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Author : Charles George Pheil
Release : 1967
Genre :
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis Sporulation and Spore Characteristics of the Thermophilic Anaerobes by : Charles George Pheil
Download or read book Sporulation and Spore Characteristics of the Thermophilic Anaerobes written by Charles George Pheil. This book was released on 1967. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jakob K. Kristjansson
Release : 2021-01-31
Genre : Science
Kind : eBook
Book Rating : 691/5 ( reviews)
Book Synopsis Thermophilic Bacteria by : Jakob K. Kristjansson
Download or read book Thermophilic Bacteria written by Jakob K. Kristjansson. This book was released on 2021-01-31. Available in PDF, EPUB and Kindle. Book excerpt: Thermophilic Bacteria is a comprehensive volume that describes all major bacterial groups that can grow above 60-65°C (excluding the Archaea). Over 60 different species of aerobic and anaerobic thermophilic bacteria are covered. Isolation, growth methods, characterization and identification, ecology, metabolism, and enzymology of thermophilic bacteria are examined in detail, and an extensive compilation of recent biotechnological applications and the properties of many thermostable enzymes are also included. Major topics discussed in the book include a general review on thermophilic bacteria and archaea; heterotropic bacilli; the genus Thermus; new and rare genera of aerobic heterophophs, such as Saccharococcus, Rhodothermus, and Scotohermus; aerobic chemolithoautotrophic thermophilic bacteria; obligately anaerobic thermophilic bacteria; and hyperthermophilic Thermotogales and thermophilic phototrophs. Extensive bibliographies are also provided for each chapter. The vast amount of information packed into this one volume makes it essential for all microbiologists, biochemists, molecular biologists, and students interested in the expanding field of thermophilicity. Biotechnologists will find the book useful as a source of information on thermophiles or thermostable enzymes of possible industrial use.
Author : Peter Duerre
Release : 2005-03-29
Genre : Medical
Kind : eBook
Book Rating : 98X/5 ( reviews)
Book Synopsis Handbook on Clostridia by : Peter Duerre
Download or read book Handbook on Clostridia written by Peter Duerre. This book was released on 2005-03-29. Available in PDF, EPUB and Kindle. Book excerpt: Clostridia is one of the largest bacterial genera with an enormous potential for biotechnical and medical applications. Despite growing scientific, medical, and industrial interest, information on basic methods, biochemical fundamentals, clinical practice, industrial applications, and novel developments remains scattered in a variety of research ar
Author : Antonio Bevilacqua
Release : 2016-12-01
Genre : Technology & Engineering
Kind : eBook
Book Rating : 032/5 ( reviews)
Book Synopsis The Microbiological Quality of Food by : Antonio Bevilacqua
Download or read book The Microbiological Quality of Food written by Antonio Bevilacqua. This book was released on 2016-12-01. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers
Author : C. R. Stumbo
Release : 2013-10-22
Genre : Nature
Kind : eBook
Book Rating : 477/5 ( reviews)
Book Synopsis Thermobacteriology in Food Processing by : C. R. Stumbo
Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo. This book was released on 2013-10-22. Available in PDF, EPUB and Kindle. Book excerpt: Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
