Two of the recent books in the Methods in Molecular Biology series,
Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts
and, in the latter case, particular species of yeasts. Food Microbiology Protocols,
of necessity, covers a very wide range of microorganisms. Our book treats
four categories of microorganisms affecting foods: (1) Spoilage organisms; (2)
pathogens; (3) microorganisms in fermented foods; and (4) microorganisms producing
metabolites that affect the flavor or nutritive value of foods. Detailed
information is given on each of these categories