Download or read book Yeast bacteria interactions written by and published by . This book was released on 2002 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast bacteria interactions written by and published by . This book was released on 2002 with total page 55 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast bacteria Interactions written by and published by . This book was released on 2002 with total page 55 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Polymicrobial Diseases written by Kim A. Brogden and published by . This book was released on 2002 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polymicrobial diseases, those involving more than one etiologic agent, are more common than is generally realized and include respiratory diseases, gastroenteritis, conjunctivitis, keratitis, hepatitis, periodontal diseases, multiple sclerosis, genital infections, intra -- abdominal infections, and pertussis.
Download or read book Yeast and Escherichia Coli Interactions Between Bacteria and Eukaryotes written by Gabriella Grace DeAngelo and published by . This book was released on 2015 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: All living things are classified as being either prokaryotic or eukaryotic. The interaction between prokaryotes and eukaryotes is mainly studied in the medical field, with a focus on interactions with negative consequences. The experiments conducted here seek to study positive interactions between various prokaryotic species and the simple eukaryote Saccharomyces cerevisiae so that we may postulate what their effects are on more complex eukaryotic organisms. In these studies it was determined that various intestinal flora prolonged the lifespan of yeast when plated in proximity. It is assumed that the mechanisms through which each species achieved this extension differ to some extent.
Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Download or read book Adhesive Interactions Between Yeasts and Bacteria on Biomaterials Surfaces written by Kevin William Millsap and published by . This book was released on 1970* with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Adhesive Interactions Between Yeasts and Bacteria on Biomaterials Surfaces written by Kevin W. Millsap and published by . This book was released on 1999 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeasts in Natural Ecosystems Ecology written by Pietro Buzzini and published by Springer. This book was released on 2017-10-05 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an up-to-date review of the ecology of yeast communities in natural ecosystems. It focuses on their biological interactions, including mutualism, parasitism, commensalism and antagonistic interactions, and is closely connected with the volume Yeasts in Natural Ecosystems: Diversity by the same editors. Yeasts are the smallest eukaryotic organisms successfully growing under a wide range of environmental conditions. They constantly modify the environment through their own metabolic activities. Although yeasts are among the earlier colonizers of nutrient-rich substrates, their role in ecosystem processes is not limited to the consumption and transformation of simple sugars. They also engage in close relationships with animals, plants and other fungi in the environment as mutualists, competitors, parasites and pathogens. This book reviews the diversity of biological interactions and roles of yeasts in ecosystems and summarises recent concepts and tools developed in community ecology. All of the chapters were written by leading international yeast research experts, and will appeal to researchers and advanced students in the field of microbial ecology.
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 on Sourdough Biotechnology written by Marco Gobbetti and published by Springer Nature. This book was released on 2023-04-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Download or read book Candida and Candidiasis written by Richard A. Calderone and published by American Society for Microbiology Press. This book was released on 2011-12-07 with total page 1222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The underlying mechanisms of Candida and candidiasis and promising new directions in drug discovery and treatment. • Reviews all aspects of this common fungal pathogen and its impact on human health, from the basic biology of Candida albicans to the clinical management of candidiasis. • Reviews the latest basic and clinical research, focusing on findings in genome variability, host-pathogen interactions, antifungal resistance and drug discovery, and diagnostics to foster better understanding and treatment of candidiasis. • Examines recent discoveries that have shed light on morphogenesis and the cell cycle, including how new findings on host responses may have applications for the diagnosis of blood-borne candidiasis.
Download or read book Damp Indoor Spaces and Health written by Institute of Medicine and published by National Academies Press. This book was released on 2004-10-01 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost all homes, apartments, and commercial buildings will experience leaks, flooding, or other forms of excessive indoor dampness at some point. Not only is excessive dampness a health problem by itself, it also contributes to several other potentially problematic types of situations. Molds and other microbial agents favor damp indoor environments, and excess moisture may initiate the release of chemical emissions from damaged building materials and furnishings. This new book from the Institute of Medicine examines the health impact of exposures resulting from damp indoor environments and offers recommendations for public health interventions. Damp Indoor Spaces and Health covers a broad range of topics. The book not only examines the relationship between damp or moldy indoor environments and adverse health outcomes but also discusses how and where buildings get wet, how dampness influences microbial growth and chemical emissions, ways to prevent and remediate dampness, and elements of a public health response to the issues. A comprehensive literature review finds sufficient evidence of an association between damp indoor environments and some upper respiratory tract symptoms, coughing, wheezing, and asthma symptoms in sensitized persons. This important book will be of interest to a wide-ranging audience of science, health, engineering, and building professionals, government officials, and members of the public.
Download or read book Mapping Metabolic Interactions Between S Cerevisiae and Lactic Acid Bacteria written by Olga Ponomarova and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Candida Albicans written by Rajendra Prasad and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Candida, which was discovered more than a century ago as a causative organism of oral thrush, is now thought to potentially infect almost every tissue of the human body. Although we still do not have a safe anti-candida drug, the growing pace of progess of research on Candida albicans holds promise that a breakthrough is imminent. Though many monographs and articles on candida and candidoses have appeared in recent years, they mostly cover the clinical aspects. This particular text, however, explains the more basic features of candida including the molecular genetics, molecular biology and immunology of the cell wall, the molecular basis of morphogenesis and the structure and function of the plasma membrane. The role of anti-candida drugs and their mechanism of action are also discussed.
