Overview

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.

Full Product Details

Author:   Jeremy W. Dale (University of Surrey, UK)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Dimensions:   Width: 16.80cm , Height: 1.00cm , Length: 24.40cm
Weight:   0.463kg
ISBN:  

9781119978794

ISBN 10:   1119978793
Pages:   240
Publication Date:   11 January 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table 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

Reviews

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)

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)

Author Information

Jeremy W. Dale, Professor Emeritus, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions