A Study of Some Aerobic Spore Forming Bacteria PDF Download
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Author: Gerald D. Bailey
Publisher:
ISBN:
Category : Sporeforming bacteria
Languages : en
Pages : 124
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Book Description
Author: Gerald D. Bailey
Publisher:
ISBN:
Category : Sporeforming bacteria
Languages : en
Pages : 124
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Book Description
Author: Nathan Raymond Smith
Publisher:
ISBN:
Category : Aerobic bacteria
Languages : en
Pages : 160
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Book Description
Author: Derek James Jayne-Williams
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Ezio Ricca
Publisher: Taylor & Francis
ISBN: 9781904933021
Category : Science
Languages : en
Pages : 244
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Book Description
This comprehensive book describes in detail the most topical emerging areas of scientific importance involving the use of spores and covers their use as probiotics in humans and animals and also with plants. In addition authors present the emerging use of the spore as a tool for nanobiotechnology where the spore can be used for the efficient display of heterologous proteins on the spore surface. The use of this technology and systematics of spore forming bacteria, and the architecture and assembly of spores. The innovative topics covered in this book will be of particular interest to scientists working in all areas of probiotic research and vaccine technology and is recommended reading for microbiologists involved with Bacillus spp. and other spore forming bacteria.
Author: Aizo Matsushiro
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Palmiro Poltronieri
Publisher: John Wiley & Sons
ISBN: 1119114802
Category : Technology & Engineering
Languages : en
Pages : 345
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Book Description
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Author: Niall A. Logan
Publisher: Springer Science & Business Media
ISBN: 3642195776
Category : Science
Languages : en
Pages : 353
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Book Description
Aerobic endospore-forming bacteria are found in soils of all kinds, ranging from acid to alkaline, hot to cold, and fertile to desert. It is well known that endospores confer special properties upon their owners and play dominant parts in their life cycles and dispersal, and much has been written about the spores, genetics, and economic importance of these organisms. Much has also been written about soil ecology, but there is a relative dearth of literature that brings together different aspects of the behaviour and characters of endospore-formers with their contributions to soil ecosystems. This Soil Biology volume fills that gap. Following chapters that describe the current classification of these organisms, that review methods for their detection and for studying their life cycles in soils, and that examine their dispersal, other chapters show that they are active and dynamic members of soil floras that interact widely with other soil inhabitants, with roles in nitrogen fixation, denitrification, and soil remediation.
Author: Imrich Barák
Publisher: Frontiers Media SA
ISBN: 2889452387
Category :
Languages : en
Pages : 123
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Book Description
Bacterial spore formers have been the focus of intense study for almost half a century centered primarily on Bacillus subtilis. This research has given us a detailed picture of the genetic, physiological and biochemical mechanisms that allow bacteria to survive harsh environmental conditions by forming highly robust spores. Although, many basic aspects of this process are now understood in great detail, bacterial sporulation still continues to be a highly attractive model for studying various cell processes at a molecular level. There are several reasons for such scientific interest. First, some of the complex steps in sporulation are not fully understood and/or only are only described by 'controversial' models. Second, intensive research on unicellular development of a single microorganism, B. subtilis, left us largely unaware of the multitude of diverse sporulation mechanisms in many other Gram-positive endospore and exospore formers. This diversity would likely increase if we were to include sporulation processes in the Gram-negative spore formers. In addition, spore formers have great potential in applied research. Spore forming bacteria are becoming increasingly important in the areas of probiotics, vaccine technology and biotechnology. This Research Topic in Frontiers in Microbiology details the most recent advances in basic science of spore research and cover also emerging areas of scientific importance involving the use of spores.
Author: Antonio Bevilacqua
Publisher: Woodhead Publishing
ISBN: 0081005032
Category : Technology & Engineering
Languages : en
Pages : 350
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Book Description
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers
Author: Koon Hoong Teh
Publisher: John Wiley & Sons
ISBN: 1118876210
Category : Technology & Engineering
Languages : en
Pages : 292
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Book Description
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
