Automated Microbial Identification and Quantitation: Technologies for the 2000s

Automated Microbial Identification and Quantitation: Technologies for the 2000s

By: Wayne P. Olson (editor)Hardback

1 - 2 weeks availability

Description

This book focuses on practical, proven applications to automate the microbial identification process economically and with greater levels of safety and quality for patients. A diverse group of recognized experts survey the topic and present the latest techniques and technologies for microbial detection. They cover bacteria and yeasts, the technology of automation, equipment, methods, and the validation issues involved in "going automated." They also explore the challenges of detection and quantititation of contaminants in the increasing number of biologic injectable drugs and identify current trends in the industry. Features

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Contents

Gas Chromatography, Substrate Utilization, & Systems, W. Olson o Biolog MicroStation System & Procedures for Identifying Environmental Bacteria & Yeast, B. Bochner o Substrate Utilization & Automated Identification, L. Clontz o Anaerobes, R. Kelly & T. Schipp o Gram-Positive Organisms, L. Harris o Yeasts, G. Osterhout & W. Merz o Probe Technology & Automation, J. Falkinham o Methodology for Detection of Mycoplasmas in Cell Cultures, G. Masover & F. Becker o Cellular Fatty Acid Analysis, A. Smith & J. Siegel o Enumeration & Characterization of Microbial Populations, T. Barber o Quantitative ATP Analysis, M. Klegerman o Limulus Amebocyte Lysate (LAL) Assays, T. Novitsky o Gas Chromatography, W. Olson o Quantitative Analysis of DNA in Protein Products & Fermentation Media, R. Cook & O. Khorkova o Semiautomated Quantitation of Microbes in Air, G. Oxborrow

Product Details

  • publication date: 31/01/1996
  • ISBN13: 9780935184822
  • Format: Hardback
  • Number Of Pages: 424
  • ID: 9780935184822
  • weight: 925
  • ISBN10: 0935184821

Delivery Information

  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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