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E-book
Biofilms in the Food EnvironmentISBN: 978-0-470-27649-5
E-book
194 pages
February 2008, Wiley-Blackwell
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Preface.
1. Biofilms in the food industry.
(Meredith E. Agle).
2. Shigella: Survival on produce and biofilm formation.
(Meredith E. Agle and Hans P. Blaschek).
3. Biofilm development by Listeria monocytogenes.
(Scott E. Hanna and Hua H. Wang).
4. Inactivation of Listeria monocytogenes biofilms using chemical sanitizers and heat.
(Revis A.N. Chmielewski and Joseph F. Frank).
5. Mixed culture biofilms .
(Michele Y. Manuzon and Hua H. Wang).
6. Prokaryote diversity of epithelial mucosal biofilms in the human digestive tract.
(Denis O. Krause and H. Rex Gaskins and Bryan Richardson).
7. Beneficial bacterial biofilms.
(Gregor Reid and Pirkka Kirjavainen and Bryan Richardson).
8. Applications of biofilm reactors for production of value-added products by microbial fermentation.
(Ali Demirci and Thunyarat Pongtharangkul and Anthony L. Pometto III).
Index
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