Laboratory Practices in Microbiology

ISBN-13: 9780323910170 / Angielski / Miękka / 2021 / 274 str.

Osman Erkmen

Recenzje

"This is a fabulous compendium of the very basic techniques and procedures needed to work in a microbiology laboratory. It would be perfect for anyone interested in this area who has no prior experience." --© Doody's Review Service, 2021, Valerie L Ng, PhD MD(Alameda County Medical Center/Highland Hospital), reviewer, expert opinion

Spis treści

About the AuthorPrefaceAcknowledgementsIntroduction to the Student

Section I: Microbiological Media and Cultural Techniques

1. Preparation of Media and Sterilization Techniques2. Microorganisms in Environment3. Aseptic Techniques4. Pure Culture Techniques5. Culture Preservation Techniques

Section II: Techniques on Morphological Examination of Bacteria

6. Microscope for Study of Microorganisms7. Microbial Cell Measurement Technique8. Wet-mount and Hanging-drop Techniques9. Smear Preparation and Simple Staining Techniques10. Gram Staining Technique11. Bacterial Endospore Staining Techniques12. Bacterial Capsule Staining Techniques13. Motility Tests

Section III: Biochemical and Cultural Characteristics of Microorganisms

14. Cultural Characteristics of Bacteria15. Oxidation and Fermentation16. Hydrolytic Reactions

Section IV: Chemical and Physical Effects on Microorganisms

17. Antiseptic and Disinfectant Effects on Microorganisms18. Antibiotic Sensitivity Test Technique19. Effect of Hand Scrubbing on Removal of Microorganisms20. Temperature Effects on Microorganisms21. Osmotic Pressure and pH Effects on Microorganisms22. Ultraviolet Light Effects on Microorganisms23. Oxygen Effects on Microorganisms

Section V: Fungi and Bacteriophages

24. Morphological Characteristics of Yeasts and Molds25. Isolation, Enumeration, and Uses of Bacteriophages

AppendixBibliographyIndex

O autorze

Osman Erkmen is professor of food microbiology in the Department of Food Engineering, Gaziantep University. Gaziantep, Turkey. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of food microbiology in 1999. He has been working as a professor in this department since 2004, where he teaches courses in general microbiology, food microbiology, food sanitation, and food toxicology. His research focuses on the uses of nonthermal processes and natural antimicrobials in food preservation; the production of fermented foods; the microbial production of lycopene, thiamin, alcohol, and citric acid from industrial wastes; and microbial inactivation and modeling. He studies the combined effect of nonthermal processes, natural antimicrobials in the destruction of microbial cells and spores, and its application in food preservation, as well as characteristics of white and red wines production from Gaziantep grapes. Professor Erkmen has published over 150 research articles, reviews, book chapters, proceeding articles, and popular articles, edited two books, and authored three books in the ?elds of food microbiology, general microbiology, food toxicology and food sanitation, with more than 3,500 citations. He has more than 10 patents, organized more than 20 international scientific symposiums, and participated in more than 65 international symposiums.