John F. T. Spencer – författare

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.

A collection of readily reproducible techniques for determining most of the important factors governing microorganisms and their habitats. Presented in step-by-step detail, these cutting-edge methods range from those for the study of marine organisms, to those for investigating microorganisms occurring in groundwater, to the biodiversity of yeasts found in remote environments. The novel protocols for studying fermented milks are significant for investigators concerned with milk as an item of food for infants, small children, and even adults. Additional methods for the recovery and determination of nucleic acids and other compounds affecting, and affected by, microorganisms are given for certain enzymes produced by plant pathogens and for obtaining microbial species tolerant of such inhibitors as heavy metals.

A collection of readily reproducible laboratory methods for the determination of various pathogenic microorganisms, their effects, and possible measures that can be taken to counter them. For bacterial and viral pathogens, the authors give special attention to PCR methods for detecting genes resistant to tetracycline, for resistance in Salmonella enterica, and for identifying and typing Campylobacter coli. For fungi the authors offer methods for computerized analysis and typing of fungal isolates, for the isolation and enumeration of fungi in foods, and for the determination of aflatoxin and zearalenone. Other methods deal with hazard analysis, the use of disinfectants, microbiological analysis of cosmetics, microbiological tests for sanitation equipment in factories, and the uses of animals in studies of various characteristics of lactobacilli. Review articles address the spread of pathogens from livestock and poultry production, including the threat of prion-based diseases.

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.

A collection of readily reproducible techniques for determining most of the important factors governing microorganisms and their habitats. Presented in step-by-step detail, these cutting-edge methods range from those for the study of marine organisms, to those for investigating microorganisms occurring in groundwater, to the biodiversity of yeasts found in remote environments. The novel protocols for studying fermented milks are significant for investigators concerned with milk as an item of food for infants, small children, and even adults. Additional methods for the recovery and determination of nucleic acids and other compounds affecting, and affected by, microorganisms are given for certain enzymes produced by plant pathogens and for obtaining microbial species tolerant of such inhibitors as heavy metals.