The microbial world /
Roger Y. Stanier, Michael Doudoroff [and] Edward A. Adelberg.
- Englewood Cliffs, N.J. : Prentice-Hall, 1957.
- 682 p. : ill. ; 24 cm.
CONTENTS
PART I : THE PROPERTIES OF MICROORGANISMS Microscopy and the discover of microorganisms The development of microbiological methods The position of microorganisms in the living world The higher protists: algae and protozoa The higher protists: fungi The lower protists: bacteria and blue-green algae The anatomy of the bacterial cell Principles of microbial physiology Sources of energy: respiration Sources of energy: anaerobic respiration and fermentation Sources of energy: photosynthesis The growth and death of bacteria The effect of environment on growth and death Applications of physiological principles of nutrition to the cultivation of bacteria The major groups of bacteria Some important groups of true bacteria The viruses Mutation and gene transfer in bacteria Selection, adaptation and evolution in bacteria
PART 2: THE ECOLOGY OF MICROORGANISMS Microorganisms as geochemical agents symbiotic relations of microorganism to plants and animals The nature of parasitism The host-parasite relationship: disease The host-parasite relationship: mechanisms of infection and resistance The host-parasite relationship: acquired immunity Principles of chemotherapy The dynamics of disease in populations some important infectious diseases of man bacterial diseases of plants The exploitation of microorganisms by man
PART 3: THE BIOLOGICAL BACKGROUND The composition, structure and reproduction of living organisms Genetics, evolution and classification Physiology: biochemistry and nutrition