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Genetics of Lactic Acid Bacteria
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
Nisin and Novel Lantibiotics
Proceedings of the First International Workshop on Lantibiotics, April 15-18, 1991, Physikzentrum Bad Honnef, F.R.G.
Microbiology
None
Genetics and Biotechnology of Lactic Acid Bacteria
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.
Lactic Acid Bacteria: Genetics, Metabolism and Applications
The September 1996 proceedings summarize current research in the area of lactic acid bacteria in respect to fundamental biology, application, and the potential possibilities for use in promoting human and animal health and nutrition. The 14 papers discuss topics in genetics, metabolism, and applications including the biosynthesis of bacteriocins in lactic acid bacteria, the proteolytic systems of lactic acid bacteria, lactococcus lactis and stress, the barriers to application of genetically modified lactic acid bacteria, the acceleration of cheese ripening, and lactic acid bacteria as vaccine delivery vehicles. Includes illustrations. Annotation copyrighted by Book News, Inc., Portland, OR
The Lactic Acid Bacteria
Research on lactic acid bacteria has advanced in recent years and is assuming importance in many areas, including biotechnology, nutrition, health and food safety. Presenting the published papers of the first lactic acid bacteria computer conference, this work offers a broad review of current lactic acid bacteria research with contributions from a number of scientists. The work encompasses a range of interests, including both traditional and developing fields. The text should be useful for established researchers as well as newcomers to the field.
FEMS Microbiology Letters
An international journal providing for the rapid publication of short reports on microbiological research.
Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk
Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
