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Author: Allen I. Laskin Publisher: Springer ISBN: Category : Science Languages : en Pages : 402
Book Description
Volume 1 covers the bacteria. Each chapter treats a group of bateria. Extensive bibliographies. A section on General information includes a glossary, taxonomy information, literature, etc. Taxonomic and topical indexes. Also a chapter on paleomicrobiology. Good overview plus factual information. Published 1977.
Author: Allen I. Laskin Publisher: Springer ISBN: Category : Science Languages : en Pages : 402
Book Description
Volume 1 covers the bacteria. Each chapter treats a group of bateria. Extensive bibliographies. A section on General information includes a glossary, taxonomy information, literature, etc. Taxonomic and topical indexes. Also a chapter on paleomicrobiology. Good overview plus factual information. Published 1977.
Author: Emanuel Goldman Publisher: CRC Press ISBN: 1420009338 Category : Science Languages : en Pages : 876
Book Description
The field of microbiology has developed considerably in the last 20 years, building exponentially on its own discoveries and growing to encompass many other disciplines. Unfortunately, the literature in the field tends to be either encyclopedic in scope or presented as a textbook and oriented for the student. Finding its niche between these two pol
Author: Ronald M. Atlas Publisher: CRC Press ISBN: 142003748X Category : Science Languages : en Pages : 672
Book Description
The second edition of a bestseller, this book provides a comprehensive reference for the cultivation of bacteria, Archaea, and fungi from diverse environments, including extreme habitats. Expanded to include 2,000 media formulations, this book compiles the descriptions of media of relevance for the cultivation of microorganisms from soil, water, an
Author: Ronald M. Atlas Publisher: CRC Press ISBN: 9781420039726 Category : Science Languages : en Pages : 2060
Book Description
It also contains formulations and uses of media for isolation, culture, identification, and maintenance of microorganisms. The entries are arranged alphabetically by medium name and include synonyms, sources, and more. This reference contains the most comprehensive compilation of microbiological media available in a single volume. The only resou
Author: Stuart Hogg Publisher: John Wiley & Sons ISBN: 1119978912 Category : Science Languages : en Pages : 534
Book Description
Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.
Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Author: Allen I. Laskin
Author: Allen I. Laskin
Author: Emanuel Goldman
Author: Allen I. Laskin
Author: Ronald M. Atlas
Author: Ronald M. Atlas
Author: V. R. Dowell
Author: Stuart Hogg
Author: United States. National Aeronautics and Space Administration
Author: Pascal Ribéreau-Gayon
Author: Eugene P. Lazzari