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Author: Sébastien Pommier
Publisher:
ISBN:
Category :
Languages : fr
Pages : 286
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Book Description
La dynamique de population au sein de cultures mixtes de micro-organismes dépend fortement des interactions entre les différents protagonistes. On s'intéresse dans ce travail à un type particulier d'interaction par amensalisme : le phénomène Killer chez les levures du genre Saccharomyces cerevisiae. Celui-ci intervient lorsqu'une souche dite "killer" sécrète une toxine létale vis-à-vis d'une autre souche dite sensible. Dans un premier temps, les cinétiques de croissance d'une souche killer et d'une couche sensible évoluant en co-culture ont été établies pour différents ratios initiaux killer : sensible. Les données ont été obtenues à l'aide d'un bioréacteur à membranes spécialement conçu pour l'étude des cultures mixtes, au sein duquel 2 populations de micro-organismes partagent le même milieu de culture, mais sont physiquement séparées afin de faciliter l'analyse différenciée de la biomasse. Un modèle mathématique existant a ensuite été confronté aux informations expérimentales obtenues. Ses capacités prédictives n'étant pas satisfaisantes, différentes modifications ont été apportées, motivées par les observations faites sur les cultures réalisées : l'existence d'un temps de latence avant que l'effet killer ne commence, la désactivation de la toxine en fin de culture sous l'action du pH, l'intervention d'une compétition entre les 2 souches en sus de l'interaction killer. Un modèle original a finalement été proposé, basé sur la notion de quantité minimale de toxine devant être fixée sur les cellules sensibles avant que l'activité létale ne débute.
Author: Sébastien Pommier
Publisher:
ISBN:
Category :
Languages : fr
Pages : 286
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Book Description
La dynamique de population au sein de cultures mixtes de micro-organismes dépend fortement des interactions entre les différents protagonistes. On s'intéresse dans ce travail à un type particulier d'interaction par amensalisme : le phénomène Killer chez les levures du genre Saccharomyces cerevisiae. Celui-ci intervient lorsqu'une souche dite "killer" sécrète une toxine létale vis-à-vis d'une autre souche dite sensible. Dans un premier temps, les cinétiques de croissance d'une souche killer et d'une couche sensible évoluant en co-culture ont été établies pour différents ratios initiaux killer : sensible. Les données ont été obtenues à l'aide d'un bioréacteur à membranes spécialement conçu pour l'étude des cultures mixtes, au sein duquel 2 populations de micro-organismes partagent le même milieu de culture, mais sont physiquement séparées afin de faciliter l'analyse différenciée de la biomasse. Un modèle mathématique existant a ensuite été confronté aux informations expérimentales obtenues. Ses capacités prédictives n'étant pas satisfaisantes, différentes modifications ont été apportées, motivées par les observations faites sur les cultures réalisées : l'existence d'un temps de latence avant que l'effet killer ne commence, la désactivation de la toxine en fin de culture sous l'action du pH, l'intervention d'une compétition entre les 2 souches en sus de l'interaction killer. Un modèle original a finalement été proposé, basé sur la notion de quantité minimale de toxine devant être fixée sur les cellules sensibles avant que l'activité létale ne débute.
Author: Marie Simon-Cornu
Publisher:
ISBN:
Category :
Languages : fr
Pages : 235
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Book Description
Author:
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 638
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Book Description
Author: Heather Paxson
Publisher: Univ of California Press
ISBN: 0520270185
Category : Cooking
Languages : en
Pages : 321
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Book Description
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
Author: Eric J. Roose
Publisher: CRC Press
ISBN: 113546054X
Category : Nature
Languages : en
Pages : 499
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Book Description
The most complete, nonpartisan source of information on this hot agronomic topic available today, this book brings together a diverse group of papers and data to resolve the debate between sedimentologists and soil scientists and agronomists over whether the effects of soil erosion on carbon and atmospheric CO2 is beneficial or destructive. Divided into four sections, it offers data on how soil erosion affects soil, water, and air quality. Topics include mineralization rate, inundation, sediment deposition, and global warming potential, as well as carbon dioxide, methane, and nitrous oxide emissions, and the implications of soil erosion on the global carbon cycle and carbon budget.
Author: Thomas Bjarnsholt
Publisher: Springer
ISBN: 9781489982285
Category : Science
Languages : en
Pages : 0
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Book Description
This book will cover both the evidence for biofilms in many chronic bacterial infections as well as the problems facing these infections such as diagnostics and treatment regimes. A still increasing interest and emphasis on the sessile bacterial lifestyle biofilms has been seen since it was realized that that less than 0.1% of the total microbial biomass lives in the planktonic mode of growth. The term was coined in 1978 by Costerton et al. who defined the term biofilm for the first time.In 1993 the American Society for Microbiology (ASM) recognised that the biofilmmode of growth was relevant to microbiology. Lately many articles have been published on the clinical implications of bacterial biofilms. Both original articles and reviews concerning the biofilm problem are available.
Author: Patrick Lavelle
Publisher: Oxford University Press, USA
ISBN:
Category : Science
Languages : en
Pages : 328
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Book Description
This book covers all aspects of the ecology of tropical earthworm communities and their effects on soil properties and plant growth. It examines the latest methods and technologies for their management and includes work from leading experts in Europe, South and Central America, Africa, and Asia.
Author: Jean-Claude Bertrand
Publisher: Springer
ISBN: 331999784X
Category : Science
Languages : en
Pages : 401
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Book Description
The purpose of this book is to show the essential and indispensable role of prokaryotes in the evolution of aliving world. The evolutionary success of prokaryotes is explained together with their role in the evolution of the geosphere, the biosphere and its functioning, as well as their ability to colonize all biotopes, including the most extreme ones. We consider that all past and present living beings emerged from prokaryotes and have interacted with them. Forces and mechanisms presented in the various theories of evolution apply to prokaryotes. The major stages of their evolution and biodiversity are also described. Finally, it is emphasized that prokaryotes are living organisms that provide indisputable evidence of evolutionary processes. Many examples of ongoing evolution in prokaryotes, observable at the human scale, are provided.
Author: Y. Abe
Publisher: Springer
ISBN: 940173223X
Category : Science
Languages : en
Pages : 469
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Book Description
The book is a new compendium in which leading termite scientists review the advances of the last 30 years in our understanding of phylogeny, fossil records, relationships with cockroaches, social evolution, nesting, behaviour, mutualisms with archaea, protists, bacteria and fungi, nutrition, energy metabolism,population and community ecology, soil conditioning, greenhouse gas production and pest status.
Author: S. Roussos
Publisher: Springer Science & Business Media
ISBN: 9401706611
Category : Technology & Engineering
Languages : en
Pages : 641
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Book Description
G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.
