ISBN: 978-1-118-68814-4 April 2013 456 Pages
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Adopting a modern approach and with extensive use of clear comprehensive diagrams, Essential Microbiology explains key topics through the use of definition boxes and end of chapter questions.
This book is invaluable for undergraduate students in the biological, food and health sciences taking a first course in Microbiology.
- comprehensive introduction covering all aspects of this exciting subject.
- includes numerous examples and applications from a wide range of fields.
- definition boxes, key points and self-test questions enhance student understanding.
Table of contents
PART I. INTRODUCTION.
Chapter 1. Microbiology: What, Why and How?
What is microbiology?
Why is microbiology important?
How do we know? Microbiology in perspective: to the golden age and beyond.
Chapter 2. Biochemical Principles.
Acids, bases and pH.
Chapter 3. Cell Structure and Organization.
The procaryotic cell.
The eucaryotic cell.
Cell division in procaryotes and eucaryotes.
PART II. MICROBIAL NUTRITION, GROWTH AND METABOLISM.
Chapter 4. Microbial Nutrition and Cultivation.
How do nutrients get into the microbial cell?
Laboratory cultivation of microorganisms.
Chapter 5. Microbial Growth.
Estimation of microbial numbers.
Factors affecting microbial growth.
The kinetics of microbial growth.
Growth in multicellular microorganisms.
Chapter 6. Microbial Metabolism.
Why is energy needed?
Principles of energy generation.
The regulation of metabolism.
PART III. MICROBIAL DIVERSITY, A FEW WORDS ABOUT CLASSIFICATION.
Chapter 7. Procaryotic Diversity.
Bacteria and human disease.
Chapter 8. The Fungi.
General biology of the Fungi.
Classification of the Fungi.
Fungi and disease.
Chapter 9. The Protista.
The slime moulds and water moulds (the fungus-like protists).
Protistan taxonomy: a modern view.
Chapter 10. The Viruses.
What are viruses?
Classification of viruses.
Viral replication cycles.
Viral diseases in humans.
PART IV. MICROBIAL GENETICS.
Chapter 11. Microbial Genetics.
How do we know genes are made of DNA?
What exactly do genes do?
Regulation of gene expression.
The molecular basis of mutations.
Genetic transfer in microorganisms.
Chapter 12. Microorganisms in Genetic Engineering.
Plasmid cloning vectors.
Bacteriophages as cloning vectors.
Eucaryotic cloning vectors.
Polymerase chain reaction (PCR).
PART V. CONTROL OF MICROORGANISMS.
Chapter 13 Control of Microorganisms.
The kinetics of cell death.
Chapter 14. Antimicrobial Agents.
Resistance to antibiotics.
Antibiotic susceptibility testing.
Antifungal and antiviral agents.
PART VI. MICROORGANISMS IN THE ENVIRONMENT.
Chapter 15. Microbial Associations.
Microbial associations with animals.
Microbial associations with plants.
Microbial associations with other microorganisms.
Chapter 16. Microorganisms in the Environment.
The carbon cycle.
The nitrogen cycle.
The sulphur cycle.
The microbiology of soil.
The microbiology of freshwater.
The microbiology of seawater.
Detection and isolation of microorganisms in the environment.
Beneficial effects of microorganisms in the environment.
Harmful effects of microorganisms in the environment.
PART VII. MICROORGANISMS IN INDUSTRY.
Chapter 17. Industrial and Food Microbiology.
Microorganisms and food.
Microorganisms as food.
The microbial spoilage of food.
Microorganisms in the production of biochemicals.
Products derived from genetically engineered microorganisms.
Microorganisms in wastewater treatment and bioremediation.
Microorganisms in the mining industry.
- Comprehensive introduction to the subject, providing a balanced, modern approach
- Aimed at the non-specialist microbiology students
- Contains many examples and applications from a wide range of fields
- Carefully developed pedagogy, including definition boxes, chapter overviews and summaries, key points, multi choice texts and discussion questions.