COVER -- CONTENTS -- Unit I : INTRODUCTORY MICROBIOLOGY -- EARLY HISTORY AND SCOPE OF MICROBIOLOGY -- MICROSCOPE AND MICROSCOPY -- MICROBIAL TAXONOMY -- NATURE OF BACTERIAL CELL -- BACTERIAL GROWTH AND NUTRITION -- FUNGI AND YEAST -- BIOCHEMICAL ASPECTS OF MICROORGANISMS -- BACTERIAL GENETICS -- REGULATION OF GENES AND METABOLISM -- VIRUSES AND RICKETTESIA -- Unit II : STERLIZATION AND DISINFECTION -- PHYSICAL STERILIZATION METHODS -- CHEMICAL STERILIZATION AGENTS -- ANTIMICROBIAL AGENTS -- Unit III : ENVIRONMENTAL MICROBIOLOGY -- BIODEGRADATION OF WASTES AND POLLUTANTS -- MICROBIOLOGY OF WATER -- MICROBIOLOGY OF AIR -- Unit IV : MEDICAL MICROBIOLOGY -- INFECTION AND DISEASE -- HOST DEFENSE -- MICROBIAL DISEASES -- Unit V : INDUSTRIAL MICROBIOLOGY -- FERMENTATION INDUSTRY - I -- FERMENTATION INDUSTRY - II -- IMMUNOLOGICAL PRODUCTS -- FOOD AND DAIRY MICROBIOLOGY -- BIOGEOCHEMICAL AND AGRICULTURE MICROBIOLOGY -- BIOTECHNOLOGY -- APPENDIX - I : List of Web sites -- APPENDIX - II : List of Abbreviation and Symbols -- APPENDIX - III : Characteristics of Common Microorganisms -- Glossary -- INDEX -- BACTERIAL ANATOMY AND STAINING.