Cangliang Shen,
Cangliang (Food Microbiologist and Associate Professor/Extension Specialist, Ph.D., Division of Animal and Nutritional Sciences, Davis College of Agriculture, Natural Resources & Design, West Virginia University.) Shen,
Yifan Zhang,
Yifan (Professor of Wayne State University) Zhang
e.a.
Elsevier Science
e druk, 2021
9780128216781
Introductory Microbiology Lab Skills and Techniques in Food Science
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2021
ISBN13: 9780128216781
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
Specificaties
Inhoudsopgave
<p>1. Introduction of microbial and chemical safety and lab notebook record </p> <p>2. Practice of Bright-field Microscopy </p> <p>3. Preparation of Smears and Simple Stain Practice </p> <p>4. Gram Stain Practice </p> <p>5. Acid-Fast Stain Practice </p> <p>6. Endospore Stain Practice </p> <p>7. Aseptic Technique-Bacteria Transfer and Streak Plating </p> <p>8. Lab Practice Test 1-Identify unknown bacteria using Gram stain </p> <p>9. Introduction of bacteria medium, Nutritional Requirements (Synthetic and Complex Media) Selective & Differential Media (McConkey, Manitol Salt, Blood agar) </p> <p>10. Lab Practice Test 2-Dilution technology and quiz </p> <p>11. Numeration bacteria population by pour-plating </p> <p>12. Numeration bacteria population by spread-plating </p> <p>13. External Conditions for bacterial growth (Temperature, pH, oxygen, osmatic) </p> <p>14. Cultivation of anaerobic bacteria </p> <p>15. Biochemistry test of bacteria-1 (Urease Test, Carbohydrate Fermentation, catalase test, oxidase test) </p> <p>16. Biochemistry test of bacteria-2 (Nitrate Reduction, Decarboxylation & Deamination of Amino Acids, IMViC Test, Hydrogen Sulfide, Motility and Indole Test) </p> <p>17. Biochemistry test of bacteria-3 (API20e and enterotube II) </p> <p>18. Extracellular Enzymatic Activities of Microorganisms </p> <p>19. Case study 1 (Bacteria cause upper respiratory tract diseases) </p> <p>20. Clinical lab practice 2-Urine sample bacteria isolation and numeration </p> <p>21. Case study 2 (Bacteria cause intestinal tract and urine tract diseases) </p> <p>22. Isolation of phage and PFU determination </p> <p>23. Antibiotic Sensitivity Testing and Evaluation of Antiseptics/Disinfectants </p> <p>24. Microbial Counts of Food Product </p> <p>25. Total Plate Count & Coliform Count of Pond Water </p>