Part I: Introduction to Microbiology

1 The Evolution of Microorganisms and Microbiology

2 Microscopy

3 Bacteria and Archaea

4 Eukaryotic Microbial Structure and Function

5 Viruses and Other Acellular Infectious Agents

Part II: Microbial Nutrition, Growth, and Control

6 Microbial Nutrition

7 Microbial Growth and Reproduction

8 Control of Microorganisms in the Environment

Part III: Microbial Metabolism

9 Introduction to Metabolism

10 Catabolism: Energy Release and Conservation

11 Anabolism: The Use of Energy in Biosynthesis

Part IV: Microbial Molecular Biology and Genetics

12 Genes: Structure, Replication, and Expression

13 Regulation of Cellular Processes

14 Mechanisms of Genetic Variation

15 Recombinant DNA Technology

16 Microbial Genomics

Part V: The Diversity of the Microbial World

17 Microbial Taxonomy and the Evolution of Diversity

18 The Archaea

19 The Deinococci and Nonproeobacteria Gram Negatives

20 The Proteobacteria

21 The Low G + C Gram-Positive Bacteria: The Firmicutes

22 The High G + C Gram-Positive Bacteria: The Actinobacteria

23 The Protists

24 The Fungi

25 The Viruses

Part VI: Ecology and Symbiosis

26 Biogeochemical Cycling

27 Methods in Microbial Ecology

28 Microorganisms in Marine and Freshwater Ecosystems

29 Microorganisms in Terrestrial Ecosystems

30 Microbial Interactions

Part VII: Pathogenicity and Host Response

31 Infection and Pathogenicity

32 Nonspecific (Innate) Host Resistance

33 Specific (Adaptive) Immunity

Part VIII: Microbial Diseases, Detection, and their Control

34 Antimicrobial Chemotherapy

35 Clinical Microbiology and Immunology

36 Epidemiology and Public Health Microbiology

37 Human Diseases Caused by Viruses and Prions

38 Human Diseases Caused by Bacteria

39 Human Diseases Caused by Fungi and Protists

Part IX: Applied Microbiology

40 Microbiology of Food

41 Industrial Microbiology

42 Applied Environmental Microbiology

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