Food Microbiology Protocols

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods-cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics.

List of contents

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.

Summary

Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods—cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics.

Product details

• Assisted by: Joh F T Spencer (Editor), John F T Spencer (Editor), L Ragout de Spencer (Editor), L Ragout de Spencer (Editor), Alicia L. Ragout de Spencer (Editor), John F. T. Spencer (Editor)
• Publisher: Springer, Berlin
• Languages: English
• Product format: Paperback / Softback
• Released: 25.10.2010
• EAN: 9781617372308
• ISBN: 978-1-61737-230-8
• No. of pages: 494
• Weight: 734 g
• Illustrations: XIV, 494 p.
• Series: Methods in Biotechnology; Methods in Biotechnology
• Subjects: Natural sciences, medicine, IT, technology > Biology > General, dictionaries; B, engineering, microbiology