Food Microbiology Experiment Technology

Author: Hao Lin
Publisher:
Publish Date: 2001-06-01
Features: This book systematically introduces the basic principles and operational techniques of microbiological experiments relevant to food microbiology teaching, research, and production, while also appropriately covering some new technologies in current production practices and biotechnology. The book consists of fourteen chapters, including microscopy techniques, aseptic operation techniques, staining techniques, morphological and structural observation, culture medium preparation, disinfection and sterilization, inoculation and cultivation, isolation and purification, physiological and biochemical reactions, mutagenesis and genetic recombination breeding, microbial detection in food, and microbial strain preservation. At the end of the book, there are appendices listing common stains, indicators, solutions, buffers, culture medium formulations, and preparation methods. This book can serve as a reference and handbook for technical personnel engaged in food microbiology research and production in universities and colleges with food biology majors.