Food Microbiology: Basic and Applied With Laboratory Exercises

by Rita Narayanan & B.Dhanalakshmi

ISBN: 9789351305842
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Imprint : NIPA
Year : 2021
Price : Rs. 7870.00
Biblio : 218 pages,figures,tabls.,25cm

Author Profile

Dr. Rita Narayanan: M.V.Sc, Ph.D, Assistant Professor, Department Of Dairy Science, Madras Veterinary College Chennai-7,Tamil Nadu India,Dr. B.Dhanalakshmi: M.V.Sc, Ph.D, Professor, Department Of Dairy Science, Madras Veterinary College, Chennai-7,Tamil Nadu, India

About The Book

The aim of this book is to unravel the exciting field of food microbiology to the students. This book focuses on the importance and significance of an array of microbes found in food. Food science is a vast field that forays into microbiology, chemistry various elements and ingredients involved in its making and their use in industrial production and ultimately their involvement in human health. Food microbiology is a complex interdisciplinary science which requires critical thinking, innovative approaches, analytical abilities to understand– all of which are provided in this book. Provides a balanced introduction to all major areas of microbiology suitable for students. The illustrations in the text book have been included to match the text and to assist in the visualization of abstract concept.

Table of Contents

"Preface Section - I: Basic and Applied 1. History of Microbiology 2. Microscopy 3. Classification of Microorganism 4. Structure of Bacterial Cells 5. Morphology of Bacteria 6. Cultural Characteristics of Bacteria 7. Yeasts and Moulds 8. Pattern of Bacterial Growth 9. Biochemical Pathways of Energy Production 10. Bacterial Genetics 11. Culture Methods for Cultivation of Bacteria 12. Virus 13. Source of Infection 14. Sterilization 15. Preservation of Cultures 16. Food Preservation References Section - II: Laboratory Exercises and Knowledge Test 17. Laboratory Exercises Exercise – 1: Microscopy Exercise – 2: Micrometry Exercise – 3: Use of Common Bacteriological Apparatus and Equipment Exercise – 4: Sterilization by Heat Exercise – 5: Sterilization by Chemical Agents Exercise – 6: Preparation of Common Bacteriological Media Exercise – 7: Inoculation of Media by Different Methods Exercise – 8: Cultivation of Bacteria Exercise – 9: Morphology of Bacteria Exercise – 10: Cultural Characteristics of Bacteria Exercise – 11: Gram Staining Exercise – 12: Acid Fast Ziehl-Neelsen’s Stain Exercise – 13: Solid Culture Media Knowledge Test"