عنوان

Food microbiology protocols /

(Number (ISBN

1592590292

(Number (ISBN

9781592590292

Erroneous ISBN

089603687X

Erroneous ISBN

089603867X

Erroneous ISBN

9780896038677

Number

b753229

Title Proper

Food microbiology protocols /

General Material Designation

[Book]

First Statement of Responsibility

edited by John F.T. Spencer and Alicia L. Ragout de Spencer.

Place of Publication, Distribution, etc.

Totowa, NJ :

Name of Publisher, Distributor, etc.

Humana Press,

Date of Publication, Distribution, etc.

©2001.

Specific Material Designation and Extent of Item

1 online resource (xiv, 495 pages) :

Other Physical Details

illustrations

Series Title

Methods in biotechnology ;

Volume Designation

14

Text of Note

Includes bibliographical references and index.

Text of Note

Food Microbiology Protocols -- Preface -- Contents -- Contributors -- PART I SPOILAGE ORGANISMS -- 1 Psychrotrophic Microorganisms:Agar Plate Methods, Homogenization, and Dilutions -- 2 Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage -- 3 Mesophilic Aerobic Microorganisms -- 4 Yeasts and Molds -- 5 Coliforms -- 6 Genetic Analysis of Food Spoilage Yeasts -- PART II PATHOGENS -- 7 Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes

Text of Note

23 Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles24 Methods to Determine Proteolytic Activity of Lactic Acid Bacteria -- 25 Methods for Isolation and Titration of Bacteriophages from Lactobacillus -- 26 Identification of Yeasts Present in Sour Fermented Foods and Fodders -- PART IV ORGANISMS IN THE MANUFACTURE OF OTHER FOODS AND BEVERAGES -- 27 Protein Hydrolysis: Isolation and Characterization of Microbial Proteases -- 28 Production of Polyols by Osmotolerant Yeasts -- 29 Identification of Yeasts from the Grape/Must/Wine System

Text of Note

30 Carotenogenic Microorganisms: A Product-Based Biochemical Characterization31 Genetic and Chromosomal Stability of Wine Yeasts -- 32 Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method -- 33 Enological Characteristics of Yeasts -- 34 Utilization of Native Cassava Starch by Yeasts -- PART V SPECIAL METHODS AND EQUIPMENT -- 35 Reactor Configuration for Continuous Fermentation in Immobilized Systems: Application to Lactate Production -- 36 Molecular Characterization of Yeast Strains by Mitochondrial DNA Restriction Analysis

Text of Note

8 Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef9 Detection of Listeria monocytogenes by the Nucleic Acid Sequence-Based Amplification Technique -- 10 Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction -- 11 Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction -- 12 Magnetic Capture Hybridization Polymerase Chain Reaction -- 13 Enterococci -- 14 Salmonella -- 15 Campylobacter -- 16 Listeria monocytogenes

Text of Note

PART III FERMENTED FOODS17 Methods for Plasmid and Genomic DNA Isolation from Lactobacilli -- 18 Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria -- 19 Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes -- 20 Maintenance of Lactic Acid Bacteria -- 21 Probiotic Properties of Lactobacilli: Cholesterol Reduction and Bile Salt Hydrolase Activity -- 22 Identification of Exopolysaccharide-Producing Lactic Acid Bacteria: A Method for the Isolation of Polysaccharides in Milk Cultures

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8

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Text of Note

Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the flavor or nutritive value of foods. Included in the section dealing with fermented foods are procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species Lactobacillus, and the determination of proteolytic activity of lactic acid bacteria. A substantial number of chapters are devoted to yeasts, their use in food and beverage production, and techniques for improving industrially important strains. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems. Comprehensive and timely, Food Microbiology Protocols is a gold-standard collection of readily reproducible techniques essential for the study of the wide variety of microorganisms involved in food production, quality, storage, and preservation today.

Text of Note

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

Title

Food microbiology protocols.

International Standard Book Number

9780896038677

Title

Springer Protocols

Food-- Microbiology.

Food Microbiology.

Aliments-- Microbiologie.

Food-- Microbiology.

TECHNOLOGY & ENGINEERING-- Food Science.

Q120

PSG

TEC-- 012000

Number

Edition

Class number

Book number

Class number

Ragout de Spencer, Alicia L.

Spencer, J. F. T.

Date of Transaction

20201204124549.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y