An Introduction to Microorganisms


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Series: Microbiology Research Advances
BISAC: SCI045000

Microorganisms include bacteria, actinomycetes, yeasts, molds, and viruses, among which bacteria are the most prevalent in nature, accounting for 90%-95% of microorganisms. Some microorganisms are visible to the naked eye, such as mushrooms, Ganoderma lucidum, etc. Other microorganisms are “acellular organisms” composed of a few components, such as nucleic acids and proteins. Microorganisms are tiny and closely related to humans, comprised of a variety of beneficial and harmful species. The new coronavirus (2019-nCOV) that broke out in 2019 is a large virus family that is highly infectious. The rapid spread of 2019-nCOV globally has made the public recognize the importance of microorganisms in medicine, as well as their involvement in food, industry, agriculture, environmental protection, sports and many other fields.
The present book revolves around the introduction to microorganisms and reviews relevant achievements in the field. The book is arranged in six important sections, including (i) quantitative optical microscopy in microbiology, (ii) introduction to important yeast genera in food biotechnology, (iii) nitrogen fixation and plant growth promotion by rhizobia with major emphasis on soybeans in Asia, (iv) endophytic fungus Piriformospora indica and its interaction with horticultural plants, (v) biodiversity of arbuscular mycorrhizal fungi in tropical Indonesia, and (vi) root rot and continuous cropping obstacles.
This book provides important support for graduate students and researchers in the study of microorganisms while summarizing some new advances, particularly in rhizobia.

Table of Contents

Table of Contents


Chapter 1. Quantitative Optical Microscopy in Microbiology
(Evgeny Puchkov, All-Russian Collection of Microorganisms, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms of the Russian Academy of Sciences, Pushchino Center for Biological Research of the Russian Academy of Sciences, Pushchino, Russia)

Chapter 2. Introduction to Yeasts Genera Important in Food Biotechnology
(Huseyin Erten, Cennet Pelin Boyaci-Gunduz and Bilal Agirman, Faculty of Agriculture, Department of Food Engineering, Cukurova University, Adana, Turkey, and others)

Chapter 3. Nitrogen Fixation and Plant Growth Promotion by Rhizobia with Major Emphasis on Soybeans in Asia
(D. L. N. Rao, Ex-ICAR-Indian Institute of Soil Science, Bhopal, Madhya Pradesh, India)

Chapter 4. Endophytic Fungus Piriformospora Indica and Its Interaction with Horticultural Plants
(Jin-Li Cao, Ying-Ning Zou, Fei Zhang and Qiang-Sheng Wu, College of Horticulture and Gardening, Yangtze University, Jingzhou, Hubei, China, and others)

Chapter 5. Biodiversity of Arbuscular Mycorrhizal Fungi in Tropical Indonesia
(Husna, Faisal Danu Tuheteru, Asrianti Arif, Basrudin and Albasri, Department of Forestry, Faculty of Forestry and Environmental Science, Universitas Halu Oleo, Kendari, Southeast Sulawesi, Indonesia)

Chapter 6. Root Rot and Continuous Cropping Obstacles
(Yu-Yang Hu, Qiang-Sheng Wu and Bo Shu, College of Horticulture and Gardening, Yangtze University, Jing zhou, Hubei, China, and others)

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