High Pressure Microbiology

Pressure, like temperature, is a fundamental influence on all chemical and biochemical reactions, including those in living cells. Surprisingly, little has been published on the effects of pressure on microorganisms. This volume corrects this major oversight by bringing together the latest understanding of high-pressure microbiology.



To thrive under high pressure in the deep sea or terrestrial subsurface, microorganisms have evolved specific and unique adaptations. On the other hand, extreme pressure rapidly kills microorganisms, and pressurization is emerging as a promising technique for food preservation. Understanding the mechanisms behind microbial high pressure adaptation and inactivation provides insights into the most fundamental properties of living systems as compared to nonliving ones. Ranging from proteins and membranes to vegetative bacteria, bacterial spores and yeast, this landmark volume explains the variety of effects of and adaptations to high pressure in microorganisms.