| Food Microbiology Protocols 2001 Edition Contributor(s): Spencer, John F. T. (Editor), Ragout de Spencer, Alicia L. (Editor) |
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ISBN: 089603867X ISBN-13: 9780896038677 Publisher: Humana OUR PRICE: $161.49 Product Type: Hardcover - Other Formats Published: December 2000 Annotation: Expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of the microorganisms involved in the manufacture and spoilage of foodstuff. 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. 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. |
| Additional Information |
| BISAC Categories: - Medical | Microbiology - Technology & Engineering | Food Science - General - Science | Life Sciences - Microbiology |
| Dewey: 664.001 |
| LCCN: 00021718 |
| Series: Methods in Biotechnology |
| Physical Information: 1.53" H x 6.38" W x 9.32" (2.08 lbs) 494 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods--cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics. |