Food Microbiology Protocols - Spencer, John F. T.; Ragout de Spencer, Alicia L.; SpringerLink (Online service) (Totowa, NJ : Humana Press : Imprint: Humana, 2001)
Spoilage Organisms -- Psychrotrophic Microorganisms -- Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage -- Mesophilic Aerobic Microorganisms -- Yeasts and Molds -- Coliforms -- Genetic Analysis of Food Spoilage Yeasts -- Pathogens -- Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes -- Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef -- Detection of Listeria monocytogenes by the Nucleic Acid Sequence-Based Amplification Technique -- Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction -- Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction -- Magnetic Capture Hybridization Polymerase Chain Reaction -- Enterococci -- Salmonella -- Campylobacter -- Listeria monocytogenes -- Fermented Foods -- Methods for Plasmid and Genomic DNA Isolation from Lactobacilli -- Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria -- Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes -- Maintenance of Lactic Acid Bacteria -- Probiotic Properties of Lactobacilli -- Identification of Exopolysaccharide-Producing Lactic Acid Bacteria -- Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles -- Methods to Determine Proteolytic Activity of Lactic Acid Bacteria -- Methods for Isolation and Titration of Bacteriophages from Lactobacillus -- Identification of Yeasts Present in Sour Fermented Foods and Fodders -- Organisms in the Manufacture of Other Foods and Beverages -- Protein Hydrolysis -- Production of Polyols by Osmotolerant Yeasts -- Identification of Yeasts from the Grape/Must/Wine System -- Carotenogenic Microorganisms -- Genetic and Chromosomal Stability of Wine Yeasts -- Prediction of Prefermentation Nutritional Status of Grape Juice -- Enological Characteristics of Yeasts -- Utilization of Native Cassava Starch by Yeasts -- Methods and Equipment -- Reactor Configuration for Continuous Fermentation in Immobilized Systems -- Molecular Characterization of Yeast Strains by Mitochondrial DNA Restriction Analysis -- Selection of Yeasts Hybrids Obtained by Protoplast Fusion and Mating, by Differential Staining, and by Flow Cytometry -- Selection of Hybrids by Differential Staining and Micromanipulation -- Flotation Assay in Small Volumes of Yeast Cultures -- Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol -- Multilocus Enzyme Electrophoresis -- Bacteriocin Production Process by a Mixed Culture System -- Reviews -- Nutritional Status of Grape Juice -- Problems with the Polymerase Chain Reaction -- Problems with Genetically Modified Foods.
Keywords: Microbiology; Microbiology