Phenotypic and Genetic Characterization of Newly Isolated Phytopathogenic Xanthomonads PDF Download
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Author: Khalid AbdAlla Ali AbdelRehim
Publisher: Cuvillier Verlag
ISBN: 3865373739
Category :
Languages : en
Pages : 169
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Book Description
Author: Khalid AbdAlla Ali AbdelRehim
Publisher: Cuvillier Verlag
ISBN: 3865373739
Category :
Languages : en
Pages : 169
Get Book Here
Book Description
Author: Khalid AbdAlla Ali AbdelRehim
Publisher: Cuvillier Verlag
ISBN: 3736913737
Category : Mathematics
Languages : de
Pages : 165
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Book Description
Author: Jeffrey Jones
Publisher: Frontiers Media SA
ISBN: 2889768929
Category : Science
Languages : en
Pages : 220
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Book Description
Author: Jean Swings
Publisher: Springer Science & Business Media
ISBN: 9401115265
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Xanthomonas is a bacterial plant pathogen which infects a wide range of crops worldwide. This book presents an overview of the host plants and the diseases caused by the pathogen on different crops.
Author: Norman W. Schaad
Publisher: Amer Phytopathological Society
ISBN: 9780890540787
Category : Science
Languages : en
Pages : 164
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Book Description
Identification schemes; Gram-negative bacteria; Gram-positive bacteria; Cell wall-free prokaryotes.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1592
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Book Description
Author: Clive de W Blackburn
Publisher: Woodhead Publishing
ISBN: 1845691415
Category : Technology & Engineering
Languages : en
Pages : 737
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Book Description
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. - Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage - Discusses the management control of microbial food spoilage - Looks in detail at yeasts, moulds and bacteria
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128111992
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. - Provides various research examples on how microbial production can improve food by lactic acid bacteria - Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food - Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients
Author: Martin Dworkin
Publisher: Springer
ISBN: 9780387334882
Category : Science
Languages : en
Pages : 959
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Book Description
With the launch of its first electronic edition, The Prokaryotes, the definitive reference on the biology of bacteria, enters an exciting new era of information delivery. Subscription-based access is available. The electronic version begins with an online implementation of the content found in the printed reference work, The Prokaryotes, Second Edition. The content is being fully updated over a five-year period until the work is completely revised. Thereafter, material will be continuously added to reflect developments in bacteriology. This online version features information retrieval functions and multimedia components.
Author: Antonio Bevilacqua
Publisher: Elsevier
ISBN: 0323911315
Category : Technology & Engineering
Languages : en
Pages : 440
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Book Description
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers
