Food Microbiology Protocols:
Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. The methods cover pathogenic org...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Totowa, NJ
Humana Press
2001
|
| Schriftenreihe: | Methods in Biotechnology
14 |
| Schlagworte: | |
| Online-Zugang: | UBR01 TUM01 Volltext |
| Zusammenfassung: | Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. 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. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems.. 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 |
| Beschreibung: | 1 Online-Ressource (XIV, 494 p) |
| ISBN: | 9781592590292 |
| DOI: | 10.1385/1592590292 |
Internformat
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV044952480 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 180517s2001 |||| o||u| ||||||eng d | ||
| 020 | |a 9781592590292 |9 978-1-59259-029-2 | ||
| 024 | 7 | |a 10.1385/1592590292 |2 doi | |
| 035 | |a (ZDB-2-PRO)978-1-59259-029-2 | ||
| 035 | |a (OCoLC)827081555 | ||
| 035 | |a (DE-599)BVBBV044952480 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-355 |a DE-91 | ||
| 082 | 0 | |a 579 |2 23 | |
| 084 | |a WF 9790 |0 (DE-625)148468: |2 rvk | ||
| 245 | 1 | 0 | |a Food Microbiology Protocols |c edited by John F. T. Spencer, Alicia L. de Ragout Spencer |
| 264 | 1 | |a Totowa, NJ |b Humana Press |c 2001 | |
| 300 | |a 1 Online-Ressource (XIV, 494 p) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Methods in Biotechnology |v 14 | |
| 520 | |a Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. 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. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems.. 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 | ||
| 650 | 4 | |a Life Sciences | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Life sciences | |
| 650 | 4 | |a Microbiology | |
| 650 | 0 | 7 | |a Methode |0 (DE-588)4038971-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |8 1\p |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |D s |
| 689 | 0 | 1 | |a Methode |0 (DE-588)4038971-6 |D s |
| 689 | 0 | |8 2\p |5 DE-604 | |
| 700 | 1 | |a Spencer, John F. T. |4 edt | |
| 700 | 1 | |a Ragout Spencer, Alicia L. de |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 9780896038677 |
| 856 | 4 | 0 | |u https://doi.org/10.1385/1592590292 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-2-PRO | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030345235 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u https://doi.org/10.1385/1592590292 |l UBR01 |p ZDB-2-PRO |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.1385/1592590292 |l TUM01 |p ZDB-2-PRO |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804178542390411264 |
|---|---|
| any_adam_object | |
| author2 | Spencer, John F. T. Ragout Spencer, Alicia L. de |
| author2_role | edt edt |
| author2_variant | j f t s jft jfts s a l d r sald saldr |
| author_facet | Spencer, John F. T. Ragout Spencer, Alicia L. de |
| building | Verbundindex |
| bvnumber | BV044952480 |
| classification_rvk | WF 9790 |
| collection | ZDB-2-PRO |
| ctrlnum | (ZDB-2-PRO)978-1-59259-029-2 (OCoLC)827081555 (DE-599)BVBBV044952480 |
| dewey-full | 579 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 579 - Microorganisms, fungi & algae |
| dewey-raw | 579 |
| dewey-search | 579 |
| dewey-sort | 3579 |
| dewey-tens | 570 - Biology |
| discipline | Biologie |
| doi_str_mv | 10.1385/1592590292 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03494nmm a2200541zcb4500</leader><controlfield tag="001">BV044952480</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">180517s2001 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781592590292</subfield><subfield code="9">978-1-59259-029-2</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1385/1592590292</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-2-PRO)978-1-59259-029-2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)827081555</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044952480</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-355</subfield><subfield code="a">DE-91</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">579</subfield><subfield code="2">23</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">WF 9790</subfield><subfield code="0">(DE-625)148468:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food Microbiology Protocols</subfield><subfield code="c">edited by John F. T. Spencer, Alicia L. de Ragout Spencer</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Totowa, NJ</subfield><subfield code="b">Humana Press</subfield><subfield code="c">2001</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (XIV, 494 p)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Methods in Biotechnology</subfield><subfield code="v">14</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. 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. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems.. 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</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Life Sciences</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Life sciences</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiology</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Methode</subfield><subfield code="0">(DE-588)4038971-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Methode</subfield><subfield code="0">(DE-588)4038971-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Spencer, John F. T.</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ragout Spencer, Alicia L. de</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">9780896038677</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1385/1592590292</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-PRO</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-030345235</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1385/1592590292</subfield><subfield code="l">UBR01</subfield><subfield code="p">ZDB-2-PRO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1385/1592590292</subfield><subfield code="l">TUM01</subfield><subfield code="p">ZDB-2-PRO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| genre | 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV044952480 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:05:38Z |
| institution | BVB |
| isbn | 9781592590292 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030345235 |
| oclc_num | 827081555 |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR DE-91 DE-BY-TUM |
| owner_facet | DE-355 DE-BY-UBR DE-91 DE-BY-TUM |
| physical | 1 Online-Ressource (XIV, 494 p) |
| psigel | ZDB-2-PRO |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Humana Press |
| record_format | marc |
| series2 | Methods in Biotechnology |
| spelling | Food Microbiology Protocols edited by John F. T. Spencer, Alicia L. de Ragout Spencer Totowa, NJ Humana Press 2001 1 Online-Ressource (XIV, 494 p) txt rdacontent c rdamedia cr rdacarrier Methods in Biotechnology 14 Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. 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. There are also techniques for the conventional and molecular identification of spoilage organisms and pathogens, particularly bacteria, yeasts, and the molds that cause the degradation of poultry products. Each method is described step-by-step for assured results, and includes tips on avoiding pitfalls or developing extensions for new systems.. 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 Life Sciences Microbiology Life sciences Methode (DE-588)4038971-6 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s Methode (DE-588)4038971-6 s 2\p DE-604 Spencer, John F. T. edt Ragout Spencer, Alicia L. de edt Erscheint auch als Druck-Ausgabe 9780896038677 https://doi.org/10.1385/1592590292 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food Microbiology Protocols Life Sciences Microbiology Life sciences Methode (DE-588)4038971-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4038971-6 (DE-588)4034896-9 (DE-588)4143413-4 |
| title | Food Microbiology Protocols |
| title_auth | Food Microbiology Protocols |
| title_exact_search | Food Microbiology Protocols |
| title_full | Food Microbiology Protocols edited by John F. T. Spencer, Alicia L. de Ragout Spencer |
| title_fullStr | Food Microbiology Protocols edited by John F. T. Spencer, Alicia L. de Ragout Spencer |
| title_full_unstemmed | Food Microbiology Protocols edited by John F. T. Spencer, Alicia L. de Ragout Spencer |
| title_short | Food Microbiology Protocols |
| title_sort | food microbiology protocols |
| topic | Life Sciences Microbiology Life sciences Methode (DE-588)4038971-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Life Sciences Microbiology Life sciences Methode Lebensmittelmikrobiologie Aufsatzsammlung |
| url | https://doi.org/10.1385/1592590292 |
| work_keys_str_mv | AT spencerjohnft foodmicrobiologyprotocols AT ragoutspenceralicialde foodmicrobiologyprotocols |