Applied microbiology, volume 2 /

Applied microbiology, volume 2 /

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Bibliographic Details
Imprint:Dordrecht ; Boston : Kluwer Academic Publishers, c2001.
Description:v, 275 p. : ill. ; 25 cm.
Language:English
Series:Focus on biotechnology ; v. 2
Subject:
Microbial biotechnology.
Food -- Microbiology.
Industrial microbiology.
Food -- Microbiology.
Industrial microbiology.
Microbial biotechnology.
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/4525185
Hidden Bibliographic Details
Other authors / contributors:Durieux, Alain.
Simon, Jean-Paul.
ISBN:0792368584 (alk. paper)
Notes:Includes bibliographical references and index.
Table of Contents:
  • Editors Preface
  • In Memory
  • Table of Contents
  • Part 1. Starters
  • New Aspects of Fungal Starter Cultures for Fermented Foods
  • Abstract
  • 1.. Introduction
  • 2.. Penicillium nalgiovense
  • 2.1. Taxonomic relationships at the molecular level
  • 2.2. Penicillin production is a common feature of p.nalgiovense
  • 2.3. Heterologous Gene Expression in P. nalgiovense
  • 2.4. Heterologous Gene Expression in P. nalgiovense 2.4 Cloning of genes from P. Nalgiovense important for the fermentation process
  • 3.. Penicillium camemberti
  • 4.. Penicillium roqueforti
  • 5.. Conclusions
  • References
  • Starters for the Wine Industry
  • Abstract
  • 1.. Introduction
  • 2.. Yeast starters in winemaking
  • 2.1. The objectives of yeast starters
  • 2.2. Properties of yeast used as selective criteria for active dry yeast producers and winemakers
  • 2.3. Evaluation of the settlement of active dry yeast during alcoholic fermentation
  • 3.. Malolactic starters in winemaking
  • 3.1. Indications for use of malolactic starter and description
  • 3.2. The influence of lactic acid bacteria starters on wine quality and their selection
  • 3.3. Efficiency of malolactic starters
  • 4.. The future of starters for winemaking
  • 5.. Conclusion
  • References
  • Part 2. Physiology, Biosynthesis and Metabolic Engineering
  • Metabolism and Lysine Biosynthesis Control in Brevibacterium Flavum: Impact of Stringent Response in Bacterial Cells
  • Abstract
  • 1.. Introduction
  • 2.. Materials and Methods
  • 3.. Results and Discussion
  • 4.. Conclusions
  • References
  • Molecular Breeding of Arming Yeasts with Hydrolytic Enzymes by Cell Surface Engineering
  • Abstract
  • 1.. Introduction
  • 2.. Principle of Cell Surface Engineering of Yeast
  • 3.. Display of Amylolytic Enzymes on the Yeast Cell Surface
  • 4.. Display of Cellulolytic Enzymes on the Yeast Cell Surface
  • 5.. Display of Lipase on the Yeast Cell Surface
  • 6.. Cell Surface Engineering as a Novel Field of Biotechnology
  • References
  • Metabolic Pathway Analysis of Saccharomyces Cerevisiae
  • Abstract
  • 1.. Introduction
  • 2.. Metabolic pathway analysis
  • 2.1.. Metabolic control analysis
  • 2.2.. Metabolic flux analysis
  • 3.. Steady-state continuous cultivation - an excellent tool for metabolic pathway analysis
  • 4.. Metabolic pathway analysis applied to Saccharomyces cerevisiae
  • 4.1.. Kinetic studies of the glycolysis
  • 4.2.. Metabolic pathway analysis of the galactose metabolism
  • Acknowledgements
  • References
  • Part 3. State Parameters and Culture Conditions
  • Effect of Aeration in Propagation on Surface Properties of Brewers' Yeast
  • Abstract
  • 1.. Introduction
  • 2.. Materials and Methods
  • 2.1. Propagation conditions
  • 2.2. Hydrophobicity
  • 2.3. Surface charge
  • 2.4. Flocculation
  • 3.. Results
  • 3.1. Yield coefficients
  • 3.2. Cell growth rates
  • 3.3. Hydrophobicity
  • 3.4. Zeta potential
  • 3.5. Flocculation
  • 4.. Discussion
  • 5.. Conclusions
  • Acknowledgements
  • References
  • Effect of the Main Culture Parameters on the Growth and Production Coupling of Lactic Acid Bacteria
  • Abstract
  • 1.. Introduction
  • 2.. Materials and methods
  • 2.1. Microorganism
  • 2.2. Media
  • 2.3. Fermentors and culture conditions
  • 2.4. Analytical methods
  • 3.. Results and Discussion
  • 3.1.. Preculture conditions
  • 3.2.. Nutritional limitations
  • 3.3.. Initial lactate additions
  • 4.. Conclusions
  • Acknowledgements
  • References
  • Pseudohyphal and Invasive Growth in Saccharomyces Cerevisiae
  • Abstract
  • 1.. Introduction
  • 2.. Signal transduction in Saccharomyces cerevisiae
  • 3.. Molecular nature of signal transduction processes resulting in pseudohyphal differentiation
  • 3.1.. Signal transduction modules
  • 3.1.1.. Nutrient availability is sensed by permeases
  • 3.1.2.. Transmission via receptor associated elements
  • 3.1.3.. Intermediate signal transduction modules
  • 3.2.. Transcriptional regulators
  • 3.2.1.. Ste12p and Tec1
  • 3.2.2.. Msn1p and Mss11p: Central elements in the pseudohyphal growth pathway
  • 3.2.3.. Sfl1p, Sok2p and Flo8p: Factors depending on the cAMP dependent kinase
  • 3.2.4.. Other factors
  • 3.3.. Effector proteins
  • 3.3.1.. MUC1, a gene encoding a mucin-like protein subjected to complex transcriptional regulation
  • 3.3.2.. Starch degrading enzymes: a direct metabolic link
  • 4.. Scientific and industrial relevance
  • Acknowledgements
  • References
  • Microbial Production of the Biodegradable Polyester Poly-3-Hydroxybutyrate (PHB) from Azotobacter Chroococcum 6B: Relation between PHB Molecular Weight, Thermal Stability and Tensile Strength
  • Abstract
  • 1.. Materials and methods
  • 1.1. Microorganism and culture media
  • 1.2. Fermentor experiments
  • 1.3. Extraction and purification procedure
  • 1.4. Analytical methods
  • 2.. Results and discussion
  • 2.1. Effect of M[subscript w] on PHB thermal stability
  • 2.2. Effect of aeration rate on PHB M[subscript w]
  • 2.3. PHB tensile strength ([sigma]) at different M[subscript w]
  • 2.4. PHB as a matrix for microencapsulation
  • 3.. Conclusions
  • References
  • Part 4. Novel Approaches to the Study of Microorganisms
  • Sharing of Nutritional Resources in Bacterial Communities Determined by Isotopic Ratio Mass Spectrometry of Biomarkers
  • 1.. Introduction
  • 2.. Taxon specific biomarkers
  • 2.1.. Polar lipids
  • 2.2.. Outer membrane proteins
  • 3.. Isotopic fractionation in microorganisms
  • 4.. Carbon sharing in a pollutant degrading bacterial community
  • 4.1.. Origin and characteristics of the microbial consortium
  • 4.2.. Incorporation of [U-[superscript 13]C]-metabolites in microbial biomasses
  • 4.3.. Substrate competition
  • 4.4.. Community physiology of the microbial consortium
  • 5.. Outlook
  • Acknowledgement
  • References
  • A Comparison of the Mechanical Properties of Different Bacterial Species
  • Abstract
  • 1.. Introduction
  • 1.1. Relative resistance of different microorganisms to mechanical disruption
  • 1.2. Cell wall structure
  • 1.3. Bacterial biomechanics
  • 1.4. Micromanipulation
  • 2.. Materials and methods
  • 2.1. The micromanipulation system
  • 2.2. Culture conditions
  • 3.. Results and discussion
  • 4.. Conclusions and future developments
  • References
  • Part 5. Novel Applications
  • Kocuria Rosea as a New Feather Degrading Bacteria
  • Abstract
  • 1.. Introduction
  • 2.. Isolation, identification and adaptation of feather-degrading microorganisms
  • 2.1.. Isolation and degradation of feathers by a microbial isolate
  • 2.2.. Morphological and ultrastructural characteristics of the feather-degrading isolate
  • 3.. Microbial growth and feather degradation
  • 3.1.. Effect of quantity of feathers
  • 3.2.. Effect of culture temperature on feather degradation and growth of LPB-3
  • 3.3.. Kinetic fermentation
  • 4.. Industrial applications
  • 4.1.. Fermented feather meal
  • 4.2.. Enzymes
  • 4.3.. Pigments
  • Acknowledgements
  • References
  • Comparison of Pb[superscript 2+] Removal Characteristics Between Biomaterials and Non-Biomaterials
  • Abstract
  • 1.. Introduction
  • 2.. Materials and methods
  • 2.1.. Materials
  • 2.2.. Microorganisms and culture conditions
  • 2.3.. Pb[superscript 2+] removal experiment
  • 3.. Results and discussion
  • 3.1.. Pb[superscript 2+] removal characteristics
  • 3.2.. Initial Pb[superscript 2+] removal rate
  • 4.. Conclusions
  • References
  • Hydrocarbon Utilisation by Streptomyces Soil Bacteria
  • Abstract
  • 1.. Materials and methods
  • 1.1. Test organisms. oligocarbophylic streptomyces
  • 1.2. Biomass preparation
  • 1.3. Incorporation of radioactivity from labelled n-Hexadecane into mycelia
  • 1.4. Fluorescence measurements
  • 1.5. Analysis of fatty acids
  • 1.6. Investigations with GTP analogues
  • 2.. Results and discussion
  • 3.. Conclusion
  • References
  • Part 6. Food Security and Food Preservation
  • Molecular Detection and Typing of Foodborne Bacterial Pathogens: a Review
  • Abstract
  • 1.. Introduction
  • 2.. Characteristics of the foodborne bacterial pathogens
  • 3.. Molecular detection and identification of foodborne bacterial pathogens
  • 3.1. Nucleic acid based identification methods
  • 3.2. The use of virulence genes as target for molecular identification
  • 3.3. The use of RRNA genes as target for molecular identification
  • 3.4. The use of specific sequences with a known or unknown function as target for molecular identification
  • 3.5. The available molecular identification systems
  • 3.6. PCR detection of bacterial pathogens in food products
  • 3.6.1. Influence of food components on PCR performance
  • 3.6.2. Sensitivity and contamination of PCR
  • 3.6.3. The detection of the viability of cells by DNA based technology
  • 3.7. Evaluation and validation of DNA based methods
  • 3.8. DNA amplification methods for quantification of foodborne pathogens
  • 4.. Molecular typing of foodborne bacterial pathogens
  • 4.1. Terminology and general information
  • 4.1.1. Necessity of bacterial typing of foodborne pathogens
  • 4.1.2. Species-subspecies-variety-clone-strain-isolate
  • 4.1.3. Molecular typing techniques used for bacterial pathogens
  • 4.1.4. Analysis of DNA fingerprints
  • 4.2. Prospects in molecular typing
  • 5.. Molecular typing of some specific bacterial foodborne pathogens
  • 5.1. Salmonella
  • 5.2. Campylobacter jejuni
  • 5.3. Listeria monocytogenes
  • 5.4. Escherichia coli 0157
  • 5.5. Some other foodborne bacterial pathogens
  • References
  • Bioencapsulation Technology in Meat Preservation
  • Abstract
  • 1.. Introduction
  • 2.. Meat preservation
  • 2.1. Biological fermentation
  • 2.2. Chemical acidification
  • 3.. The application of encapsulation technology to meat preservation
  • 3.1. The application of encapsulation technology to a microbial fermentation
  • 3.1.1.. Encapsulation matrices and the encapsulation process
  • 3.1.2.. The benefits of meat starter culture encapsulation
  • 3.1.3.. Commercial applications
  • 3.2. The application of encapsulation technology to chemical acidification
  • 3.2.1.. Encapsulation matrices and the encapsulation process
  • 3.2.2.. The benefits of acidulant encapsulation
  • 3.2.3. Commercial availability
  • 4.. Control of emerging pathogens
  • 5.. The application of encapsulation technology to bacteriocin delivery
  • 5.1. Bacteriocins
  • 5.2. Nisin
  • 5.2.1. Encapsulation of nisin
  • 6.. Conclusions and future work
  • References
  • Index
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