Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /

Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /

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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.

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Main Authors: Gasson, Michael J. editor., Vos, Willem M. De. editor., SpringerLink (Online service)
Format: Texto biblioteca
Language:eng
Published: Dordrecht : Springer Netherlands : Imprint: Springer, 1994
Subjects:Life sciences., Human genetics., Food, Biochemistry., Animal anatomy., Life Sciences., Biochemistry, general., Human Genetics., Animal Anatomy / Morphology / Histology., Food Science.,
Online Access:http://dx.doi.org/10.1007/978-94-011-1340-3
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id KOHA-OAI-TEST:196732
record_format koha
spelling KOHA-OAI-TEST:1967322018-07-30T23:22:41ZGenetics and Biotechnology of Lactic Acid Bacteria [electronic resource] / Gasson, Michael J. editor. Vos, Willem M. De. editor. SpringerLink (Online service) textDordrecht : Springer Netherlands : Imprint: Springer,1994.engA 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.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.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.Life sciences.Human genetics.FoodBiochemistry.Animal anatomy.Life Sciences.Biochemistry, general.Human Genetics.Animal Anatomy / Morphology / Histology.Food Science.Springer eBookshttp://dx.doi.org/10.1007/978-94-011-1340-3URN:ISBN:9789401113403
institution COLPOS
collection Koha
country México
countrycode MX
component Bibliográfico
access En linea
En linea
databasecode cat-colpos
tag biblioteca
region America del Norte
libraryname Departamento de documentación y biblioteca de COLPOS
language eng
topic Life sciences.
Human genetics.
Food
Biochemistry.
Animal anatomy.
Life Sciences.
Biochemistry, general.
Human Genetics.
Animal Anatomy / Morphology / Histology.
Food Science.
Life sciences.
Human genetics.
Food
Biochemistry.
Animal anatomy.
Life Sciences.
Biochemistry, general.
Human Genetics.
Animal Anatomy / Morphology / Histology.
Food Science.
spellingShingle Life sciences.
Human genetics.
Food
Biochemistry.
Animal anatomy.
Life Sciences.
Biochemistry, general.
Human Genetics.
Animal Anatomy / Morphology / Histology.
Food Science.
Life sciences.
Human genetics.
Food
Biochemistry.
Animal anatomy.
Life Sciences.
Biochemistry, general.
Human Genetics.
Animal Anatomy / Morphology / Histology.
Food Science.
Gasson, Michael J. editor.
Vos, Willem M. De. editor.
SpringerLink (Online service)
Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
description 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.
format Texto
topic_facet Life sciences.
Human genetics.
Food
Biochemistry.
Animal anatomy.
Life Sciences.
Biochemistry, general.
Human Genetics.
Animal Anatomy / Morphology / Histology.
Food Science.
author Gasson, Michael J. editor.
Vos, Willem M. De. editor.
SpringerLink (Online service)
author_facet Gasson, Michael J. editor.
Vos, Willem M. De. editor.
SpringerLink (Online service)
author_sort Gasson, Michael J. editor.
title Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
title_short Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
title_full Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
title_fullStr Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
title_full_unstemmed Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
title_sort genetics and biotechnology of lactic acid bacteria [electronic resource] /
publisher Dordrecht : Springer Netherlands : Imprint: Springer,
publishDate 1994
url http://dx.doi.org/10.1007/978-94-011-1340-3
work_keys_str_mv AT gassonmichaeljeditor geneticsandbiotechnologyoflacticacidbacteriaelectronicresource
AT voswillemmdeeditor geneticsandbiotechnologyoflacticacidbacteriaelectronicresource
AT springerlinkonlineservice geneticsandbiotechnologyoflacticacidbacteriaelectronicresource
_version_ 1756266919463223296

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