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9 matches in All Departments
The methods included in Environmental Microbiology: Methods and
Pro- cols can be placed in the categories "Communities and
Biofilms," "Fermented Milks," "Recovery and Determination of
Nucleic Acids," and the review s- tion, containing chapters on the
endophytic bacterium, Bacillus mojavensis, the engineering of
bacteria to enhance their ability to carry out bioremediation of
aromatic compounds, using the hemoglobin gene from a strain of
Vitreoscilla 23 spp., and the use of chemical shift reagents and Na
NMR to study sodium gradients in microorganisms, all of which
should be of interest to investigators in these fields. The
subjects treated within the different categories also cover a wide
range, with methods ranging from those for the study of marine
organisms, through those for the investigation of microorganisms
occurring in ground waters, including subsurface ground waters, to
other types of environmental waters, to as varied subjects as the
biodiversity of yeasts found in northwest Argentina. The range of
topics described in the Fermented Milks section is smaller, but
significant for investigators in areas concerned with milk as an
item of foods for infants, small children, and even adults.
A Guide to the World of the Yeasts J. F. T. Spencer and D. M.
Spencert As the well-known authority on yeasts, the late Professor
Rose, frequently pointed out, it is impossible for one person to
present, in a single volume, the details of the life, composiotion,
habitats, relationships, and actual and potential uses to man kind
of the 500 (at last count) known species of yeasts. This book
confirms the truth of this statement. However, our aim is actually
more modest than that, and this book is an attempt to introduce the
general reader, and possibly some inter ested specialists, to the
lives of the yeasts in their natural and more artificial habitats,
their use by human beings, and to give some idea of the wonderfully
complex activities within the yeast cell, the characteristics of
the metabolism and molecular biology of yeasts, and the
applications of these characteristics to life in the
present-dayworld ofhuman existence. The book proceeds from a brief
chapter on what is and is not known of the origins and early
history of the yeasts, through a description of their
classification, relationships, habitats and general life style,
their external morphology and internal structures and mechanisms
within their cells, the regulatory mechanisms controlling processes
such as signal transmis sion, mating, cell fusion, and many
others."
Two of the recent books in the Methods in Molecular Biology series,
Yeast Protocols and Pichia Protocols, have been narrowly focused on
yeasts and, in the latter case, particular species of yeasts. Food
Microbiology Pro- cols, of necessity, covers a very wide range of
microorganisms. Our book treats four categories of microorganisms
affecting foods: (1) Spoilage organisms; (2) pathogens; (3)
microorganisms in fermented foods; and (4) microorganisms p- ducing
metabolites that affect the flavor or nutritive value of foods.
Detailed information is given on each of these categories. There
are several chapters devoted to the microorganisms associated with
fermented foods: these are of increasing importance in food
microbiology, and include one bacteriophage that kills the lactic
acid bacteria involved in the manufacture of different
foods-cottage cheese, yogurt, sauerkraut, and many others. The
other nine chapters give procedures for the maintenance of lactic
acid bacteria, the isolation of plasmid and genomic DNA from
species of Lac- bacillus, determination of the proteolytic activity
of lactic acid bacteria, det- mination of bacteriocins, and other
important topics.
Public Health Microbiology: Methods and Protocols is focused on
microorganisms that can present a hazard to human health in the
course of everyday life. There are chapters dealing with organisms
that are directly pathogenic to humans, including bacteria,
viruses, and fungi; on organisms that produce toxins during growth
in their natural habitats; on the use of bacteriocins produced by
such organisms as lactobacilli and bifidobacteria; as well as
several chapters on hazard analysis, the use of disinfectants,
microbiological analysis of cosmetics, and microbiological tests
for sanitation equipment in food factories. Additional chapters
look at the use of animals (mice) in the study of the various
characteristics of milk and their relationships with lactic acid
bacteria in particular. Other chapters focus on special methods for
determining particular components of milk. In particular, in Parts
I and II, on bacterial and viral pathogens, special attention is
given to methods for PCR detection of genes with resistance to
tetracycline, as well as to Salmonella enterica; for identification
and typing of Campylobacter coli; for detection of the abundance of
enteric viruses, hepatitis A virus, and rotaviruses in sewage, and
of bacteriophages infecting the O157: H7 strain of Escherichia
coli. Part III offers methods for computerized analysis and typing
of fungal isolates, for isolation and enumeration of fungi in
foods, and for the determination of aflatoxin and zearalenone
The methods included in Environmental Microbiology: Methods and
Pro- cols can be placed in the categories "Communities and
Biofilms," "Fermented Milks," "Recovery and Determination of
Nucleic Acids," and the review s- tion, containing chapters on the
endophytic bacterium, Bacillus mojavensis, the engineering of
bacteria to enhance their ability to carry out bioremediation of
aromatic compounds, using the hemoglobin gene from a strain of
Vitreoscilla 23 spp., and the use of chemical shift reagents and Na
NMR to study sodium gradients in microorganisms, all of which
should be of interest to investigators in these fields. The
subjects treated within the different categories also cover a wide
range, with methods ranging from those for the study of marine
organisms, through those for the investigation of microorganisms
occurring in ground waters, including subsurface ground waters, to
other types of environmental waters, to as varied subjects as the
biodiversity of yeasts found in northwest Argentina. The range of
topics described in the Fermented Milks section is smaller, but
significant for investigators in areas concerned with milk as an
item of foods for infants, small children, and even adults.
Public Health Microbiology: Methods and Protocols is focused on
microorganisms that can present a hazard to human health in the
course of everyday life. There are chapters dealing with organisms
that are directly pathogenic to humans, including bacteria,
viruses, and fungi; on organisms that produce toxins during growth
in their natural habitats; on the use of bacteriocins produced by
such organisms as lactobacilli and bifidobacteria; as well as
several chapters on hazard analysis, the use of disinfectants,
microbiological analysis of cosmetics, and microbiological tests
for sanitation equipment in food factories. Additional chapters
look at the use of animals (mice) in the study of the various
characteristics of milk and their relationships with lactic acid
bacteria in particular. Other chapters focus on special methods for
determining particular components of milk. In particular, in Parts
I and II, on bacterial and viral pathogens, special attention is
given to methods for PCR detection of genes with resistance to
tetracycline, as well as to Salmonella enterica; for identification
and typing of Campylobacter coli; for detection of the abundance of
enteric viruses, hepatitis A virus, and rotaviruses in sewage, and
of bacteriophages infecting the O157: H7 strain of Escherichia
coli. Part III offers methods for computerized analysis and typing
of fungal isolates, for isolation and enumeration of fungi in
foods, and for the determination of aflatoxin and zearalenone
Two of the recent books in the Methods in Molecular Biology series,
Yeast Protocols and Pichia Protocols, have been narrowly focused on
yeasts and, in the latter case, particular species of yeasts. Food
Microbiology Pro- cols, of necessity, covers a very wide range of
microorganisms. Our book treats four categories of microorganisms
affecting foods: (1) Spoilage organisms; (2) pathogens; (3)
microorganisms in fermented foods; and (4) microorganisms p- ducing
metabolites that affect the flavor or nutritive value of foods.
Detailed information is given on each of these categories. There
are several chapters devoted to the microorganisms associated with
fermented foods: these are of increasing importance in food
microbiology, and include one bacteriophage that kills the lactic
acid bacteria involved in the manufacture of different
foods-cottage cheese, yogurt, sauerkraut, and many others. The
other nine chapters give procedures for the maintenance of lactic
acid bacteria, the isolation of plasmid and genomic DNA from
species of Lac- bacillus, determination of the proteolytic activity
of lactic acid bacteria, det- mination of bacteriocins, and other
important topics.
A Guide to the World of the Yeasts J. F. T. Spencer and D. M.
Spencert As the well-known authority on yeasts, the late Professor
Rose, frequently pointed out, it is impossible for one person to
present, in a single volume, the details of the life, composiotion,
habitats, relationships, and actual and potential uses to man kind
of the 500 (at last count) known species of yeasts. This book
confirms the truth of this statement. However, our aim is actually
more modest than that, and this book is an attempt to introduce the
general reader, and possibly some inter ested specialists, to the
lives of the yeasts in their natural and more artificial habitats,
their use by human beings, and to give some idea of the wonderfully
complex activities within the yeast cell, the characteristics of
the metabolism and molecular biology of yeasts, and the
applications of these characteristics to life in the
present-dayworld ofhuman existence. The book proceeds from a brief
chapter on what is and is not known of the origins and early
history of the yeasts, through a description of their
classification, relationships, habitats and general life style,
their external morphology and internal structures and mechanisms
within their cells, the regulatory mechanisms controlling processes
such as signal transmis sion, mating, cell fusion, and many
others."
The manual consists of two main sections. The first includes the
essential, sometimes laborious, procedures for handling yeasts, for
inducing mating and isolation of hybrids, for inducing sporulation
and isolation of single-spore clones, with some details of tetrad
analysis, and including techniques and ancillary equipment for use
of the micromanipulator. There are also proce dures for induction
of mutants by physical and chemical agents, and for iso lation of
particular types of mutants, such as to temperature sensitivity,
for increased frequency of mutations, for mutations in the
mitochondrial genome, both to the petite colonie form and to
resistance to antibiotics, for mutations in that part of the yeast
genome controlling the glycolytic cycle, and numerous others.
Mapping of mutations is discussed briefly, though this aspect of
yeast genetics is probably one which should not be undertaken until
the investigator has gained a certain amount of experience in the
field. How ever, as is pointed out in the pertinent part of the
manual, the task of mapping has been tremendouslysimplified by the
availability from the Yeast Genetics Stock Center at the University
of California at Berkeley of a set of auxo trophic strains designed
to permit mapping of most unknown genes with a minimum number of
crosses and tetrad analyses. The first section concludes with the
description of methods for hybridization of yeasts by protoplast
fusion, which has been described as the poor man's system for
genetic engineering."
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