Food Microbiology Protocols (Methods in Biotechnology) [Hardcover]

John F. T. Spencer (Editor), Alicia L. Ragout de Spencer (Editor)

Book Description

Publication Date: December 12, 2000 | ISBN-10: 089603867X | ISBN-13: 978-0896038677 | Edition: 1st

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.

Editorial Reviews

From the Back Cover

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.

Product Details

• Hardcover: 512 pages
• Publisher: Humana Press; 1st edition (December 12, 2000)
• Language: English
• ISBN-10: 089603867X
• ISBN-13: 978-0896038677
• Product Dimensions: 9.3 x 6.4 x 1.5 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #4,325,459 in Books (See Top 100 in Books)