ABSTRACT

This volume presents detection and identification methods for bacteria and yeast. Chapters are written by expert laboratory practitioners and instrument makers and focuses on those methods that show widespread practical application, such as ATP luminescence. Food applications include rapid detection and quantitation of bacteria in raw milk, pasteurized milk, other dairy products, and raw meat. Other topics include brewing applications for beverages, starter culture monitoring, clinical analyses, blood and urine analysis procedures, analysis of aerosols, bioprocess safety, and biodeterioration. This book is a must for microbiologists in food quality labs and clinical labs.

chapter 1|28 pages

Bioluminescence in Clinical Microbiology

ByCharles T. Gregg

chapter 5|14 pages

Bioluminescence Applications in Brewing

ByRobert Miller

chapter 6|17 pages

Rapid Enumeration of Airborne Microorganisms by Bioluminescent ATP Assay

ByJillian S. Deans, I. W. Stewart, T. T. Salusbury

chapter 7|9 pages

The Use of ATP Measurements in Biodeterioration Studies

ByBrian J. McCarthy

chapter 8|12 pages

Luminescence Instrumentation for Microbiology

ByFritz Berthold