目次

I. PRINCIPLES OF MICROBIOLOGY 1. Microorganisms and Microbiology 2. ABrief Journey to the Microbial World 3. Cell Structure and Function inBacteria and Archaea II. METABOLISM AND GROWTH 4. Nutrition, Culture, andMetabolism of Microorganisms 5. Microbial Growth III. MOLECULAR BIOLOGY ANDGENE EXPRESSION 6. Molecular Biology of Bacteria 7. Archael and EukaryoticMolecular Biology 8. Regulation of Gene Expression IV. VIROLOGY, GENETICS,AND GENOMICS 9. Viruses and Virology 10. Genetics of Bacteria and Arachaea11. Genetic Engineering 12. Microbial Genomics V. METABOLIC DIVERSITY ANDCOMMERICAL BIOCATALYSES 13. Phototrophy, Chemolithotrophy, and MajorBiosyntheses 14. Catabolism of Organic Compounds 15. Commercial Productsand Biotechnology VI. MICROBIAL EVOLUTION AND DIVERSITY 16. MicrobialEvolution and Systematics 17.Bacteria: The Proteobacteria 18. OtherBacteria 19. Archaea 20. Eukaryotic Cell Biology and EukaryoticMicroorganisms 21. Viral Diversity VII. Microbial Ecology 22. Methods inMicrobial Ecology 23. Major Microbial Habitats and Diversity 24. NutrientCycles, Biodegradation, and Bioremediation 25. Microbial Symbioses VIII.ANTIMICROBIAL AGENTS AND PATHOGENICITY 26. Microbial Growth Control 27.Microbial Interactions with Humans IX. IMMUNOLOGY 28. Immunity and HostDefense 29. Immune Mechanisms 30. Molecular Immunology X. DIAGNOSING ANDTRACKING MICROBIAL DISEASES 31. Diagnostic Microbiology and Immunology 32.Epidemiology XI. HUMAN- AND ANIMAL-TRANSMITTED INFECTIOUS DISEASES 33.Person-to-Person Microbial Diseases 34. Vectorborne and Soilborne MicrobialPathogens XII. COMMON SOURCE INFECTIOUS DISEASE 35. Wastewater Treatment,Water Purification, and Waterborne Microbial Diseases 36. Food Preservationand Foodborne Microbial Diseases Appendices 1 and 2 Glossary Index