CHAPTER 1 ANAEROBIC ENVIRONMENTS AND ANAEROBIC MICROORGANISMS 1.1 Oxygen and Microorganisms 1.1.1 Electronic Chemistry of Oxygen 1.1.2 Resources of Singlet Oxygen 1.1.3 Resistance of Aerobic Microorganisms to Oxygen Biotoxicity 1.1.4 Sensitivity of Microorganisms to Oxygen 1.1.5 Process and Mechanisms of Poison of Oxygen to Anaerobic Bacteria 1.2 Redox Potential and Microorganisms in Environment 1.2.1 Effect of Redox Potential of Medium on Growth of Microorganisms 1.2.2 Effect of Growth of Microorganisms on Redox Potential in Medium Environment 1.3 Removal of Oxygen for Studies of Anaerobic Microorganisms in Laboratory 1.3.1 The Requirement of Oxygen Concentration by Anaerobic Microorganisms for Growth and Survival 1.3.2 The Basic Principle and Methods for Removal of Oxygen 1.3.3 Indication of Redox Potential in Anaerobic Medium 1.4 Anaerobic Microorganisms in Natural Environments 1.4.1 The Position of Anaerobic Microorganisms in Bioevolution 1.4.2 Anaerobic Microorganisms in Nature 1.5 The Roles of Anaerobic Microorganisms in Biogeochemical Cycles of C,N and S 1.5.1 In Carbon Cycle 1.5.2 In Nitrogen Cycle 1.5.3 In Sulphur Cycle 1.6 Hydrogen Metabolism in Anaerobic Environments 1.6.1 Hydrogenase in Microorganisms 1.6.2 Hydrogen Metabolism in Some Anaerobic Bacteria 1.6.3 Hydrogen:the Regulator of Bioactivity in Anaerobiosis 1.6.4 Transfer of Molecular Hydrogen and Syntrophic Association Between Species 1.6.5 Examples of Syntrophic Association in Anaerobic Degra-dation of Various Organic Matters References CHAPTER 2 FERMENTATION BIOTECHNOLOGY 2.1 The Basic Conception of Fermentation 2.1.1 The Range of Fermentation Process 2.1.2 The Component Parts of Fermentation Process 2.2 Biology of Industrial Microorganisms 2.2.1 Industrial Microorganisms 2.2.2 Cell Growth 2.2.3 Metabolism 2.3 The Isolation,Preservation and Improvement of Industrial Microorganisms 2.3.1 The Isolation of Industrial Important Microorganisms 2.3.2 The Preservation of Industrially Important Micro-organisms 2.3.3 The Improvement of Industrial Micro-organisms 2.4 Fermentation Media 2.4.1 Yield of Biomass 2.4.2 Inducers 2.4.3 Repressors 2.4.4 Precursors 2.4.5 Buffers 2.4.6 Antifoams 2.5 Fermentation Systems 2.5.1 Batch Culture 2.5.2 Fed-batch Culture 2.5.3 Continuous Culture 2.5.4 Fermenter Design 2.5.5 Solid Substrate Fermentation 2.6 Inocula for Industrial Fermentation 2.6.1 The Basic Criteria of anInoculum Culture 2.6.2 About Inoculum Medium 2.6.3 General Quantity of Inoculum 2.6.4 Keeping the Inoculum Absolute Purity 2.6.5 Inocula for Different Processes 2.7 Sterilization 2.7.1 Introduction 2.7.2 Medium Sterilization 2.7.3 Sterilization of air 2.8 Down-stream Processing/the Recovery and Purification of Fermentation Products 2.8.1 Introduction 2.8.2 Separation Processes References CHAPTER 3 MICROORGANISMS AND FOOD SPOILAGE 3.1 Food as Microbial Good Habitat 3.1.1 Abundant Nutrition in Food 3.1.2 Water Activity of Food and Microorganisms 3.1.3 Food Provides a Suitable Environment for Microbes 3.2 Microbial Sources in Food 3.2.1 Spoiling Microbes Brought by Raw Materials of Food 3.2.2 Spoiling Microbes Contaminated During Process of Food 3.2.3 Spoiling Microbes Polluted During Transportation of Food 3.2.4 Spoiling Microbes Developed During Preservation of Food 3.2.5 Spoiling Microbes Infected During Sale of Food 3.3 Factors Influencing Microbial Growth in Food and Spoilage of Food 3.3.1 Composition of Food 3.3.2 Physical Features of Food 3.3.3 Biological Factors of Food 3.3.4 Environmental Factors 3.3.5 Processing Method of Food 3.3.6 Microorganisms Themselves Contaminated in Food 3.4 Microbial Growth and Decline in Main Types of Food 3.4.1 In Eggs 3.4.2 In Fish and Shellfish 3.4.3 Poultry Meats 3.4.4 In Red Meats 3.4.5 In Cured Meats 3.4.6 In Dairy Products 3.4.7 Fresh Fruits and Vegetables 3.4.8 Canned Food 3.5 Main Microbial Groups Responsible for Spoilage of Food 3.5.1 Enterobacteria 3.5.2 Pseudomonads 3.5.3 Staphylococci and Micrococci 3.5.4 Lactic Acid Bacteria 3.5.5 Spore-forming Bacteria 3.5.6 Yeast 3.5.7 Mold 3.6 The Forms of Food Toxicosis by Microorganisms 3.6.1 Bacterial Food Toxicosis 3.6.2 Food Toxicosis Through Mycotoxins Produced by Certain Fungi References CHAPTER 4 YEAST CLASSI FICATION 4.1 History of Yeast Taxonomy 4.2 The Distribution of Yeast and Its Relationship with Human Being 4.2.1 The Distribution of Yeast 4.2.2 The Relationship Between Man and Yeast 4.3 Cell Structure of Yeast 4.4 Life Cycle of Yeast 4.4.1 Life Cycle of Ascomycetes 4.4.2 Life Cycle of Basidiomycotina Yeast 4.5 The Basic Principles of Yeast Classification 4.5.1 The Principle of Yeast Classification 4.5.2 The Classification Systems of Yeast 4.5.3 The Basis of Yeast Classification 4.6 Physiological and Biochemical Characteristics 4.6.1 Utilization of Carbon Compounds 4.6.2 Assimilation of Nitrogen Compounds 4.6.3 Splitting of Arbutin 4.6.4 Production of Ammonia from Urea(Urease Test) 4.6.5 Splitting of Fat 4.6.6 Gelatin Liquefaction 4.6.7 Growth in Vitamin-Free Medium,Vitamin Requirements 4.6.8 Resistance to High Osmotic Pressure 4.6.9 Formation of Extracellular,Amyloid Compounds(“Starch”Test) 4.6.10 Cycloheximide(Actidione)Resistance 4.6.11 Others 4.7 New Techniques of Yeast Classification 4.7.1 Introduction 4.7.2 Determination of G＋C Content(Mole％)of DNA 4.7.3 DNA-DNA Complementarity Analysis(DNA-DNA Homology Experiment) 4.7.4 Coenzyme Q Analysis 4.7.5 Proton Magnetic Resonance Spectroscopy of Mannans(PMR Spectroscopy) 4.7.6 Extracellular Proteinase Test 4.7.7 Extracellular Deoxyribonuclease Test 4.7.8 Polyacrylamide Gel Electrophoresis of Enzymes References CHAPTER 5 MICROBIAL GROWTH CONTROL 5.1 Heat Sterilization 5.1.1 Spores and Heat Sterilization 5.1.2 The Autoclave 5.1.3 Pasteurization 5.2 Radiation Sterilization 5.3 Filter Sterilization 5.4 Chemical Growth Control 5.4.1 Disinfectants and Antiseptics 5.5 Growth Factor Analogs 5.5.1 Sulfa Drugs 5.5.2 Other Growth Factor Analogs 5.5.3 Antibiotics 5.6 Viral Control 5.6.1 Chemical Inhibition 5.6.2 Interferon 5.7 Fungal Control 5.7.1 Ergosterol Inhibitors 5.7.2 Other Antifungal Agents References CHAPTER 6 EFFECTS OF ABIOTICS FACTORS ON MICROORGANISMS 6.1 Temperature 6.1.1 Microbial Growth at High Temperatures 6.1.2 Survival and Death of Microorganisms at High and Low Temperature 6.1.3 Molecular Adaptations to Psychrophily 6.1.4 Molecular Adaptations to Thermophily 6.2 Hydrogen Ion Concentration 6.3 Oxygen 6.4 Water Availability 6.4.1 Water Activity and Osmosis 6.4.2 Compatible Solutes 6.5 Radiation 6.5.1 Ionizing Radiation 6.5.2 Ultraviolet Radiation 6.5.3 Visible Light Radiation 6.6 Movement 6.7 Diffusion 6.8 Adsorption 6.9 Magnetic Force References CHAPTER 7 BIOLOGICAL NITROGEN FIXATlON 7.1 Significance of Biological Nitrogen Fixation in Nature 7.2 Classification of Diazotrophs and Nitrogen Fixation 7.2.1 Free-living Diazotrophs 7.2.2 Associative Symbiosis 7.2.3 Obligatory Symbiosis 7.3 Biochemistry of Nitrogen Fixation 7.3.1 Comparison of Abiological Nitrogen Fixation with Biological Nitrogen Fixation 7.3.2 Nitrogenase 7.3.3 Catalysis of Nitrogenase for Reduction of Nitrogen 7.3.4 H2,N2,Hydrogenase and Nitrogenase—a Special Relationship 7.3.5 Factors Influencing Nitrogen Fixation of Nitrogenase 7.4 Natural Factors Influencing Efficiency of Nitrogen Fixation in Field 7.4.1 Ratio of C/N in Soil 7.4.2 Oxygen Content in Soil 7.4.3 Soil Moisture 7.4.4 Soil pH 7.4.5 Soil Temperature 7.4.6 Mineral Elements for Nutrition 7.4.7 Competition Among Rhizobia 7.5 Production,Preservation and Application of Rhizobia Preparation 7.5.1 Production of Rhizobia Preparation 7.5.2 Preservation of Rhizobia Preparation 7.5.3 Application of Rhizobia Reparation Reference CHAPTER 8 NITRIFICATION 8.1 Introduction 8.2 Taxonomy of Nitrifying Bacteria 8.2.1 Ammonia-oxidizing Bacteria 8.2.2 Nitrite-oxidizing Bacteria 8.3 Cell Biology of Nitrifying Bacteria 8.3.1 Intracytoplasmic Membranes 8.3.2 Carboxysomes 8.3.3 Cysts 8.4 Physiology of Nitrifying Bacteria 8.4.1 Autotrophy 8.4.2 Growth 8.5 Biochemistry of Nitrifying Bacteria 8.5.1 Meager Sources of Energy 8.5.2 Ammonia Oxidation 8.5.3 Nitrite oxidation 8.6 Ecology of Nitrifying Bacteria 8.6.1 Habitats 8.6.2 Ecological Importance of Nitrifying Bacteria References CHAPTER 9 DENITRIFICATION 9.1 Introduction 9.1.1 Chemodenitrification 9.1.2 Biological Denitrification 9.2 Importance of Dissimilatory Nitrate-reducing Processes 9.3 The Enzymology of Denitrification 9.3.1 The Enzymes of Denitrification 9.3.2 The Electron Transport System 9.4 The Organisms and Their Physiology 9.4.1 Respiratory Denitrification 9.4.2 Dissimilatory Nitrate Reduction to Ammonium 9.5 Population Ecology of Dissimilatory Nitrate Reduction 9.5.1 Denitrification 9.5.2 Dissimilatory Nitrate Reduction to Ammonium 9.6 Regulation of Denitrification in Environment 9.6.1 Characteristics of Oxygen Regulation 9.6.2 Conceptual Model of Environment Regulation of Denitrification 9.6.3 Regulatory Factors References CHAPTER 10 FUNDAMENTALS OF PLANT VIRUSES 10.1 Introduction 10.1.1 What Is Related to Study of Plant Virus? 10.1.2 The Definition of a Virus 10.1.3 Challenge to Plant Virologists 10.2 Composition of Plant Virus 10.2.1 Structural Components of Virus Particles 10.2.2 Viral Specific Non-structural Proteins and Nucleic Acids 10.2.3 Genome Composition and Structure of Plant Viruses 10.2.4 Architecture of Tobacco Mosaic Virus 10.3 Transmission of Plant Virus 10.3.1 Introduction 10.3.2 Insect Transmission 10.3.3 Mechanical Transmission and Its Laboratory Use 10.3.4 Transmission Through Seed and Pollen 10.3.5 Transmission Through Soil Born Fungi and Nematodes 10.3.6 Transmission Through Vegetative Propagation 10.4 Classification and Nomenclature of Plant Virus 10.4.1 The International Committee on Taxonomy of Viruses(ICTV) 10.4.2 Nomenclature of Plant Viruses 10.4.3 Virus Species 10.4.4 Virus Properties Used in Taxonomy 10.4.5 Plant Virus Classification 10.5 Viroids and Satellites of Plant Virus 10.5.1 Viroids 10.5.2 Satellites of Plant Viruses 10.6 Characterization of Plant Virus 10.6.1 Biological Characteristics of Plant Viruses 10.6.2 Morphology and Electron Microscope 10.6.3 Serological Tests 10.6.4 Virus Purification 10.6.5 Nucleic Acid Hybridization 10.6.6 The Polymerase Chain Reaction(PCR) 10.6.7 Cloning and Sequencing of Virus Genes 10.6.8 Other Methods 10.7 Control of Plant Virus 10.7.1 Control Through Resistant Cultivars 10.7.2 Plant Quarantine and Diagnosis of Plant Viruses 10.7.3 Avoidance of Infection Sources in Agricultural Practice 10.7.4 Virus-free Propagating Materials 10.7.5 Control of Vectors 10.7.6 Induced Immunity 10.7.7 Other Control Means References CHAPTER 11 STUDIES ON PATHOGENIC FUNGI OF PLANTS IN CAMEROON 11.1 Trichoderma Species from Cameroon and Their Antagonism Against the Pathogen of Cocoyam Root Rot Disease 11.1.1 Introduction 11.1.2 Materials and Methods 11.1.3 Results and Discussion References 11.2 Pythium myriotylum:The Causal Agent of Cocoyam Root Rot Disease in Cameroon 11.2.1 Introduction 11.2.2 Materials and Methods 11.2.3 Results 11.2.4 Discussion References 11.3 Identification and Characterization of Phytophthora Species the Causal Agent of Cocoa Black Pod Disease in Cameroon 11.3.1 Introduction 11.3.2 Materials and Methods 11.3.3 Results 11.3.4 Discussion References
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