Part I Introduction to Microbiology1 The History and Scope of Microbiology2 The Study of Microbial Structure: Microscopy and Specimen Preparation3 Procaryotic Cell Structure and Function4 Eucaryotic Cell Structure and FunctionPart II Microbial Nutrition, Growth, and Control5 Microbial Nutrition6 Microbial Growth7 Control of Microorganisms by Physical and Chemical Agents
Part III Microbial Metabolism8 Metabolism: Energy, Enzymes, and Regulation9 Metabolism: Energy Release and Conservation10 Metabolism: The Use of Energy in Biosynthesis
Part IV Microbial Molecular Biology and Genetics11 Genes: Structure, Replication and Mutation12 Genes: Expression and Regulation13 Microbial Recombination and Plasmids
Part V DNA Technology and Genomics14 Recombinant DNA Technology15 Microbial Genomics
Part VI The Viruses16 The Viruses: Introduction and General Characteristics17 The Viruses: Bacteriophages18 The Viruses: Viruses of Eucaryotes
Part VII The Diversity of the Microbial World19 Microbial Taxonomy20 The Archaea21 Bacteria: The Deinococci and Nonproteobacteria Gram Negatives22 Bacteria: The Proteobacteria23 Bacteria: The Low G + C Gram Positives24 Bacteria: The High G + C Gram Positives25 The Fungi (Eumycota), Slime Molds, and Water Molds26 The Algae27 The Protozoa
Part VIII Ecology and Symbiosis28 Microorganism Interactions and Microbial Ecology29 Microorganisms in Aquatic Environments30 Microorganisms in Terrestrial Environments
Part IX Nonspecific Resistance and the Immune Response31 Normal Microbiota and Nonspecific Host Resistance32 Specific Immunity33 Medical Immunology
Part X Microbial Diseases and their Control34 Pathogenicity of Microorganisms35 Antimicrobial Chemotherapy36 Clinical Microbiology37 The Epidemiology of Infectious Disease38 Human Diseases Caused by Viruses39 Human Diseases Caused by Bacteria40 Human Diseases Caused by Fungi and Protozoa
Part XI Food and Industrial Microbiology41 Microbiology of Food42 Industrial Microbiology and Biotechnology
Spanish Books
Index
