Laboratory Practices in Microbiology

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 procedures - Includes 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 microorganisms - Functions as a representative reference book for the field of microbiology in the laboratory

Osman Erkmen is professor of food microbiology in the Department of Food Engineering, Gaziantep University. Gaziantep, Turkey. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of food microbiology in 1999. He has been working as a professor in this department since 2004, where he teaches courses in general microbiology, food microbiology, food sanitation, and food toxicology. His research focuses on the uses of nonthermal processes and natural antimicrobials in food preservation; the production of fermented foods; the microbial production of lycopene, thiamin, alcohol, and citric acid from industrial wastes; and microbial inactivation and modeling. He studies the combined effect of nonthermal processes, natural antimicrobials in the destruction of microbial cells and spores, and its application in food preservation, as well as characteristics of white and red wines production from Gaziantep grapes. Professor Erkmen has published over 150 research articles, reviews, book chapters, proceeding articles, and popular articles, edited two books, and authored three books in the ?elds of food microbiology, general microbiology, food toxicology and food sanitation, with more than 3,500 citations. He has more than 10 patents, organized more than 20 international scientific symposiums, and participated in more than 65 international symposiums.