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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
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Searching... | 30000010119164 | TP248.27.M53 M525 2006 | Open Access Book | Book | Searching... |
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The microbial production of commercially important chemicals and drugs dates back to prehistoric times. However, major advances in science over the past 150 years have led to precise ways of producing useful microbial compounds. Biotechnology techniques have permitted the greatest growth in microbiology applications. This book is a nontechnical, thorough compilation of current microbial biotechnology techniques and strategies. Edited by Kun (National Univ. of Singapore), it features chapters by authorities in the field. The book begins with several chapters detailing the general principles of microbial biotechnology. Genetics and protein chemistry are briefly discussed. Material follows on food production strategies using microbes and microbial secretions. An agricultural microbiology section discusses microbial applications in livestock production and transgenic crops. A section on medical microbiology covers clinical diagnosis and disease treatment using microbial products. The book considers environmental microbiology and the use of microbes to produce alternative energy, with current references to original research and a chapter on patenting microorganisms. ^BSumming Up: Recommended. General readers; lower-level undergraduates through graduate students; professionals and practitioners. B. R. Shmaefsky Kingwood College
Table of Contents
List of Contributors | p. v |
Preface | p. ix |
Part I Principles of Microbial Biotechnology | p. 1 |
Chapter 1 Screening for Microbial Products | p. 3 |
Chapter 2 Bioprocess Technology | p. 23 |
Chapter 3 Enzymology | p. 73 |
Chapter 4 Manipulation of Genes | p. 93 |
Chapter 5 Applications of Bioinformatics and Biocomputing to Microbiological Research | p. 169 |
Chapter 6 Real Time Polymerase Chain Reaction | p. 199 |
Part II Food Production Involving Microorganisms and Their Products | p. 221 |
Annex: Regulation of Foods Involving Genetically Engineered Microorganisms | p. 222 |
Chapter 7 Fermented Foods | p. 227 |
Chapter 8 Food Involving Yeast and Ethanol Fermentation | p. 293 |
Chapter 9 Fungal Solid State Cultivation | p. 335 |
Chapter 10 Food Ingredients | p. 351 |
Chapter 11 Enzyme Modified Food Products | p. 375 |
Part III Microbes in Agrobiotechnology | p. 389 |
Chapter 12 Microbes and Livestock | p. 391 |
Chapter 13 Transgenic Plants | p. 461 |
Part IV Microbes in Medical Biotechnology | p. 537 |
Chapter 14 Diagnostic Clinical Microbiology | p. 539 |
Chapter 15 Microbes: Friends or Foes? | p. 593 |
Part V Microbes in Environmental Biotechnology | p. 623 |
Chapter 16 Municipal Wastewater Treatment | p. 625 |
Chapter 17 Industrial Wastewater Treatment | p. 667 |
Chapter 18 Municipal and Industrial Solid Waste Treatment | p. 701 |
Annex: Regulatory Issues on Application of Natural and Genetic Engineered Microbes in Environmental Biotechnology | p. 725 |
Part VI Microbes in Alternative Energy | p. 729 |
Chapter 19 Microorganisms and Production of Alternative Energy | p. 731 |
Part VII Patenting Microbial Biotechnology | p. 747 |
Chapter 20 Patenting Inventions in Microbiology | p. 749 |
Index | p. 767 |