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This text provides information on advances in microbiology, covering such topics as: the role of norsolorinic acid in aflatoxin research; flavour compounds in cheese; the role of micro-organisms in soy sauce production; and gene transfer among bacteria in natural environments.
Published since 1959, Advances in Applied Microbiology continues to be one of the most widely read and authoritative review sources in microbiology. The series contains comprehensive reviews of the most current research in applied microbiology. Recent areas covered include bacterial diversity in the human gut, protozoan grazing of freshwater biofilms, metals in yeast fermentation processes and the interpretation of host-pathogen dialogue through microarrays. Eclectic volumes are supplemented by thematic volumes on various topics, including Archaea and sick building syndrome. Impact factor for 2010: 3.913. * Contributions from leading authorities and industry experts * Informs and updates on all the latest developments in the field * Reference and guide for scientists and specialists involved in advancements in applied microbiology
Advances in Applied Microbiology offers intensive reviews of the latest techniques and discoveries in this rapidly moving field. The editors are recognized experts and the format is comprehensive and instructive. Covers topics of historical interest Includes a discussion on foodborne pathogens Entire sections devoted to various topics such as genomics, and microbial genetics
For several decades, bacteria have served as model systems to describe the life p- cesses of growth and metabolism. In addition, it is well recognized that prokaryotes have contributed greatly to the many advances in the areas of ecology, evolution, and biotechnology. This understanding of microorganisms is based on studies of members from both theBacteria andArchaea domains. With each issue of the various scienti?c publications, new characteristics of prokaryotic cells are being reported and it is - portant to place these insights in the context of the appropriate physiological processes. Structural and Functional Relationships in Prokaryotes describes the fundamental physiological processes for members of the Archaea and Bacteria domains. The - ganization of the book re?ects the emphasis that I have used in my 30 years of teaching a course of bacterial physiology. The philosophy used in the preparation of this book is to focus on the fundamental features of prokaryotic physiology and to use these features as the basis for comparative physiology. Even though diverse phenotypes have evolved from myriad genetic possibilities, these prokaryotes display considerable functional similarity and support the premise that there is a unity of physiology in the prokaryotes. The variations observed in the chemical structures and biochemical p- cesses are important in contributing to the persistence of microbial strains in a speci?c environment.
Contains abstracts of papers presented at meeting of the Society for General Microbiology.
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