Physiology and Biochemistry of Bacteria


    THE treatment of the subject, as may be seen from the size of the work, is exhaustive, yet the authors do not consider that they have presented more than an introduction to, or an outline of, our knowledge of the physiology and biochemistry of the bacteria, yeasts, and moulds. In their opinion, many of the topics discussed could profitably be submitted to monographic treatment, but limitations of space prevented them from carrying out such an elaboration. Their purpose, therefore, was to compile and systematise the material relating to the physiology of micro-organisms: they have well succeeded in their monumental task. The bibliographies of literature cited run to 30, 110, and 140 pages respectively in the three volumes: the whole work brings under one cover abstracts of papers scattered in a variety of journals, arranged according to the divisions of the subject selected by the authors. The treatise forms, therefore, a very useful work of reference.

    Physiology and Biochemistry of Bacteria.

    Prof. R. E. Buchanan Prof. Ellis I. Fulmer. Vol. 1: Growth Phases; Composition and Biophysical Chemistry of Bacteria, their Environment and Energetics. Pp. xi + 516. 34s. net. Vol. 2: Effects of Environment upon Microörganisms. Pp. xvii + 709. 34s. net. Vol. 3: Effects of Microörganisms upon Environment; Fermentative and other Changes Produced. Pp. xv + 575. 34s. net. (London: Baillière, Tindall and Cox, Vol. 1, 1928; Vols. 2 and 3, 1930.)

    Access options

    Rent or Buy article

    Get time limited or full article access on ReadCube.


    All prices are NET prices.

    Rights and permissions

    Reprints and Permissions

    About this article

    Cite this article

    Physiology and Biochemistry of Bacteria . Nature 127, 230–231 (1931).

    Download citation


    By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.