Contents: 1. Introduction. 2. Influence of environment. 3. Putrefaction of proteins. 4. Fermentation of carbohydrate. 5. Microbiology of foods. 6. Dairy microbiology. 7. Infection and disease. 8. Resistance. 9. Immunity and serology. 10. Treatment of water, wastes, and polluted habitats. 11. Microbial ecology.
"The present text book "Applied Microbiology" has been written for students and also those related to microbiology, food and industrial microbiology. The scope of applied microbiology is expanding so rapidly that it is impossible to present all of it in a single book which a student new to the field can over in one course. This textbook is not only suitable for the students of applied sciences but is also equally useful to those studying the fundamentals of microbiology. It is comprehensive but not lengthy." (jacket)