MTU Cork Library Catalogue

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A laboratory manual for food microiology and biotechnology / Frederick J. Post.

By: Post, Frederick J.
Material type: materialTypeLabelBookPublisher: Belmont, CA. : Star Publishing, 1988Description: viii, 278 p. : ill ; 28 cm. + pbk.ISBN: 0898631785.Subject(s): Food -- Microbiology -- Laboratory manualsDDC classification: 664.001579
Contents:
General Procedures -- Exercise 1: Sampling and sample handling -- Exercise 2: Aerobic plate counts of foods -- Exercise 3: Microscopic counts of foods -- Gram negative organisms -- Exercise 4: Coliform and fecal coliform organisms -- Exercise 5: Salmonellae -- Exercise 6: Vibrio parahaemolyticus and related halophilic vibrios -- Exercise 7: Camplyobacter -- Exercise 8: Scombroid -- Gram positive organisms -- Exercise 9: Staphlococcus aureus -- Exercise 10: Listeria -- Exercise 11: CAMP Test -- Exercise 12: Clostridium botulinum -- Exercise 13: Clostridium perfringens -- Exercise 14: Bacillus cereus -- Yeasts and molds -- Exercise 15: Fungi in foods -- Exercise 16: Enumeration of yeasts and molds in foods -- Exercise 17: Examination of foods for mold filaments -- Spoilage and quality -- Exercise 18: Spoilage -- Exercise 19: Preservatives -- Exercise 20: Aw -- Exercise 21: Examination of canned foods -- Exercise 22: Mesophilic spores in foods -- Exercise 23: Milk - Psychrotrophs, thermodurics and keeping quality -- Exercise 24: Cheese and butter -- Exercise 25: Bacteriological examination of food equipment and eating utensils -- Exercise 26: Insects and filth in foods -- Biotechnology of food production -- Exercise 27: Preparation of yogurt or acidophilus milk -- Exercise 28: Lactic acid production -- Exercise 29: Bacteriophage effects on lactic acid yield -- Exercise 30: Beer brewing -- Exercise 31: Acetic acid production -- Exercise 32: Xanthan gum production -- Exericse 33: Riboflavin production -- Exercise 34: Antibiotic production - Nisin -- Exercise 35: alpha-Amylase production -- Exercise 36: Immobilized enzymes - alpha-Amylase -- Exercise 37: Immobilized cells - Glucose isomerase -- Assay and genetic engineering procedures -- Exercise 38: Vitamin Assay - Niacin -- Exercise 39: Antibiotic assay - Delvotest - P -- Exercise 40: Mutant Isolation -- Exercise 41: Selection of a biotechnically useful organism -- Exercise 42: Plasmid transformation of Escherichia coli -- Exercise 43: Ames Mutagen Test -- Individual project -- Exercise 44: Individual food analysis project.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 664.001579 (Browse shelf(Opens below)) 1 Available 00074274
Total holds: 0

General Procedures -- Exercise 1: Sampling and sample handling -- Exercise 2: Aerobic plate counts of foods -- Exercise 3: Microscopic counts of foods -- Gram negative organisms -- Exercise 4: Coliform and fecal coliform organisms -- Exercise 5: Salmonellae -- Exercise 6: Vibrio parahaemolyticus and related halophilic vibrios -- Exercise 7: Camplyobacter -- Exercise 8: Scombroid -- Gram positive organisms -- Exercise 9: Staphlococcus aureus -- Exercise 10: Listeria -- Exercise 11: CAMP Test -- Exercise 12: Clostridium botulinum -- Exercise 13: Clostridium perfringens -- Exercise 14: Bacillus cereus -- Yeasts and molds -- Exercise 15: Fungi in foods -- Exercise 16: Enumeration of yeasts and molds in foods -- Exercise 17: Examination of foods for mold filaments -- Spoilage and quality -- Exercise 18: Spoilage -- Exercise 19: Preservatives -- Exercise 20: Aw -- Exercise 21: Examination of canned foods -- Exercise 22: Mesophilic spores in foods -- Exercise 23: Milk - Psychrotrophs, thermodurics and keeping quality -- Exercise 24: Cheese and butter -- Exercise 25: Bacteriological examination of food equipment and eating utensils -- Exercise 26: Insects and filth in foods -- Biotechnology of food production -- Exercise 27: Preparation of yogurt or acidophilus milk -- Exercise 28: Lactic acid production -- Exercise 29: Bacteriophage effects on lactic acid yield -- Exercise 30: Beer brewing -- Exercise 31: Acetic acid production -- Exercise 32: Xanthan gum production -- Exericse 33: Riboflavin production -- Exercise 34: Antibiotic production - Nisin -- Exercise 35: alpha-Amylase production -- Exercise 36: Immobilized enzymes - alpha-Amylase -- Exercise 37: Immobilized cells - Glucose isomerase -- Assay and genetic engineering procedures -- Exercise 38: Vitamin Assay - Niacin -- Exercise 39: Antibiotic assay - Delvotest - P -- Exercise 40: Mutant Isolation -- Exercise 41: Selection of a biotechnically useful organism -- Exercise 42: Plasmid transformation of Escherichia coli -- Exercise 43: Ames Mutagen Test -- Individual project -- Exercise 44: Individual food analysis project.

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