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FISIOLOGI HEWAN
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DASAR-DASAR MIKROBIOLOGI DAN PENERAPANNYA
Mikrobiologi merupakan ilmu terapan yang memanfaatkan mikroorganisme (mikroba) sebagai alat untuk peningkatan kualitas hidup manusia. Pada awalnya pemanfaatan mikroba hanya berkisar pada industri makanan saja. Seiring dengan berkembangnya ilmu pengetahuan, mikroba pun banyak digunakan untuk kegiatan manusia yang lainnya seperti pengelolaan limbah, pengembangan ilmu pengetahuan di bidang rekayasa genetika dan lain sebagainya. Selain itu, kini mikroba mulai digunakan untuk mengatasi masalah limbah. Misalnya, pada saat pengangkutan minyak bumi dari pengeboran lepas pantai atau distribusi minyak bumi dari satu tempat ke tempat yang lain. Jika terjadi kebocoran di laut sehingga mengakibatkan tump...
Fungi
Fungi: Biology and Applications, Second Edition provides a comprehensive treatment of fungi, covering biochemistry, genetics and the medical and economic significance of these organisms at introductory level. With no prior knowledge of the subject assumed, the opening chapters offer a broad overview of the basics of fungal biology, in particular the physiology and genetics of fungi and also a new chapter on the application of genomics to fungi. Later chapters move on to include more detailed coverage of topics such as antibiotic and chemical commodities from fungi, new chapters on biotechnological use of fungal enzymes and fungal proteomics, and fungal diseases of humans, antifungal agents for use in human therapy and fungal pathogens of plants.
Food Microbiology, 2 Volume Set
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Virus
Viruses are the last frontier of undiscovered life on our planet. The most abundant type of organism on Earth, they infect all types of cellular life, and, as micro-organisms that cause disease in their hosts, they are highly opportunistic and relentlessly efficient. They exist at the vanguard of DNA variance, exhibiting more structural diversity than plants, animals, archaea, or even bacteria. This 21st-century guide offers an engaging introductory section explaining exactly what viruses are and how they operate, followed by individual profiles of 101 of the world's most notable examples, each with its own dazzling mugshot
General Virology
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Geobiotechnology I
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
