| Description |
xiv, 495 pages : illustrations ; 24 cm |
| Series |
Methods in biotechnology ; 14 |
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Methods in biotechnology ; 14
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| Contents |
Machine derived contents note: Part I. Spoilage Organisms. Psychrotrophic Microorganisms: Agar Plate Methods, Homogenization, and Dilutions, Anavella Gaitǹ Herrera. Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage, Maria Luisa Genta and Humberto Heluane. Mesophilic Aerobic Microorganisms, Anavella Gaitǹ Herrera. Yeasts and Molds, Anavella Gaitǹ Herrera. Coliforms, Anavella Gaitǹ Herrera. Genetic Analysis of Food Spoilage Yeasts, Stephen A. James, Matthew D. Collins, and Ian N. Roberts. Part II. Pathogens. Conductimetric Method for Evaluating Inhibition of Listeria monocytogenes, Graciela Font de Valdez, Graciela Lorca, and Mara̕ Pa̕ de Taranto. Molecular Detection of Enterohemorrhagic Escherichia coli O157:H7 and Its Toxins in Beef, Kasthuri J. Venkateswaran. Detection of ̀ by the Nucleic Acid Sequence-Based AmplificationTechnique, Burton W. Blais and Geoff Turner. Detection of Escherichia coli O157:H7 by Immunomagnetic Separation and Multiplex Polymerase Chain Reaction, Ian G. Wilson. Detection of Campylobacter jejuni and Thermophilic Campylobacter spp. from Foods by Polymerase Chain Reaction, Haiyan Wang, Lai-King Ng, and Jeff M. Farber. Magnetic Capture Hybridization Polymerase Chain Reaction, Jinru Chen and Mansel W. Griffiths. Enterococci, Anavella Gaitǹ Herrera. Salmonella, Anavella Gaitǹ Herrera. Campylobacter, Anavella Gaitǹ Herrera. Listeria monocytogenes, Anavella Gaitǹ Herrera. Part III. Fermented Foods. Methods for Plasmid and Genomic DNA Isolation from Lactobacilli, M. Andrea Azcr̀ate-Peril and Ral͠ R. Raya. Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria, Sergio A. Cuozzo, Fernando J. M. Sesma, Ad̕a A. Pesce de R. Holgado, and Ral͠ R. Raya. Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes, Silvina Fadda, Graciela Vignolo, and Guillermo Oliver. Maintenance of Lactic Acid Bacteria, Graciela Font de Valdez. Probiotic Properties of Lactobacilli: Cholesterol Reduction and Bile Salt Hydrolase Activity, Graciela Font de Valdez and Mara̕ Pa̕ de Taranto. Identification of Exopolysaccharide-Producing Lactic Acid Bacteria: A Method for the Isolation of Polysaccharides in Milk Cultures, Fernanda Mozzi, Mara̕ Inš Torino, and Graciela Font de Valdez. Differentiation of Lactobacilli Strains by Electrophoretic Protein Profiles, Graciela Savoy de Giori, Elvira Mara̕ Hb̌ert, and Ral͠ R. Raya. Methods to Determine Proteolytic Activity of Lactic Acid Bacteria, Graciela Savoy de Giori and Elvira Mara̕ Hb̌ert. Methods for Isolation and Titration of Bacteriophages from Lactobacillus, Luca̕ Auad and Ral͠ R. Raya. Identification of Yeasts Present in Sour Fermented Foods and Fodders, Wouter J. Middelhoven. Part IV. Organisms in the Manufacture of Other Foods and Beverages. Protein Hydrolysis: Isolation and Characterization of Microbial Proteases, Marcela A. Ferrero. Production of Polyols by Osmotolerant Yeasts, Luca̕ I. C. de Figueroa and Mara̕ E. Lucca. Identification of Yeasts from the Grape/Must/Wine System, Peter Raspor, Sonja Smole Mozina, and Neza Cadez. Carotenogenic Microorganisms: A Product-Based Biochemical Characterization, Jos ̌Domingos Fontana. Genetic and Chromosomal Stability of Wine Yeasts, Matthias Sipiczki, Ida Miklos, Leonora Leveleki, and Zsuzsa Antunovics. Prediction of Prefermentation Nutritional Status of Grape Juice: The Formol Method, Barry H. Gump, Bruce W. Zoecklein, and Kenneth C. Fugelsang. Enological Characteristics of Yeasts, Fabio Vasquez, Luca̕ I. C. de Figueroa, and Maria Eugenia Toro. Utilization of Native Cassava Starch by Yeasts, Luca̕ I. C. de Figueroa, Laura Rubenstein, and Claudio Gonzl̀ez. Part V. Methods and Equipment. Reactor Configuration for Continuous Fermentation in Immobilized Systems: Application to Lactate Production, Jos ̌Manuel Bruno-Br̀cena, Alicia L. Ragout de Spencer, Pedro R. Cr̤doba, and Faustino Sięriz. Molecular Characterization of Yeast Strains by Mitochondrial DNA Restriction Analysis, Maria Teresa Fernǹdez-Espinar, Amparo Querol, and Daniel Ramn̤. Selection of Yeast Hybrids Obtained by Protoplast Fusion and Mating, by Differential Staining, and by Flow Cytometry, Tohoru Katsuragi. Selection of Hybrids by Differential Staining and Micromanipulation, Tohoru Katsuragi. Flotation Assay in Small Volumes of Yeast Cultures, Sandro Rogřio de Sousa, Maristela Freitas Sanches Peres, and Cecilia Laluce. Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol, Maristela Freitas Sanches Peres, Sandro Rogřio de Sousa, and Cecilia Laluce. Multilocus Enzyme Electrophoresis, Timothy Stanley and Ian G. Wilson. Bacteriocin Production Process by a Mixed Culture System, Suteaki Shioya and Hiroshi Shimizu. Part VI. Reviews. Nutritional Status of Grape Juice, Bruce W. Zoecklein, Barry H. Gump, and Kenneth C. Fugelsang. Problems with the Polymerase Chain Reaction: Inhibition, Facilitation, and Potential Errors in Molecular Methods, Ian G. Wilson. Problems with Genetically Modified Foods, Jos ̌Manuel Bruno-Br̀cena, M. Andrea Azcarate-Peril, and Faustino Sięriz. Index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available online via the World Wide Web, by subscription to SpringerProtocols |
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Also available online via the World Wide Web, by subscription to Springerlink (Ebooks) |
| Subject |
Food -- Microbiology.
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| Author |
Ragout de Spencer, Alicia L.
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Spencer, J. F. T.
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|
SpringerLink (Online service)
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| LC no. |
00021718 |
| ISBN |
089603867X |
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(alk. paper) |
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