Advances in Microbial Ecology: Volume 3

ISBN-13: 9781461582816 / Angielski / Miękka / 2012 / 225 str.

Martin Alexander

Opis

We are most gratified by the response to the initiation of this series of volumes presenting recent developments and new concepts in microbial ecology. Favorable reactions have been expressed in both oral and written communication, and Ad vances in Microbial Ecology thus seems to be providing a worthwhile outlet in a rapidly growing field of microbiology and environmental sciences. The growing importance of microbial ecology is evident in many ways. Uni versity personnel are expanding their programs and increasing the number of research topics and publications. Substantial numbers of industrial scientists have likewise entered this field as they consider the microbial transformation of chemicals in waters and soils and the effects of synthetic compounds on natural microbial communities. Agricultural, medical, dental, and veterinary practitioners and scientists have also been increasing their activity in microbial ecology because of the importance of the discipline to their own professions. In addition, govern mental agencies have expanded regulatory and research activities concerned with microbial ecology owing to the importance of information and regulations fo cused on the interactions between microorganisms in nature and particular en vironmental stresses."

Spis treści

1 Impact of Facultatively Anaerobic Photoautotrophic Metabolism on Ecology of Cyanobacteria (Blue-Green Algae).- 1. Introduction.- 2. Aquatic Systems with Alternating Photoaerobic-Photoanaerobic Conditions.- 2.1. Hot Sulfur Springs.- 2.2. Stratified Lakes.- 2.3. Aquatic Systems with Photoaerobic to Dark Anaerobic Alternations.- 2.4. Aquatic Systems with Very Short Anaerobic Exposures.- 2.5. Sediments.- 2.6. Summary.- 3. Predominance of Cyanobacteria among Phototrophs in Aquatic Systems with Alternating Photoaerobic-Photoanaerobic Conditions.- 3.1. Phototrophs in Hot Sulfur Springs.- 3.2. Phototrophs of Stratified Lakes.- 3.3. Phototrophs of Shallow Water Systems.- 3.4. Phototrophs of Sediments.- 3.5. Phototrophs of the Open Sea.- 3.6. Summary.- 4. Phototrophic Physiology of Photosynthetic Organisms.- 4.1. Photosynthetic Bacteria.- 4.2. Eucaryotic Algae and Plants.- 4.3. Cyanobacteria.- 4.4. Summary.- 5. Facultatively Anoxygenic Photosynthetic Cyanobacteria in Nature.- 5.1. Spread of Anoxygenic Photosynthesis among Cyanobacteria.- 5.2. Facultatively Anoxygenic Photosynthesis of Cyanobacteria in Hot Sulfur Springs.- 5.3. Facultatively Anoxygenic Photosynthesis of Cyanobacteria in a Stratified Lake.- 6. Concluding Remarks; Ecological and Evolutionary Importance of Photoanaerobic Metabolism in Cyanobacteria.- References.- 2 The Rumen Fermentation: A Model for Microbial Interactions in Anaerobic Ecosystems.- 1. Introduction.- 2. The Rumen Environment.- 3. Rumen Bacteria and Protozoa.- 4. Interactions between Microorganisms and the Animal.- 5. Nutritional Interactions between Microbial Populations.- 6. Fermentation Interactions.- 6.1. Food Chains.- 6.2. Products of Polymer Hydrolysis.- 6.3. Decarboxylation of Succinate.- 6.4. Methanogenesis.- 6.5. Hydrogen Gas and Fermentation.- 6.6. Growth Rate and Fermentation.- 6.7. The Overall Fermentation.- 7. Summary and Conclusions.- References.- 3 Food as a Bacterial Habitat.- 1. Introduction.- 2. The Major Bacterial Groups.- 2.1. Enterobacteria.- 2.2. Pseudomonads.- 2.3. Staphylococci and Micrococci.- 2.4. Lactic Acid Bacteria.- 2.4.1. General.- 2.4.2. Lactic Acid Bacteria in Competition with Other Microbes.- 2.4.3. Evolution of the Lactic Streptococci.- 2.4.4. Other Factors.- 2.4.5. Competition among Lactic Acid Bacteria.- 2.4.6. Mutual Stimulation.- 2.5. Spore-Forming Bacteria.- 3. The Major Food Products.- 3.1. Eggs.- 3.2. Fish and Shellfish.- 3.3. Poultry Meats.- 3.4. Red Meats.- 3.5. Cured Meats.- 3.5.1. Bacon.- 3.5.2. Ham.- 3.5.3. Sausages.- 3.6. Dairy Products.- 3.6.1. Milk.- 3.6.2. Fermented Products.- 3.7. Catalogue of Fermented Foods.- 4. Protection and Injury of Bacteria by Food-Processing Treatments.- 4.1. General.- 4.2. Protection.- 4.3. Injury.- 5. Concluding Remarks.- 5.1. Physical Factors.- 5.2. Chemical Factors.- 5.3. Interactions.- References.- 4 Microbial Ecology of the Oral Cavity.- 1. Introduction.- 2. Bacteria in the Oral Environment.- 2.1. Introduction.- 2.2. The Bacterial Community in the Oral Cavity of Humans.- 2.2.1. Genera.- 2.2.2. Species.- 2.3. The Bacterial Community in the Oral Cavity of Animals.- 2.4. Variations in the Bacterial Community with Habitat.- 2.4.1. Tooth Surfaces.- 2.4.2. Tissue Surfaces.- 2.5. Variations in the Bacterial Community with Environmental Changes.- 2.5.1. Saliva.- 2.5.2. Diet.- 2.5.3. Immunological Factors.- 2.5.4. Caries and Periodontal Disease.- 3. Formation of Dental Plaque.- 3.1. Introduction.- 3.2. Deposition of Films.- 4. Metabolism of the Oral Microbial Community.- 4.1. Introduction.- 4.2. Exogenous Carbohydrate Metabolism.- 4.2.1. Dental Plaque.- 4.2.2. Pure-Culture Studies.- 4.3. Endogenous Metabolism.- 4.4. Acid Utilization.- 4.5. Nitrogen Metabolism.- 4.6. Mineralization of Plaque.- 4.7. Inhibitors of Metabolism.- 5. Microbial Interactions.- 6. Summary.- References.