Cloning of Peptidase Genes from Lactobacillus Helveticus CNRZ 32 PDF Download
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Author: Christine M. Nowakowski
Publisher:
ISBN:
Category :
Languages : en
Pages : 202
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Author: Christine M. Nowakowski
Publisher:
ISBN:
Category :
Languages : en
Pages : 202
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Author: Ann Caven Husgen
Publisher:
ISBN:
Category :
Languages : en
Pages : 210
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Author: Jeffrey E. Christensen
Publisher:
ISBN:
Category :
Languages : en
Pages : 170
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Author: Alan J. Barrett
Publisher: Elsevier
ISBN: 0080984150
Category : Science
Languages : en
Pages : 1182
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Book Description
Handbook of Proteolytic Enzymes, Second Edition, Volume 1: Aspartic and Metallo Peptidases is a compilation of numerous progressive research studies on proteolytic enzymes. This edition is organized into two main sections encompassing 328 chapters. This handbook is organized around a system for the classification of peptidases, which is a hierarchical one built on the concepts of catalytic type, clan, family and peptidase. The concept of catalytic type of a peptidase depends upon the chemical nature of the groups responsible for catalysis. The recognized catalytic types are aspartic, cysteine, metallo, serine, threonine, and the unclassified enzymes, while clans and families are groups of homologous peptidases. Homology at the level of a family of peptidases is shown by statistically significant relationship in amino acid sequence to a representative member called the type example, or to another member of the family that has already been shown to be related to the type example. Each chapter discusses the history, activity, specificity, structural chemistry, preparation, and biological aspects of the enzyme. This book will prove useful to enzyme chemists and researchers.
Author: Michael J. Gasson
Publisher: Springer Science & Business Media
ISBN: 9401113408
Category : Science
Languages : en
Pages : 310
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Book Description
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Author: Alan J. Barrett
Publisher: Academic Press
ISBN: 0123822203
Category : Science
Languages : en
Pages : 4097
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Book Description
Extensively revised and updated, the new edition of the highly regarded Handbook of Proteolytic Enzymes is an essential reference for biochemists, biotechnologists and molecular biologists. Edited by world-renowned experts in the field, this comprehensive work provides detailed information on all known proteolytic enzymes to date. This two-volume set unveils new developments on proteolytic enzymes which are being investigatedin pharmaceutical research for such diseases as HIV, Hepatitis C, and the common cold. Volume I covers aspartic and metallo petidases while Volume II examines peptidases of cysteine, serine, threonine and unknown catalytic type. A CD-ROM accompanies the book containing fully searchable text, specialised scissile bond searches, 3-D color structures and much more. - The only comprehensive book on proteolytic enzymes - Includes 671 chapters, each written by experts in their field, on proteolytic enzymes from all groups of living organisms and the viruses, including those that are currently major targets of pharmaceutical research - Accompanying CD-ROM provides fully searchable text, 2D structures of peptidases in color and links directly to PubMed and MEROPS databases - Each chapter describes in detail the enzyme name, its history, activity and specificity, structural chemistry, preparation, biological aspects and distinguishing features - Over 1000 peptidases included
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 9780471185703
Category : Science
Languages : en
Pages : 956
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Book Description
This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.
Author:
Publisher:
ISBN:
Category : Microbial ecology
Languages : en
Pages : 720
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Author: University of Wisconsin--Madison. Center for Dairy Research
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 170
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Author:
Publisher:
ISBN:
Category : Biotechnology
Languages : en
Pages : 458
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