Microbiology: A Laboratory Manual, 12th edition

  • James G. Cappuccino
  • Chad T. Welsh


This loose-leaf, three-hole punched textbook that gives students the flexibility to take only what they need to class and add their own notes–all at an affordable price.

For courses in Microbiology Lab and Nursing and Allied Health Microbiology Lab.


Foundations in microbiology lab work with clinical and critical-thinking emphasis

Microbiology: A Laboratory Manual, 12th Edition provides students with a solid underpinning of microbiology laboratory work while putting increased focus on clinical applications and critical-thinking skills, as required by today’s instructors. The text is clear, comprehensive, and versatile, easily adapted to virtually any microbiology lab course and easily paired with any undergraduate microbiology text.


The 12th Edition has been extensively updated to enhance the student experience and meet instructor requirements in a shifting learning environment. Updates and additions include clinical case studies, equipment and material checklists, new experiments, governing body guidelines, and more.

Table of contents

Part 1   Basic Laboratory Techniques for Isolation, Cultivation, and Cultural

Experiment 1: Effectiveness of Hand Washing

Experiment 2: Culture Transfer Techniques 

Experiment 3:  Techniques for Isolation of Pure Cultures 

Experiment 4: Cultural Characteristics of Microorganisms


Part 2   Microscopy 

Experiment 5: Microscopic Examination of Stained Cell Preparations 

Experiment 6:Microscopic Examination of Living Microorganisms Using a Hanging-Drop Preparation or a Wet Mount 


Part 3   Bacterial Staining 

Experiment 7: Preparation of Bacterial Smears 

Experiment 8: Simple Staining 

Experiment 9: Negative Staining 

Experiment 10:Gram Stain 

Experiment 11: Acid-Fast Stain 

Experiment 12: Differential Staining for Visualization of Bacterial Cell Structures 


Part 4   Cultivation of Microorganisms: Nutritional and Physical Requirements, and Enumeration of Microbial Populations 

Experiment 13:Nutritional Requirements: Media for the Routine Cultivation of Bacteria 

Experiment 14: Use of Differential, Selective, and Enriched Media 

Experiment 15: Physical Factors: Temperature 

Experiment 16: Physical Factors: pH of the Extracellular Environment 

Experiment 17: Physical Factors: Atmospheric Oxygen Requirements 

Experiment 18: Techniques for the Cultivation of Anaerobic Microorganisms 

Experiment 19: Serial Dilution–Agar Plate Procedure to Quantitate Viable Cells 

Experiment 20: The Bacterial Growth Curve 


Part 5   Biochemical Activities of Microorganisms 

Experiment 21: Extracellular Enzymatic Activities of Microorganisms 

Experiment 22: Carbohydrate Fermentation 

Experiment 23: Triple Sugar–Iron Agar Test 

Experiment 24: IMViC Test 

Experiment 25: Hydrogen Sulfide Test 

Experiment 26: Urease Test 

Experiment 27: Litmus–Milk Reactions 

Experiment 28: Nitrate Reduction Test 

Experiment 29: Catalase Test 

Experiment 30: Oxidase Test 

Experiment 31: Utilization of Amino Acids 

Experiment 32: Genus Identification of Unknown Bacterial Cultures 


Part 6   The Protozoa 

Experiment 33: Free-Living Protozoa 

Experiment 34: Parasitic Protozoa 


Part 7   The Fungi 

Experiment 35: Cultivation and Morphology of Molds 

Experiment 36: Isolation of a Soil Fungal Species 

Experiment 37:Morphology, Cultural Characteristics and Reproduction 


Part 8   The Viruses 

Experiment 38: Cultivation and Enumeration of Bacteriophages 

Experiment 39: Isolation of Coliphages from Raw Sewage 

Experiment 40: Propagation of Isolated Bacteriophage Cultures 


Part 9   Physical and Chemical Agents for the Control of Microbial Growth 

Experiment 41: Physical Agents of Control: Moist Heat 

Experiment 42: Chemical Agents of Control: Chemotherapeutic Agents 

Experiment 43: Determination of Penicillin Activity in the Presence and Absence of Penicillinase 

Experiment 44: Chemical Agents of Control: Disinfectants and Antiseptics 


Part 10  Microbiology of Food 

Experiment 45: Microbiological Analysis of Food Products: Bacterial Count 

Experiment 46: Isolation of Salmonella from Raw Meat

Experiment 47: Microbial Fermentation 


PART 11  Microbiology of Water 

Experiment 48: Standard Qualitative Analysis of Water 

Experiment 49: Quantitative Analysis of Water: Membrane Filter Method 


PART 12   Microbiology of Soil 

Experiment 50: Microbial Populations in Soil: Enumeration 

Experiment 51: Isolation of Antibiotic-Producing Microorganisms and Determination of Antimicrobial Spectrum of Isolates 

Experiment 52: Isolation of Pseudomonas Species by Means of the Enrichment Culture Technique 


PART 13   Bacterial Genetics 

Experiment 53: Enzyme Induction 

Experiment 54: Bacterial Conjugation 

Experiment 55: Isolation of a Streptomycin-Resistant Mutant 

Experiment 56: The Ames Test: A Bacterial Test System for Chemical Carcinogenicity 

Experiment 57: Utilization of Bacterial Plasmids 

Experiment 58: Restriction Analysis and Electrophoretic Separation of Bacteriophage Lambda DNA 


PART 14    Medical Microbiology 

Experiment 59: Microbial Flora of the Mouth: Determination of Susceptibility to Dental Caries 

Experiment 60: Normal Microbial Flora of the Throat and Skin 

Experiment 61: Identification of Human Staphylococcal Pathogens 

Experiment 62: Identification of Human Streptococcal Pathogens 

Experiment 63: Identification of Streptococcus pneumoniae 

Experiment 64: Identification of Enteric Microorganisms Using Computer-Assisted Multitest Microsystems 

Experiment 65: Isolation and Presumptive Identification of Campylobacter 

Experiment 66: Microbiological Analysis of Urine Specimens 

Experiment 67: Microbiological Analysis of Blood Specimens 

Experiment 68: Species Identification of Unknown Bacterial Cultures 


PART 15   Immunology

Experiment 69: Precipitin Reaction: The Ring Test 

Experiment 70: Agglutination Reaction: The Febrile Antibody Test 

Experiment 71: Enzyme-Linked Immunosorbent Assay 

Experiment 72: Sexually Transmitted Diseases: Rapid Immunodiagnostic Procedures 



Published by Pearson (February 1st 2019) - Copyright © 2020