Essential Microbiology

• Record Nr.: UNINA9910795833603321
• Autore: Hogg Stuart
• Pubbl/distr/stampa: Hoboken : , : John Wiley & Sons, Incorporated, , 2013; ©2013
• ISBN: 9781118527252; 9781119978909
• Edizione: [2nd ed.]
• Descrizione fisica: 1 online resource (527 pages)
• Disciplina: 579
• Soggetti: Microbiological Phenomena; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Intro -- Essential Microbiology -- Contents -- Preface to Second Edition -- Preface to First Edition -- Acknowledgements -- About the Companion Website -- I Introduction -- 1 Microbiology: What, Why and How? -- 1.1 What is microbiology? -- 1.2 Why is microbiology important? -- 1.3 How do we know? Microbiology in perspective: to the Golden Age and beyond -- 1.4 Light microscopy -- 1.5 Electron microscopy -- 2 Biochemical Principles -- 2.1 Atomic structure -- 2.1.1 Isotopes -- 2.1.2 Chemical bonds -- 2.2 Acids, bases and pH -- 2.3 Biomacromolecules -- 2.3.1 Carbohydrates -- 2.3.2 Proteins -- 2.3.3 Higher levels of protein structure -- 2.3.4 Nucleic acids -- 2.3.5 Lipids -- 3 Cell Structure and Organisation -- 3.1 The prokaryotic cell -- 3.1.1 Prokaryotic cell structure -- 3.1.2 Genetic material -- 3.1.3 Ribosomes -- 3.1.4 Inclusion bodies -- 3.1.5 Endospores -- 3.1.6 The plasma membrane -- 3.1.7 The bacterial cell wall -- 3.1.8 Beyond the cell wall -- 3.2 The eukaryotic cell -- 3.2.1 The nucleus -- 3.2.2 Endoplasmic reticulum -- 3.2.3 Golgi apparatus -- 3.2.4 Lysosomes -- 3.2.5 Mitochondria -- 3.2.6 Chloroplasts -- 3.2.7 Vacuoles -- 3.2.8 Plasma membrane -- 3.2.9 Cell wall -- 3.2.10 Flagella and cilia -- 3.3 Cell division in prokaryotes and eukaryotes -- II Microbial Nutrition, Growth and Metabolism -- 4 Microbial Nutrition and Cultivation -- 4.1 Nutritional categories -- 4.2 How do nutrients get into the microbial ; cell? -- 4.3 Laboratory cultivation of microorganisms -- 4.3.1 Obtaining a pure culture -- 4.3.2 Growth media for the cultivation of bacteria -- 4.3.3 Preservation of microbial cultures -- 5 Microbial Growth -- 5.1 Estimation of microbial numbers -- 5.2 Factors affecting microbial growth -- 5.2.1 Temperature -- 5.2.2 pH -- 5.2.3 Oxygen -- 5.2.4 Carbon dioxide -- 5.2.5 Osmotic pressure -- 5.2.6 Light.; 5.3 The kinetics of microbial growth -- 5.3.1 Lag phase -- 5.3.2 Log (exponential) phase -- 5.3.3 Stationary phase -- 5.3.4 Death phase -- 5.3.5 Batch culture and continuous culture -- 5.4 Growth in multicellular microorganisms -- 6 Microbial Metabolism -- 6.1 Why is energy needed? -- 6.2 Enzymes -- 6.2.1 Enzyme classification -- 6.2.2 Certain enzymes have a non-protein component -- 6.2.3 How do enzymes speed up a reaction? -- 6.2.4 Environmental factors affect enzyme activity -- 6.3 Principles of energy generation -- 6.3.1 Oxidation-reduction reactions -- 6.3.2 Why glucose? -- 6.3.3 Glycolysis -- 6.3.4 Glycolysis is not the only way to metabolise glucose -- 6.3.5 Aerobic respiration -- 6.3.6 Oxidative phosphorylation and the electron transport chain -- 6.3.7 Fermentation -- 6.3.8 Other types of fermentation -- 6.3.9 Metabolism of lipids and proteins -- 6.3.10 Anaerobic respiration -- 6.3.11 Energy may be generated by the oxidation of inorganic molecules -- 6.4 Photosynthesis -- 6.4.1 Oxygenic photosynthesis -- 6.4.2 Where does photosynthesis take place? -- 6.4.3 'Light' reactions -- 6.4.4 'Dark' reactions -- 6.4.5 Anoxygenic photosynthesis -- 6.5 Anabolic reactions -- 6.5.1 Biosynthesis of carbohydrates -- 6.5.2 Biosynthesis of lipids -- 6.5.3 Biosynthesis of nucleic acids -- 6.5.4 Biosynthesis of amino acids -- 6.6 The regulation of metabolism -- III Microbial Diversity -- 7 Prokaryote Diversity -- 7.1 Domain: Archaea -- 7.1.1 General features of the Archaea -- 7.1.2 Classification of the Archaea -- 7.2 Domain: Bacteria -- 7.2.1 Phylum: Proteobacteria -- 7.2.2 Other Gram-negative phyla -- 7.2.3 The Gram-positive bacteria: phyla Actinobacteria, Firmicutes and Tenericutes -- 8 The Fungi -- 8.1 General biology of the fungi -- 8.1.1 Morphology -- 8.1.2 Nutrition -- 8.1.3 Reproduction -- 8.2 Classification of the Fungi -- 8.2.1 Phylum Ascomycota.; 8.2.2 Phylum Basidiomycota -- 8.2.3 Phylum Microsporidia -- 8.2.4 Phylum Chytridiomycota -- 8.2.5 Phylum Blastocladiomycota and phylum Neocallimastigomycota -- 8.2.6 Phylum Glomeromycota -- 8.2.7 Subphyla incertae sedis -- 9 The Protista -- 9.1 The 'algae' -- 9.1.1 Structural characteristics of algal protists -- 9.1.2 Euglenophyta -- 9.1.3 Dinoflagellata -- 9.1.4 Diatoms -- 9.1.5 Chlorophyta -- 9.1.6 Phaeophyta -- 9.1.7 Rhodophyta -- 9.2 The 'protozoa' -- 9.2.1 The zooflagellates (Mastigophora) -- 9.2.2 The amoebas (Sarcodina) -- 9.2.3 Amoebas with external shells: Foraminifera and Radiolaria -- 9.2.4 The ciliates (Ciliophora) -- 9.2.5 The Sporozoans (Apicomplexa) -- 9.3 The slime moulds and water moulds (the fungus-like protists) -- 9.3.1 Oomycota (water moulds) -- 9.3.2 Myxogastrida (Myxomycota, the plasmodial slime moulds) -- 9.3.3 Dictyostelida (cellular slime moulds) -- 9.4 Protistan taxonomy: a modern view -- 10 Viruses -- 10.1 What are viruses? -- 10.2 Viral structure -- 10.2.1 The viral genome -- 10.2.2 Capsid structure -- 10.2.3 The viral envelope -- 10.3 Classification of viruses -- 10.4 Viral replication cycles -- 10.4.1 Replication cycles in bacteriophages -- 10.4.2 Lysogenic replication cycle -- 10.4.3 Replication cycles in animal viruses -- 10.4.4 Replication of RNA viruses -- 10.4.5 Replication cycles in plant viruses -- 10.5 Viroids -- 10.6 Prions -- 10.7 Cultivating viruses -- IV Microbial Genetics -- 11 Microbial Genetics -- 11.1 How do we know genes are made of DNA? -- 11.2 DNA replication -- 11.2.1 DNA replication in prokaryotes -- 11.2.2 What happens when replication ; goes wrong? -- 11.2.3 DNA replication in eukaryotes -- 11.3 What exactly do genes do? -- 11.3.1 How does a gene direct the synthesis of a protein? -- 11.3.2 The genetic code -- 11.3.3 Transcription in prokaryotes -- 11.3.4 Translation.; 11.4 Regulation of gene expression -- 11.4.1 Induction of gene expression -- 11.4.2 Repression of gene expression -- 11.4.3 Global gene regulation -- 11.5 The molecular basis of mutations -- 11.5.1 How do mutations occur? -- 11.5.2 Mutations can add or remove nucleotides -- 11.5.3 Mutations can be reversed -- 11.5.4 Mutations have a variety of mechanisms -- 11.5.5 Mutations also occur in viruses -- 11.5.6 Mutagenic agents increase the rate of mutations -- 11.5.7 DNA damage can be repaired -- 11.5.8 Carcinogenicity testing: the Ames test -- 11.6 Genetic transfer in microorganisms -- 11.6.1 Transformation -- 11.6.2 How does transformation occur? -- 11.6.3 Induced competence -- 11.6.4 Conjugation -- 11.6.5 Gene transfer in conjugation is one way only -- 11.6.6 Transduction -- 11.6.7 Transposable elements -- 12 Microorganisms in Genetic Engineering -- 12.1 Plasmid cloning vectors -- 12.2 Bacteriophages as cloning vectors -- 12.3 YACs, BACs and PACs -- 12.4 Expression vectors -- 12.5 Eukaryotic cloning vectors -- 12.6 Viruses as vectors in eukaryotic systems -- 12.7 Cloning vectors for higher plants -- 12.8 Applications of gene cloning in the microbial world -- 12.9 DNA microarrays -- 12.10 Polymerase chain reaction (PCR) -- V Microorganisms in the Environment -- 13 Microbial Associations -- 13.1 Microbial associations with animals -- 13.2 Microbial associations with plants -- 13.2.1 Plant diseases -- 13.3 Microbial associations with other microorganisms -- 14 Microorganisms in the Environment -- 14.1 The carbon cycle -- 14.2 The nitrogen cycle -- 14.3 The sulphur cycle -- 14.4 The microbiology of soil -- 14.5 The microbiology of freshwater -- 14.6 The microbiology of seawater -- 14.7 Detection and isolation of microorganisms in the environment -- 14.8 Beneficial effects of microorganisms in the environment.; 14.8.1 Solid waste treatment: composting and landfill -- 14.8.2 Wastewater treatment -- 14.8.3 Bioremediation -- 14.9 Harmful effects of microorganisms in the environment -- VI Medical Microbiology -- 15 Human Microbial Diseases -- 15.1 Transmission -- 15.2 Attachment and colonisation -- 15.2.1 Skin -- 15.2.2 Mucous membranes -- 15.2.3 How do pathogens penetrate the mucosa? -- 15.3 Bacterial toxins -- 15.3.1 Exotoxins -- 15.3.2 Endotoxins -- 15.3.3 Superantigens -- 15.3.4 Siderophores -- 15.4 Bacterial diseases in humans -- 15.4.1 Waterborne transmission: cholera -- 15.4.2 Airborne transmission: 'strep' throat -- 15.4.3 Contact transmission: syphilis -- 15.4.4 Vector-borne transmission: plague -- 15.5 Viral diseases in humans -- 15.5.1 Airborne transmission: influenza -- 15.5.2 Transmission by water or food: viral gastroenteritis -- 15.5.3 Vector-borne transmission -- 15.5.4 Latent and slow (persistent) viral infections -- 15.5.5 Viruses and cancer -- 15.5.6 Emerging and re-emerging viral diseases -- 15.5.7 Virus vaccines -- 15.6 Protists and disease -- 15.6.1 Malaria -- 15.6.2 Toxoplasmosis -- 15.6.3 Cryptosporidiosis -- 15.6.4 Leishmaniasis -- 15.6.5 Amoebic dysentery -- 15.7 Fungal diseases in humans -- 15.8 Algal diseases of humans -- 16 The Control of Microorganisms -- 16.1 Sterilisation -- 16.1.1 Sterilisation by irradiation -- 16.1.2 Filtration -- 16.1.3 Sterilisation using ethylene oxide -- 16.2 Disinfection -- 16.2.1 Alcohols -- 16.2.2 Halogens -- 16.2.3 Phenolics -- 16.2.4 Surfactants -- 16.3 The kinetics of cell death -- 16.3.1 Killing by irradiation -- 17 Antimicrobial Agents -- 17.1 Antibiotics -- 17.1.1 What other properties should an antibiotic have? -- 17.1.2 How do antibiotics ; work? -- 17.1.3 I: Inhibitors of cell wall synthesis -- 17.1.4 II: Antibiotics that disrupt cell membranes -- 17.1.5 III: Inhibitors of protein synthesis.; 17.1.6 IV: Inhibitors of nucleic acid synthesis.
• Sommario/riassunto: Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.