Найти книгу: "Aquaponics Bacteria"

With the increasing use and importance of aquaponics in the commercial and domestic sectors, the awareness of these systems has become more relevant these days. We all may be much familiar with aquaponics systems but generally, we lack technical knowledge and factors affecting the performance of these systems. We should know that productivity and performance of these systems directly affect the revenues and the quality of food production from the aquaponics systems. Unlike hydroponics and aquaculture, bacteria play a key role in the aquaponics systems. They are the link between fish and plants, and for the completion of food chain. Hence, taking care of bacteria, especially all those factors that affect bacterial growth is vital.

This title is an essential primer for all students who need some background in microbiology and want to become familiar with the universal importance of bacteria for all forms of life. Written by Gerhard Gottschalk, Fellow of the American Academy of Microbiology and one of the most prominent microbiologists in our time, this text covers the topic in its whole breadth and does not only focus on bacteria as pathogens. The book is written in an easy-to-read, entertaining style but each chapter also contains a `facts' section with compact text and diagrams for easy learning. In addition, more than 40 famous scientists, including several Nobel Prize winners, contributed sections, written specifically for this title. The book comes with color figures and a companion website with questions and answers. Key features: Unique, introductory text offering a comprehensive overview of the astonishing variety and abilities of Bacteria Easy-to-read, fascinating and educational Written by one of the best known microbiologists of our time Color images throughout Each chapter has a compact tutorial part with schemes on the biochemistry and metabolic pathways of Bacteria Comes with a companion website with questions and answers

Addressing parasitic diseases and those caused by bacteria, this much needed reference and handbook provides a unique insight into the approach adopted by commercial science towards infectious diseases, including the work of medicinal chemists. Many of the authors are scientists with hands-on experience of drug discovery units within the pharmaceutical industry. In addition, the text covers efforts towards drug development in infectious diseases from academic groups and non profit organizations.

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for food spoilage organisms and pathogens to survive. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LAB in the various ecological ecosystems and niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject.

The fifth edition of this highly successful book provides students with an essential introduction to the molecular genetics of bacteria covering the basic concepts and the latest developments. It is comprehensive, easy to use and well structured with clear two-colour diagrams throughout. Specific changes to the new edition include: More detail on sigma factors, anti-sigma factors and anti-anti sigma factors, and the difference in the frequency of sigma factors in bacteria Expand material on integrons as these are becoming increasingly important in antibiotic resistance Enhanced treatment of molecular phylogeny Complete revision and updating of the final chapter on ‘Gene Mapping and Genomics’ Two-colour illustrations throughout. The focus of the book remains firmly on bacteria and will be invaluable to students studying microbiology, biotechnology, molecular biology, biochemistry, genetics and related biomedical sciences.