Durieux / Simon / Meurice Applied Microbiology

1. Auflage 2006
ISBN: 978-0-306-46888-9
Verlag: Springer Netherlands
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 288 Seiten

Reihe: Biomedical and Life Sciences (R0)

Food Science - Short description currently not available.

Autoren/Hrsg.

Durieux, A.

Simon, J. -P.

Meurice, Institut

Brussels,

(Eds.), Belgium

Inhaltsverzeichnis

1;EDITORS PREFACE;6
2;IN MEMORY;7
3;TABLE OF CONTENTS;8
4;Part 1 STARTERS;16
4.1;NEW ASPECTS OF FUNGAL STARTER CULTURES FOR FERMENTED FOODS ;17
4.1.1;Abstract;17
4.1.2;1. Introduction;17
4.1.3;2. Penicillium nalgiovense;19
4.1.4;3. Penicillium camemberti;27
4.1.5;4. Penicillium roqueforti;29
4.1.6;5. Conclusions;31
4.1.7;References;31
4.2;STARTERS FOR THE WINE INDUSTRY ;34
4.2.1;Abstract;34
4.2.2;1. Introduction;34
4.2.3;2. Yeast starters in winemaking;35
4.2.4;3. Malolactic starters in winemaking;41
4.2.5;4. The future of starters for winemaking;46
4.2.6;5. Conclusion;48
4.2.7;References;48
5;Part 2 PHYSIOLOGY, BIOSYNTHESIS AND METABOLIC ENGINEERING;51
5.1;METABOLISM AND LYSINE BIOSYNTHESIS CONTROL IN BREVIBACTERIUM FLAVUM: IMPACT OF STRINGENT RESPONSE IN BACTERIAL CELLS ;52
5.1.1;Abstract;52
5.1.2;1. Introduction;52
5.1.3;2. Materials and Methods;53
5.1.4;3. Results and Discussion;53
5.1.5;4. Conclusions;57
5.1.6;References;58
5.2;MOLECULAR BREEDING OF ARMING YEASTS WITH HYDROLYTIC ENZYMES BY CELL SURFACE ENGINEERING;59
5.2.1;Abstract;59
5.2.2;1. Introduction;60
5.2.3;2. Principle of Cell Surface Engineering of Yeast;63
5.2.4;3. Display of Amylolytic Enzymes on the Yeast Cell Surface;65
5.2.5;4. Display of Cellulolytic Enzymes on the Yeast Cell Surface;67
5.2.6;5. Display of Lipase on the Yeast Cell Surface;70
5.2.7;6. Cell Surface Engineering as a Novel Field of Biotechnology;70
5.2.8;References;71
5.3;METABOLIC PATHWAY ANALYSIS OF SACCHAROMYCES CEREVISIAE ;74
5.3.1;Abstract;74
5.3.2;1. Introduction;74
5.3.3;2. Metabolic pathway analysis;75
5.3.4;3. Steady- state continuous cultivation – an excellent tool for metabolic pathway analysis;78
5.3.5;4. Metabolic pathway analysis applied to Saccharomyces cerevisiae;79
5.3.6;Acknowledgements;84
5.3.7;References;84
6;Part 3 STATE PARAMETERS AND CULTURE CONDITIONS;85
6.1;EFFECT OF AERATION IN PROPAGATION ON SURFACE PROPERTIES OF BREWERS’ YEAST ;86
6.1.1;Abstract;86
6.1.2;1. Introduction;86
6.1.3;2. Materials and Methods;87
6.1.4;3. Results;89
6.1.5;4. Discussion;93
6.1.6;5. Conclusions;95
6.1.7;References;96
6.2;EFFECT OF THE MAIN CULTURE PARAMETERS ON THE GROWTH AND PRODUCTION COUPLING OF LACTIC ACID BACTERIA ;97
6.2.1;Abstract;97
6.2.2;1. Introduction;97
6.2.3;2. Materials and methods;98
6.2.4;3. Results and Discussion;99
6.2.5;4. Conclusions;103
6.2.6;Acknowledgements;103
6.2.7;References;103
6.3;PSEUDOHYPHAL AND INVASIVE GROWTH IN SACCHAROMYCES CEREVISIAE;105
6.3.1;Abstract;105
6.3.2;1. Introduction;105
6.3.3;2. Signal transduction in Saccharomyces cerevisiae;106
6.3.4;3. Molecular nature of signal transduction processes resulting in pseudohyphal differentiation;108
6.3.5;4. Scientific and industrial relevance;123
6.3.6;Acknowledgements;125
6.3.7;References;125
6.4;MICROBIAL PRODUCTION OF THE BIODEGRADABLE POLYESTER POLY-3-HYDROXYBUTYRATE (PHB) FROM AZOTOBACTER CHROOCOCCUM 6B: RELATION BETWEEN PHB MOLECULAR WEIGHT, THERMAL STABILITY AND TENSILE STRENGTH ;130
6.4.1;Abstract;130
6.4.2;1. Materials and methods;130
6.4.3;2. Results and discussion;131
6.4.4;3. Conclusions;134
6.4.5;References;134
7;Part 4 NOVEL APPROACHES TO THE STUDY OF MICROORGANISMS;136
7.1;SHARING OF NUTRITIONAL RESOURCES IN BACTERIAL COMMUNITIES DETERMINED BY ISOTOPIC RATIO MASS SPECTROMETRY OF BIOMARKERS;137
7.1.1;1. Introduction;137
7.1.2;2. Taxon specific biomarkers;138
7.1.3;3. Isotopic fractionation in microorganisms;140
7.1.4;4. Carbon sharing in a pollutant degrading bacterial community;141
7.1.5;5. Outlook;146
7.1.6;Acknowledgement;146
7.1.7;References;146
7.2;A COMPARISON OF THE MECHANICAL PROPERTIES OF DIFFERENT BACTERIAL SPECIES ;149
7.2.1;1. Introduction;149
7.2.2;2. Materials and methods;152
7.2.3;3. Results and discussion;154
7.2.4;4. Conclusions and future developments;155
7.2.5;References;156
8;Part 5 NOVEL APPLICATIONS;157
8.1;KOCURIA ROSEA AS A NEW FEATHER DEGRADING BACTERIA ;158
8.1.1;Abstract;158
8.1.2;1. Introduction;158
8.1.3;2.Isolation, identification and adaptation of feather-degrading microorganisms;159
8.1.4;3. Microbial growth and feather degradation;161
8.1.5;4. Industrial applications;164
8.1.6;Acknowledgements;167
8.1.7;References;167
8.2;COMPARISON OF PB2+ REMOVAL CHARACTERISTICS BETWEEN BIOMATERIALS AND NON- BIOMATERIALS;169
8.2.1;Abstract;169
8.2.2;1. Introduction;169
8.2.3;2. Materials and methods;170
8.2.4;3. Results and discussion;171
8.2.5;4. Conclusions;175
8.2.6;References;175
8.3;HYDROCARBON UTILISATION BY STREPTOMYCES SOIL BACTERIA;176
8.3.1;Abstract;176
8.3.2;1. Materials and methods;176
8.3.3;2. Results and discussion;178
8.3.4;3. Conclusion;181
8.3.5;References;181
9;PART 6 FOOD SECURITY AND FOOD PRESERVATION;182
9.1;MOLECULAR DETECTION AND TYPING OF FOODBORNE BACTERIAL PATHOGENS: A REVIEW ;183
9.1.1;Abstract;183
9.1.2;1. Introduction;184
9.1.3;2. Characteristics of the foodborne bacterial pathogens;184
9.1.4;3. Molecular detection and identification of foodborne bacterial pathogens;188
9.1.5;4. Molecular typing of foodborne bacterial pathogens;198
9.1.6;5.Molecular typing of some specific bacterial foodborne pathogens;211
9.1.7;References;219
9.2;BIOENCAPSULATION TECHNOLOGY IN MEAT PRESERVATION;229
9.2.1;Abstract;229
9.2.2;1. Introduction;230
9.2.3;2. Meat preservation;231
9.2.4;3. The application of encapsulation technology to meat preservation;233
9.2.5;4. Control of emerging pathogens;240
9.2.6;5. The application of encapsulation technology to bacteriocin delivery;241
9.2.7;6. Conclusions and future work;251
9.2.8;References;251
10;INDEX;257