Basic and applied microbiology
- Cloete TE, Atlas RM (Editors)
- ISBN: 9780627026478
- eISBN: N/A
- ePub ISBN: N/A
- 544 Pages | Published: 2006
Basic and applied microbiology gives a fresh perspective on microbiology. It deals with some of the important issues of the day, including genetically modified food; the increased incidence of food- and waterborne diseases and their control; the introduction of HACCP legislation worldwide; microbial resistance to antimicrobial compounds and the development of multiple drug-resistant organisms; the alleviation of environmental pollution using bioremediation and biofouling; and biocorrosion in water systems, to mention just a few.
The book is supported by an e-learning platform with a comprehensive set
of animations explaining the basic concepts. The Web portal accompanying the book also provides a gateway to carefully selected Internet sites,
unlocking the world of microbiology for the experienced microbiologist and the uninitiated alike.
SECTION 1: INTRODUCTION, HISTORY AND BIOTECHNOLOGY PERSPECTIVES
Chapter 1: Introduction, history and biotechnology perspectives
SECTION 2: THE STRUCTURE AND FUNCTION OF VIRUSES AND BACTERIA
Chapter 2: The anatomy of viruses
Chapter 3: The anatomy of bacteria
SECTION 3: MICROBIAL GROWTH AND NUTRITION
Chapter 4: Microbial growth and nutrition
SECTION 4: TAXONOMY
Chapter 5: Conventional and molecular taxonomy
SECTION 5: MICROBIAL GENETICS
Chapter 6: Microbial genetics
SECTION 6: CHEMICAL AND PHYSICAL CONTROL OF MICROORGANISMS
Chapter 7: Chemical and physical control of micro-organisms
Chapter 8: Mechanisms of microbial resistance
SECTION 7: FOOD AND WATER MICROBIOLOGY
Chapter 9: Factors affecting the growth of micro-organisms in food, food preservation and hurdle technology
Chapter 10: The HACCP concept in food and water supply
Chapter 11: Food spoilage and food-borne disease
Chapter 12: Waterborne disease-causing micro-organisms
Chapter 13: Microbiological detection techniques
Chapter 14: Food biotechnology myths and facts
Chapter 15: Traditional African fermentations
Chapter 16: Industrial microbiology and the microbiology of fermented foods
SECTION 8: ENVIRONMENTAL MICROBIOLOGY
Chapter 17: Species diversity and microbial interactions
Chapter 18: Biogeochemical cycling
Chapter 19: Molecular approaches to studying microbial ecology
SECTION 9: APPLIED BIOTECHNOLOGY
Chapter 20: Rhizoremediation
Chapter 21: Lignocellulose biodegradation: fundamentals and applications
Chapter 22: The microbiology of phosphorus removal in activated sludge
Chapter 23: Methods for the production of potable water
Chapter 24: Acid mine drainage treatment
Chapter 25: Biofilms, biofouling and biocorrosion
Appendix Experimental design
"The book is a perfect reference for students:
- The text is up to date, easy to read, but still comprehensive
- It is well structured and excellently illustrated. Also, this highlighting of 'take-home' messages in boxes is very educative.
- The book contains more than enough background material, e.g. extensive literature lists and citation of relevant websites."
- Prof. P Lens, Wageningen University, The Netherlands
All source material (excluding figures and tables) has been supplied in an editable format (Microsoft Office) and you can fully customise it to your needs.
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