Product Description
Basic and Applied Microbiology
Authors: TE Cloete, RM Atlas
Format: Physical Hardcopy
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.
Contents:
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SECTION 1: INTRODUCTION, HISTORY AND BIOTECHNOLOGY PERSPECTIVES Chapter 1: Introduction, history and biotechnology perspectives
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SECTION 2: THE STRUCTURE AND FUNCTION OF VIRUSES AND BACTERIA Chapter 2: The anatomy of viruses Chapter 3: The anatomy of bacteria
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SECTION 3: MICROBIAL GROWTH AND NUTRITION Chapter 4: Microbial growth and nutrition
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SECTION 4: TAXONOMY Chapter 5: Conventional and molecular taxonomy
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SECTION 5: MICROBIAL GENETICS Chapter 6: Microbial genetics
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SECTION 6: CHEMICAL AND PHYSICAL CONTROL OF MICROORGANISMS Chapter 7: Chemical and physical control of micro-organisms Chapter 8: Mechanisms of microbial resistance
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SECTION 7: FOOD AND WATER MICROBIOLOGY
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Chapter 9: Factors affecting the growth of micro-organisms in food, food preservation and hurdle technology
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Chapter 10: The HACCP concept in food and water supply
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Chapter 11: Food spoilage and food-borne disease
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Chapter 12: Waterborne disease-causing micro-organisms
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Chapter 13: Microbiological detection techniques
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Chapter 14: Food biotechnology myths and facts
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Chapter 15: Traditional African fermentations
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Chapter 16: Industrial microbiology and the microbiology of fermented foods
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SECTION 8: ENVIRONMENTAL MICROBIOLOGY
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Chapter 17: Species diversity and microbial interactions
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Chapter 18: Biogeochemical cycling
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Chapter 19: Molecular approaches to studying microbial ecology
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SECTION 9: APPLIED BIOTECHNOLOGY
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Chapter 20: Rhizoremediation
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Chapter 21: Lignocellulose biodegradation: fundamentals and applications
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Chapter 22: The microbiology of phosphorus removal in activated sludge
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Chapter 23: Methods for the production of potable water
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Chapter 24: Acid mine drainage treatment
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Chapter 25: Biofilms, biofouling and biocorrosion
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Appendix
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