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Introductory Microbiology Lab Skills and Techniques in Food Science
Understand and learn introductory lab technique skills in Food Microbiology
Cangliang Shen (Author), Yifan Zhang (Author)
9780128216781
Paperback, published 9 November 2021
174 pages, Approx. 100 illustrations
27.6 x 21.6 x 1.2 cm, 0.29 kg
Approx.158 pages
1. Introduction of microbial and chemical safety and lab notebook record 2. Practice of Bright-field Microscopy 3. Preparation of Smears and Simple Stain Practice 4. Gram Stain Practice 5. Acid-Fast Stain Practice 6. Endospore Stain Practice 7. Aseptic Technique-Bacteria Transfer and Streak Plating 8. Lab Practice Test 1-Identify unknown bacteria using Gram stain 9. Introduction of bacteria medium, Nutritional Requirements (Synthetic and Complex Media) Selective & Differential Media (McConkey, Manitol Salt, Blood agar) 10. Lab Practice Test 2-Dilution technology and quiz 11. Numeration bacteria population by pour-plating 12. Numeration bacteria population by spread-plating 13. External Conditions for bacterial growth (Temperature, pH, oxygen, osmatic) 14. Cultivation of anaerobic bacteria 15. Biochemistry test of bacteria-1 (Urease Test, Carbohydrate Fermentation, catalase test, oxidase test) 16. Biochemistry test of bacteria-2 (Nitrate Reduction, Decarboxylation & Deamination of Amino Acids, IMViC Test, Hydrogen Sulfide, Motility and Indole Test) 17. Biochemistry test of bacteria-3 (API20e and enterotube II) 18. Extracellular Enzymatic Activities of Microorganisms 19. Case study 1 (Bacteria cause upper respiratory tract diseases) 20. Clinical lab practice 2-Urine sample bacteria isolation and numeration 21. Case study 2 (Bacteria cause intestinal tract and urine tract diseases) 22. Isolation of phage and PFU determination 23. Antibiotic Sensitivity Testing and Evaluation of Antiseptics/Disinfectants 24. Microbial Counts of Food Product 25. Total Plate Count & Coliform Count of Pond Water
Subject Areas: Food & beverage technology [TDCT], Microbiology [non-medical PSG]
