Perennial best-seller Microbes and Society is the ideal text for non-majors taking a foundational course in the life sciences. The Fifth Edition retains the user-friendly readability of previous editions while incorporating original features and material, including new information on viruses and microbial groups, new data on microbes in agriculture and the environment, current applications of genetic engineering and biotechnology, and fully updated coverage of microbes and the human microbiome. Discussions of the immune system, bacterial growth and metabolism, and viral and bacterial diseases have been revised for clarity and concept retention, and coverage of food microbiology, vaccines, and human health has been expanded. Comprehensive yet accessible for non-science-majors, Microbes and Society, Fifth Edition is an essential text for students taking an introductory microbiology course.

Perennial best-seller Alcamo’s Microbes and Society is the ideal text for non-majors taking a foundational course in the life sciences. The Fourth Edition retains the user-friendly readability of previous editions while incorporating original features and material, including new information on viruses and microbial groups, new data on microbes in agriculture and the environment, current applications of genetic engineering and biotechnology, and fully updated coverage of microbes and the human microbiome. Discussions of the immune system, bacterial growth and metabolism, and viral and bacterial diseases have been revised for clarity and concept retention, and coverage of food microbiology, vaccines, and human health has been expanded. Comprehensive yet accessible for non-science-majors, Alcamo’s Microbes and Society, Fourth Edition is an essential text for students taking an introductory microbiology course.

Microbes and Society, Second Edition is designed for liberal arts students as a foundation course in life science. This timely text emphasizes the relevance of microbes and their role in everyday lives of humans - microbes in food production and agriculture, in biotechnology and industry, and in ecology and the environment. Microbes in Society presents the many ways in which we utilize microbes to improve our lives and enhance our life experience.

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Revised and updated to reflected new information in the field, the Third Edition of Alcamo's Microbes and Society is intended for liberal arts students taking a foundation course in the life sciences. It discusses the role of microbes in our everyday lives, from food production to their roll in biotechnology and the numerous other ways that microbes contribute to our world. It goes on to explore such topics as the function of microbes in ecological systems and environmental systems. Coverage of bioterrorism, antibiotic resistance, and microbial disease offer students a broad and current perspective of the extensive impact of various microbes. Consistent with Edward Alcamo's student-friendly writing style, material is presented in a lively format that will engage students and highlight both the positive and negative impact that microorganisms have in our society.

A look at the amazing, groovy world of microbes With more than 1,000 posts and 2 million views, the esteemed blog Small Things Considered has been sparking the imagination of microbiologists for an entire decade. Throughout the years, Elio Schaechter and his team of dedicated bloggers have shared exciting, unexpected, and unusual stories from the microbial world. In the Company of Microbes is a carefully selected treasure chest of wise, amusing, and even profound statements about the ubiquity and relevance of the microbial world. Schaechter, past ASM Presidents, and distinguished microbiologists from around the globe reflect on personal, sometimes historic interactions with microbes and unexpected discoveries, each essay conveying the excitement and sense of surprise that microbiology holds for them. This is the reason that Small Things Considered is a scientific and social media phenomenon that has impacted scientists at every stage of their careers and shared the magical of microbes with world. Join Schaechter in discovering a never-ending pageant of astounding variations on the theme of microbial life. Enjoy!