제1장 미생물학의 역사와 발전 
 제1절 초기········12 
 제2절 자연발생설과 생물속생설 ········12 
 제3절 황금기(1857∼1914년) ······14 
 제4절 화학요법 시대 개막(1910년대 이후) ········15 
 제5절 현대 미생물학과 분자생물학의 발전(1940년대 이후) ·····15 
 제6절 미생물의 기능 및 이용 ······17 
 ● 단원별 문제 ······19 
 
제2장 미생물의 분류 
 제1절 생물학 분류의 5계 체제(Five-Kingdom System) ····26 
 제2절 계통발생론 : 3영역(Domain) 체제 ·····27 
 제3절 학술적 명명 ······28 
 제4절 미생물의 분류법 ·····29 
 제5절 미생물의 명명법 ·····29 
 제6절 미생물의 종류와 특성 ········31 
 제7절 미생물의 다양성 ······35 
 ● 단원별 문제 ·······37 
 
제3장 세균 
 제1절 세균의 일반적인 특성 ········42 
 제2절 그람양성구균(Gram positive bacteria) ····47 
 제3절 젖산균(Lactic acid bacteria) ·······49 
 제4절 내생포자 형성균 ······54 
 제5절 형태가 일정치 않은 그람 양성균·····58 
 제6절 호기성 무기산화균(Aerobic chemolithotrophic bacteria)······59 
 제7절 방선균(Actinomycetes)········60 
 제8절 생리적 성질에 따른 식품 세균의 분류········62 
 제9절 그람음성 호기성 간균 및 구균········64 
 제10절 통성혐기성 그람음성 간균·······68 
 ● 단원별 문제 ·······72 
 
제4장 곰팡이 
 제1절 곰팡이의 일반적인 특성 ·····80 
 제2절 식품과 관련이 있는 중요한 곰팡이 ·····81 
 제3절 형태 및 구조 ·····83 
 제4절 번식법······84 
 ● 단원별 문제 ········97 
 
제5장 효모 
 제1절 효모의 일반적인 특성 ····106 
 제2절 식품과 관련된 중요한 효모 ·······106 
 제3절 효모의 특징 ········107 
 제4절 효모의 형태 및 세포구조 ·····110 
 제5절 효모의 분류 ········110 
 제6절 효모의 영양요구 ·······111 
 제7절 유성포자 효모(Ascosporogenous yeasts) ·······112 
 제8절 무포자 효모 ····117 
 제9절 담자균류효모(Basidiomycetous yeasts) ·····119 
 제10절 사출포자효모(Ballistosporogenous yeasts) ····119 
 ● 단원별 문제 ·····120 
 
제6장 바이러스 
 제1절 바이러스학의 역사 ······130 
 제2절 바이러스의 일반적인 특징 ······130 
 제3절 바이러스의 배양 ·····133 
 제4절 바이러스의 정제 ·····133 
 제5절 바이러스의 분석 ·····134 
 제6절 바이러스의 구조 ·····135 
 제7절 바이러스의 명명법 ·······137 
 제8절 진핵생물 바이러스 ·······137 
 ● 단원별 문제 ······145 
 
제7장 원생동물 151 
 
제8장 원핵세포 
 제1절 원핵세포(procaryotic cell)의 특징 ····154 
 제2절 원핵세포의 크기 ·····155 
 제3절 외부 구조물 ·······155 
 제4절 세포벽(Cell wall) ····155 
 제5절 원형질막(세포막  Plasma membrane, Cytoplasmic membrane) ·····161 
 제6절 원형질(세포질  Cytoplasm) ·····162 
 제7절 핵영역(Nucleoid) ·····162 
 제8절 플라스미드(Plasmid) ·····162 
 제9절 리보좀(Ribosome) ····162 
 제10절 세포내 함유물 ········163 
 제11절 내생포자(Endospore) ········163 
 
제9장 진핵세포 
 제1절 진핵세포(eucaryotic cell)의 특징 ········168 
 제2절 세포벽과 글리코캘릭스(Glycocalyx) ·····169 
 제3절 세포막(Cell Membrane) ·······169 
 제4절 원형질(Cytoplasm) ·····170 
 제5절 편모(Flagella) 및 섬모(Cilia) ······171 
 제6절 세포핵(Nucleus) ····172 
 제7절 리보좀(Ribosome) ······172 
 제8절 소포체(Endoplasmic Reticulum  ER) ········173 
 제9절 골지체(Golgi Apparatus) ······174 
 제10절 리소좀(Lysosome) ····174 
 제11절 액포(Vacuole) ·····175 
 제12절 엽록체(Chloroplast) ·······175 
 제13절 미토콘드리아(Mitochondria) ······176 
 제14절 중심소체(Centriole) ········177 
 제15절 식물세포와 동물세포의 주요 차이점 ······178 
 제16절 원핵세포와 진핵세포의 주요 차이점 ······178 
● 단원별 문제(제7장~제9장) ····179 
 
제10장 미생물의 성장과 대사 
 제1절 미생물의 성장 ·······198 
 제2절 효소(enzyme) ········201 
 제3절 대사········208 
● 단원별 문제 ····223 
 
제11장 식품위생 검사 
 제1절 식품위생 검사의 목적 ·····238 
 제2절 식품독성시험 ·······238 
 제3절 안전성과 위생 검사방법 ······242 
 제4절 물리적 검사 ········242 
 제5절 화학적 검사 ······243 
 제6절 미생물 검사 ······244 
 제7절 미생물의 생육에 영향을 주는 인자 ·····249 
● 단원별 문제 ····253 
 
제12장 미생물과 부패 
 제1절 부패········262 
 제2절 부패와 유사한 개념의 어휘 ······262 
 제3절 주요 오염 미생물과 식품의 변질 ····263 
 제4절 부패미생물총 조성 원인 ·······263 
 제5절 부패의 판정 ········265 
 제6절 식품 변질을 방지하는 원리 ·······267 
● 단원별 문제 ····270 
 
제13장 미생물 실험법 
 제1절 배지의 종류 ······278 
 제2절 균을 순수 분리하는 과정(균수 측정) ········278 
 제3절 미생물 배양법 ····279 
 제4절 미생물의 육안적 관찰 ····280 
 제5절 원료균주 보관 ·····280 
 제6절 일반세균 검사 ·····281 
● 단원별 문제 ····282 
 
제14장 미생물의 유전과 변이 
 제1절 개념········290 
 제2절 유전자·····290 
 제3절 돌연변이의 표현형 ·······292 
 제4절 돌연변이의 유도방법(처리) ······292 
 제5절 변이균주의 이용 ·····292 
 제6절 유전물질의 전달 ·····293 
 제7절 플라스미드(Plasmid) ····293 
● 단원별 문제 ········296 
 
식품미생물학 핵심요약 
 제1절 미생물 이용 ······302 
 제2절 식품에 관계되는 미생물의 종류 ····302 
 제3절 세균········303 
 제4절 효모(yeast) ········307 
 제5절 곰팡이(mold) ······309 
 제6절 바이러스와 파지 ······310 
 제7절 담자균류(버섯) ········312 
 제8절 미생물의 생리 ····312 
 제9절 식품과 관련이 있는 주요 세균들 ····316