Understanding Microbes - An Introduction to a Small World

Klappentext We can't see them! but microbes are the dominant form of life on Earth. They make up half of the world's biomass. They were here billions of years before we were! and they will be here after we are gone. Without their activity! life as we know it would be impossible. Even within our own bodies! there are ten times as many bacterial cells as human cells. Understanding Microbes provides a clear! accessible introduction to this world of microbes.As well as looking at a selection of infectious diseases! including how they are prevented and treated! the book explores the importance of microbes in the environment! in the production and preservation of food! and their applications in biotechnology.This lively and engaging book provides the basics of microbiology! in a contemporary context. It will be equally useful for students across the biological! environmental and health sciences! and for the curious reader wanting to learn more about this fascinating subject.* A highly-readable! concise introduction to the basics of microbiology placed in the context of the very latest developments in molecular biology and their impact on the microbial world.* Numerous real-world examples range from how cows digest grass to the role of microbes in cancer and the impact of climate change* Well-illustrated in full colour throughout.* Written by an Author with a proven track record in teaching! writing and research. "The author does not sacrifice accuracy when clearly and concisely presenting the latest developments in molecular biology, food microbiology, microbial evolution, biotechnology, etc. Summing Up: Highly recommended. Lower- and upper-division undergraduates and general readers." ( Choice , 1 August 2013) Zusammenfassung Provides an introduction to this world of microbes. As well as looking at a selection of infectious diseases, including how they are prevented and treated, this book explores the importance of microbes in the environment, in the production and preservation of food, and their applications in biotechnology. Inhaltsverzeichnis Preface ix1 The Background 11.1 Meet the cast 11.2 Food for microbes 131.3 Basic molecular biology 152 Microbes and Health 192.1 Microbes in the body 192.2 Defences against infection 263 Microbial Infections 333.1 Diseases of the past 333.2 Diseases of the present 453.3 Opportunist infections 503.4 'New' diseases 523.5 Animal diseases 584 Prevention and Cure 634.1 Epidemics 634.2 Antibiotics 725 Microbes and Food - Friend and Foe 835.1 Food spoilage 835.2 Food preservation 865.3 Fermented foods 885.4 Food poisoning and food-borne diseases 916 Microbes and the Environment 976.1 Water 1006.2 Soil 1076.3 Plants 1086.4 Biodegradation 1126.5 Extreme environments 1167 Microbial Evolution - Genes and Genomes 1197.1 Evolution and inheritance 1197.2 Horizontal gene transfer 1227.3 Variation in gene expression 1287.4 Gene cloning and sequencing 1318 Microbial Development and Communication 1418.1 Cell division 1418.2 Motility 1458.3 Biofilms 1468.4 Quorum sensing 1508.5 Bacterial sporulation 1528.6 Multicellular behaviour 1538.7 Biological clocks 1569 Microbial Biotechnology - Practical Uses of Microbes 1599.1 Amino acids 1609.2 Biofuels 1619.3 Microbes and metals 1639.4 Oil spills 1669.5 Sewage and water treatment 1689.6 Antibiotics and other medical products 1709.7 Vaccines 1729.8 Proteins 17710 Controversies and Speculations 18110.1 Evolution and the origins of life 18110.2 Is there life elsewhere in the universe? 18610.3 Creating new life 18710.4 Is it safe? Assessment of risk! risk versus benefit 18710.5 Superbugs and killer viruses 19210.6 Microbes and climate change 19310.7 Microbes and non-infectious diseases 19510.8 Epilogue 200Appendix 1: Explanations 201A1.1 Monomers and polymers 201A1.1.1 Sugars and polysaccharid...

List of contents

Preface ix
 
1 The Background 1
 
1.1 Meet the cast 1
 
1.2 Food for microbes 13
 
1.3 Basic molecular biology 15
 
2 Microbes and Health 19
 
2.1 Microbes in the body 19
 
2.2 Defences against infection 26
 
3 Microbial Infections 33
 
3.1 Diseases of the past 33
 
3.2 Diseases of the present 45
 
3.3 Opportunist infections 50
 
3.4 'New' diseases 52
 
3.5 Animal diseases 58
 
4 Prevention and Cure 63
 
4.1 Epidemics 63
 
4.2 Antibiotics 72
 
5 Microbes and Food - Friend and Foe 83
 
5.1 Food spoilage 83
 
5.2 Food preservation 86
 
5.3 Fermented foods 88
 
5.4 Food poisoning and food-borne diseases 91
 
6 Microbes and the Environment 97
 
6.1 Water 100
 
6.2 Soil 107
 
6.3 Plants 108
 
6.4 Biodegradation 112
 
6.5 Extreme environments 116
 
7 Microbial Evolution - Genes and Genomes 119
 
7.1 Evolution and inheritance 119
 
7.2 Horizontal gene transfer 122
 
7.3 Variation in gene expression 128
 
7.4 Gene cloning and sequencing 131
 
8 Microbial Development and Communication 141
 
8.1 Cell division 141
 
8.2 Motility 145
 
8.3 Biofilms 146
 
8.4 Quorum sensing 150
 
8.5 Bacterial sporulation 152
 
8.6 Multicellular behaviour 153
 
8.7 Biological clocks 156
 
9 Microbial Biotechnology - Practical Uses of Microbes 159
 
9.1 Amino acids 160
 
9.2 Biofuels 161
 
9.3 Microbes and metals 163
 

9.4 Oil spills 166
 
9.5 Sewage and water treatment 168
 
9.6 Antibiotics and other medical products 170
 
9.7 Vaccines 172
 
9.8 Proteins 177
 
10 Controversies and Speculations 181
 
10.1 Evolution and the origins of life 181
 
10.2 Is there life elsewhere in the universe? 186
 
10.3 Creating new life 187
 
10.4 Is it safe? Assessment of risk, risk versus benefit 187
 
10.5 Superbugs and killer viruses 192
 
10.6 Microbes and climate change 193
 
10.7 Microbes and non-infectious diseases 195
 
10.8 Epilogue 200
 
Appendix 1: Explanations 201
 
A1.1 Monomers and polymers 201
 
A1.1.1 Sugars and polysaccharides 201
 
A1.1.2 Amino acids and proteins 202
 
A1.1.3 Nucleic acids 204
 
A1.1.4 Fats and lipids 205
 
A1.2 Enzymes and catalysis 206
 
A1.2.1 Oxidation and reduction, respiration and photosynthesis 206
 
A1.2.2 Hydrolysis 208
 
A1.2.3 Polymerization 208
 
Appendix 2: Abbreviations and Terminology 211
 
A2.1 Abbreviations and jargon 211
 
A2.2 Numbers 213
 
A2.3 Units 214
 
Appendix 3: Further Reading 215
 
Subject Index 217
 
Index of Names 229

Report

"The book encourages a better understanding of the microbial word with many practical implications in biotechnological phenomena that will be the foundation of the next years. Also, the book gives interesting information about the lessons from nature and presents excellent and suggestive illustrations." (Environmental Engineering and Management Journal, 1 February 2014)
 
"The author does not sacrifice accuracy when clearly and concisely presenting the latest developments in molecular biology, food microbiology, microbial evolution, biotechnology, etc. Summing Up: Highly recommended. Lower- and upper-division undergraduates and general readers." (Choice, 1 August 2013)

Product details

• Authors: Jeremy W Dale, Jeremy W. Dale, Jeremy W. (University of Surrey Dale, JW Dale, DALE JEREMY W, Dale Jeremy W.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 11.01.2013
• EAN: 9781119978794
• ISBN: 978-1-119-97879-4
• No. of pages: 240
• Subjects: Natural sciences, medicine, IT, technology > Biology > Microbiology; Mikrobiologie, Life Sciences, Biowissenschaften, Applied Microbiology, Angewandte Mikrobiologie, Mikrobiologie u. Virologie, Microbiology & Virology