Inhibition and Destruction of the Microbial Cell (eBook, PDF)
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Inhibition and Destruction of the Microbial Cell focuses on the effects of various classes of toxic chemical agents on microbial cell. This book is organized into 14 chapters that cover the topics from two points of view: the agent and the target (the microbial cell). The introductory chapters are devoted to the inhibitory effects of elevating temperature and to the lethal effect of environmental thermal energy supply restriction on growing bacteria. A chapter focuses on the effect of various classes of antibacterial compounds, such as 4-amino-quinaldinium and 8-hydroxyquinoline derivatives, c...
Inhibition and Destruction of the Microbial Cell focuses on the effects of various classes of toxic chemical agents on microbial cell. This book is organized into 14 chapters that cover the topics from two points of view: the agent and the target (the microbial cell). The introductory chapters are devoted to the inhibitory effects of elevating temperature and to the lethal effect of environmental thermal energy supply restriction on growing bacteria. A chapter focuses on the effect of various classes of antibacterial compounds, such as 4-amino-quinaldinium and 8-hydroxyquinoline derivatives, chlorhexidine, amidines, halogens, dyes, and nitrofurans. The subsequent chapters examine the effects of other chemical agents on microorganisms, including toxic gases, solutes, ions, and radiations. The book goes on examining the inhibition and destruction of specific microorganisms, such as Pseudomonas aeruginosa, Enterobacteriaceae, Mycobacteria, Cocci, bacterial spores, molds, yeasts, and viruses. The last chapter discusses the effect of the cultural prehistory of microorganisms upon their response to inhibition and destruction. This book is an invaluable resource for graduate research workers and scientists in pure and applied microbiology. This will also be a good reference for undergraduates reading specialized courses at honors level in microbiology or applied courses in food science and agriculture. Furthermore, it will be of interest to the medical profession, especially those involved in public health and pathology, as well as to scientists in the pharmaceutical industry.
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