Introductory Microbiology Lab Skills and Techniques in Food Science

1st Edition - November 2, 2021
Authors: Cangliang Shen, Yifan Zhang
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 6 7 8 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 2 4 3 - 9

Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tes… Read more

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Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing details of every lab procedure. This is a resource that is skills-based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section. This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.

Cover Image
Title Page
Copyright
Dedication
Table of Contents
Contributors
Preface
Acknowledgments
Chapter 1 Introduction of microbial and chemical safety and lab notebook record
Abstract
Chapter Outline
1.1 Lab safety rules
Chapter 2 Practice of bright-field microscope
Abstract
Chapter Outline
2.1 Materials
2.2 Introduction
2.3 Terminologies of bright-field microscope
2.4 Procedure of focusing prepared slides
2.5 After class question
Chapter 3 Preparation of smears and simple stain practice
Abstract
Chapter Outline
3.1 Materials
3.2 Introduction
3.3 Morphology of bacterial cells in this lab practice
3.4 Procedure
3.5 After class questions
Chapter 4 Gram-stain practice
Abstract
Chapter Outline
4.1 Materials
4.2 Introduction
4.3 Gram-stain results of bacterial cells in this lab practice
4.4 Procedure
4.5 After class questions
Chapter 5 Acid-fast stain practice
Abstract
Chapter Outline
5.1 Materials
5.2 Introduction
5.3 Clinical diagnose procedure
5.4 Procedure
5.5 After class questions
Chapter 6 Endospore stain practice
Abstract
Chapter Outline
6.1 Materials
6.2 Introduction
6.3 Procedure
6.4 After class questions
Chapter 7 Aseptic technique-bacteria transfer and streak plating
Abstract
Chapter Outline
7.1 Materials
7.2 Introduction
7.3 Procedure
7.4 After class questions
Chapter 8 Lab practice test 1 – identify unknown bacteria using Gram-stain
Abstract
Chapter Outline
8.1 Introduction
8.2 Procedure
8.3 Lab report (1–2 pages, typed)
Chapter 9 Introduction of bacteria medium, nutritional requirements (synthetic and complex media), selective & differential media (MacConkey, mannitol salt, blood agar)
Abstract
Chapter Outline
9.1 Introduction
9.2 MacConkey agar
9.3 Mannitol salt agar
9.4 Blood agar
9.5 Procedure
9.6 After class questions
Chapter 10 Lab practice test 2 – dilution technology and quiz
Abstract
Chapter Outline
10.1 Introduction
10.2 Dilution technique figures (assume 0.1 mL of each dilution tube adding onto agar plates)
10.3 Procedure of calculating bacterial concentration
10.4 After class questions
Chapter 11 Numeration bacteria population by pour plating
Abstract
Chapter Outline
11.1 Materials
11.2 Introduction
11.3 Dilution schedule as shown in Fig. 11.1
11.4 After class question
Chapter 12 Numeration bacteria population by spread plating
Abstract
Chapter Outline
12.1 Materials
12.2 Introduction
12.3 Dilution schedule as shown in Fig. 12.1
12.4 After class question
Chapter 13 External conditions for bacterial growth (temperature, pH, oxygen, osmotic)
Abstract
Chapter Outline
13.1 Materials
13.2 Introduction
13.3 Exercise 1. Optimal growth requirements (temperature)
13.4 Exercise 2. Physiological effects of temperature
13.5 Exercise 3. Cultivation of aerobic, facultative, and anaerobic bacteria in thioglycolate broth
13.6 Exercise 4. Impact of osmotic pressure on bacterial growth
13.7 Exercise 5. Impact of pH on bacterial growth
13.8 After class questions
Chapter 14 Cultivation of anaerobic bacteria
Abstract
Chapter Outline
14.1 Introduction
14.2 Procedure
14.3 After class questions
Chapter 15 Biochemistry test of bacteria-1 (urease test, carbohydrate fermentation, catalase test, oxidase test)
Abstract
Chapter Outline
15.1 Exercise 1. Urease test: One urea broth tube/student
15.2 Exercise 2. Fermentation of carbohydrates: One of each carbohydrate fermentation tube/student
15.3 Exercise 3. Catalase test: One glass slide/student
15.4 Exercise 4. Oxidase test
15.5 After class questions
Chapter 16 Biochemistry test of bacteria-2 (nitrate reduction, decarboxylation, & deamination of amino acids, IMViC test, hydrogen sulfide, motility, and indole test)
Abstract
Chapter Outline
16.1 Exercise 1. Sulfate indole motility test: One sulfate indole motility medium tube/student
16.2 Exercise 2. Phenylalanine deaminase test
16.3 Exercise 3. Methyl Red Voges-Proskauer (MRVP) testing: Two MRVP tubes/group
16.4 Exercise 4. Nitrate reduction test: One tube of nitrate broth/student
16.5 After class questions
Chapter 17 Biochemistry test of bacteria-3 (API20e and Enterotube II)
Abstract
Chapter Outline
17.1 Materials
17.2 Introduction
17.3 Exercise 1. Use Enterobute II to identify Escherichia coli
17.4 Exercise 2. Use API 20e
17.5 Validation after 24 h at 35°C
17.6 After class questions
Chapter 18 Extracellular enzymatic activities of microorganisms
Abstract
Chapter Outline
18.1 Materials
18.2 Exercise 1. Lipase test: One spirit blue agar plate/student
18.3 Exercise 2. Starch Hydrolysis: One starch agar plate/student
18.4 Exercise 3. Protein hydrolysis (protease test): One skim milk agar plate/student
18.5 After class questions
Chapter 19 Case study 1 (bacteria cause upper respiratory tract diseases)
Abstract
Chapter Outline
19.1 Introduction
19.2 Lancefield groups
19.3 Streptococci
19.4 Staphylococci
19.5 Procedure
Chapter 20 Clinical lab practice - urine sample bacteria isolation and numeration
Abstract
Chapter Outline
20.1 Introduction
20.2 Exercise 1. Dip stick urine test
20.3 Exercise 2. Qualitative test of urine samples
20.4 Exercise 3. Quantitative test of urine samples
20.5 After class questions
Chapter 21 Case study 2 (bacteria cause intestinal tract diseases)
Abstract
Chapter Outline
21.1 Introduction
21.2 Clostridium difficile
21.3 Clostridium botulinum
21.4 Clostridium tetani
21.5 Clostridium perfringens
21.6 Klebsiella pneumoniae
21.7 Enterococcus
21.8 Exercise 1
Chapter 22 Isolation of phage and plaque forming units determination
Abstract
Chapter Outline
22.1 Warm-up questions
22.2 Objectives
22.3 Major materials
22.4 Introduction
22.5 Lab practice procedures
22.6 After class questions/readings
Chapter 23 Antibiotic susceptibility testing and evaluation of antiseptics/disinfectants
Abstract
Chapter Outline
23.1 Materials
23.2 Introduction
23.3 Exercise 1. The Kirby-Bauer disk diffusion assay
23.4 Exercise 2. Evaluation of antimicrobials (filter paper disk method)
23.5 After class questions/readings
Chapter 24 Microbial counts of food product
Abstract
Chapter Outline
24.1 Materials
24.2 Introduction
24.3 Exercise 1. Bacterial count on food, spread plate technique
24.4 Procedures for preparing food samples before analyzing
24.5 After class questions
Chapter 25 Total plate counts & coliform counts of pond water
Abstract
Chapter Outline
25.1 Materials
25.2 Introduction
25.3 Coliform vs fecal coliform
25.4 Exercise 1. The membrane filter method
25.5 Exercise 2. The petri-film method
25.6 After class questions
Appendices
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Introductory Microbiology Lab Skills and Techniques in Food Science

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Cangliang Shen

Yifan Zhang