The Challenge of Highly Pathogenic Microorganisms: Mechanisms of Virulence and Novel Medical Countermeasures

The Challenge of Highly Pathogenic Microorganisms: Mechanisms of Virulence and Novel Medical Countermeasures

Springer | 2010-06-29 | ISBN: 9048190533 | 314 pages | PDF | 6 MB

This book addresses the unique features of four microorganisms that constitute the top bioterror threat agents: Bacillus anthracis; Yersinia pestis, Francisella tularensis and Orthopoxviruses. Side-by-side updated information about their pathogenisis, virulence and epidemiology is provided in a single volume, allowing for evaluation of common features as well as common strategies for defense. Classical microbiological as well as genomic, proteomic & transcriptomic approaches towards development of strategies of novel prophylactic and post-exposure treatment and related aspects of diagnostics and bioforensics are covered. Written by top scientists, this book will be of major interest to all researchers interested in the intricate biology of highly pathogenic microorganisms, to scientists and clinicians interested in microbial pathogenesis and prevention, and to a wide range of professionals dealing with the various aspects of bio-defense.




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Microbiology and Technology of Fermented Foods (Ift Press)

Microbiology and Technology of Fermented Foods (Ift Press) 

Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mb

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods:

• Cultured Dairy Products

• Cheese

• Meat Fermentation

• Fermented Vegetables

• Bread Fermentation

• Beer Fermentation

• Wine Fermentation

• Vinegar Fermentation

• Fermentation of Foods in the Orient

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Encyclopedia of Bioprocess Tech [Vols 1-5, Fermentation, Biocatalysis and Bioseparation]

Encyclopedia of Bioprocess Technology - Fermentation, Biocatalysis, and Bioseparation, Volumes 1-5 

John Wiley & Sons 1999 | ISBN: 0471138223 | Flickinger, Michael C.; Drew, Stephen W. | English | 2844 p | PDF | 29 MB

The five-volume set of the Encyclopedia of Bioprocess Technology presents the applications and established theories in biotechnology-focusing on industrial applications of fermentation, biocatalysis and bioseparation. It is an essential resource for anyone working in industrial biotechnology, biochemistry, genetics and microbiology laboratories, pharmaceutical firms, regulatory agencies and chemical and environmental engineering companies.

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Fermentation and Food Safety

Fermentation and Food Safety
Springer | 2001-02-28 | ISBN: 0834218437 | 290 pages | PDF | 16 MB

The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

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Brewing Yeast and Fermentation

Brewing Yeast and Fermentation

Publisher: Blackwell Publishers | Pages: 656 | 2001-10 | ISBN: 0632054751 | PDF | 30 MB

Product Description:
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.

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Practical Fermentation Technology

by Brian McNeil, Linda Harvey"Practical Fermentation Technology "

Publisher: Wiley | Pages: 402 | 2008-04-04 | ISBN: 0470014342 | PDF | 20 MB

Book Description:

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).



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Food, Fermentation and Micro-organisms

Charles W. Bamforth “Food, Fermentation and Micro-organisms" 
Wiley-Blackwell | 2005-11-18 | ISBN: 0632059877 | 240 pages | PDF | 1,6 Mb

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. 

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. 

Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation 

A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.


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Fermentation and Food Safety

Fermentation and Food Safety

Springer | 2001-02-28 | ISBN: 0834218437 | 290 pages | PDF | 16 MB

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

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Oral Microbiology at a Glance

Richard J. Lamont, Howard F. Jenkinson, "Oral Microbiology at a Glance" 

Wiley-Blackwell | 2010 | ISBN: 0813828929 | 96 pages | PDF | 2,2 MB

Oral Microbiology At A Glance is the new title in the highly popular at a Glance series. It provides a concise and accessible introduction and revision aid. Following the familiar, easy-to-use at a Glance format, each topic is presented as a double-page spread with key facts accompanied by clear diagrams encapsulating essential information.



Systematically organized and succinctly delivered, Oral Microbiology At A Glance covers:



* Oral microbial origins of health or disease

* Various infections ranging from dental caries, periodontal and endodontic infections to oral mucosal, bone, and systemic infections

* Local and systemic extensions of oral infections

* Sterilization, disinfection, infection control methods, and bioterrorism



Oral Microbiology At A Glance is the ideal companion for students of microbiology, all students of dentistry, and early career clinicians. In addition the text will provide valuable insight for general dental practitioners wanting to update their knowledge of oral microbiology and immunology, as well as dental hygienists, therapists and technicians.

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Medical Microbiology, 3 ed.

 Medical Microbiology, 3 ed.

Mosby | English | 2004-11-18 | ISBN: 0323035752 | 660 pages | CHM | 77,7 MB

 Medical Microbiology has been improved and updated to keep it at the forefront of microbiological teaching practice. The clinically relevant, systems-based approach has been retained so as to emphasise the microbiology of the agents causing disease and the diseases affecting individual organ systems.

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Medical Microbiology and Infectious Diseases Textbook Collection

Medical Microbiology and Infectious Diseases Textbook Collection | 300 MB

2001-2008 | ISBN: Multiple | 3852 + 3163 pages (total) | English | PDF | Value: C$956.38 + C$353.45

Medical microbiology titles include:

Desk Encyclopedia of Microbiology | M. Schaechter | 2004 | ISBN: 0126213615 | 1169 pp | 29 Mb | C$164.95

Encyclopedia of Infectious Diseases: Modern Methodologies | M. Tibayrenc | 2007 | ISBN: 0471657328 | 806 pp | 23 Mb | C$222.99

Fungal Infection: Diagnosis and Management, 3e | M.D. Richardson, D.W. Warnock | 2003 | ISBN: 1405115785 | 390 pp | 26 Mb | C$71.99

Atlas of Medical Helminthology and Protozoology, 4e | P.L. Chiodono et al. | 2001 | ISBN: 0443062684 | 91 pp | 19 Mb | C$131.50

Clinical Handbook of Pediatric Infectious Disease, 3e | R.W. Steele | 2007 | ISBN: 1420051504 | 325 pp | 4 Mb | C$253.95

Medical Microbiology | F.H. Kayser et al. | 2005 | ISBN: 1588902455 | 725 pp | 25 Mb | C$47.50

Mayo Clinic Antimicrobial Therapy: Quick Guide | J.W. Wilson, L. Estes | 2008 | ISBN: 1420085182 | 346 pp | 3 Mb | C$63.50

Infectious disease titles include:

Blue Book: Guidelines for the Control of Infectious Diseases | Government of Victoria, AU | 2005 | ISBN: €” | 271 pp | 1 Mb | Free online

HIV Medicine 2007 | C. Hoffmann et al. | 2007 | ISBN: 3924774595 | 818 pp | 4 Mb | Free online

Influenza Report 2006 | B.S. Kamps et al. | 2006 | ISBN: 392477451X | 225 pp | 3 Mb | Free online

Tuberculosis 2007 | J.C. Palomino et al. | 2007 | ISBN: €” | 687 pp | 8 Mb | Free online

WHO Guidelines for the Treatment of Malaria | World Health Organization | 2006 | ISBN: 9241546948 | 266 pp | 2 Mb | Free online

Rabies, 2e | A.C. Jackson, W.H. Wunner | 2007 | ISBN: 0123693667 | 690 pp | 45 Mb | C$165.50

Viral Haemorrhagic Fevers | C.R. Howard | 2005 | ISBN: 0444506608 | 206 pp | 15 Mb | C$187.95

For your convenience, these collections bring together popular and up-to-date general resources in the fields of medical microbiology and infectious disease from across the web.

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Lippincott's Illustrated Reviews: Microbiology By Richard A Harvey, Pamela C Champe, Bruce D Fisher

Lippincott's Illustrated Reviews: Microbiology
By Richard A Harvey, Pamela C Champe, Bruce D Fisher
Publisher: Lippincott Williams & Wilkins; Second Edition edition | 2006 | 432 Pages | ISBN: 0781782155 | CHM | 103.9 MB

Discription

Now in full color, Lippincott's Illustrated Reviews: Microbiology, Second Edition enables rapid review and assimilation of large amounts of complex information about medical microbiology. The book has the hallmark features for which Lippincott's Illustrated Reviews volumes are so popular: an outline format, 450 full-color illustrations, end-of-chapter summaries, review questions, plus an entire section of clinical case studies with full-color illustrations. This edition's medical/clinical focus has been sharpened to provide a high-yield review. Five additional case studies have been included, bringing the total to nineteen. Review questions have been reformatted to comply with USMLE Step 1 style, with clinical vignettes.

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Handbook of Drugs for Tropical Parasitic Infections

SECOND EDITION

By Yakoub Aden Abdi, Lars L.Gustafsson, Örjan Ericsson, Urban Hellgren
ISBN 0-203-21151-0

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The Desk Encyclopedia of Microbiology

2nd Edition
By Moselio Schaechter
ISBN-10: 0123749808
ISBN-13: 978-0123749802
Academic Press, 2009

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Practical Fermentation Technology

Brian McNeil, Linda Harvey, "Practical Fermentation Technology" 
Wiley | 2008 | ISBN: 0470014342 | 402 pages | PDF | 20,6 MB

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia.

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Immobilization Of Enzymes And Cells (Methods in Biotechnology)

mmobilization Of Enzymes And Cells (Methods in Biotechnology)
Humana Press 449 pages 2006-04-13 ISBN: 1588292908 PDF 3.51MB
The second edition of Immobilization of Enzymes and Cells serves as an update as well as a compliment to the first edition. This volume now includes simple protocols for the immobilization of enzymes and cells that could be useful for application at industrial scale, novel protocols for immobilization in the future, and new chemical reactors able to overcome the limitations of a number of immobilized derivatives.


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