Understanding Microbes (eBook)

Jeremy W. Dale, Professor Emeritus, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK.

Preface ix

1 The Background 1

1.1 Meet the cast 1

1.2 Food for microbes 13

1.3 Basic molecular biology 15

2 Microbes and Health 19

2.1 Microbes in the body 19

2.2 Defences against infection 26

3 Microbial Infections 33

3.1 Diseases of the past 33

3.2 Diseases of the present 45

3.3 Opportunist infections 50

3.4 'New' diseases 52

3.5 Animal diseases 58

4 Prevention and Cure 63

4.1 Epidemics 63

4.2 Antibiotics 72

5 Microbes and Food - Friend and Foe 83

5.1 Food spoilage 83

5.2 Food preservation 86

5.3 Fermented foods 88

5.4 Food poisoning and food-borne diseases 91

6 Microbes and the Environment 97

6.1 Water 100

6.2 Soil 107

6.3 Plants 108

6.4 Biodegradation 112

6.5 Extreme environments 116

7 Microbial Evolution - Genes and Genomes 119

7.1 Evolution and inheritance 119

7.2 Horizontal gene transfer 122

7.3 Variation in gene expression 128

7.4 Gene cloning and sequencing 131

8 Microbial Development and Communication 141

8.1 Cell division 141

8.2 Motility 145

8.3 Biofilms 146

8.4 Quorum sensing 150

8.5 Bacterial sporulation 152

8.6 Multicellular behaviour 153

8.7 Biological clocks 156

9 Microbial Biotechnology - Practical Uses of Microbes
159

9.1 Amino acids 160

9.2 Biofuels 161

9.3 Microbes and metals 163

9.4 Oil spills 166

9.5 Sewage and water treatment 168

9.6 Antibiotics and other medical products 170

9.7 Vaccines 172

9.8 Proteins 177

10 Controversies and Speculations 181

10.1 Evolution and the origins of life 181

10.2 Is there life elsewhere in the universe? 186

10.3 Creating new life 187

10.4 Is it safe? Assessment of risk, risk versus benefit 187

10.5 Superbugs and killer viruses 192

10.6 Microbes and climate change 193

10.7 Microbes and non-infectious diseases 195

10.8 Epilogue 200

Appendix 1: Explanations 201

A1.1 Monomers and polymers 201

A1.1.1 Sugars and polysaccharides 201

A1.1.2 Amino acids and proteins 202

A1.1.3 Nucleic acids 204

A1.1.4 Fats and lipids 205

A1.2 Enzymes and catalysis 206

A1.2.1 Oxidation and reduction, respiration and photosynthesis
206

A1.2.2 Hydrolysis 208

A1.2.3 Polymerization 208

Appendix 2: Abbreviations and Terminology 211

A2.1 Abbreviations and jargon 211

A2.2 Numbers 213

A2.3 Units 214

Appendix 3: Further Reading 215

Subject Index 217

Index of Names 229

"The book encourages a better understanding of the
microbial word with many practical implications in biotechnological
phenomena that will be the foundation of the next years. Also, the
book gives interesting information about the lessons from nature
and presents excellent and suggestive illustrations."
(Environmental Engineering and Management Journal, 1
February 2014)

"The author does not sacrifice accuracy when clearly and
concisely presenting the latest developments in molecular biology,
food microbiology, microbial evolution, biotechnology, etc. Summing
Up: Highly recommended. Lower- and upper-division undergraduates
and general readers." (Choice, 1 August
2013)