Food Microbiology Protocols
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 org...
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Totowa, NJ :
Humana Press : Imprint: Humana,
2001.
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| Edition: | 1st ed. 2001. |
| Series: | Methods in Biotechnology,
14 |
| Subjects: | |
| Online Access: | https://doi.org/10.1385/1592590292 |
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Table of Contents:
- Spoilage Organisms
- Psychrotrophic Microorganisms
- Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage
- Mesophilic Aerobic Microorganisms
- Yeasts and Molds
- Coliforms
- Genetic Analysis of Food Spoilage Yeasts
- Pathogens
- Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes
- Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef
- Detection of Listeria monocytogenes by the Nucleic Acid Sequence-Based Amplification Technique
- Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction
- Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction
- Magnetic Capture Hybridization Polymerase Chain Reaction
- Enterococci
- Salmonella
- Campylobacter
- Listeria monocytogenes
- Fermented Foods
- Methods for Plasmid and Genomic DNA Isolation from Lactobacilli
- Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria
- Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes
- Maintenance of Lactic Acid Bacteria
- Probiotic Properties of Lactobacilli
- Identification of Exopolysaccharide-Producing Lactic Acid Bacteria
- Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles
- Methods to Determine Proteolytic Activity of Lactic Acid Bacteria
- Methods for Isolation and Titration of Bacteriophages from Lactobacillus
- Identification of Yeasts Present in Sour Fermented Foods and Fodders
- Organisms in the Manufacture of Other Foods and Beverages
- Protein Hydrolysis
- Production of Polyols by Osmotolerant Yeasts
- Identification of Yeasts from the Grape/Must/Wine System
- Carotenogenic Microorganisms
- Genetic and Chromosomal Stability of Wine Yeasts
- Prediction of Prefermentation Nutritional Status of Grape Juice
- Enological Characteristics of Yeasts
- Utilization of Native Cassava Starch by Yeasts
- Methods and Equipment
- Reactor Configuration for Continuous Fermentation in Immobilized Systems
- Molecular Characterization of Yeast Strains by Mitochondrial DNA Restriction Analysis
- Selection of Yeasts Hybrids Obtained by Protoplast Fusion and Mating, by Differential Staining, and by Flow Cytometry
- Selection of Hybrids by Differential Staining and Micromanipulation
- Flotation Assay in Small Volumes of Yeast Cultures
- Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol
- Multilocus Enzyme Electrophoresis
- Bacteriocin Production Process by a Mixed Culture System
- Reviews
- Nutritional Status of Grape Juice
- Problems with the Polymerase Chain Reaction
- Problems with Genetically Modified Foods.