Introductory Microbiology Lab Skills and Techniques in Food Science
eBook - ePub

Introductory Microbiology Lab Skills and Techniques in Food Science

  1. 174 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Introductory Microbiology Lab Skills and Techniques in Food Science

About this book

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. - Presents step-by-step lab procedures with photos in lab setting. - Includes case studies of microorganism causing infectious disease. - Provides clinical microbial lab tasks to mimic real-life situations applicable to industry.

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Yes, you can access Introductory Microbiology Lab Skills and Techniques in Food Science by Cangliang Shen,Yifan Zhang in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Microbiology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Front Matter
  5. Copyright
  6. Dedication
  7. Contents
  8. Preface
  9. Acknowledgments
  10. List of Illustrations
  11. List of Tables
  12. CHAPTER 1 : Introduction of microbial and chemical safety and lab notebook record
  13. CHAPTER 2 : Practice of bright-field microscope
  14. CHAPTER 3 : Preparation of smears and simple stain practice
  15. CHAPTER 4 : Gram-stain practice
  16. CHAPTER 5 : Acid-fast stain practice
  17. CHAPTER 6 : Endospore stain practice
  18. CHAPTER 7 : Aseptic technique-bacteria transfer and streak plating
  19. CHAPTER 8 : Lab practice test 1 – identify unknown bacteria using Gram-stain
  20. CHAPTER 9 : Introduction of bacteria medium, nutritional requirements (synthetic and complex media), selective & differential media (MacConkey, mannitol salt, blood agar)
  21. CHAPTER 10 : Lab practice test 2 – dilution technology and quiz
  22. CHAPTER 11 : Numeration bacteria population by pour plating
  23. CHAPTER 12 : Numeration bacteria population by spread plating
  24. CHAPTER 13 : External conditions for bacterial growth (temperature, pH, oxygen, osmotic)
  25. CHAPTER 14 : Cultivation of anaerobic bacteria
  26. CHAPTER 15 : Biochemistry test of bacteria-1 (urease test, carbohydrate fermentation, catalase test, oxidase test)
  27. CHAPTER 16 : Biochemistry test of bacteria-2 (nitrate reduction, decarboxylation, & deamination of amino acids, IMViC test, hydrogen sulfide, motility, and indole test)
  28. CHAPTER 17 : Biochemistry test of bacteria-3 (API20e and Enterotube II)
  29. CHAPTER 18 : Extracellular enzymatic activities of microorganisms
  30. CHAPTER 19 : Case study 1 (bacteria cause upper respiratory tract diseases)
  31. Chapter 20 : Clinical lab practice - urine sample bacteria isolation and numeration
  32. Chapter 21 : Case study 2 (bacteria cause intestinal tract diseases)
  33. Chapter 22 : Isolation of phage and plaque forming units determination
  34. Chapter 23 : Antibiotic susceptibility testing and evaluation of antiseptics/disinfectants
  35. Chapter 24 : Microbial counts of food product
  36. Chapter 25 : Total plate counts & coliform counts of pond water
  37. Appendices
  38. Index
  39. A