Download or read book Enumeration of Bacteriophage and Typing of Bacteriophage and Lactic Streptococci from Lactic Cultures written by Koka Satyanarayana and published by . This book was released on 1964 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Occurrence of Bacteriophage in Cultures of Lactic Streptococci written by Hugh Robinson Whitehead and published by . This book was released on 1935 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bacteriophage Phenomena in Cultures of Lactic Streptococci written by Hugh Robinson Whitehead and published by . This book was released on 1935 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bacteriophage Phenoma in Cultures of Lactic Streptococci written by Hugh Robinson Whitehead and published by . This book was released on 1936 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Studies on Host Range Fine Structure and Nucleic Acids of Lactic Streptococcus Bacteriophages written by Joanne Annette Nyiendo and published by . This book was released on 1974 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most frequent cause of insufficient acid production during fermentation of dairy products is bacteriophage infection of lactic starter cultures. Previously, efforts to minimize this problem have dealt primarily with the host range relationships of the viruses and susceptibility patterns of the lactic streptococci. This study was undertaken to characterize the host range, morphology, and nucleic acid types of 35 lactic streptococcus bacteriophages; and to investigate the interrelationship between these characters. Preliminary experiments revealed a simple procedure for obtaining high titer phage preparations. In addition, a simple procedure for storage of stock lysates was found to be effective in maintaining phage viability for more than two years. Host range determinations showed that considerably more hosts were lysed at high than at low titer. Groupings of phage were more apparent with low titer host range patterns. Several hosts that plated heterologous phages at low efficiency of pla.ting (E.O.P.) were further investigated. A single cycle of growth through these hosts produced progeny phage that plated with low E. 0. P. on the original hosts, due either to host controlled modification or host range mutation. Electron microscopy studies revealed phages of the same general shape, differing only in size of the component structures. All of the phages examined had non-contractile tails with a tail end plate structure, typical of the double stranded DNA phages of Bradleys Group B. Head size ranged from 320-850 A in diameter. Tail lengths ranged from 850-5200 X. Six types of ta. 11 end plate, structures were observed. The presence of a collar was observed for nine of the lactic phages. Ten separate morphological groups were characterized on the basis of similarity in head size and shape, tail length, tail plate structure, and the presence or absence of a collar. Two phage species, w401x1 and w407x1, were unique from the others with respect to head size and tail length. Head diameters ranged from 700-850 X and tail lengths from 2000-5200 X . The most striking feature of these two phages was the long winding tail of variable length. In addition, these two phages did not form plaques on lawns of the strains which gave rise to the lysate. An extensive search for an indicator strain was not made. The morphology groups showed no correlation with groups based on host range pattern. The buoyant density of these phages covers a wide range, from 1. 428 to 1. 531 g /cc. On the basis of the DNA melting profile, all of the phages in this study proved to be double stranded. The GC base composition ranged from 32. 7 to 40.0 percent. Genome sizes of the lactic phages were determined on the basis of renaturation kinetics. Genome sizes ranged from 6 to 24 x 106 daltons. Renaturation kinetics were also used to assess polynucleotide similarity among the lactic phages. DNA homology ranged from zero to 100 percent. An orderly relationship between percent homology, GC base composition, morphology, and host range pattern was not revealed.

Download or read book Bacteriophage Retention by Cultures of Lactic Streptococci written by Dee McDonald Graham and published by . This book was released on 1951 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

Download or read book Ultrastructure of Bacterial Viruses written by Anna S. Tikhonenko and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mter the discoveryof the tobacco mosaic virus by D. I. Ivanov skU in 1892 [14], the new science of virology was born and began to develop rapidly. The number of viruses now known is enormous and they can infect nearly all animal and plant organisms. Microorganisms themselves are no exception to this rule. Despite intensive study of Vlruses, their origin and nature are still a subject for speculation and hypothesis. The general concept of viruses embraces a wide group of biologically active structures occupying an intermediate position between living and nonliving matter. The dual character of viruses is determined by the fact that, while they do not possess an inde pendent system of metabolism, which is a characteristic feature of every living being, they nevertheless carry within themselves all the necessary information for autoreproduction. A striking feature of the virus is that it consists essentially of two components: a protein envelope and the nucleic acid con tained within it. In contrast to the elementary structural unit of the living or ganism, the cell, which contains two types of nucleic acid (DNA and RNA), the virus particle contains only one type of nucleic acid - either DNA or RNA. It is perhaps this which is responsible for the imperfection of the virus as a living organism.

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.

Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws

Download or read book Cumulated Index Medicus written by and published by . This book was released on 1999 with total page 1860 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bacteriophages written by Martha R.J. Clokie and published by Humana Press. This book was released on 2017-11-15 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book expands on the previous volumes with new chapters exploring emerging themes and methodologies in bacterial virus research. The chapters in this book are divided into 4 parts and cover topics such as: iron chloride flocculation of bacteriophages from seawater; encapsulation of Listeria phage A511 by alginate; examining genome termini of bacteriophage through high-throughput sequencing; genome sequencing of dsDNA-containing bacteriophages directly from a single plaque; characterizing bacteriophages by biology, taxonomy, and genome analysis; phage genome annotation using the RAST pipeline; and the use of RP4::mini-Mu for gene transfer. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting edge and authoritative, Bacteriophages: Methods and Protocols, Volume III is a valuable resource for both established and novice phage scientists.

Download or read book Bacteriocins of Lactic Acid Bacteria written by Luc De Vuyst and published by Springer. This book was released on 2012-12-06 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.

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 Handbook of Dairy Foods Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2021-03-23 with total page 1389 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Download or read book Journal of Dairy Science written by and published by . This book was released on 1958 with total page 996 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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