Bacterial identification today is dominated by reductionists who reduce bacteria to a just a set of chemical labels. This book takes a more holistic approach in dealing with bacteria that commonly exist communities that are dynamic in form, function and structure. This edition introduces the concept of bacteria community intelligence as reflected in corrosion, plugging, and shifts in the quality parameters in water, gas, oil, food, or even air. The book allows readers to start with a symptom, uncover the bacterial activities, and then indentify the communities distinctly enough to allow management and control.