Encyclopedia of MicrobiologyAvailable as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields.
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Contents
e9780123739391v2 | 613 |
e9780123739391v3 | 491 |
e9780123739391v4 | 691 |
e9780123739391v5 | 831 |
e9780123739391v6 | 759 |
Common terms and phrases
acetic activity aerobic alcohol amino acids anaerobic antibiotics applications Aspergillus astaxanthin Bacillus bacterium beer biocides biofilm biological biomass bioreactors biosynthesis Biotechnology butanol carbon carotenoids catalyzed cell cellulose cerevisiae chemical coli commercial compounds concentration containing corrosion culture degradation disinfection effects engineering environment environmental enzymatic enzymes esters ethanol example fatty acids fermentation Figure flavor formation fungal fungi genes genetic genome glucose growth hemicellulose hydrolysis hydrolyze immobilized increase industrial inhibition insect laccase lactic acid bacteria lignin lipases lipids materials mechanisms medium membrane metabolic metal methods microbial Microbiology microorganisms milk molecular molecules mutants nutrients organic oxidation oxygen pathogens pathway peptides plant plasmid polyketides polysaccharides potential production proteases protein Pseudomonas pulp reaction reactor reduce residues result specific spoilage starch sterilization strains structure substrate sugar sulfur surface synthesis T-DNA temperature tion toxic treatment vitamin wine yeast yield