| 1 | Historical development of microbiology | [1] p 3-12; [2] p 10-13 |
| 2 | Classification and general characteristics of microorganisms | [2] p 19-25 |
| 3 | Prokaryotes and Eukaryotes | [2] p 33-39 |
| 4 | Viruses, Bacteriophages and Algae | [2] p 41-45; [3] p 36-44 |
| 5 | Yeast, Mold and Fungi | [1] p 52-60 |
| 6 | Bacteria | [3] p 57-66 |
| 7 | Bacteria | [1] p 78-91 |
| 8 | Pathogenic Microorganisms and Microbial Diseases | [2] p 69-81 |
| 9 | Sterilization and disinfection methods, definitions and applications | [1] p 112-125 |
| 10 | Reproduction, isolation and microbiological culture methods of microorganisms | [3] p 102-110 |
| 11 | Reproduction, isolation and microbiological culture methods of microorganisms | [3] p 129-142 |
| 12 | Feeding, reproducing and controlling microorganisms | [1] p 185-198 |
| 13 | Microorganisms and diseases encountered in Animal Products | [3] p 212-241 |
| 14 | Microorganisms and diseases encountered in Animal Products | [1] p 245-258; [2] p 250-260 |