1.Introduction and History of Microbiology,
2.Classification and Nomenclature of Bacteria,
3.Microscopy and Micrometry: Bacterial Stains and Techniques,
4. Structure and Morphology of Bacteria,
5.Growth and Nutritional Requirements of Aerobic and Anaerobic Bacteria,
6.Normal, Opportunistic and Saprophytic Bacterial Flora,
7.Bacterial Genetics,
8.Staphylococcus,
9. Streptococcus,
10.Corynebacterium, Trueperella and Rhodococcus,
11. Listeria and Erysipelothrix,
12.Bacillus,
13. Mycobacterium
14. Clostridium,
15.Actinomyces,
16. Nocardia,
17. Streptomyces and Dermatophilus,
18. Enterobacteriaceae,
19.Pseudomonas and Burkholderia,
20. Pasterurella and Mannheimia,
21.Actinobacillus, Haemophilus, Avibacterium and Gallibacterium,
22. Brucella,
23. Vibrio and Campylobacter,
24. Bordetella and Moraxella,
25. Gram-negative Anaerobes: Bacteriodes, Dichlobacteria and Fusobacterium,
26. Leptospira and other Spirochetes,
27. Mycoplasma,
28.Rickettsia, Neorickettsia, Ehrlichia, Anaplasma and Coxiella,
29.Chlamydia
