Prescott's principles of microbiology / 1st ed.

Brief Table of Contents
Part One
INTRODUCTION TO MICROBIOLOGY
1 The History and Scope of Microbiology 000
2 Microscopes and the Study of Microbial Structure 000
3 Procaryotic Cell Structure and Function 000
4 Eucaryotic Cell Structure and Function 000
5 Viruses and Other Acellular Agents 000
Part Two
MICROBIAL NUTRITION, GROWTH, AND CONTROL
6 Microbial Nutrition 000
7 Microbial Growth 000
8 Control of Microorganisms by Physical and Chemical
Agents 000
Part Three
MICROBIAL METABOLISM
9 Introduction to Metabolism 000
10 Catabolism: Energy Release and Conservation 000
11 Anabolism: The Use of Energy in Biosynthesis 000
Part Four
MICROBIAL MOLECULAR BIOLOGY AND GENETICS
12 Genes: Structure, Replication, and Expression 000
13 Regulation of Gene Expression 000
14 Mechanisms of Genetic Variation 000
15 Microbial Genomics 000
16 Biotechnology and Industrial Microbiology 000
Part Five
THE DIVERSITY OF THE MICROBIAL WORLD
17 Microbial Evolution, Taxonomy, and Diversity 000
18 The Archaea 000
19 Bacteria: The Deinococci and Gram-Negative
Nonproteobacteria 000
20 The Proteobacteria 000
21 The Low G + C Gram-Positive Bacteria 000
22 The High G + C Gram-Positive Bacteria 000
23 Eucaryotic Microbes 000
24 Viral Diversity 000

Part Six
ECOLOGY AND SYMBIOSIS
25 Biogeochemical Cycling and the Study of
Microbial Ecology 000
26 Microorganisms in Natural Environments 000
27 Microbial Interactions 000
Part Seven
HOST DEFENSES
28 Nonspecific (Innate) Host Resistance 000
29 Specific (Adaptive) Immunity 000
Part Eight
MICROBIAL DISEASES AND THEIR CONTROL
30 Pathogenicity of Microorganisms 000
31 Antimicrobial Chemotherapy 000
32 Clinical Microbiology and Immunology 000
33 The Epidemiology of Infectious Disease 000
Part Nine
APPLIED MICROBIOLOGY
34 Microbiology of Food 000
35 Applied Environmental Microbiology 000
Appendix I A Review of the Chemistry of
Biological Molecules 000
Appendix II Common Metabolic Pathways 000
Glossary 000
Credits 000
Index 000

TABLE OF CONTENTS
About the Authors 000
Preface 000
Part One
INTRODUCTION TO MICROBIOLOGY
1 The History and Scope of Microbiology 000
1.1 Members of the Microbial World 000
1.2 Scope and Relevance of Microbiology 000
1.3 Discovery of Microorganisms 000
1.4 Conflict over Spontaneous Generation 000
1.5 Golden Age of Microbiology 000
Disease 1.1: A Molecular Approach to Koch?s Postulates
000
1.6 Development of Industrial Microbiology and
Microbial Ecology 000
2 Microscopes and the Study of Microbial
Structure 000
2.1 Lenses and the Bending of Light 000
2.2 Light Microscopes 000
2.3 Preparation and Staining of Specimens 000
2.4 Electron Microscopy 000
2.5 Newer Techniques in Microscopy 000
3 Procaryotic Cell Structure and Function 000
3.1 Overview of Procaryotic Cell Structure 000
Microbial Diversity & Ecology 3.1: Monstrous Microbes
000
3.2 Procaryotic Cell Membranes 000
3.3 Procaryotic Cytoplasm 000
3.4 Bacterial Cell Walls 000
3.5 Archaeal Cell Walls 000
3.6 Components External to the Cell Wall 000
3.7 Bacterial Motility and Chemotaxis 000
3.8 Bacterial Endospores 000
4 Eucaryotic Cell Structure and Function 000
4.1 Overview of Eucaryotic Cell Structure 000
4.2 Eucaryotic Membranes 000
4.3 Eucaryotic Cytoplasm 000
4.4 Organelles of the Biosynthetic-Secretory
and Endocytic Pathways 000
4.5 Organelles Involved in Genetic
Control of the Cell 000
4.6 Organelles Involved in Energy
Conservation 000
4.7 Structures External to the Plasma
Membrane 000
4.8 Comparison of Procaryotic and Eucaryotic
Cells 000
4.9 Overview of Protist Structure and
Function 000
4.10 Overview of Fungal Structure and
Function 000
5 Viruses and Other Acellular Agents 000
5.1 Introduction to Viruses 000
Microbial Diversity & Ecology 5.1:
Host-Independent Growth of an
Archaeal Virus 000
5.2 Structure of Viruses 000
5.3 Viral Multiplication 000
5.4 Types of Viral Infections 000
5.5 Cultivation and Enumeration of Viruses 000
5.6 Viroids and Virusoids 000
5.7 Prions 000
Part Two
MICROBIAL NUTRITION, GROWTH, AND CONTROL
6 Microbial Nutrition 000
6.1 Elements of Life 000
6.2 Requirements for Carbon, Hydrogen,
Oxygen, and Electrons 000
6.3 Nutritional Types of Microorganisms 000
6.4 Requirements for Nitrogen,
Phosphorous, and Sulfur 000
6.5 Growth Factors 000
6.6 Uptake of Nutrients 000
6.7 Culture Media 000
Techniques and Applications 6.1:
Enrichment Cultures
6.8 Isolation of Pure Cultures 000
7 Microbial Growth
7.1 Bacterial Cell Cycle 000
7.2 Growth Curve 000
7.3 Measurement of Microbial Growth 000
7.4 Continuous Culture of
Microorganisms 000
7.5 Influences of Environmental Factors
on Growth 000
Microbial Diversity & Ecology 7.1:
Life Above 100 ¡ C
7.6 Microbial Growth in Natural
Environments 000
8 Control of Microorganisms by Physical and Chemical
Agents 000
8.1 Definitions of Frequently Used Terms 000
8.2 The Pattern of Microbial Death 000
8.3 Conditions Influencing the Effectiveness of
Antimicrobial Agents 000
8.4 The Use of Physical Methods in Control 000
Table of Contents
8.5 The Use of Chemical Agents in Control 000
Techniques and Applications 8.1:
Standard Microbiological Practices
8.6 Evaluation of Antimicrobial Agent
Effectiveness 000
8.7 Biological Control of Microorganisms 000
Part Three
MICROBIAL METABOLISM
9 Introduction to Metabolism 000
9.1 Energy and Work 000
9.2 Laws of Thermodynamics 000
9.3 Free Energy and Reactions 000
9.4 ATP 000
9.5 Oxidation-Reduction Reactions 000
9.6 Electron Transport Chains 000
9.7 Enzymes 000
9.8 Ribozymes 000
9.9 Regulation of Metabolism 000
9.10 Posttranslational Regulation of Enzyme
Activity 000
10 Catabolism: Energy Release and Conservation 000
10.1 Chemoorganotrophic Fueling Processes 000
10.2 Aerobic Respiration 000
10.3 Breakdown of Glucose to Pyruvate 000
10.4 Tricarboxylic Acid Cycle 000
10.5 Electron Transport and Oxidative
Phosphorylation 000
10.6 Anaerobic Respiration 000
10.7 Fermentation 000
10.8 Catabolism of Carbohydrates and Intracellular
Reserve Polymers 000
10.9 Lipid Catabolism 000
10.10 Protein and Amino Acid Catabolism 000
10.11 Chemolithotrophy 000
Microbial Diversity & Ecology 10.1:
Acid Mine Drainage
10.12 Phototrophy 000
11 Anabolism: The Use of Energy in Biosynthesis 000
11.1 Principles Governing Biosynthesis 000
11.2 Precursor Metabolites 000
11.3 CO2 Fixation 000
11.4 Synthesis of Sugars and
Polysaccharides 000
11.5 Synthesis of Amino Acids 000
11.6 Synthesis of Purines, Pyrimidines, and
Nucleotides 000
11.7 Lipid Synthesis 000
Part Four
MICROBIAL MOLECULAR BIOLOGY AND GENETICS
12 Genes: Structure, Replication, and Expression 000
12.1 Flow of Genetic Information 000
12.2 Nucleic Acid Structure 000
12.3 DNA Replication 000
12.4 Gene Structure 000
12.5 Transcription 000
12.6 The Genetic Code 000
12.7 Translation 000
12.8 Protein Maturation and Secretion 000
13 Regulation of Gene Expression 000
13.1 Levels of Regulation of Gene
Expression 000
13.2 Regulation of Transcription Initiation 000
13.3 Regulation of Transcription Elongation 000
13.4 Regulation at the Level of Translation 000
13.5 Global Regulatory Systems 000
13.6 Regulation of Gene Expression in
Eucarya and Archaea 000
14 Mechanisms of Genetic Variation 000
14.1 Mutations and Their Chemical Basis 000
14.2 Detection and Isolation of Mutants 000
14.3 DNA Repair 000
14.4 Creating Genetic Variability 000
14.5 Transposable Elements 000
14.6 Bacterial Plasmids 000
14.7 Bacterial Conjugation 000
14.8 Bacterial Transformation 000
14.9 Transduction 000
14.10 Mapping the Genome 000
15 Microbial Genomics 000
15.1 Introduction 000
15.2 Determining DNA Sequences 000
15.3 Whole-Genome Shotgun Sequencing 000
15.4 Bioinformatics 000
15.5 Functional Genomics 000
15.6 Proteomics 000
15.7 Comparative Genomics 000
15.8 Environmental Genomics 000
16 Biotechnology and Industrial Microbiology 000
16.1 Key Developments in Recombinant DNA
Technology 000
16.2 Polymerase Chain Reaction 000
16.3 Gel Electrophoresis 000
16.4 Cloning Vectors and Creating Recombinant
DNA 000
16.5 Construction of Genomic Libraries 000
16.6 Inserting Recombinant DNA into Host
Cells 000
16.7 Expressing Foreign Genes in Host Cells 000
16.8 Microorganisms Used in Industrial
Microbiology 000
16.9 Microorganism Growth in Controlled
Environments 000
Techniques & Applications 16.1 :
Visualizing Proteins with Green
Fluorescence 000
16.10 Major Products of Industrial
Micro biology 000
16.11 Recombinant DNA Technology in
Agriculture 000
Table of Contents v
16.12 Microbes as Products 000
Techniques & Applications 16.2:
Streptavidin-Biotin Binding and
Biotechnology 000
Part Five
THE DIVERSITY OF THE MICROBIAL WORLD
17 Microbial Evolution, Taxonomy, and Diversity 000
17.1 Microbial Evolution 000
17.2 Introduction to Microbial Classifi cation and
Taxonomy 000
17.3 Taxonomic Ranks 000
17.4 Techniques for Determining Microbial
Taxonomy and Phylogeny 000
17.5 Phylogenetic Trees 000
17.6 The Major Divisions of Life 000
17.7 Bergey?s Manual of Systematic
Bacteriology 000
Microbial Diversity & Ecology 17.1:
?Offi cial? Nomenclature Lists-
A Letter from Bergey?s 000
18 The Archaea 000
18.1 Introduction to the Archaea 000
18.2 Phylum Crenarchaeota 000
18.3 Phylum Euryarchaeota 000
Microbial Diversity & Ecology 18.1 :
Methanotrophic Archaea
19 Bacteria: The Deinococci and Gram-Negative
Nonproteobacteria 000
19.1 Aquifi cae and Thermotogae 000
19.2 Deinococcus-Thermus 000
19.3 Photosynthetic Bacteria 000
19.4 Phylum Planctomycetes 000
19.5 Phylum Chlamydiae 000
19.6 Phylum Spirochaetes 000
19.7 Phylum Bacteroidetes 000
20 The Proteobacteria 000
20.1 Class Alphaproteobacteria 000
20.2 Class Betaproteobacteria 000
20.3 Class Gammaproteobacteria 000
Microbial Diversity & Ecology 20.1 :
Bacterial Bioluminescence 000
20.4 Class Deltaproteobacteria 000
20.5 Class Epsilonproteobacteria 000
21 The Low G + C Gram-Positive Bacteria 000
21.1 Class Mollicutes (The Mycoplasmas) 000
21.2 Peptidoglycan and Endospore
Structure 000
Microbial Tidbits 21.1 :
Spores in Space 000
21.3 Class Clostridia 000
21.4 Class Bacilli 000
22 The High G + C Gram-Positive Bacteria 000
22.1 General Properties of the
Actinomycetes 000
22.2 Suborder Actinomycineae 000
22.3 Suborder Micrococcineae 000
22.4 Suborder Corynebacterineae 000
22.5 Suborder Micromonosporineae 000
22.6 Suborder Propionibacterineae 000
22.7 Suborder Streptomycineae 000
22.8 Suborder Streptosporangineae 000
22.9 Suborder Frankineae 000
22.10 Order Bifi dobacteriales 000
23 Eucaryotic Microbes 000
23.1 Introduction 000
23.2 Protist Classifi cation 000
Disease 23.1 :
A Brief History of Malaria 000
23.3 Characteristics of the Fungal Divisions 000
24 Viral Diversity 000
24.1 Principles of Virus Taxonomy 000
24.2 Viruses with Double-Stranded DNA Genomes
(Group I) 000
24.3 Viruses with Single-Stranded DNA Genomes
(Group II) 000
24.4 Viruses with Double-Stranded RNA Genomes
(Group III) 000
24.5 Viruses with Plus-Strand RNA Genomes
(Group IV) 000
Microbial Diversity & Ecology 24.1 :
SARS: Evolution of a Virus 000
24.6 Viruses with Minus-Strand RNA Genomes
(Group V) 000
24.7 Viruses with Single-Stranded RNA Genomes
(Group VI-Retroviruses) 000
24.8 Viruses with Gapped DNA Genomes
(Group VII) 000
Part Six
ECOLOGY AND SYMBIOSIS
25 Biogeochemical Cycling and the Study of
Microbial Ecology 000
Microbial Diversity & Ecology 25.1 :
Microbial Ecology Versus Environmen-
tal Microbiology 000
25.1 Biogeochemical Cycling 000
25.2 Microbial Ecology and Its Methods: An
Overview 000
26 Microorganisms in Natural Environments 000
26.1 Marine and Freshwater Microbiology 000
26.2 Microorganisms in Terrestrial
Environments 000
Microbial Diversity & Ecology 26.1 :
Mycorrhizae and the Evolution of
Vascular Plants 000
27 Microbial Interactions 000
27.1 Microbial Interactions 000
Microbial Diversity & Ecology 27.1 :
Wolbachia pipientis: The World?s Most
Infectious Microbe? 000
27.2 Human-Microbe Interactions 000
27.3 Normal Microbiota of the Human Body 000
Part Seven
HOST DEFENSES
28 Nonspecifi c (Innate) Host Resistance 000
28.1 Overview of Host Resistance 000
28.2 Cells, Tissues, and Organs of the Immune
System 000
28.3 Phagocytosis 000
28.4 Infl ammation 000
28.5 Physical Barriers in Nonspecifi c (Innate)
Resistance 000
28.6 Chemical Mediators in Nonspecifi c (Innate)
Resistance 000
29 Specifi c (Adaptive) Immunity 000
29.1 Overview of Specifi c (Adaptive)
Immunity 000
29.2 Antigens 000
29.3 Types of Specific (Adaptive) Immunity 000
29.4 Recognition of Foreignness 000
29.5 T-Cell Biology 000
29.6 B-Cell Biology 000
29.7 Antibodies 000
29.8 Action of Antibodies 000
29.9 Summary: The Role of Antibodies and
Lymphocytes in Immune Defense 000
29.10 Acquired Immune Tolerance 000
29.11 Immune Disorders 000
Part Eight
MICROBIAL DISEASES AND THEIR CONTROLL
30 Pathogenicity of Microorganisms 000
30.1 Host-Parasite Relationships 000
30.2 Pathogenesis of Viral Diseases 000
30.3 Overview of Bacterial Pathogenesis 000
30.4 Toxigenicity 000
Techniques & Applications 30.1 :
Detection and Removal of
Endotoxins 000
30.5 Polymicrobial Disease 000
31 Antimicrobial Chemotherapy 000
31.1 The Development of Chemotherapy 000
31.2 General Characteristics of Antimicrobial
Drugs 000
31.3 Determining the Level of Antimicrobial
Activity 000
31.4 Antibacterial Drugs 000
31.5 Factors Influencing Antimicrobial Drug
Effectiveness 000
31.6 Drug Resistance 000
31.7 Antifungal Drugs 000
31.8 Antiviral Drugs 000
31.9 Antiprotozoan Drugs 000
32 Clinical Microbiology and Immunology 000
32.1 Overview of the Clinical Microbiology
Laboratory 000
Techniques & Applications 32.1 :
Standard Microbiological
Practices 000
32.2 Identification of Microorganisms from
Specimens 000
32.3 Clinical Immunology 000
33 Historical Highlights 33.1:
John Snow-The First
Epidemiologist 000
33.1 Epidemiological Terminology 000
33.2 Measuring Frequency: The Epidemiologist?s
Tools 000
33.3 Recognition of an Infectious Disease in a
Population 000
Historical Highlights 33.2:
?Typhoid Mary? 000
33.4 Recognition of an Epidemic 000
33.5 The Infectious Disease Cycle: Story of a
Disease 000
33.6 Virulence and the Mode of
Transmission 000
33.7 Emerging and Reemerging Infectious
Diseases and Pathogens 000
33.8 Control of Epidemics 000
Historical Highlights 33.3:
The First Immunizations 000
33.9 Bioterrorism Preparedness 000
33.10 Nosocomial Infections 000
Part Nine
APPLIED MICROBIOLOGY
34 Microbiology of Food 000
34.1 Microorganism Growth in Foods 000
34.2 Microbial Growth and Food Spoilage 000
34.3 Controlling Food Spoilage 000
34.4 Food-Borne Diseases 000
34.5 Detection of Food-Borne Pathogens 000
34.6 Microbiology of Fermented Foods 000
Techniques & Applications 34.1 :
Chocolate, The Sweet Side of
Fermentation 000
34.7 Microorganisms as Foods and Food
Amendments 000

35 Applied Environmental Microbiology 000
35.1 Water Purification and Sanitary Analysis 000
Techniques & Applications 35.1:
Waterborne Diseases, Water Supplies,
and Slow Sand Filtration 000
35.2 Wastewater Treatment 000
35.3 Biodegradation and Bioremediation by
Natural Communities 000
Microbial Diversity & Ecology 35.2 :
A Fungus with a Voracious
Appetite 000
35.4 Bioaugmentation 000
Appendix I A Review of the Chemistry of Biological
Molecules 000
Appendix II Common Metabolic Pathways 000
Glossary G-1
Credits C-1
Index I-1
viii Table of Contents