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  • Basic and applied microbiology
  • Cloete TE, Atlas RM
  • 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 des

"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


Supplementary material available for this title includes:



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