Encyclopedia of Food Microbiology

<ul> <li>Editor-in-Chief</li> <li>Editor</li> <li>Editorial Advisory Board</li> <li>How to Use the Encyclopedia <ul> <li>Contents</li> <li>Cross-references</li> <li>Index</li></ul></li> <li>Foreword</li> <li>Notes on the Subject Index</li> <li>Article Titles <ul> <li>A <ul> <li>Acetobacter <ul> <li>Abstract</li> <li>Characteristics of the Genus Acetobacter</li> <li>Methods of Detection</li> <li>Identification</li> <li>Importance to the Food Industry</li> <li>See also</li> <li>Further Reading</li></ul></li> <li>Acinetobacter <ul> <li>Abstract</li> <li>Introduction</li> <li>The Genus</li> <li>Acinetobacter Species</li> <li>Ecology</li> <li>Methods of Detection and Enumeration of Acinetobacters in Foods</li> <li>Identification at the Genus Level and Metabolic Characteristics</li> <li>Identification at the Genomic Species Level</li> <li>Epidemiological Typing</li> <li>Acinetobacters in Foods</li> <li>Acinetobacters in Water and Soil</li> <li>Acinetobacters in the Clinical Environment</li> <li>Biotechnological Applications</li> <li>See also</li> <li>Further Reading</li></ul></li> <li>Adenylate Kinase <ul> <li>Abstract</li> <li>General Introduction of Adenylate Kinase</li> <li>AK as the Detection Target in ATP Bioluminescence Assay</li> <li>Application of AK in ATP Regeneration for Ultrasensitive Bioluminescence Assay</li> <li>Conclusion</li> <li>See also</li> <li>Further Reading</li></ul></li> <li>AEROMONAS