Detection and Identification Methods for Bacteria and Yeast

This volume presents detection and identification methods for bacteria and yeast. Chapters are written by expert laboratory practitioners and instrument makers and focus on those methods that show widespread practical application, such as ATP luminescence.

Food Applications

Food applications include rapid detection and quantitation of bacteria in raw milk, pasteurized milk, other dairy products, and raw meat.

Other Topics

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.