Cellular Ecophysiology of Microbe: Hydrocarbon and Lipid Interactions

Author:   Tino Krell
Publisher:   Springer International Publishing AG
Edition:   2018 ed.
ISBN:  

9783319505404


Pages:   599
Publication Date:   10 April 2018
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Cellular Ecophysiology of Microbe: Hydrocarbon and Lipid Interactions


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Overview

This book assembles concisely written chapters by world-leaders in the field summarizing recent advances in understanding microbial responses to hydrocarbons. Subjects treated include mechanisms of sensing, hydrocarbon tolerance and degradation as well as an overview on hydrophobic modification of biomolecules. Other chapters are dedicated to issues related to the reduced bioavailability of hydrocarbons, which differentiates this class of compounds form many others, but which of central importance to understand the ecophysiological consequences.  This book should be standard literature in any laboratory working in this area.

Full Product Details

Author:   Tino Krell
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
Edition:   2018 ed.
Weight:   1.371kg
ISBN:  

9783319505404


ISBN 10:   3319505408
Pages:   599
Publication Date:   10 April 2018
Audience:   Professional and scholarly ,  College/higher education ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Tino Krell has studied Biochemistry in Leipzig (Germany) and did his PhD at the University of Glasgow (UK). He was then appointed laboratory head in the R & D Department of Sanofi Pasteur, S.A. in France. In 2004 he moved to Spain to work for the governmental research body CSIC, where he established a laboratory on bacterial sensing and signal transduction. He has investigated molecular mechanisms by which hydrocarbons are sensed by bacteria in the context of their expulsion, degradation or chemotaxis.

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