Food Microbiology Protocols

Food Microbiology Protocols - Methods in Biotechnology

Softcover reprint of hardcover 1st Edition 2001

Paperback (19 Nov 2010)

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Publisher's Synopsis

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.

Book information

ISBN: 9781617372308
Publisher: Humana Press
Imprint: Humana Press
Pub date:
Edition: Softcover reprint of hardcover 1st Edition 2001
Language: English
Number of pages: 494
Weight: 861g
Height: 229mm
Width: 152mm
Spine width: 26mm