Food Microbiology Protocols

Overview

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 ...
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Paperback (Softcover reprint of hardcover 1st ed. 2001)
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Overview

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.

The book contains black-and-white illustrations.

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Editorial Reviews

Booknews
Techniques for investigating the nature, products, and extent of the microorganisms involved in the manufacture or spoilage of food. The book treats four categories: spoilage organisms, pathogens, microorganisms in fermented foods, and microorganisms producing metabolites that affect the flavor or nutritive value of foods. A substantial number of chapters discuss yeasts, their uses in food and beverage production, and techniques for improving industrially important strains. Step-by-step methods are also offered for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Contributors are experts from North and South America, Europe, and Japan. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781617372308
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 11/19/2010
  • Series: Methods in Biotechnology Series , #14
  • Edition description: Softcover reprint of hardcover 1st ed. 2001
  • Edition number: 1
  • Pages: 494
  • Product dimensions: 6.00 (w) x 9.00 (h) x 1.03 (d)

Table of Contents

Part I. Spoilage Organisms. Psychrotrophic Microorganisms: Agar Plate Methods, Homogenization, and Dilutions, Anavella Gaitán Herrera. Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage, Maria Luisa Genta and Humberto Heluane. Mesophilic Aerobic Microorganisms, Anavella Gaitán Herrera. Yeasts and Molds, Anavella Gaitán Herrera. Coliforms, Anavella Gaitán Herrera. Genetic Analysis of Food Spoilage Yeasts, Stephen A. James, Matthew D. Collins, and Ian N. Roberts. Part II. Pathogens. Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes, Graciela Font de Valdez, Graciela Lorca, and María Pía de Taranto. Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef, Kasthuri J. Venkateswaran. Detection of ' by the Nucleic Acid Sequence-Based AmplificationTechnique, Burton W. Blais and Geoff Turner. Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction, Ian G. Wilson. Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction, Haiyan Wang, Lai-King Ng, and Jeff M. Farber. Magnetic Capture Hybridization Polymerase Chain Reaction, Jinru Chen and Mansel W. Griffiths. Enterococci, Anavella Gaitán Herrera. Salmonella, Anavella Gaitán Herrera. Campylobacter, Anavella Gaitán Herrera. Listeria monocytogenes, Anavella Gaitán Herrera. Part III. Fermented Foods. Methods for Plasmid and Genomic DNA Isolation from Lactobacilli, M. Andrea Azcárate-Peril and Raúl R. Raya. Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria, Sergio A. Cuozzo, Fernando J. M. Sesma, Aída A. Pesce de R. Holgado, and Raúl R. Raya. Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes, Silvina Fadda, Graciela Vignolo, and Guillermo Oliver. Maintenance of Lactic Acid Bacteria, Graciela Font de Valdez. Probiotic Properties of Lactobacilli: Cholesterol Reduction and Bile Salt Hydrolase Activity, Graciela Font de Valdez and María Pía de Taranto. Identification of Exopolysaccharide-Producing Lactic Acid Bacteria: A Method for the Isolation of Polysaccharides in Milk Cultures, Fernanda Mozzi, María Ine's Torino, and Graciela Font de Valdez. Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles, Graciela Savoy de Giori, Elvira María Hébert, and Raúl R. Raya. Methods to Determine Proteolytic Activity of Lactic Acid Bacteria, Graciela Savoy de Giori and Elvira María Hébert. Methods for Isolation and Titration of Bacteriophages from Lactobacillus, Lucía Auad and Raúl R. Raya. Identification of Yeasts Present in Sour Fermented Foods and Fodders, Wouter J. Middelhoven. Part IV. Organisms in the Manufacture of Other Foods and Beverages. Protein Hydrolysis: Isolation and Characterization of Microbial Proteases, Marcela A. Ferrero. Production of Polyols by Osmotolerant Yeasts, Lucía I. C. de Figueroa and María E. Lucca. Identification of Yeasts from the Grape/Must/Wine System, Peter Raspor, Sonja Smole Mozina, and Neza Cadez. Carotenogenic Microorganisms: A Product-Based Biochemical Characterization, José Domingos Fontana. Genetic and Chromosomal Stability of Wine Yeasts, Matthias Sipiczki, Ida Miklos, Leonora Leveleki, and Zsuzsa Antunovics. Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method, Barry H. Gump, Bruce W. Zoecklein, and Kenneth C. Fugelsang. Enological Characteristics of Yeasts, Fabio Vasquez, Lucía I. C. de Figueroa, and Maria Eugenia Toro. Utilization of Native Cassava Starch by Yeasts, Lucía I. C. de Figueroa, Laura Rubenstein, and Claudio González. Part V. Methods and Equipment. Reactor Configuration for Continuous Fermentation in Immobilized Systems: Application to Lactate Production, José Manuel Bruno-Bárcena, Alicia L. Ragout de Spencer, Pedro R. Córdoba, and Faustino Siñeriz. Molecular Characterization of Yeast Strains by Mihondrial DNA Restriction Analysis, Maria Teresa Fernández-Espinar, Amparo Querol, and Daniel Ramón. Selection of Yeast Hybrids Obtained by Protoplast Fusion and Mating, by Differential Staining, and by Flow Cytometry, Tohoru Katsuragi. Selection of Hybrids by Differential Staining and Micromanipulation, Tohoru Katsuragi. Flotation Assay in Small Volumes of Yeast Cultures, Sandro Rogério de Sousa, Maristela Freitas Sanches Peres, and Cecilia Laluce. Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol, Maristela Freitas Sanches Peres, Sandro Rogério de Sousa, and Cecilia Laluce. Multilocus Enzyme Electrophoresis, Timothy Stanley and Ian G. Wilson. Bacteriocin Production Process by a Mixed Culture System, Suteaki Shioya and Hiroshi Shimizu. Part VI. Reviews. Nutritional Status of Grape Juice, Bruce W. Zoecklein, Barry H. Gump, and Kenneth C. Fugelsang. Problems with the Polymerase Chain Reaction: Inhibition, Facilitation, and Potential Errors in Molecular Methods, Ian G. Wilson. Problems with Genetically Modified Foods, José Manuel Bruno-Bárcena, M. Andrea Azcarate-Peril, and Faustino Siñeriz. Index.

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