Ebook: Genetics and Biotechnology of Lactic Acid Bacteria

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.

---

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.

---

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.
Content:
Front Matter....Pages i-xi
Gene transfer systems and transposition....Pages 1-51
Gene cloning and expression systems in Lactococci....Pages 52-105
Bacteriophages and bacteriophage resistance....Pages 106-168
The proteolytic system of lactic acid bacteria....Pages 169-210
Bacteriocins of lactic acid bacteria....Pages 211-251
Genetic engineering of lactobacilli, leuconostocs and Streptococcus thermophilus ....Pages 252-293
Back Matter....Pages 295-300

---

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.
Content:
Front Matter....Pages i-xi
Gene transfer systems and transposition....Pages 1-51
Gene cloning and expression systems in Lactococci....Pages 52-105
Bacteriophages and bacteriophage resistance....Pages 106-168
The proteolytic system of lactic acid bacteria....Pages 169-210
Bacteriocins of lactic acid bacteria....Pages 211-251
Genetic engineering of lactobacilli, leuconostocs and Streptococcus thermophilus ....Pages 252-293
Back Matter....Pages 295-300
....