BACTERIOLOGICAL METHODS IN FOOD AND DRUG LABORATORIES

By P. LIONE

CONTENTS PART I SPOILAGE ORGANISMS PSYCHROTROPHIC MICROORGANISMS: AGAR PLATE METHODS, HOMOGENIZATION, AND DILUTIONS BIOCHEMICAL IDENTIFICATION OF MOST FREQUENTLY ENCOUNTERED BACTERIA THAT CAUSE FOOD SPOILAGE MESOPHILIC AEROBIC MICROORGANISMS YEASTS AND MOLDS COLIFORMS GENETIC ANALYSIS OF FOOD SPOILAGE YEASTS PART II PATHOGENS CONDUCTIMETRIC METHOD FOR EVALUATING INHIBITION OF LISTERIA MONOCYTOGENES AND ITS TOXINS IN BEEF DETECTION OF LISTERIA MONOCYTOGENES BY THE NUCLEIC ACID SEQUENCE- BASED AMPLIFICATIONTECHNIQUE 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 PART III 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: CHOLESTEROL REDUCTION AND BILE SALT HYDROLASE ACTIVITY IDENTIFICATION OF EXOPOLYSACCHARIDE-PRODUCING LACTIC ACID BACTERIA: A METHOD FOR THE ISOLATION OF POLYSACCHARIDES IN MILK CULTURES 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 PART IV ORGANISMS IN THE MANUFACTURE OF OTHER FOODS AND BEVERAGES PROTEIN HYDROLYSIS: ISOLATION AND CHARACTERIZATION OF MICROBIAL PROTEASES PRODUCTION OF POLYOLS BY OSMOTOLERANT YEASTS IDENTIFICATION OF YEASTS FROM THE GRAPE/MUST/WINE SYSTEM CAROTENOGENIC MICROORGANISMS: A PRODUCT-BASED BIOCHEMICAL CHARACTERIZATION GENETIC AND CHROMOSOMAL STABILITY OF WINE YEASTS PREDICTION OF PREFERMENTATION NUTRITIONAL STATUS OF GRAPE JUICE: THE FORMOL METHOD ENOLOGICAL CHARACTERISTICS OF YEASTS UTILIZATION OF NATIVE CASSAVA STARCH BY YEASTS PART V METHODS AND EQUIPMENT REACTOR CONFIGURATION FOR CONTINUOUS FERMENTATION IN IMMOBILIZED SYSTEMS: APPLICATION TO LACTATE PRODUCTION MOLECULAR CHARACTERIZATION OF YEAST STRAINS BY MITOCHONDRIAL DNA RESTRICTION ANALYSIS SELECTION OF YEAST 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 PART VI REVIEWS NUTRITIONAL STATUS OF GRAPE JUICE PROBLEMS WITH THE POLYMERASE CHAIN REACTION: INHIBITION, FACILITATION, AND POTENTIAL ERRORS IN MOLECULAR METHODS PROBLEMS WITH GENETICALLY MODIFIED FOODS