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Hurdles for Phage Therapy (PT) to Become a Reality
Alternative treatment modes for antibiotic-resistant bacterial pathogens have become a public health priority. Bacteriophages are bacterial viruses that infect and lyse bacterial cells. Since bacteriophages are frequently bacterial host species-specific and can often also infect antibiotic-resistant bacterial cells, they could represent ideal antimicrobials for fighting the antibiotic resistance crisis. The medical use of bacteriophages has become known as phage therapy. It is widely used in Russia, where phage cocktails are sold in pharmacies as an over-the-counter drug. However, no phage product has been registered for medical purposes outside of the former Soviet Union. The current Specia...
Gram-positive phages: From isolation to application
Phage biology is one of the most significant and fundamental aspects of biological research and is often used as a platform for model studies relating to more complex biological entities. For this reason, phage biology has enjoyed focused attention and significant advances have been made in the areas of phage genomics, transcriptomics and the development and characterisation of phage-resistance mechanisms. In recent years, considerable research has been performed to increase our understanding of the interactions of these phages with their hosts using genomic, biochemical and structural approaches. Such multidisciplinary approaches are core to developing a full understanding of the processes ...
Application of Nanotechnology in Food Science and Food Microbiology
Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained grea...
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Architecture Modernization
Proven techniques and principles for modernizing legacy systems into new architectures that deliver serious competitive advantage. For a business to thrive, it needs a modern software architecture that is aligned with its corporate architecture. This book presents concrete practices that sync software, product, strategy, team dynamics, and work practices. You’ll evolve your technical and social architecture together, reducing needless dependencies and achieving faster flow of innovation across your organization. In Architecture Modernization: Socio-technical alignment of software, strategy, and structure you’ll learn how to: Identify strategic ambitions and challenges using listening and...
Bacteriophages
This volume provides detailed protocols for the isolation, enumeration, characterization of diverse bacteriophages, including both small and jumbo bacteriophages, from soil, fecal, municipal wastewater, and from food niche samples. Chapters highlight the diversity of bacteriophages in different environments, quantifications using culture and molecular techniques, protocols for isolation, interaction of bacteriophage proteins with host cells, and how to use bacteriophages to transfer foreign genetic elements to bacterial strains. In addition to the above, chapters feature the application of bacteriophages/bacteriophage-derived products. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips (in the Notes section) on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Bacteriophages: Methods and Protocols aims to ensure successful results in further study of this vital field.
Beneficial Microbes in Fermented and Functional Foods
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
Advances in Phage Therapy: Present Challenges and Future Perspectives
This Research Topic is dedicated to Prof. Elisabeth Kutter on the occasion of her 80th birthday. Dr. Kutter’s career as a phage scientist has extended nearly 60 years. She has been a pioneer as a woman in science. She started to work with phage at the University of Rochester, New York working with Dr. Wiberg on radioisotopes making excellent progress in the field – progress which was even cited in Luria’s 1969 Nobel Prize talk. Betty first encountered phage therapy during a visit to Georgia in 1990 which was part of a longer stay in the former Soviet Union under a US-USSR research exchange program. Dr. Kutter was one of the first Americans to advocate for phage therapy in the post anti...
Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria
The economic importance of lactic acid bacteria (LAB) for the food industry and their implication in health and disease has rendered them attractive models for research in many laboratories around the world. Over the past three decades, molecular and genetic analysis of LAB species provided important insights into the biology and application of starter and probiotic LAB and in the virulence of LAB pathogens. The knowledge obtained prepared LAB researchers for the forthcoming opportunities provided by the advent of microbial genomics. Today, developments in next-generation sequencing technologies have rocketed LAB genome research and the sequences of several hundreds of strains are available....
