Home Biotechnology • Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD's Biotechnology of Lactic Acid Bacteria: Novel Applications PDF

Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD's Biotechnology of Lactic Acid Bacteria: Novel Applications PDF

By Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD

ISBN-10: 0813815835

ISBN-13: 9780813815831

This title represents a huge evaluation of present study on LAB and their novel functions with contributions from a few recognized top scientists. The booklet incorporates a wide selection of issues together with either conventional and novel constructing fields, and offers extraordinary, finished details on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters comprise state of the art discussions of particular LAB functions equivalent to their use as probiotics, dwell vaccines and starter cultures in previous and new fermented items. the security of those microorganisms and their interactions with diversified ecosystems average biota also are lined in addition to the hot purposes of recognized (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced via LAB.This publication is an important reference for confirmed researchers and scientists, doctoral and post-doctoral scholars, college professors and teachers, and nutrients technologists engaged on nutrients microbiology, body structure and biotechnology of lactic acid micro organism.

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Meisel, H. (2004) Multifunctional peptides encrypted in milk proteins. Biofactors 21, 55–61. , and Arnau, J. (2000) Synthesis and posttranslational regulation of pyruvate formate-lyase in Lactococcus lactis. J Bacteriol 182, 4783–4788. , and Kleerebezem, M. (2005) 10 years of the nisincontrolled gene expression system (NICE) in Lactococcus lactis. Appl Environ Microbiol 68, 705–717. P. (2006) Plasmids of lactococci. Genetic accessories or genetic necessities? FEMS Microbiol Rev 30, 243–273. , and Kleerebezem, M.

Sulfur compounds produced from the catabolism of sulfurcontaining amino acids are potent odorants in many fermented foods. For this reason Met and Cys catabolism has been deeply studied in the last years. The metabolism of sulfur-containing amino acids is complex, considering the existence of multiple alternative pathways/enzymes and a species and strain distribution of these activities. Met can be metabolized by (1) conversion to cystathionine through S-adenosyl methionine, thus linking Met and Cys pools; (2) deamination to α-oxo-γ-methylthiobutyrate by an aminotransferase reaction; and (3) simultaneous deamination and dethiomethylation to methanethiol by Met lyases (Fig.

Proc Natl Acad Sci USA 100, 8957–8962. R. (2006) Global analysis of carbohydrate utilization by Lactobacillus acidophilus using cDNA microarrays. Proc Natl Acad Sci USA 103, 3816–3821. , and Renault, P. (2005) Fructose utilization in Lactococcus lactis as a model for low-GC gram-positive bacteria: Its regulator, signal, and DNA-binding site. J Bacteriol 187, 3752–3761. , and Corrieu, G. (1993) Effect of initial oxygen concentration on diacetyl and acetoin production by Lactococcus lactis subsp.

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Biotechnology of Lactic Acid Bacteria: Novel Applications by Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD

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