Microbiology / Lansing M. Prescott, John P. Harley, Donald A. Klein.

Contents;

PART 1 INTRODUCTION TO MICROBIOLOGY
1 The History and Scope of Microbiology
2 The Study of Microbial Structures Microscopy and Specimen Preparation
3 Procaryoti Cell Structure and Function,etc.

PART II MICROBIAL NUTRITION GROWTH, AND CONTROL
5 Microbial Nutrition
6 Microbial Growth
7 Control of Microorganisms by Physical Chemical Agents ,etc.

PART III MICROBIAL METABOLISM
8 Metabolism: Energy Enzymes, and Regulation
9 Metabolism: Energy Release and Conservation
10 Metabolism; The use of Energy in Biosynthesis,etc.

PART IV MICROBIAL MOLECULAR BIOLOGY AND GNETICS
11 Genes: Structure, Replication, and Mutation
12 Genes; Expression and Regulation
13 Microbial Recombination and Plasmids

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: Bacteriophages
18 The Viruses: Viruses of Eucaryotes, etc.

PART VII THE DIVERSITY OF THE MICRONBIAL WORLD
19 Microbial Taxonomy and Phylogeny
20 The Archaea
21 Bacteria: The Deinococci and Nonoproteobacteria Gram Negatives, etc.

PART VIII ECOLOGY AND SYMBIOSIS
28 Microorganism Interactions and Microbial Ecology
29 Microorganisms in Aquatic Environments
30 Microorganisms in Terrestrial Environments, etc.

PART IX NONSPECIFIC{INNATE} RESISTANCE AND THE IMMUNE RESPONSE
31 Normal Microbiota and Nonspecific {Innate} Host Resistance
32 Specific {Adaptive} Immunity
33 Medical Immunology, etc.

PART X MICROBIAL DISEASES AND THEIR CONTROL
34 Pathogenicity of Microorganisms
35 Antimicrobial Chemotherapy
36 Clinical Microbiology,etc.

PART XI FOOD AND INDUSTRIAL MICROBIOLOGY
41 Microbiology of food
42 Industrial Microbiology and Biotechnology

Includes bibliographical references and index.