Lactic Acid Bacteria: Genetics, Metabolism and Applications PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Lactic Acid Bacteria: Genetics, Metabolism and Applications PDF full book. Access full book title Lactic Acid Bacteria: Genetics, Metabolism and Applications by Roland J. Siezen. Download full books in PDF and EPUB format.
Author: Roland J. Siezen
Publisher: Springer Science & Business Media
ISBN: 9401720290
Category : Science
Languages : en
Pages : 372
Get Book Here
Book Description
Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species. To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research. The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.
Author: Roland J. Siezen
Publisher: Springer Science & Business Media
ISBN: 9401720290
Category : Science
Languages : en
Pages : 372
Get Book Here
Book Description
Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species. To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research. The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.
Author: Song Gao
Publisher:
ISBN:
Category :
Languages : en
Pages : 422
Get Book Here
Book Description
Author: Wil Konings
Publisher: Springer Science & Business Media
ISBN: 9780792359531
Category : Medical
Languages : en
Pages : 436
Get Book Here
Book Description
Proceedings of the Sixth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications 19-23 September 1999, Veldhoven, The Netherlands
Author: A. L. Sonenshein
Publisher:
ISBN: 9781555810535
Category : Bacillus subtilis
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Michael J. Gasson
Publisher: Springer Science & Business Media
ISBN: 9401113408
Category : Science
Languages : en
Pages : 310
Get Book Here
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: T.Faruk Bozoglu
Publisher: Springer Science & Business Media
ISBN: 3642614620
Category : Science
Languages : en
Pages : 407
Get Book Here
Book Description
For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.
Author: Byung Hong Kim
Publisher: Cambridge University Press
ISBN: 1107171733
Category : Medical
Languages : en
Pages : 509
Get Book Here
Book Description
Extensive and up-to-date review of key metabolic processes in bacteria and archaea and how metabolism is regulated under various conditions.
Author: B C Weimer
Publisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Get Book Here
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Author: Lianhong Sun
Publisher: Humana Press
ISBN: 9781493905539
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
Engineering Multicellular Systems: Methods and Protocols, focuses on laboratory procedures used in recent efforts for constructing synthetic multicellular systems and their applications. In particular, constructing multicellular systems to form various microbial ecosystems has been extensively explored to examine evolution and interactions of microbial ecosystems, while co-cultures have emerged as an efficient tool to produce some complex chemical molecules. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols and key tips on troubleshooting and avoiding known pitfalls. Engineering Multicellular Systems: Methods and Protocols provide a comprehensive laboratory protocol reference for constructing multicellular systems for various applications.
Author: Fernanda Mozzi
Publisher: John Wiley & Sons
ISBN: 1118868404
Category : Technology & Engineering
Languages : en
Pages : 392
Get Book Here
Book Description
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
