Contents

Part I: Introduction to Microbiology

1: The History and Scope of Microbiology Ch

2: The Study of Microbial Structure: Microscopy and Specimen Preparation

3: Procaryotic Cell Structure and Function

4: Eucaryotic Cell Structure and Function

Part II: Microbial Nutrition, Growth, and Control

5: Microbial Nutrition

6: Microbial Growth

7: Control of Microorganisms by Physical and Chemical Agents

Part III: Microbial Metabolism

8: Metabolism: Energy, Enzymes, and Regulation

9: Metabolism: Energy Release and Conservation

10: Metabolism: The Use of Energy in Biosynthesis

Part IV: Microbial Molecular Biology and Genetics

11: Microbial Genetics: Gene Structure, Regulation, and Expression

12: Microbial Genetics: Regulation of Gene Expression

13: Microbial Genetics: Mechanisms of Genetic Variation

Part V: DNA Technology and Genomics

14: Recombinant DNA Technology

15: Microbial Genomics

Part VI: The Viruses

16: The Viruses: Introduction and General Characteristics

17: The Viruses: Viruses of Bacteria and Archaea

18: The Viruses: Eucaryotic Viruses and Other Acellular Infectious Agents

Part VII: The Diversity of the Microbial World

19: Microbial Evolution, Taxonomy, and Diversity

20: The Archaea

21: Bacteria: The Deinococci and Nonproteobacteria Gram Negatives

22: Bacteria: The Proteobacteria

23: Bacteria: The Low G + C Gram Positives

24: Bacteria: The High G + C Gram Positives

25: The Protists

26: The Fungi (Eumycota)

Part VIII: Ecology and Symbiosis

27: Biogeochemical Cycling & Introductory Microbial Ecology

28: Microorganisms in Marine and Fresh Water Environments

29: Microorganisms in Terrestrial Environments

30: Microbial Interactions

Part IX: Interaction Between Human Host and Pathogenic Microbes

31: Nonspecific (Innate) Host Resistance

32: Specific (Adaptive) Immunity

33: Pathogenicity of Microorganisms

Part X: Agents of Infectious Disease and Their Control

34: Antimicrobial Chemotherapy

35: Clinical Microbiology and Immunology

36: The Epidemiology of Infectious Disease

37: Human Diseases Caused by Viruses and Prions

38: Human Diseases Caused by Bacteria

39: Human Diseases Caused by Fungi and Protists

Part XI: Food and Industrial Microbiology

40: Microbiology of Food

41: Applied and Industrial Microbiology