Download or read book Effect of Proteolytic Enzymes on Transfection and Transformation of Streptococcus Lactis Protoplasts and Transformation of Streptococcus Cremoris written by Steven A. Woskow and published by . This book was released on 1987 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Transformation and Gene Cloning in Streptococcus Lactis written by Jeffery Keith Kondo and published by . This book was released on 1984 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Applied and Environmental Microbiology written by and published by . This book was released on 1991 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Genetics and Biotechnology of Lactic Acid Bacteria written by Michael J. Gasson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Cambridge Scientific Biochemistry Abstracts written by and published by . This book was released on 1988 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiology Abstracts written by and published by . This book was released on 1988-05 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Genetics Abstracts written by and published by . This book was released on 1988 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbios written by and published by . This book was released on 1988 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Prokaryotes written by Albert Balows and published by . This book was released on 1992 with total page 1328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biotechnology Research Abstracts written by and published by . This book was released on 1991 with total page 966 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. Classified listing of references to worldwide articles dealing with all aspects of biotechnology. Also includes books and conferences. Each entry gives bibliographic information, institutional address of author(s), and abstract. Author and subject index.

Download or read book Biological Agricultural Index written by and published by . This book was released on 1988 with total page 2568 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Agrindex written by and published by . This book was released on 1988 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Alerta bibliogr fico written by Companhia de Tecnologia de Saneamento Ambiental (São Paulo, Brazil). Biblioteca and published by . This book was released on 1988 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Current Opinion in Biotechnology written by and published by . This book was released on 1990 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

Download or read book Fundamental Food Microbiology written by Bibek Ray and published by CRC Press. This book was released on 2007-10-08 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging

Download or read book Genetics of Lactic Acid Bacteria written by Brian J.B. Wood and published by Springer Science & Business Media. This book was released on 2003-09-30 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.