Introductory Microbiology Lab Skills and Techniques in Food Science

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.

Autorentext
Dr. Cangliang Shen, Food Microbiologist and Associate Professor/Extension Specialist, Ph.D., Division of Animal and Nutritional Sciences, Davis College of Agriculture, Natural Resources & Design, West Virginia University. Dr. Shen has received several awards including the most recent Outstanding Volunteer Award of Food Microbiology Division, Institute of Food Technologists 2018. He is the Chair of Food Microbiology for IFT and has received 12 funded research grants in food safety. He is the co-author of the book, Food Microbiology Laboratory for the Food Science Student: A Practical Approach, published by Springer in 2017, and has published ~41 journal articles. He serves as the Editorial Board Member of the Journal of Food Protection and Food Protection Trends. Dr. Yifan Zhang, Professor of Wayne State University, has an extensive research and teaching experience in food microbiology. Dr. Zhang has led multiple projects supported by the US Department of Agriculture to understand the role that food and agricultural environment play in transmitting human pathogenic bacteria and antimicrobial resistance in urban agricultural settings. She is the co-author of Food Microbiology Laboratory for the Food Science Student: A Practical Approach, published by Springer in 2017. Dr. Zhang is on the editorial board of Frontiers in Microbiology and Journal of Food Protection. Prior to her current position, she completed postdoctoral training at Ohio Agricultural Research and Development Center, The Ohio State University. Dr. Zhang received the PhD degree in Food Science from the University of Maryland, College Park.

Klappentext
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.

Inhalt

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