CONTENTS : Part I: Introduction to Microbiology 1: The History and Scope of Microbiology 2: Microscopes and the Study of Microbial Structure 3: Procaryotic Cell Structure 4: Eucaryotic Cell Structure and Function 5: Viruses and Other Cellular Agents Part II: Microbial Nutrition, Growth, and Control 6: Microbial Nutrition 7: Microbial Growth 8: Control of Microorganisms by Physical and Chemical Agents Part III: Microbial Metabolism 9: Introduction to Metabolism 10: Catabolism: Energy Release and Conservation 11: Anabolism: The Use of Energy in Biosynthesis Part IV: Microbial Molecular Biology and Genetics 12: Gene Structure, Replication, and Expression 13: Regulation of Gene Expression 14: Mechanisms of Genetic Variation 15: Microbial Genomics 16: Biotechnology and Industrial Microbiology Part V: The Diversity of The Microbial World 17: Microbial Evolution, Taxonomy, and Diversity 18: The Archaea 19: Deinococci and Nonproteobacteria Gram Negative Bacteria 20: Proteobacteria 21: Low G + C Gram Positive Bacteria 22: High G + C Gram Positive Bacteria 23: Eucaryotic Microbes 24: Viral Diversity Part VI: Ecology and Symbiosis 25: Biogeochemical Cycling and Introductory Microbial Ecology 26: Microorganisms in Natural Environments 27: Microbial Interactions Part VII: Host Defenses 28: Nonspecific (Innate) Host Resistance 29: Specific (Adaptive) Immunity Part VIII: Microbial Diseases and Their Control 30: Pathogenicity of Microorganisms 31: Antimicrobial Chemotherapy 32: Clinical Microbiology and Immunology 33: The Epidemiology of Infectious Disease Part IX: Applied Microbiology 34: Microbiology of Food 35: Industrial Microbiology

Provides an introduction to various areas of microbiology. This book focuses on readability, artwork, and the integrates evolution, ecology and diversity. It is intended for microbiology majors and mixed majors courses.