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Food Microbiology Protocols

  • John F. T. Spencer
  • Alicia L. de Ragout Spencer

Part of the Methods in Biotechnology book series (MIBT, volume 14)

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Spoilage Organisms

    1. Front Matter
      Pages 1-1
    2. Anavella Gaitán Herrera
      Pages 3-10
    3. Annavella Gaitán Herrera
      Pages 25-26
    4. Anavella Gaitán Herrera
      Pages 27-28
    5. Anavella Gaitán Herrera
      Pages 29-36
    6. Stephen A. James, Matthew D. Collins, Ian N. Roberts
      Pages 37-51
  3. Pathogens

    1. Front Matter
      Pages 53-53
    2. Graciela Font de Valdez, Graciela Lorca, María Pía Taranto
      Pages 55-59
    3. Jinru Chen, Mansel W. Griffiths
      Pages 107-110
    4. Anavella Gaitán Herrera
      Pages 111-112
    5. Anavella Gaitán Herrera
      Pages 113-117
    6. Anavella Gaitán Herrera
      Pages 119-123
    7. Anavella Gaitán Herrera
      Pages 125-131
  4. Fermented Foods

    1. Front Matter
      Pages 133-133
    2. M. Andrea Azcárate-Peril, Raúl R. Raya
      Pages 135-139
    3. Sergio A. Cuozzo, Fernando J. M. Sesma, Aída A. Pesce de R. Holgado, Raúl R. Raya
      Pages 141-146
    4. Silvina Fadda, Graciela Vignolo, Guillermo Oliver
      Pages 147-162
    5. Graciela Font de Valdez
      Pages 163-171
    6. Graciela Font de Valdez, María Pía Taranto
      Pages 173-181
    7. Fernanda Mozzi, María Inés Torino, Graciela Font de Valdez
      Pages 183-190
    8. Graciela Savoy de Giori, Elvira Maria Hébert, Raúl R. Raya
      Pages 191-196
    9. Graciela Savoy de Giori, Elvira Maria Hébert
      Pages 197-202
  5. Organisms in the Manufacture of Other Foods and Beverages

    1. Front Matter
      Pages 225-225
    2. Marcela A. Ferrero
      Pages 227-232
    3. Lucía I. C. de Figueroa, María E. Lucca
      Pages 233-241
    4. Peter Raspor, Sonja Smole Mozina, Neza Cadez
      Pages 243-257
    5. José Domingos Fontana
      Pages 259-271
    6. Matthias Sipiczki, Ida Miklos, Leonora Leveleki, Zsuzsa Antunovics
      Pages 273-281
    7. Barry H. Gump, Bruce W. Zoecklein, Kenneth C. Fugelsang
      Pages 283-296
    8. Fabio Vazquez, Lucia I. C. de Figueroa, Maria Eugenia Toro
      Pages 297-306
    9. Lucía I. C. de Figueroa, Laura Rubenstein, Claudio González
      Pages 307-317
  6. Methods and Equipment

    1. Front Matter
      Pages 319-319
    2. José Manuel Bruno-Bárcena, Alicia L. de Ragout Spencer, Pedro R. Córdoba, Faustino Si~neriz
      Pages 321-328
    3. Maria Teresa Fernández-Espinar, Amparo Querol, Daniel Ramón
      Pages 329-333
    4. Sandro Rogério de Sousa, Maristela Freitas Sanches Peres, Cecilia Laluce
      Pages 349-353
    5. Maristela Freitas Sanches Peres, Sandro Rogério de Sousa, Cecilia Laluce
      Pages 355-367
    6. Timothy Stanley, Ian G. Wilson
      Pages 369-393
    7. Suteaki Shioya, Hiroshi Shimizu
      Pages 395-411
  7. Reviews

    1. Front Matter
      Pages 413-413
    2. Bruce W. Zoecklein, Barry H. Gump, Kenneth C. Fugelsang
      Pages 415-425

About this book

Introduction

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.

Editors and affiliations

  • John F. T. Spencer
    • 1
  • Alicia L. de Ragout Spencer
    • 1
  1. 1.Planta Piloto de Procesos Industriales MicrobiologicosSan Miguel TucumánArgentina

Bibliographic information

  • DOI https://doi.org/10.1385/1592590292
  • Copyright Information Humana Press 2001
  • Publisher Name Humana Press
  • eBook Packages Springer Protocols
  • Print ISBN 978-0-89603-867-7
  • Online ISBN 978-1-59259-029-2
  • Series Print ISSN 1940-6061
  • Series Online ISSN 1940-607X
  • Buy this book on publisher's site
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