Title Food microbiology protocols / edited by John F.T. Spencer and Alicia L. Ragout de Spencer

Published Totowa, NJ : Humana Press, ©2001

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Description 1 online resource (xiv, 495 pages) : illustrations Series Methods in biotechnology ; 14 Methods in biotechnology ; 14. Contents 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 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 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 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 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 Summary 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 Analysis voedselmicrobiologie food microbiology biotechnologie biotechnology laboratoriummethoden laboratory methods biologische technieken biological techniques protocollen protocols Food Microbiology Levensmiddelenmicrobiologie Bibliography Includes bibliographical references and index Notes 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. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL Print version record digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL In Springer Protocols Subject Food -- Microbiology. Food Microbiology TECHNOLOGY & ENGINEERING -- Food Science. Food -- Microbiology Genre/Form Laboratory manuals. Manuels de laboratoire. Form Electronic book Author Spencer, J. F. T. Ragout de Spencer, Alicia L. ISBN 9781592590292 1592590292

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