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E-grāmata: Introductory Microbiology Lab Skills and Techniques in Food Science

(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.), (Professor of Wayne State Univer)
  • Formāts: PDF+DRM
  • Izdošanas datums: 02-Nov-2021
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128232439
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Introductory Microbiology Lab Skills and Techniques in Food SciencePalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 02-Nov-2021
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128232439
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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.

Recenzijas

"This is a must-have book for any tertiary institution teaching food science with food microbiology but should also be a reference book in any laboratory doing food microbiology. This book has everything you need to ensure that you can practise and perfect classical laboratory microbiological techniques, from preparation of smears and staining, introduction and classification of different media, numeration and plating techniques and cultivation of bacteria, to case studies, quizzes and practice activities, to antibiotic susceptibility testing and isolation of phages.The book covers all aspects of general food microbiology and is set out in 25 chapters that are easy to read and follow....

What is really useful about this book is that the various steps are described with the aid of photographs or diagrams, which make it very easy to understand....

I would highly recommend this book as a guide to any food microbiology practical class." --FST Magazine

Preface xiii
Acknowledgments xv
1 Introduction of microbial and chemical safety and lab notebook record
1.1 Lab safety rules
1(4)
2 Practice of bright-field microscope
2.1 Materials
5(1)
2.2 Introduction
5(1)
2.3 Terminologies of bright-field microscope
6(1)
2.4 Procedure of focusing prepared slides
7(3)
2.5 After class question
10(1)
3 Preparation of smears and simple stain practice
3.1 Materials
11(1)
3.2 Introduction
11(1)
3.3 Morphology of bacterial cells in this lab practice
11(1)
3.4 Procedure
12(4)
3.5 After class questions
16(1)
4 Gram-stain practice
4.1 Materials
17(1)
4.2 Introduction
17(1)
4.3 Gram-stain results of bacterial cells in this lab practice
18(1)
4.4 Procedure
18(4)
4.5 After class questions
22(1)
5 Acid-fast stain practice
5.1 Materials
23(1)
5.2 Introduction
23(1)
5.3 Clinical diagnose procedure
23(1)
5.4 Procedure
24(1)
5.5 After class questions
25(2)
6 Endospore stain practice
6.1 Materials
27(1)
6.2 Introduction
27(1)
6.3 Procedure
27(3)
6.4 After class questions
30(1)
7 Aseptic technique-bacteria transfer and streak plating
7.1 Materials
31(1)
7.2 Introduction
31(1)
7.3 Procedure
32(5)
2.5 After class questions
37(2)
8 Lab practice test 1 - identify unknown bacteria using Gram-stain
8.1 Introduction
39(1)
8.2 Procedure
39(1)
8.3 Lab report (1-2 pages, typed)
40(1)
9 Introduction of bacteria medium, nutritional requirements (synthetic and complex media), selective & differential media (MacConkey, mannitol salt, blood agar)
9.1 Introduction
41(1)
9.2 MacConkey agar
42(1)
9.3 Mannitol salt agar
42(1)
9.4 Blood agar
42(1)
9.5 Procedure
43(1)
9.6 After class questions
44(1)
10 Lab practice test 2 - dilution technology and quiz
10.1 Introduction
45(1)
10.2 Dilution technique figures (assume 0.1 mL of each dilution tube adding onto agar plates)
45(2)
10.3 Procedure of calculating bacterial concentration
47(1)
10.4 After class questions
47(2)
11 Numeration bacteria population by pour plating
11.1 Materials
49(1)
11.2 Introduction
49(1)
11.3 Dilution schedule as shown in Fig. 11.1
49(5)
11.4 After class question
54(1)
12 Numeration bacteria population by spread plating
12.1 Materials
55(1)
12.2 Introduction
55(1)
12.3 Dilution schedule as shown in Fig. 12.1
55(3)
12.4 After class question
58(1)
13 External conditions for bacterial growth (temperature, pH, oxygen, osmotic)
13.1 Materials
59(1)
13.2 Introduction
59(1)
13.3 Exercise
1. Optimal growth requirements (temperature)
59(3)
13.4 Exercise
2. Physiological effects of temperature
62(1)
13.5 Exercise
3. Cultivation of aerobic, facultative, and anaerobic bacteria in thioglycolate broth
62(1)
13.6 Exercise
4. Impact of osmotic pressure on bacterial growth
62(1)
13.7 Exercise
5. Impact of pH on bacterial growth
63(1)
13.8 After class questions
63(2)
14 Cultivation of anaerobic bacteria
14.1 Introduction
65(1)
14.2 Procedure
66(1)
14.3 After class questions
66(1)
15 Biochemistry test of bacteria-1 (urease test, carbohydrate fermentation, catalase test, oxidase test)
15.1 Exercise
1. Urease test: One urea broth tube/student
67(2)
15.2 Exercise
2. Fermentation of carbohydrates: One of each carbohydrate fermentation tube/student
69(2)
15.3 Exercise
3. Catalase test: One glass slide/student
71(2)
15.4 Exercise
4. Oxidase test
73(2)
15.5 After class questions
75(2)
16 Biochemistry test of bacteria-2 (nitrate reduction, decarboxylation, & deamination of amino acids, IMViC test, hydrogen sulfide, motility, and indole test)
16.1 Exercise
1. Sulfate indole motility test: One sulfate indole motility medium tube/student
77(3)
16.2 Exercise
2. Phenylalanine deaminase test
80(3)
16.3 Exercise
3. Methyl Red Voges-Proskauer (MRVP) testing: Two MRVP tubes/group
83(4)
16.4 Exercise
4. Nitrate reduction test: One tube of nitrate broth/student
87(1)
16.5 After class questions
88(1)
17 Biochemistry test of bacteria-3 (API20e and Enterotube II)
17.1 Materials
89(1)
17.2 Introduction
89(1)
17.3 Exercise
1. Use Enterobute II to identify Escherichia coli
90(4)
17.4 Exercise
2. Use API 20e (Fig. 17.7) to identify Salmonella spp.
94(1)
17.5 Validation after 24 h at 35°C
94(1)
17.6 After class questions
95(2)
18 Extracellular enzymatic activities of microorganisms
18.1 Materials
97(1)
18.2 Exercise
1. Lipase test: One spirit blue agar plate/student
97(2)
18.3 Exercise
2. Starch Hydrolysis: One starch agar plate/student
99(2)
18.4 Exercise
3. Protein hydrolysis (protease test): One skim milk agar plate/student
101(1)
18.5 After class questions
102(1)
19 Case study 1 (bacteria cause upper respiratory tract diseases)
19.1 Introduction
103(1)
19.2 Lancefield groups
103(1)
19.3 Streptococci
104(1)
19.4 Staphylococci
105(3)
19.5 Procedure
108(3)
20 Clinical lab practice - urine sample bacteria isolation and numeration
20.1 Introduction
111(1)
20.2 Exercise
1. Dip stick urine test
111(3)
20.3 Exercise
2. Qualitative test of urine samples
114(1)
20.4 Exercise
3. Quantitative test of urine samples
115(2)
20.5 After class questions
117(2)
21 Case study 2 (bacteria cause intestinal tract diseases)
21.1 Introduction
119(1)
21.2 Clostridium difficile
119(1)
21.3 Clostridium botulinum
120(1)
21.4 Clostridium tetani
120(1)
21.5 Clostridium perfringens
120(1)
21.6 Klebsiella pneumoniae
121(1)
21.7 Enterococcus
121(1)
21.8 Exercise 1
122(1)
22 Isolation of phage and plaque forming units determination
22.1 Warm-up questions
123(1)
22.2 Objectives
123(1)
22.3 Major materials
123(1)
22.4 Introduction
123(1)
22.5 Lab practice procedures
124(2)
22.6 After class questions/readings
126(3)
23 Antibiotic susceptibility testing and evaluation of antiseptics/disinfectants
23.1 Materials
129(1)
23.2 Introduction
129(1)
23.3 Exercise
1. The Kirby-Bauer disk diffusion assay
130(5)
23.4 Exercise
2. Evaluation of antimicrobials (filter paper disk method)
135(1)
23.5 After class questions/readings
136(1)
24 Microbial counts of food product
24.1 Materials
137(1)
24.2 Introduction
137(1)
24.3 Exercise
1. Bacterial count on food, spread plate technique
137(1)
24.4 Procedures for preparing food samples before analyzing
138(3)
24.5 After class questions
141(2)
25 Total plate counts & coliform counts of pond water
25.1 Materials
143(1)
25.2 Introduction
143(1)
25.3 Coliform vs fecal coliform
144(1)
25.4 Exercise
1. The membrane filter method
144(1)
25.5 Exercise
2. The petri-film method
145(3)
25.6 After class questions
148(1)
Appendices 149(6)
Index 155
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.
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