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Genetics Of Lactic Acid Bacteria
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Book Synopsis Genetics of Lactic Acid Bacteria by : Brian J.B. Wood
Download or read book Genetics of Lactic Acid Bacteria written by Brian J.B. Wood and published by Springer Science & Business Media. This book was released on 2003-09-30 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Genetics of Lactic Acid Bacteria by : B.J. Wood
Download or read book Genetics of Lactic Acid Bacteria written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Genetics and Biotechnology of Lactic Acid Bacteria by : Michael J. Gasson
Download or read book Genetics and Biotechnology of Lactic Acid Bacteria written by Michael J. Gasson and published by Springer. This book was released on 2013-03-26 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria by : Konstantinos Papadimitriou
Download or read book Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria written by Konstantinos Papadimitriou and published by Frontiers Media SA. This book was released on 2020-10-13 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This flood of information has revolutionized our view of LAB. First of all, a detailed picture has emerged about the evolutionary mechanisms allowing LAB to inhabit the very diverge ecological niches in which they can be found. Adaptation of LAB to nutrient-rich environments has led to degenerative evolution processes that resulted in shortening of chromosomes and simplified metabolic potential. Gene acquisition through horizontal transfer, on the other hand, is also important in shaping LAB gene pools. Horizontally acquired genes have been shown to be essential in technological properties of starters and in probiosis or virulence of commensals. Progress in bioinformatics tools has allowed rapid annotation of LAB genomes and the direct assignment of genetic traits among species/strains through comparative genomics. In this way, the molecular basis of many important traits of LAB has been elucidated, including aspects of sugar fermentation, flavor and odor formation, production of textural substances, stress responses, colonization of and survival in the host, cell-tocell interactions and pathogenicity. Functional genomics and proteomics have been employed in a number of instances to support in silico predictions. Given that the costs of advanced next-generation methodologies like RNA-seq are dropping fast, bottlenecks in the in silico characterization of LAB genomes will be rapidly overcome. Another crucial advancement in LAB research is the application of systems biology approaches, by which the properties and interactions of components or parts of a biological system are investigated to accurately understand or predict LAB behavior. Practically, systems biology involves the mathematical modeling of complex biological systems that can be refined iteratively with wet-lab experiments. High-throughput experimentation generating huge amounts of data on the properties and quantities of many components such as transcripts, enzymes and metabolites has resulted in several systems models of LAB. Novel techniques allow modelling of additional levels of complexity including the function of small RNAs, structural features of RNA molecules and post-translational modifications. In addition, researchers have started to apply systems approaches in the framework of LAB multispecies ecosystems in which each species or strain is considered as a part of the system. Metatransciptomics, metaproteomics and metametabolomics offer the means to combine cellular behavior with population dynamics in microbial consortia.
Book Synopsis Genetics and Biotechnology of Lactic Acid Bacteria by : Michael J. Gasson
Download or read book Genetics and Biotechnology of Lactic Acid Bacteria written by Michael J. Gasson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Genetics of Lactic Acid Bacteria by : Brian J. B. Wood
Download or read book Genetics of Lactic Acid Bacteria written by Brian J. B. Wood and published by Aspen Publishers. This book was released on 1990-12 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bacteriocins of Lactic Acid Bacteria by : Luc De Vuyst
Download or read book Bacteriocins of Lactic Acid Bacteria written by Luc De Vuyst and published by Springer. This book was released on 2012-12-06 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.
Book Synopsis Genetics of Lactic Acid Bacteria by : Wood
Download or read book Genetics of Lactic Acid Bacteria written by Wood and published by Springer. This book was released on 2014-03-21 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lactic Acid Bacteria: Genetics, Metabolism and Applications by : W.N. Konings
Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by W.N. Konings and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
Book Synopsis Lactic Acid Bacteria: Genetics, Metabolism and Applications by : Roland J. Siezen
Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by Roland J. Siezen and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Lactic Acid Bacteria: Genetics, Metabolism and Applications by : Roland J. Siezen
Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by Roland J. Siezen and published by Springer Science & Business Media. This book was released on 2002-09-30 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Lactic Acid Bacteria by : T.Faruk Bozoglu
Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Lactic Acid Bacteria: Genetics, Metabolism and Applications by : G. Venema
Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by G. Venema and published by Springer. This book was released on 1996-09-30 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Lactic Acid Bacteria by : Wilhelm H. Holzapfel
Download or read book Lactic Acid Bacteria written by Wilhelm H. Holzapfel and published by John Wiley & Sons. This book was released on 2014-04-29 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
Download or read book Lactic Acid Bacteria written by Wei Chen and published by Springer. This book was released on 2019-08-08 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
Book Synopsis Bacteriocins of Lactic Acid Bacteria by : Dallas G. Hoover
Download or read book Bacteriocins of Lactic Acid Bacteria written by Dallas G. Hoover and published by Academic Press. This book was released on 2014-06-28 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.
Book Synopsis Lactic Acid Bacteria by : Gabriel Vinderola
Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy
