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Modern Methods of Food Analysis pp 227–263Cite as

Microbiological Assays

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Abstract

The use of microorganisms to determine or assess a variety of biologically active substances either qualitatively or quantitatively is well established. Among the earliest applications of microbiological assays were those for vitamins and later for amino acids. During the early 1940s, microorganisms were employed to determine the presence and quantity of many antimicrobial agents, and more recently, to assess the mutagenicity of chemicals. Although other methods have largely supplanted microbiological assays for amino acids and to some extent antibiotics, the microbiological methods continue to be of value, for unlike chemical and physical methods, microbiological assays enable one to assess the biological activity of the agent or compound in question.

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  1. Department of Biological Sciences, Wayne State University, Detroit, MI, 48202, USA

    J. M. Jay

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  1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA

    Kent K. Stewart

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    John R. Whitaker

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Jay, J.M. (1984). Microbiological Assays. In: Stewart, K.K., Whitaker, J.R. (eds) Modern Methods of Food Analysis. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7379-7_10

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