Prescott's Microbiology/ Joanne M. Willey, Linda M. Sherwood, Christopher J. Woolverton

Part I: Introduction to Microbiology1The Evolution of Microorganisms and Microbiology2Microscopy3Bacteria and Archaea4Eukaryotic Microbial Structure and Function5Viruses and Other Acellular Infectious AgentsPart II: Microbial Nutrition, Growth, and Control6Microbial Nutrition7Microbial Growth and Reproduction8Control of Microorganisms in the EnvironmentPart III: Microbial Metabolism9Introduction to Metabolism10Catabolism: Energy Release and Conservation11Anabolism: The Use of Energy in BiosynthesisPart IV: Microbial Molecular Biology and Genetics12Genes: Structure, Replication, and Expression13Regulation of Cellular Processes14Mechanisms of Genetic Variation15Recombinant DNA Technology16Microbial GenomicsPart V: The Diversity of the Microbial World17Microbial Taxonomy and the Evolution of Diversity18The Archaea19The Deinococci and Nonproeobacteria Gram Negatives20The Proteobacteria21The Low G + C Gram-Positive Bacteria: The Firmicutes22The High G + C Gram-Positive Bacteria: The Actinobacteria23The Protists24The Fungi25The VirusesPart VI: Ecology and Symbiosis26Biogeochemical Cycling27Methods in Microbial Ecology28Microorganisms in Marine and Freshwater Ecosystems29Microorganisms in Terrestrial Ecosystems30Microbial InteractionsPart VII: Pathogenicity and Host Response31Infection and Pathogenicity32Nonspecific (Innate) Host Resistance33Specific (Adaptive) ImmunityPart VIII: Microbial Diseases, Detection, and their Control34Antimicrobial Chemotherapy35Clinical Microbiology and Immunology36Epidemiology and Public Health Microbiology37Human Diseases Caused by Viruses and Prions38Human Diseases Caused by Bacteria39Human Diseases Caused by Fungi and ProtistsPart IX: Applied Microbiology40Microbiology of Food41Industrial Microbiology42Applied Environmental MicrobiologyAppendix I: A Review of the Chemistry of Biological MoleculesAppendix II: Common Metabolic Pathways