E-Book, Englisch, 292 Seiten
ISBN: 978-0-323-90015-7
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Laboratory Practices in Microbiology provides updated insights on methods of isolation and cultivation, morphology of microorganisms, the determination of biochemical activities of microorganisms, and physical and chemical effects on microorganisms. Sections cover methods of preparation of media and their sterilization, microorganisms in environment, aseptic techniques, pure culture techniques, preservation of cultures, morphological characteristics of microorganisms, wet-mount and hanging-drop techniques, different staining techniques, cultural and biochemical characteristics of bacteria, antimicrobial effects of agents on microorganisms, hand scrubbing in the removal of microorganisms, characteristics of fungi, uses of bacteriophages in different applications, and more. Applications are designed to be common, complete with equipment, minimal expense and quick to the markets. Images are added to applications, helping readers better follow the expressions and make them more understandable. This is an essential book for students and researchers in microbiology, the health sciences, food engineering and technology, and medicine, as well as anyone working in a laboratory setting with microorganisms.Gives complete explanations for all steps in experiments, thus helping readers easily understand experimental proceduresIncludes certain subjects that tend to be disregarded in other microbiology laboratory books, including microorganisms in the environment, pure culture methods, wet-mount and hanging drop methods, biochemical characteristics of microorganisms, osmotic pressure effects on microorganisms, antiseptic and disinfectants effects on microorganisms, and more Provides groupings and characterizations of microorganismsFunctions as a representative reference book for the field of microbiology in the laboratory
Professor Erkmen has been teaching General Microbiology, Food Microbiology, and Toxicology in the Department of Engineering and Technology, Department of biology, at universities for more than 35 years for MSc students. He has also been teaching Advanced Microbiology, Microbiological Quality of Foods and Food Preservation for PhD students. He completed BS in Biological science, MSc in Food Engineering and PhD in Microbiology fields; conducted research; directed graduate thesis and projects on General Microbiology, Food Microbiology and Food Sanitation courses. He published over 200 papers in national and international journals. He wrote different books that were published by international publisher and national publishers and has experience and knowledge in this microbiology field, particularly in Characteristics of microorganisms and Laboratory techniques applied on microbiology laboratories.
Erkmen
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Professor Erkmen has been teaching General Microbiology, Food Microbiology, and Toxicology in the Department of Engineering and Technology, Department of biology, at universities for more than 35 years for MSc students. He has also been teaching Advanced Microbiology, Microbiological Quality of Foods and Food Preservation for PhD students. He completed BS in Biological science, MSc in Food Engineering and PhD in Microbiology fields; conducted research; directed graduate thesis and projects on General Microbiology, Food Microbiology and Food Sanitation courses. He published over 200 papers in national and international journals. He wrote different books that were published by international publisher and national publishers and has experience and knowledge in this microbiology field, particularly in Characteristics of microorganisms and Laboratory techniques applied on microbiology laboratories.
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