Collins and Lyne's Microbiological Methods, 8Ed
8th Edition
Published on 26. March 2004
Book
Paperback/Softback
480 pages
978-0-340-80896-2 (ISBN)
Description
This fully revised and up-to-date edition of this classic bench book continues to provide definitive guidance to traditional and conventional microbiological techniques, as well as recent innovations and automated methods for the isolation, identification and testing of bacteria and fungi of medical, public health and food hygiene importance. This edition also covers the safe handling of, and legal issues relating to work with, pathogenic micro-organisms.
The highly-regarded author group, now expanded to provide a North American perspective, have once again provided a comprehensive text, not only of methods, but also the media in which the bacteria are cultivated, and a succinct chapter on each bacterium and genus.
The highly-regarded author group, now expanded to provide a North American perspective, have once again provided a comprehensive text, not only of methods, but also the media in which the bacteria are cultivated, and a succinct chapter on each bacterium and genus.
More details
Edition
8th New edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Edition type
New edition
Illustrations
27 b/w
ISBN-13
978-0-340-80896-2 (9780340808962)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
JM Grange | C. Collins | P. Lyne
Collins and Lyne's Microbiological Methods, 7Ed
Book
01/1995
7th Edition
Butterworth-Heinemann
€65.60
Article exhausted; check for reprint
Persons
Content
1.Safety in microbiology
2.Quality assurance
3.Laboratory equipment
4.Sterilization, disinfection and the treatment of infected material
5.Culture media
6.Cultural methods
7.Identification methods
8.Automated methods
9.Mycological methods
10.Counting methods
11.Clinical material
12.Antimicrobial susceptibility tests
13.Food poisoning and food-borne disease
14.Food microbiology: general principles
15.Meat and poultry
16.Fresh, preserved and extended shelf-life foods
17.Fresh fish, shellfish and crustaceans
18.Milk, dairy produce, eggs and ice-cream
19.Environmental microbiology
20.Water microbiology
21.Key to common aerobic non-sporing Gram-negative bacilli
22.Pseudomonas
23.Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium, Janthinobacterium and acetic acid bacteria
24.Vibrio, Plesiomonas, Shewanella and Aeromonas
25.Key to the enterobacteria
26.Escherichia, Citrobacter, Klebsiella and Enterobacter
27.Edwardsiella, Erwinia, Hafnia and Serratia
28.Salmonella and Shigella
29.Proteus, Providencia and Morganella
30.Key to miscellaneous aerobic non-sporing Gram-negative bacilli of medical importance
31.Brucella, Bordetella and Moraxella
32.Haemophilus, Gardnerella and Streptobacillus
33.Campylobacter and Helicobacter
34.Actinobacillus, Pasteurella, Yersinia, Cardiobacterium and Francisella
35.Legionella, Bartonella and Mobiluncus
36.Staphylococcus and Micrococcus
37.Streptococcus, Enterococcus, Lactococcus, Aerococcus,Leuconostoccus and Pediococcus
38.Lactobacillus and Erysipelothrix
39.Corynebacteria
40.Listeria, Kurthia and Brochothrix
41.Neisseria and Branhamella
42.Bacillus
43.Gram-negative anaerobic bacilli and cocci
44.Clostridium
45.Mycobacterium
46.Nocardia, Actinomadura, Streptomyces and Rhodococcus
47.Actinomyces, Propionibacterium and Bifidobacterium
48.Spirochaetes
49.Mycoplasmas
50.Yeasts
51.Common moulds
52.Pathogenic moulds
2.Quality assurance
3.Laboratory equipment
4.Sterilization, disinfection and the treatment of infected material
5.Culture media
6.Cultural methods
7.Identification methods
8.Automated methods
9.Mycological methods
10.Counting methods
11.Clinical material
12.Antimicrobial susceptibility tests
13.Food poisoning and food-borne disease
14.Food microbiology: general principles
15.Meat and poultry
16.Fresh, preserved and extended shelf-life foods
17.Fresh fish, shellfish and crustaceans
18.Milk, dairy produce, eggs and ice-cream
19.Environmental microbiology
20.Water microbiology
21.Key to common aerobic non-sporing Gram-negative bacilli
22.Pseudomonas
23.Acinetobacter, Alcaligenes, Flavobacterium, Chromobacterium, Janthinobacterium and acetic acid bacteria
24.Vibrio, Plesiomonas, Shewanella and Aeromonas
25.Key to the enterobacteria
26.Escherichia, Citrobacter, Klebsiella and Enterobacter
27.Edwardsiella, Erwinia, Hafnia and Serratia
28.Salmonella and Shigella
29.Proteus, Providencia and Morganella
30.Key to miscellaneous aerobic non-sporing Gram-negative bacilli of medical importance
31.Brucella, Bordetella and Moraxella
32.Haemophilus, Gardnerella and Streptobacillus
33.Campylobacter and Helicobacter
34.Actinobacillus, Pasteurella, Yersinia, Cardiobacterium and Francisella
35.Legionella, Bartonella and Mobiluncus
36.Staphylococcus and Micrococcus
37.Streptococcus, Enterococcus, Lactococcus, Aerococcus,Leuconostoccus and Pediococcus
38.Lactobacillus and Erysipelothrix
39.Corynebacteria
40.Listeria, Kurthia and Brochothrix
41.Neisseria and Branhamella
42.Bacillus
43.Gram-negative anaerobic bacilli and cocci
44.Clostridium
45.Mycobacterium
46.Nocardia, Actinomadura, Streptomyces and Rhodococcus
47.Actinomyces, Propionibacterium and Bifidobacterium
48.Spirochaetes
49.Mycoplasmas
50.Yeasts
51.Common moulds
52.Pathogenic moulds