Microbiology – Lansing M. Prescott. John P. Harley – 5th Edition

Part I. Introduction to Microbiology
1. The History and Scope of Microbiology
2. The Study of Microbial Structure: Microscopy and Specimen Preparation
3. Procaryotic Cell Structure and Function
4. Eucaryotic Cell Structure and Function

Part II. Microbial Nutrition Growth and Control
5. Microbial Nutrition
6. Microbial Growth
7. Control of Microorganisms by Physical and Chemical Agents

Part III. Microbial Metabolism
8. Metabolism: Energy, Enzymes, and Regulation
9. Metabolism: Energy Release and Conservation
10. Metabolism: The Use of Energy in Biosynthesis

Part IV. Microbial Molecular Biology and Genetics
11. Genes: Structure, Replication and Mutation
12. Genes: Expression and Regulation
13. Microbial Recombination and Plasmids

Part V. DNA Technology and Genomics
14. Recombinant DNA Technology
15. Microbial Genomics

Part VI. The Viruses
16. The Viruses: Introduction and General Characteristics
17. The Viruses: Bacteriophages
18. The Viruses: Viruses of Eucaryotes

Part VII. The Diversity of the Microbial World
19. Microbial Taxonomy
20. The Archaea
21. Bacteria: The Deinococci and Nonproteobacteria Gram Negatives
22. Bacteria: The Proteobacteria
23. Bacteria: The Low G + C Gram Positives
24. Bacteria: The High G + C Gram Positives
25.The Fungi (Eumycota), Slime Molds, and Water Molds
26. The Algae
27. The Protozoa

Part VIII. Ecology and Symbiosis
28. Microorganism Interactions and Microbial Ecology
29. Microorganisms in Aquatic Environments
30. Microorganisms in Terrestrial Environments

Part IX. Nonspecific Resistance and the Immune Response
31. Normal Microbiota and Nonspecific Host Resistance
32. Specific Immunity
33. Medical Immunology

Part X. Microbial Diseases and their Control
34. Pathogenicity of Microorganisms
35. Antimicrobial Chemotherapy
36. Clinical Microbiology
37. The Epidemiology of Infectious Disease
38. Human Diseases Caused by Viruses
39. Human Diseases Caused by Bacteria
40. Human Diseases Caused by Fungi and Protozoa

Part XI. Food and Industrial Microbiology
41. Microbiology of Food
42. Industrial Microbiology and Biotechnology