This easy to use revised and updated edition provides knowledge about all the three i.e., techniques, equipment and principles involved. The notable feature of this edition is the addition of new sections on Bacterial Taxonomy that deals with the criteria used in identification, phylogeny and current system of classification of procaryotes based on the second edition of "Bergey's Manual of Systematic Bacteriology" and the section one on history of discovery of events that covers chronologically important events in microbiology with the contribution of pioneer microbiologists who laid the foundation of the science of microbiology. In the subsequent twenty-two sections, various microbiological techniques have been described followed by several experiments illustrating the properties of microorganisms and highlighting their involvement in practically every sphere of life. Along with the cultivation/isolation/purification of microbes, this edition also contains exercises concerning air, soil, water, food, dairy and agricultural microbiology, bacterial genetics, plant pathology, plant tissue culture and mushroom production technology. This manual contains 163 experiments spread over 22 different sections. The exercises are presented in a simple language with explanatory diagrams and a brief recapitulation of their theory and principle. The exercises are selected by keeping in mind the easy availability of cultures, culture media and equipment. Appendices at the end of the manual provide a reference to the source for obtaining cultures of microbes, culture media and preparation of various stains, reagents and media in the laboratory and classification of procaryotes according to the first and second editions of "Bergey's Manual of Systematic Bacteriology". This book would be useful for the undergraduate and postgraduate students, teachers and scientists in diverse areas including the biological sciences, the allied health services, environmental science, biotechnology, agriculture, nutrition, pharmacy and various other professional programmes like milk processing units, diagnostic (clinical) microbiological laboratories and mushroom cultivation at small or large scales.