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MORPHOLOGY AND CULTURE OF MICROORGANISMS
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acetic acetic acid action aerobic agar alcohol ammonia amount anaerobic animals antitoxin appear bacillus Bact bacterium blood body butter butyric carbon dioxide cause cells cent centriole changes cheese chemical cholera compounds contain corpuscles curd cytoplasm decomposed decomposition dextrose diphtheria disease disinfectant enzymes favorable fermentation fever filter flagella formation frequently gelatin grow growth heat hydrogen immunity important infection inoculation intestinal known lactic acid large number legumes liquid material medium membrane method microbial microorganisms milk moisture molds molecule motile mycelium nitrates nitrogen nucleus number of bacteria occur opsonins organic matter oxidation oxygen parasites Pasteur pathogenic plants poisonous present produced protein protozoa pure cultures quantities reaction rennet resistance salts serum sewage soil soluble solution species spores stains sterile substances sugar sulphate sulphur surface temperature tion tissue toxin types typhoid udder usually vaccine vinegar virulence wine yeast