Man’s interest in achieving some level of resistance to diseases and their causative agents (i.e. immunity) gave impetus to the study of immunology. The field of immunology actually began when it was observed that people who had earlier suffered and recovered from a particular infection or disease were afterwards discovered to have been protected from […]
HISTORY OF IMMUNOLOGY Read More »
Immunology & Immune System
Before the advent of microscopes and its actual application in viewing and making clear the microbial world which our eyes are not competent enough to see, mankind in time past have been using shiny stones and glasses to view objects; and they discovered that the objects become enlarged when viewed under such objects they termed
HISTORY OF THE MICROSCOPE Read More »
Microscopy & Microscope
The field of virology (inclusive of medical virology, plant virology and veterinary virology) blossomed following the discovery and development of transmission electron microscopy (TEM). Virology as a field in the biological sciences has spanned over 200 years; and this important discipline has continued to remain relevant to mankind and its environment owing to the varying
HISTORY OF VIROLOGY Read More »
Virology
Staining is any microbiological process which increases the contrast of organisms when certain dyes or stains are applied to them prior to their examination under the microscope. It is generally the process of colouring specimens and microorganisms so that they can be easily observed and distinguished under the microscope. Staining in the microbiology laboratory is
STAINING TECHNIQUE Read More »
Medical Microbiology, Microbe Lab
Microbial cells can exhibit different growth patterns depending on the availability of growth nutrients in their immediate environment. In batch culture, microbial cells cannot grow continuously because the growth nutrients required for development is not renewed after it has been depleted. Thus exponential growth is limited to a few generations of microbial cells in batch
MICROBIAL GROWTH PHASE Read More »
Biotechnology, Food Microbiology, Industrial Microbiology
Molecular biology is the study of the genetic makeup of organisms at the level of deoxyribonucleic acid (DNA). It encompasses the study of the ways in which diseases and traits can be passed through the genes especially via from parents to their offspring’s. Genes are the hereditary unit or genetic material that is transmitted from
Overview of Molecular Biology Read More »
Molecular Microbiology
Bacteria (singular: Bacterium) is one of the two important members of the prokaryotes (i.e. cells in which the chromosomes are not separated from the cytoplasmic membrane). The second is Archaea. Bacteria are prokaryotic organisms with very simple cell structure. They are single-celled organisms with complex cell wall. Bacterial cells are the simplest possible forms of
OVERVIEW OF BACTERIA Read More »
Bacteriology
Microorganisms including bacteria, fungi, actinomycetes and viruses possess some unique qualities different from animals and plants. And these special characteristics of microbe’s warrants there continued usage for most of the industrial and/or biotechnological processes that produce goods and services that are of huge economic importance. Microorganisms require cheap nutrients for growth and they grow and
CHARACTERISTICS OF MICROORGANISMS USED IN INDUSTRIAL MICROBIOLOGY Read More »
Industrial Microbiology, Biotechnology, Food Microbiology
Inoculating loop or wire loop is a general purpose piece of instrument that allows microbiologist to transfer microorganisms in an aseptic manner from one place to another. Colonies of microbes growing on culture media plates of slants can be transferred onto glass slides or fresh culture medium for further studies, and this is only made
A Acetogenesis is mainlycharacterized by the formation of acetate. It is the process of forming acetate by acetogens through a variety of metabolic pathways including homoacetate fermentation, mixed acid fermentation and propionic acid fermentation. Acetogens are bacteria that produce acetate as their sole end product from certain sugar fermentation. Acetobacterium species, Clostridium aceticum and C.
GLOSSARY OF MICROBIOLOGY Read More »
Glossary & Definitions in Microbiology