Ebook: Lactic Acid Bacteria: Current Advances in Metabolism, Genetics and Applications

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.

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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.

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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.
Content:
Front Matter....Pages I-VIII
Genetic Engineering Strategies....Pages 1-14
Progress in genetic research of lactic acid bacteria....Pages 15-35
Cloning and Expression Vectors for Lactococci....Pages 37-62
Expression of Human and Murine Interleukins in Lactococcus lactis ....Pages 63-79
Lactic acid bacteria involved in food fermentations and their present and future uses in food industry....Pages 81-99
Probiotics of Lactic Acid Bacteria: Science or Myth?....Pages 101-136
Use of bacteriocin producing starters advantageously in dairy industry....Pages 137-154
Characteristics and Applications of Pediocin(S) of Pediococcus Acidilactici: Pediocin PA-1/AcH.....Pages 155-203
Polysaccharides, Oligosaccharides, Special Sugars and Enzymes Via Leuconostoc Mesenteroides Sp. Fermentations....Pages 205-218
Role of Lactic Acid Fermentation in Bioconversion of Wastes....Pages 219-252
Indigenous lactic acid bacteria of various food commodities and factors affecting their growth and survival....Pages 253-267
Fermentation Processes for the Production of Lactic Acid....Pages 269-301
Casein-breakdown by Lactococcus lactis ....Pages 303-326
Mechanism of Nisin-induced Pore-Formation....Pages 327-345
Induction of Penicillin Resistance in S.Thermophilus ....Pages 347-355
Kinetics of Food Processes Involving Pure or Mixed Cultures of Lactic Acid Bacteria....Pages 357-379
The Stabilisation of Biocatalytic Proteins Against Inactivation....Pages 381-398
Back Matter....Pages 399-408

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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.
Content:
Front Matter....Pages I-VIII
Genetic Engineering Strategies....Pages 1-14
Progress in genetic research of lactic acid bacteria....Pages 15-35
Cloning and Expression Vectors for Lactococci....Pages 37-62
Expression of Human and Murine Interleukins in Lactococcus lactis ....Pages 63-79
Lactic acid bacteria involved in food fermentations and their present and future uses in food industry....Pages 81-99
Probiotics of Lactic Acid Bacteria: Science or Myth?....Pages 101-136
Use of bacteriocin producing starters advantageously in dairy industry....Pages 137-154
Characteristics and Applications of Pediocin(S) of Pediococcus Acidilactici: Pediocin PA-1/AcH.....Pages 155-203
Polysaccharides, Oligosaccharides, Special Sugars and Enzymes Via Leuconostoc Mesenteroides Sp. Fermentations....Pages 205-218
Role of Lactic Acid Fermentation in Bioconversion of Wastes....Pages 219-252
Indigenous lactic acid bacteria of various food commodities and factors affecting their growth and survival....Pages 253-267
Fermentation Processes for the Production of Lactic Acid....Pages 269-301
Casein-breakdown by Lactococcus lactis ....Pages 303-326
Mechanism of Nisin-induced Pore-Formation....Pages 327-345
Induction of Penicillin Resistance in S.Thermophilus ....Pages 347-355
Kinetics of Food Processes Involving Pure or Mixed Cultures of Lactic Acid Bacteria....Pages 357-379
The Stabilisation of Biocatalytic Proteins Against Inactivation....Pages 381-398
Back Matter....Pages 399-408
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