Introductory Microbiology-I

The book “Introductory Microbiology” consists of nine chapters covering all the basics required for the beginners in microbiology. The first chapter “Introduction to Microbiology” gives a brief insight of the historical development of microbiology pioneers in microbiology developments and various branches of microbiology and scope of microbiology. As microorganisms are ubiquitous in distribution a need for the study of microbial techniques for the proper identification of microorganisms to scientists involved in applied research and industry for their exploitation. The author describes the various isolation and enumeration techniques of microorganisms in the second chapter “Isolation and Enumeration of Microorganisms”. The author describes the stains its types and various staining methods in the third chapter “Staining Techniques” for the easy identification of various bacteria as they are quite colourless transparent and have a refractive index of the aqueous fluids wherein they’re suspended. Microorganisms are too small (nanometers to micrometers) to be seen by our unaided eyes and therefore the microscopes are of crucial importance to view the microbes. Hence the author in the fourth chapter “Microscopy” have described the metric units properties of light basic quality parameters of microscopic image the components of various light and electron microscopes with reference to their working principles and limitations. The never techniques in microscopy such as confocal fluorescence confocal scanning probe and atomic force microscope and application have also been discribed. Microbial cells are structurally complex perform numerous functions and have a need for carbon energy and electrons to construct new cellular components and do cellular work. Hence microorganisms should have a constant supply of nutrients and a source of energy which are ultimately derived from the organism’s environment. The author in this fifth chapter “Microbial Nutrition