Encyclopedia of Microbiology, 1st Edition

  • Moselio Schaechter
  • Published By:
  • ISBN-10: 0123739446
  • ISBN-13: 9780123739445
  • DDC: 579.03
  • Grade Level Range: College Freshman - College Senior
  • 4600 Pages | eBook
  • Original Copyright 2009 | Published/Released August 2011
  • This publication's content originally published in print form: 2009

  • Price:  Sign in for price

About

Overview

Available as an exclusively e product with a limited print run, ENCYCLOPEDIA OF MICROBIOLOGY, Third Edition is a comprehensive survey of microbiology, edited by world class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields. Provides comprehensive coverage of microbiology; 16 separate areas of microbiology are covered for breadth and depth of content. It is authored and edited by world class researchers in microbiology. Uses figures, tables, and colour illustrations, and photographs extensively. The language is accessible for undergraduates while the depth is appropriate for scientists. A glossary of key terms is included for easy reference.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Dedication.
Preface.
Editor-In-Chief.
Editors.
List of Contributors.
Contents.
1: Applied Microbiology: Agro/Food.
2: Agrobacterium and Plant Cell Transformation.
3: Aquaculture.
4: Beer/Brewing.
5: Dairy Products.
6: Fermented Foods.
7: Food Spoilage, Preservation and Quality Control.
8: Forest Products: Biotechnology in Pulp and Paper Processing.
9: Insecticides, Microbial.
10: Pesticides, Microbial.
11: Water, Drinking.
12: Wine.
13: Applied Microbiology: Industrial.
14: Acetic Acid Production.
15: Amino Acid Production.
16: Amylases.
17: Antibiotic Production.
18: Biodeterioration – Including Cultural Heritage.
19: Bioreactors.
20: Biotransformations.
21: Cellulases.
22: Corrosion, Microbial.
23: Cosmetics Microbiology.
24: Enzymes, Industrial (Overview).
25: Ethanol.
26: Flavor Compounds.
27: Heavy Metal Pollutants: Environmental and Biotechnological Aspects.
28: Industrial Biotechnology, (Overview).
29: Industrial Fermentation Processes.
30: Lactic Acid, Microbially Produced.
31: Lignin, Lignocellulose, Ligninase.
32: Lipases.
33: Lipids, Production.
34: Metal Extraction and Biomining.
35: Organic and Fatty Acid Production, Microbial.
36: Petroleum Microbiology.
37: Pigments, Microbial.
38: Polyketides.
39: Polysaccharides, Microbial.
40: Proteases, Production.
41: Solvent Production.
42: Sterilization and Disinfection.
43: Vitamins and Vitamin-Like Compounds: Microbial Production.
44: Wastewater Treatment (Not Infectious Hazards).
45: Water Treatment, Industrial.
46: Water Treatment, Municipal.
47: Xylanases.