and
abiogenesis theory; germ theory of diseases and fermentation.
Contributions of Antonie Van Leeuwenhoek, Louis Pasteur, John
Tyndall, Robert Koch, Edward Jenner, Joseph Lister, Alexander Fleming
and Waksman.
Unit II. Microbiological Techniques
General principles of light microscopy -magnification, resolving power
and numerical aperture. Different types of light and electron
microscopes; three
1
,dimensional imaging - Atomic force and Confocal scanning laser microscopy. Staining
techniques - principle and types of stains; simple, negative, differential and structural
staining. Sterilization and disinfection techniques; principles and methods of
sterilization ‐ physical methods – heat, filters and radiation; chemical methods.
Isolation, enrichment and purification techniques of bacteria, yeast, moulds and
actinobacteria. Preservation of microbial cultures.
Unit III. Position of Microbes in the living World and their
Structure Evolutionary relationship among the living organisms.
Whittaker’s Five Kingdom concept of living organism and Carl Woese
systems. Three domains of life – similarities and differences; Modern
approach to the bacterial systematics; Differentiation of bacteria,
archaea and eukaryotes; Systematic bacteriology; prokaryotic diversity
- Bergey’s Manual of Systematic Bacteriology. Cell biology - bacterial
size, shape and arrangement; cell structure and components of
bacteria. Morphology of fungi and algae.
Unit IV. Growth, Nutrition and Metabolism
Bacterial growth- population growth- growth cycles of population -
measurement of growth ; environment on growth – temperature,
oxygen, pH and salts; energetics in bacteria; oxidation –reduction ,
electron carrier – overview of aerobic and anaerobic respiration and
fermentation in bacteria.
Unit V. Viruses, Bacterial Genetics and Immunology
General properties of viruses: different types; overview of bacteriophages;
morphology of bacteriophages: Lytic and lysogenic cycles; lytic and
temperate phages. Genetic elements of bacteria; bacterial chromosomal DNA
and plasmid; gene arrangements. Mutation ‐ types and mutagens. Genetic
recombinations: Transformation, transduction and conjugation. Genetic
engineering – an introduction. Basic concepts of immunology – antigen –
antibody reactions and vaccines.
Practical
Safety in Microbiology laboratory. Microscopes – Micrometry – Sterilization
techniques and equipment – Growth media preparation – bacteria, fungi and
actinobacteria. Isolation, purification and preservation of bacteria yeast and
moulds. Staining techniques: Simple and differential staining ‐ spore staining ‐
Measurement of bacterial growth. Identification of microorganisms: cultural,
physiological and biochemical tests for bacteria and actinobacteria.
Morphological identification of yeasts, moulds and algae. Molecular
identification of bacteria (16s rDNA). Isolation of bacteriophages.
Isolation of mutants employing physical or chemical mutagens.
2
, Theory schedule
1.Definition and scope of microbiology – Development of microbiology
as science
2.Biogenesis and a biogenesis theory.Contributions by Antonie Van
Leeuwenhoek, Louis Pasteur
3. Contributions of John Tyndall, Joseph Lister, Edward Jenner, Robert
Koch, Alexander Fleming
and Waksman. Germ theory of fermentation and disease
4.Microscopy; principles – resolving power and magnification. Light
microscopy
5. Different types of microscopes - UV, Dark Field, Phase Contrast,
Fluorescence and Electron
Microscopes; Atomic and Confocal Scanning Laser Microscopy
6. Staining techniques - principle and types of stains ‐ staining techniques-simple, negative,
differential and structural staining methods
7.Sterilization – principle – physical agents and chemical methods
8.Isolation and enrichment culture techniques; preservation techniques
9.Evolutionary relationship - Position of microbes in living world –
concepts and developments in classification of microorganisms
10. Groups of microorganisms ‐ prokaryotes and eukaryotes
11 Archaea – ecology; differences among archaea, eubacteria and
eukaryotes
12. Systematic bacteriology ‐ Bergey’s manual of systematic bacteriology – outline only
13. Cell biology; size, shape, structure and arrangement of cells
14. External structures in bacteria and their functionality
15. Functional anatomy and reproduction in bacteria
16. Morphology of fungi – economic importance
17. Morphology of algae – economic importance
18. Mid Semester Examination
19. Bacterial growth- population growth and growth cycle – continuous
culture - chemostat and turbidostat; synchronous culture
20. Conditions for growth - temperature requirements ‐ aerobes and anaerobes – factors influencing growth and methods of
assessment of growth
21. Nutritional types of bacteria; energetics in bacteria. Metabolic
diversity/ pathways specific to bacteria
22. Microbial metabolism- Energy generation by substrate level
phosphorylation, oxidative and photo phosphorylation
23. Aerobic respiration and anaerobic respiration
24. Fermentative mode of respiration
25. Viruses and their properties; bacteriophages – lytic and lysogenic
and temperate phages
3
