Author Description

Describes the fundamental properties of the bacteria group bacilli, widely used in both research and industry, especially the species B. subtilis and B. megaterium. Considers the genetics, physiology, molecular biology, and the current techniques and concepts to allow graduate and professional microbiologists to exploit them more fully for biotechnology by increasing their abilities to produce secondary metabolites, proteins, and foreign gene products. Annotation copyright Book News, Inc. Portland, Or.