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Food Microbiology Laboratory , by: Lynne McLandsborough

Saturday, 08 October 2011 11:12 | Written by Administrator |

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual provides students with hands-on experience with both traditional methods of enumerating microorganisms from food samples and "rapid methods" often used by industry. It covers topics such as E. coli, Staph, and Salmonella detection, as well as the thermal destruction of microorganisms, and using PCR to confirm Listeria monocytogenes. All parameters and dilutions presented in the text have been optimized to ensure the success of each exercise. An instructor's manual is also available with qualifying course adoptions to assist in the planning, ordering, and preparation of materials. This valuable text features well-established laboratory exercises based upon methods published in the FDA Bacteriological Analytical Manual. It provides the backbone for any laboratory session and may be customized with test kits to reflect the emphasis and level of the class.

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Laboratory Techniques In Microbiology & Biotechnology, by: Tiwari, G. S. Hoondal

Saturday, 08 October 2011 10:57 | Written by Administrator |

Preface

The present manual comes from the teachers who have more than twenty-five years experience PI' teaching and research in microbiology and biotechnology to undergraduate and postgraduate classes. Thhe manual has been written for university undergraduates (Medical and Engineering streams) having interest in Microbiology and Biotechnology.

Students joining these disciplines are primarily the science students who may have only a brief exposure to microbiology being taught as small component alongwith biology. Much emphasis is on the exercises in botany and zoology and that through models. Some students from non-medical stream who even lack the basics of biology or have forgotten what they have learnt up to matriculation join B.E Biotechnology and Food Processing Technology courses.

Students often lack the knowledge about the handling of microbes despite the fact they have the information ahout their potential as foes and friends. Hence it becomes obligatory to impart them good training comprisingbasics of biosciences, microbiology and biotechnology at least at the university or college to comprehend the concept of sterile techniques, cross contamination, decontamination in laboratory, aseptic transfer techniques form one culture medium to another especially during cultivation and examination of microbial and cellular forms.

Although there has been a sea change in the research activities with the advent of,molecular biology and biotechnology but it is not possible to make progress unless one is conversant with the microbiological techniques pertaining to handling of microbes which has not changed over years. In recent years, very few books have been puhlished pertaining to basic techniques, which have heen neglected because of hype created with the emergence of relatively newer branches like biotechnology that also require one to efticient and proficient in handling of microbes to be a good biotechnologist.

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