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Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.X/5 (3 download)
Download or read book Methods of Classifying the Lactic-acid Bacteria written by Lore Alford Rogers and published by . This book was released on 1912 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (222 download)
Download or read book Methods of Classifying the Lactic-acid Bacteria written by Lore Alford Rogers and published by . This book was released on 1912 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rogers L a (Lore Alford)
Publisher : Legare Street Press
ISBN 13 : 9781016665636
Total Pages : 0 pages
Book Rating : 4.6/5 (656 download)
Download or read book Methods of Classifying the Lactic-Acid Bacteria written by Rogers L a (Lore Alford) and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Lore A. Rogers
Publisher : Forgotten Books
ISBN 13 : 9780656026265
Total Pages : 38 pages
Book Rating : 4.0/5 (262 download)
Download or read book Methods of Classifying the Lactic-Acid Bacteria (Classic Reprint) written by Lore A. Rogers and published by Forgotten Books. This book was released on 2018-02-07 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Methods of Classifying the Lactic-Acid Bacteria The grouping of bacteria according to their action on any one specific substance usually brings together bacteria related in that one characteristic only but entirely unrelated in other respects. It is, however, sometimes convenient from a technical standpoint to group bacteria in this way. The bacteria concerned in the souring of milk have been so grouped for so long that many people have come to consider them as a division by themselves and their relation to other bacteria has been little considered. The bacteria taking part in the souring of milk may be readily divided into four general groups. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Konstantinos Papadimitriou
Publisher : Frontiers Media SA
ISBN 13 : 2889637174
Total Pages : 309 pages
Book Rating : 4.8/5 (896 download)
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.
Author : Helmut König
Publisher : Springer
ISBN 13 : 3319600214
Total Pages : 710 pages
Book Rating : 4.3/5 (196 download)
Download or read book Biology of Microorganisms on Grapes, in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Author : Gabriel Vinderola
Publisher : CRC Press
ISBN 13 : 0429614438
Total Pages : 738 pages
Book Rating : 4.4/5 (296 download)
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
Author : Dallas G. Hoover
Publisher : Academic Press
ISBN 13 : 1483273679
Total Pages : 298 pages
Book Rating : 4.4/5 (832 download)
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.
Author : Wilhelm H. Holzapfel
Publisher : John Wiley & Sons
ISBN 13 : 1118655273
Total Pages : 648 pages
Book Rating : 4.1/5 (186 download)
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
Author : Isidoros Dalezios
Publisher :
ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.E/5 ( download)
Download or read book A Comparative Study of Fuzzy-c-means, K-means and K-NN Algorithms in the Classification and Identification of Lactic Acid Bacteria written by Isidoros Dalezios and published by . This book was released on 1998 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wei Chen
Publisher : Springer
ISBN 13 : 9811378320
Total Pages : 410 pages
Book Rating : 4.8/5 (113 download)
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.
Author : Ram Lakhan Singh
Publisher : Academic Press
ISBN 13 : 0128163348
Total Pages : 402 pages
Book Rating : 4.1/5 (281 download)
Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available
Author : Juan Moreno
Publisher : Academic Press
ISBN 13 : 012388439X
Total Pages : 442 pages
Book Rating : 4.1/5 (238 download)
Download or read book Enological Chemistry written by Juan Moreno and published by Academic Press. This book was released on 2012-05-30 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Author : Brian J.B. Wood
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402155
Total Pages : 430 pages
Book Rating : 4.4/5 (21 download)
Download or read book The Genera of Lactic Acid Bacteria written by Brian J.B. Wood and published by Springer Science & Business Media. This book was released on 1992 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume in the series The Lactic Acid Bacteria concentrates on the classification of the genera, which has undergone considerable change in recent years. This is the only comprehensive treatment available which deals exclusively with the genera of lactic acid bacteria and their classification. It will be an essential source of reference for dairy technologists, microbiologists and biotechnologists in the academic and industrial sectors. Each chapter includes discussion of the phylogentic position of the genus in question and its relationship to other genera of lactic acid bacteria, a description of the principal features which are characteristics of the genus, and descriptions of the species in the genus. In this volume a chapter is devoted to each of the principal genera of lactic acid bacteria which are now recognized.
Author : Makoto Kanauchi
Publisher :
ISBN 13 : 9781493989072
Total Pages : 194 pages
Book Rating : 4.9/5 (89 download)
Download or read book Lactic Acid Bacteria written by Makoto Kanauchi and published by . This book was released on 2018 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fergus Priest
Publisher : Springer Science & Business Media
ISBN 13 : 9780792365181
Total Pages : 508 pages
Book Rating : 4.3/5 (651 download)
Download or read book Applied Microbial Systematics written by Fergus Priest and published by Springer Science & Business Media. This book was released on 2000-11-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern approaches to microbial classification and identification, particularly those based on nucleic acid analysis, have raised the awareness and interest of microbiologists in systematics during the past decade. The extended scope of the subject has revolutionized microbial ecology with the demonstration of uncultivable microorganisms as a major component of the biosphere and evolution, with the ribosomal RNA phylogenetic tree as the basis of current classifications. However, advances in microbial systematics have also had enormous impact on other, diverse aspects of microbiology such as animal pathogenicity, plant-microbe interactions and relationships with food. In this book, we survey and discuss in depth the contribution of modern taxonomic approaches to our understanding of the microbiology of these various systems. The book does not concentrate on methods - these have been well reported elsewhere - instead it provides a unique insight into the application and value of modern systematics in diverse branches of microbiology. It will be of value to microbiologists at both research and technical levels who need to appreciate the range of organisms with which they work and the diversity within them. It will also be of value to teachers and students of microbiology courses who want to understand how systematics can enhance microbiology beyond the routine of classification, nomenclature, and identification.
Author : Clive de W Blackburn
Publisher : Woodhead Publishing
ISBN 13 : 1845691415
Total Pages : 736 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed. Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
