Download or read book Nitrogen Compounds Metabolism by Lactic Acid Bacteria written by María Cristina Manca de Nadra and published by . This book was released on 2008-01-01 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) are microorganisms involved in the fermented foods. As these bacteria are fastidious in nutritional requirements, their different metabolic pathways are carried out in special conditions, according the genera and ecological niche. The metabolism contributes to carry out fermentations that produce benefit or changes in the media that can deteriorate the final product. In some conditions LAB produce toxic compounds that can affect the human health, as biogenic amines or ethyl-carbamate precursors. The knowledge of the nitrogen metabolism of LAB, including their nutritional nitrogen requirements, proteins expression, anabolism and catabolism of nitrogen compounds and the description of the genes that codifies different enzymes and their regulation mechanisms, constitute a tool that could help the scientists and professionals of alimentary industries to produce foods with optimal qualities. The profound knowledge of the expression of the better properties of LAB and the control of those undesirable in each case, is essential to attain with success a fermented food. In this book the order of the Chapters is presented to permit the readers easily appreciate the steps necessary to arrive successfully to understand and carried out researches about the nitrogen metabolism of LAB. We offer a compilation of the realized studies on this metabolism in LAB and their consequences on the media, comprising the media utilized to permit their growth and metabolism, the phenotypic and genetic interpretation of its products and the modifications produced as consequence of the microorganism s interactions.
Download or read book Studies in the nitrogen metabolism of bacteria written by Harry Johnson Sears and published by . This book was released on 1916 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Nitrogen Metabolism of Micro organisms written by Bernard Alfred Fry and published by . This book was released on 1955 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bacterial Metabolism written by H. W. Doelle and published by Academic Press. This book was released on 2014-06-28 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial Metabolism focuses on metabolic events that occur in microorganisms, as well as photosynthesis, oxidation, polysaccharide formation, and homofermentation. The book first discusses the thermodynamics of biological reactions, photosynthesis and photometabolism, and chemosynthesis. Free energy, photosynthesis, enzymes, and terminology in bacterial metabolism are elaborated. The manuscript then examines acetic acid bacteria and lactic acid bacteria. Discussions focus on lactate, ethanol, glucose, and glycerol metabolism, glycol oxidation, homofermentation, polysaccharide formation, and electron transport systems. The publication takes a look at pseudomonadaceae and nitrogen metabolism as an energy source for anaerobic microorganisms. Topics include metabolism of pairs of amino acids, single amino acid metabolism, oxidation of glycolate and malonate, and oxygenases. The book is a dependable source of information for readers interested in bacterial metabolism.
Download or read book Utilization of the Nitrogenous Compounds in Milk by Lactic Acid Bacteria written by Homer Wayne Walker and published by . This book was released on 1956 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Folacin and Related Compounds on the Nitrogen Metabolism of the Chicken written by Edward C. Naber and published by . This book was released on 1954 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nitrogen Metabolism and Excretion written by Patrick J. Walsh and published by CRC Press. This book was released on 1995-08-31 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the basic evolutionary patterns of nitrogen metabolism and excretion have been outlined for decades, there has been a resurgence of research activity in the past 15 years. Research in nitrogen metabolism has been stimulated in the area of acid-base balance. The molecular revolution has had an impact on the field as well, and recent studies on nitrogen metabolism and excretion now almost routinely use the tools of molecular biology. Of special interest are recent studies of evolutionary relationships between proteins of nitrogen metabolism. Nitrogen Metabolism and Excretion updates the reader on progress being made in this subject, offering an exciting integration of traditional topics and discussions on the most recent issues which have not yet appeared in other textbooks or references. The book features chapters on the latest developments in nitrogen metabolism and excretion from 28 prominent researchers from all over the world. Each chapter is detailed and specific, filled with useful concepts and techniques. The scope of the book is broad and diverse, covering groups from invertebrates to mammals, and subjects from nitrogen in oceanic buoyancy regulation to molecular mechanisms of nitric oxide synthesis. The text provides a phylogenetic view of various animal groups and presents much new information intended to break down phylogenetic stereotypes. The general areas of development, maternal-fetal interactions, protein turnover, carbamoyl phosphate synthesis, nitric oxide, and nitrates and nitrites are also covered in depth. This volume is the first in a new series that brings about a modern synthesis of areas of animal physiology. Nitrogen Metabolism and Excretion benefits both established researchers interested in nitrogen and advanced undergraduate and graduate students who want to investigate the most current and exciting questions being studied and debated.
Download or read book Lactic Acid Bacteria written by Gabriel Vinderola and published by CRC Press. This book was released on 2019-04-08 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy
Download or read book The Rumen Microbial Ecosystem written by P.N. Hobson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 741 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Preface to the first edition of this book explained the reasons for the publication of a comprehensive text on the rumen and rumen microbes in 1988. The microbes of the ruminant's forestomach and those in related organs in other animals and birds provide the means by which herbivorous animals can digest and obtain nutriment from vegetation. In turn, humans have relied, and still do rely, on herbivores for much of their food, clothing and motive power. Herbivores also form the food of carnivorous animals and birds in the wild. The importance of the rumen microorganisms is thus apparent. But, while a knowledge of rumen organisms is not strictly neces sary for the normal, practical feeding of farm animals, in recent years there has been much more emphasis on increasing the productivity of domesti cated animals and in rearing farm animals on unusual feedstuffs. Here, a knowledge of the reactions of the rumen flora, and the limits to these reactions, can be invaluable. In addition, anaerobic rumen-type microor ganisms are found in the intestines of omnivores, including humans, and can be implicated in diseases of humans and animals. They are also found in soils and natural waters, where they playa part in causing pollution and also in reducing it, while the same organisms confined in artificial systems are essential for the purification of sewage and other polluting and toxic wastes.
Download or read book Prokaryotic Metabolism and Physiology written by Byung Hong Kim and published by Cambridge University Press. This book was released on 2019-05-16 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extensive and up-to-date review of key metabolic processes in bacteria and archaea and how metabolism is regulated under various conditions.
Download or read book Enological Chemistry written by Juan Moreno and published by Academic Press. This book was released on 2012-05-30 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Download or read book Lactic Acid Fermentation of Fruits and Vegetables written by Spiros Paramithiotis and published by CRC Press. This book was released on 2017-02-03 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-09-04 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Springer Science & Business Media. This book was released on 2006-11-14 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist’s point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.
Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Download or read book General Microbiology written by Linda Bruslind and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to the wonderful world of microbiology! Yay! So. What is microbiology? If we break the word down it translates to "the study of small life," where the small life refers to microorganisms or microbes. But who are the microbes? And how small are they? Generally microbes can be divided in to two categories: the cellular microbes (or organisms) and the acellular microbes (or agents). In the cellular camp we have the bacteria, the archaea, the fungi, and the protists (a bit of a grab bag composed of algae, protozoa, slime molds, and water molds). Cellular microbes can be either unicellular, where one cell is the entire organism, or multicellular, where hundreds, thousands or even billions of cells can make up the entire organism. In the acellular camp we have the viruses and other infectious agents, such as prions and viroids. In this textbook the focus will be on the bacteria and archaea (traditionally known as the "prokaryotes,") and the viruses and other acellular agents.
Download or read book Lactic Acid Bacteria written by Wilhelm H. Holzapfel and published by John Wiley & Sons. This book was released on 2014-04-29 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
