Dr. S. Idris, Dept.
of Microbiology, KASU
MCB 221/205: General Microbiology
2024/2025 Session
Lecture Notes
Module One
• Course Introduction, Learning Objectives, Course Synopsis, Method of Assessment,
Reference Materials.
• History of the Science of Microbiology.
Course Introduction/Description:
The course MCB 221/205 is considered a foundational course in the undergraduate
microbiology curriculum, and it is designed to provide students with a sound understanding of
the basic concepts and scope of microbiology. Specifically, the lectures will elaborate on the
structures and functions of microorganisms. Methods of cultivation and identification of
different groups of microbes will be discussed. The course will also expose students to the
basic microbiology laboratory equipment and their function or applications. The course will be
taught in a dual approach (Physical and virtual lectures). Students are expected to participate
in active learning activities and participate in class discussions to deepen their understanding
of the microbial world and apply their knowledge to various concepts.
Learning Objectives
After completion of the lectures/practical components of the course, successful students will:
i be able to explain the basic concepts and scope of microbiology
ii demonstrate an understanding of the structural similarities and differences among
microbes and the unique structure/function relationships of prokaryotic cells.
iii appreciate the diversity of microorganisms and microbial communities and recognize
how microorganisms solve the fundamental problems their environments present.
iv understand the underlying principles of microbial growth and metabolism
v develop skills in the identification of an unknown microorganism.
vi be able to demonstrate aseptic technique and perform routine culture handling tasks
safely and effectively.
vii be able to describe the layout of a microbiology laboratory, equipment and reagents in
a microbiology laboratory; and
viii be able to discuss the theory behind basic protocols in a microbiology laboratory.
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Dr. S. Idris, Dept. of Microbiology, KASU
Course Synopsis
• History of the Science of Microbiology.
• Classification of organisms into prokaryotes and eukaryotes;
• Classification of prokaryotes into Archaea and eubacteria
• Anatomy and cytochemistry of bacteria and fungi.
• Shapes, groupings and colonial morphology of bacteria and fungi.
• Structure of viruses.
• Sterilization and disinfection;
• Structure, ecology and reproduction of representative microbial genera.
• Culture of microorganisms.
• Isolation of microorganisms (isolation of bacteria, viruses, fungi, yeasts and moulds.
• Nutrition and biochemical activities of microorganisms.
• Antigens and antibodies.
• Identification and economic importance of selected microbial groups.
• Microbial variation and heredity.
• Study of laboratory Equipment.
• Introduction to microbiology of air food, milk, dairy products, water and soil.
• Staining techniques,
• Antibiotic sensitivity tests,
• Serological tests,
• Antimicrobial agents
Method of Assessment
Assessment will be based on written examination at the end of the semester (60%),
Practicals (15%) Lecture attendance, and other forms of [Link] (25%).
Reference Materials:
1. Willey, Joanne M., Linda M. Sherwood, and Christopher J. Woolverton. Prescott's
microbiology. McGraw-Hill, 2014.
2. Tortora, Gerard J., Berdell R. Funke, and Christine L. Case. Microbiology: an
introduction. Vol. 8. New Delhi (India): Pearson, 2009.
3. Mohanta, Tandra, Deblina Dutta, and Sudha Goel. Fundamentals of Microbiology.
Springer International Publishing, 2017.
Definition and scope
Microbiology can be defined as the scientific study of organisms and agents that are generally
too small to be seen clearly by the unaided eye. These organisms include bacteria, viruses,
fungi, protozoa, and algae. In fact, Microbiology is defined not only by the size of its subjects
but the techniques it uses to study them, hence the inclusion of helminths, viruses and immune
cells. Microbiologists examine the structure, function and interactions of microorganisms,
exploring their impact on ecosystems, human health and industry. Microorganisms are found
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Dr. S. Idris, Dept. of Microbiology, KASU
everywhere (Ubiquitous) and are major contributors to the functioning of the biosphere.
Microbiology is a science that has practical applications in: Agriculture for improving crop
yield through the development and utilization of effective microbes that increase the
availability of nutrients in the soil for crop consumption, Medicine for understanding and
combating infectious diseases, Environmental Science for exploring microbial roles in
ecosystems and biogeochemical cycles, and Industries/Biotechnology for the development of
microbial products and technologies and fermented foods.
History of the Science of Microbiology
The existence of unseen microbiological life was postulated by some ancient scientists as early
as 6th century BCE. The possibility that microorganisms existed was discussed for many
centuries before their actual discovery in the 17th century; meaning that even before
microorganisms were seen, some investigators suspected their existence and activities. For
instance, in 1546, Girolamo Fracastoro proposed that epidemic diseases were caused by
transferable seed-like entities that could transmit infection by direct or indirect contact, or even
without contact over long distances. However, this and other related claims about the existence
of microorganisms were speculative and were not based on any data or science.
Microorganisms were neither proven, observed, nor correctly and accurately described until
the 17th century. The reason for this was that all these early studies lacked the microscope.
Antonie van Leeuwenhoek (1632–1723) was one of the first people to observe
microorganisms, using a microscope of his own design in 1675, and made one of the most
important contributions to the development of Microbiology. Before Van Leeuwenhoek’s
discovery of microorganisms, it had been a mystery why grapes could be turned into wine,
milk into cheese, or why food would spoil. Van Leeuwenhoek did not make the connection
between these processes and microorganisms, but using a microscope, he did establish that
there were forms of life that were not visible to the naked eye. Van Leeuwenhoek’s discovery,
along with subsequent observations by Spallanzani and Pasteur, ended the long-held belief that
life spontaneously appeared from non-living substances during the process of spoilage
(Abiogenesis).
Lazzaro Spallanzani (1729–1799) found that boiling broth would sterilize it and kill any
microorganisms in it. He also found that new microorganisms could settle only in a broth if the
broth was exposed to the air. Louis Pasteur (1822–1895) expanded upon Spallanzani’s
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Dr. S. Idris, Dept. of Microbiology, KASU
findings by exposing boiled broths to the air in vessels that contained a filter to prevent all
particles from passing through to the growth medium. He also did this in vessels with no filter
at all, with air being admitted via a curved tube that prevented dust particles from coming in
contact with the broth. By boiling the broth beforehand, Pasteur ensured that no
microorganisms survived within the broths at the beginning of his experiment. Nothing grew
in the broths in the course of Pasteur’s experiment. This meant that the living organisms that
grew in such broths came from outside, as spores on dust, rather than spontaneously generated
within the broth. Thus, Pasteur dealt the death blow to the theory of spontaneous generation
and supported germ theory instead. Therefore, the actual inception of microbiology as a
distinct science traditionally dates to 1857, when Louis Pasteur (1822–1895) convincingly
demonstrated that microorganisms were responsible for the fermentation of fluids, although
incremental, significant advances in the field had occurred in the intervening periods.
In 1876, Robert Koch (1843–1910) established that microbes can cause disease. He found that
the blood of cattle who were infected with anthrax always had large numbers of Bacillus
anthracis. Koch found that he could transmit anthrax from one animal to another by taking a
small sample of blood from the infected animal and injecting it into a healthy one, and this
caused the healthy animal to become sick. He also found that he could grow the bacteria in a
nutrient broth, then inject it into a healthy animal, and cause illness. Based on these
experiments, he devised criteria for establishing a causal link between a microbe and a disease
and these are now known as Koch’s postulates. Although these postulates cannot be applied in
all cases, they do retain historical importance to the development of scientific thought and are
still being used today.
Koch’s Postulates
➢ The microbe must always be present in every case of the disease
➢ It must be isolated in pure culture on artificial media
➢ When inoculated into a healthy animal host it should produce the same disease
➢ It must be isolated from the diseased animal again
END
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Dr. S. Idris, Dept. of Microbiology, KASU