Fundamental Principles of Bacteriology

by A.J. Salle

A guide perfect for students wishing to learn the important fundamental principles that form the basis of a fascinating and complex field. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Genres: Science

192 pages, Paperback

First published March 15, 2007

Reviews

[Edma · Rating 2 out of 5]

Bacteria are amazing organisms without which we cannot live without, but they also cause us so many problems. Never the less only 1% of them are harmful the rest 99% are harmless.

[Roberto Bovina · Rating 3 out of 5]

Bacteria are everywhere. Soil, air, water, foods. Life could not exist in the complete absence of bacteria. Ch. 6 The biochemicals activities of molds are of great importance in the industrial world. Alcohol is produced industrially by the fermentation of various sugars by yeasts. Many kinds of cheese are ripened by means of molds. Ch. 9 Sterilization. Most organisms are easily destroyed in acid or alkaline solutions. The determinations of thermal death rates are very valuable in applied bacteriology and especially in the canning industry. In general, the light rays in the ultraviolet region produce a toxic action on bacteria. Ch. 14 Protein decomposition, putrefaction. Fermentation of carbohydrates, alcoholic fermentation. Vinegar is a product of the oxidation of alcoholic liquids to acetic acid by certain microorganisms. Ch. 18 Associations of bacteria: symbiosis, commensalism, antibiosis/antagonism, synergism. Ch. 21 Bacteriology of milk. Milk born infection, pasteurization of milk. Yogurt, Metchnikoff, Lactobacillus bulgaricus. Ch. 22 Bacteriology of food. canning, cold storage, and chilling, preservatives, drying, high osmotic pressure. Ch. 23 bacteriology of soil. Ch. 26 specific infections.