Microbiology has permeated various branches of biology, and microbiological techniques are employed successfully for various purposes, including quality assessment and for numerous industrial and biotechnological purposes. This book serves as a practical guide to microbiological techniques, covering all aspects of laboratory safety to microbial quality assessment.

This book provides essential, clear, and concise knowledge and practical information about enumeration and isolation of microorganisms. The primary objective of writing this book is to offer training protocols to students of Microbiology in handling and comprehending microorganisms and distinguishing eukaryotes and prokaryotes. The book outlines the various methods utilized to characterize and cultivate bacteria. The staining techniques for microbes are also included in the book. This book constitutes a comprehensive compendium of fundamental information on microorganisms, fungi, and yeasts. This book comprises 38 chapters intended for industrial professionals, environmental scientists, soil scientists, and food microbiologists. The segment of the book addresses the occurrence, morphology, and various biochemical assays for isolating and identifying a wide range of bacteria, fungi, and yeasts.

The books main features include antibiotic sensitivity tests, soil microbiology, and milk and meat quality assessment. This book also details rapid tests used for milk quality assessment to ensure the suitability of the milk for processing. This book will be beneficial for graduate and postgraduate students of agriculture, microbiology, biotechnology, and food science. Additionally, this book serves as a ready reference for quality assurance personnel working in R&D labs and food processing units.