The microbial world / Roger Y. Stanier, Michael Doudoroff [and] Edward A. Adelberg.

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

Includes bibliographies.