2. Sisältö Chapter 1: The History and Scope of Microbiology
Chapter 2: The Study of Microbial Structure: Microscopy and Specimen Preparation (Harjoitukset)
Chapter 3: Procaryotic Cell Structure and Function
Chapter 4: Eucaryotic Cell Structure and Function
Chapter 5: Microbial Nutrition
Chapter 6: Microbial Growth
Chapter 7: Control of Microorganisms by Physical and Chemical Agents
Chapter 8: Metabolism: Energy, Enzymes, and Regulation
Chapter 9: Metabolism: Energy Release and Conservation
Chapter 10: Metabolism: The Use of Energy in Biosynthesis
Chapter 11: Genes: Structure, Replication, and Mutation
Chapter 12: Genes: Expression and Regulation
Chapter 13: Microbial Recombination and Plasmids

3. Chapter 14: Recombinant DNA Technology
Chapter 15: Microbial Genomics
Chapter 16: The Viruses: Introduction and General Characteristics
Chapter 17: The Viruses: Bacteriophages
Chapter 18: The Viruses: Viruses of Eucaryotes
Chapter 19: Microbial Taxonomy
Chapter 20: The Archaea
Chapter 21: Bacteria: The Deinococci and Nonproteobacteria Gram Negatives
Chapter 22: Bacteria: The Proteobacteria
Chapter 23: Bacteria: The Low G + C Gram Positives
Chapter 24: Bacteria: The High G + C Gram Positives
Chapter 25: The Fungi (Eumycota), Slime Molds, and Water Molds
Chapter 26: The Algae
Chapter 27: The Protozoa

4. Chapter 28: Microorganism Interactions and Microbial Ecology
Chapter 29: Microorganisms in Aquatic Environments
Chapter 30: Microorganisms in Terrestrial Environments
Chapter 31: Normal Microbiota and Nonspecific Host Resistance
Chapter 32: Specific Immunity
Chapter 33: Medical Immunology
Chapter 34: Pathogenicity of Microorganisms
Chapter 35: Antimicrobial Chemotherapy
Chapter 36: Clinical Microbiology
Chapter 37: The Epidemiology of Infectious Disease
Chapter 38: Human Diseases Caused by Viruses
Chapter 39: Human Diseases Caused by Bacteria
Chapter 40: Human Diseases Caused by Fungi and Protozoa
Chapter 41: Microbiology of Food
Chapter 42: Industrial Microbiology and Biotechnology