Microbiology : what, why, and how?
Biochemical principles
Cell structure and organisation
Microbial nutrition and cultivation
Microbial growth
Microbial metabolism
Procaryotic diversity
The fungi
The protista
Viruses
Microbial genetics
Microorganisms in genetic engineering
Microbial associations
Microorganisms in the environment
Human microbial diseases
The control of microorganisms
Antimicrobial agents
Industrial and food microbiology