Buch, Englisch, 300 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1370 g
ISBN: 978-0-7514-0098-4
Verlag: Springer Netherlands
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Vorklinische Medizin: Grundlagenfächer Humangenetik
- Naturwissenschaften Biowissenschaften Molekularbiologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Naturwissenschaften Biowissenschaften Biowissenschaften Genetik und Genomik (nichtmedizinisch)
Weitere Infos & Material
1 Gene transfer systems and transposition.- 1.1 Introduction.- 1.2 Conjugation.- 1.3 Transduction.- 1.4 Transformation.- 1.5 Protoplast fusion.- 1.6 Transposition.- 1.7 Generalized recombination.- 1.8 Chromosome mapping.- 1.9 Concluding remarks.- References.- 2 Gene cloning and expression systems in Lactococci.- 2.1 Introduction.- 2.2 Replicative gene cloning.- 2.3 Integrative gene cloning.- 2.4 Gene expression signals.- 2.5 Control of gene expression.- 2.6 Protein secretion.- 2.7 Expression and secretion systems.- 2.8 Food grade systems.- References.- 3 Bacteriophages and bacteriophage resistance.- 3.1 Introduction.- 3.2 Types and species of bacteriophages.- 3.3 Gene directed bacteriophage resistance in lactic acid bacteria.- 3.4 Novel phage defense mechanisms.- 3.5 Genetic strategies to construct phage-insensitive strains.- 3.6 Conclusions and perspectives.- References.- 4 The proteolytic system of lactic acid bacteria.- 4.1 Introduction.- 4.2 Proteinases.- 4.3 Endopeptidases.- 4.4 General aminopeptidases.- 4.5 Proline-specific peptidases.- 4.6 Oligo-and carboxypeptidases.- 4.6.1Dipeptidases.- 4.7 Transport of amino acid and peptides.- 4.8 Cellular localization of proteolytic enzymes.- 4.9 Engineering of the proteolytic system.- References.- 5 Bacteriocins of lactic acid bacteria.- 5.1 Introduction.- 5.2 Small heat-stable bacteriocins.- 5.3 Large heat-labile bacteriocins.- 5.4 Lantibiotics in lactic acid bacteria.- 5.5 Concluding remarks.- References.- 6 Genetic engineering of lactobacilli, leuconostocs and Streptococcus thermophilus.- 6.1 Introduction.- 6.2 Overview of taxonomy and health benefits.- 6.3 Biochemical traits.- 6.4 Plasmid biology and cloning vectors.- 6.5 Genetic transfer methods.- 6.6 Gene expression in lactobacilli.- 6.7 Gene expression in S. thermophilus and leuconostocs.- 6.8 Chromosomal integration of genes.- 6.9 Phage and phage resistance.- 6.10 Concluding remarks.- Dedication and acknowledgements.- References.
