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 foodscottage 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.
Table of ContentsPart 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: CholesterolReduction 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 Inés 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