Download or read book A review on industrially important Lactococcus lactis written by Priti Khemariya and published by diplom.de. This book was released on 2016-04-21 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactococcus lactis is one of the most important starter cultures in the dairy industry for the manufacture of a variety of fermented probiotic dairy products. Presently, four subspecies of L. lactis have been recognized, i.e. L. lactis ssp. cremoris, ssp. hordniae, ssp. lactis (including biovar diacetylactis) and ssp. tructae. Amongst them, the two subspecies lactis and cremoris are industrially important. Development of new strains of these two subspecies as starter culture with distinct characteristics generally requires the identification up to sub-species level. Classical identification methods such as physiological and biochemical tests can not differentiate organisms at species and subspecies levels. Moreover, these traditional phenotype-based methods encounter many challenges and shortcomings which limit their applicability. New approaches such as molecular characterization have been developed in the recent past. The molecular techniques provide a new perspective for characterization of the “new lactococcal” strains. However, there is no unique approach suggested for molecular characterization of the indigenous strains. Continuous research is going on around the world to improve the methodology and applicability of these methods as well as to make them economic in use. The objective of this review is to provide an insight into all genotypic approaches for the identification of L. lactis.

Download or read book Bacteriocins of Lactic Acid Bacteria written by Dallas G. Hoover and published by Academic Press. This book was released on 2014-06-28 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.

Download or read book Membrane Proteins Production and Functional Characterization written by and published by Academic Press. This book was released on 2015-04-06 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membrane Proteins – Production and Function Characterization a volume of Methods in Enzymology, encompasses chapters from the leading experts in the area of membrane protein biology. The chapters provide a brief overview of the topics covered and also outline step-by-step protocol. Illustrations and case example images are included wherever appropriate to help the readers understand the schematics and general experimental outlines. - Volume of Methods In Enzymology - Contains a collection of a diverse array of topics in the area of membrane protein biology ranging from recombinant expression, isolation, functional characterization, biophysical studies and crystallization

Download or read book Engineering Lactococcus Lactis for the Scaffold Protein mediated Surface Display of Recombinant Enzymes written by Andrew Wieczorek and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multi-enzyme complexes are responsible for the synthesis of a number of biochemical compounds and the degradation of complex polymers. An example of the latter is the degradation of cellulose by enzyme complexes termed "cellulosomes" which are produced by several bacteria of the class Clostridia. The basic structure of a cellulosome comprises a central scaffold protein, which associates with a multitude of cellulases via cohesin-dockerin interactions. The advent of cellulose utilization as feedstock for producing biofuels has garnered much interest towards designing custom-tailored recombinant cellulosomes and expressing them in microbes of interest. The metabolic diversity among bacteria also make this approach an appealing strategy for bestowing cellulolytic capabilities upon organisms which produce non-biofuel commodity chemicals such as lactic acid, succinic acid, acetone, amino acids, food additives and carotenoids. In addition, the display of recombinant multi-enzyme complexes in bacteria can yield novel insights into the mechanisms and parameters affecting their secretion, assembly and function. The industrially relevant lactic acid bacterium, Lactococcus lactis, is a model organism for the secretion and display of recombinant proteins, and the numerous biological techniques available for its manipulation make this organism particularly appealing for such a task. In this thesis, I present my work describing the incremental steps taken towards the surface display of custom-tailored multi-enzyme complexes on the surface of L. lactis. Chapter 1 describes the proof of concept for this project, including the choice of promoters, secretion signal peptide, and reporter enzymes. It also discusses the major bottlenecks observed based on the organism's physiology. Chapter 2 describes the engineering of scaffold chimeras with cohesins of different specificity and the display of two enzymes on such scaffolds. I also investigated the catalytic profiles of the resulting complexes when enzymes were simultaneously or sequentially bound to the displayed scaffold. Finally, chapter 3 describes the optimization of the type 2 dockerin-cohesin interaction by the inclusion of the CipA "X" module, as well as the engineering of enzyme complexes with novel architectures by use of secondary "adapter" scaffolds and the subsequent assembly of multi-scaffold complexes. Also investigated is the potential of using a dual-plasmid system for the full in vivo assembly of such complexes without the exogenous addition of components.

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 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 Recent Developments in Applied Microbiology and Biochemistry written by Viswanath Buddolla and published by Academic Press. This book was released on 2020-10-15 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent Developments in Applied Microbiology and Biochemistry, Vol. 2, provides a comprehensive treatment and understanding on application oriented microbial concepts, giving readers insights into recent developments in microbial biotechnology and medical, agricultural and environmental microbiology. - Discusses microbial proteome analyses and their importance in medical microbiology - Explores emerging trends in the prevention of current global health problems, such as cancer, obesity and immunity - Shows recent approaches in the production of novel enzymes from environmental samples by enrichment culture and metagenomics approaches - Guides readers through the status and recent developments in analytical methods for the detection of foodborne microorganisms

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 48 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 Engineering Lactococcus Lactis for the Scaffold Protein mediated Surface Display of Recombinant Enzymes written by Andrew S. Wieczorek and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Probiotics Prebiotics and Synbiotics written by Parmjit Singh Panesar and published by John Wiley & Sons. This book was released on 2022-01-11 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Download or read book The Lactic Acid Bacteria written by Foo and published by Springer. This book was released on 1997 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research on lactic acid bacteria has advanced in recent years and is assuming importance in many areas, including biotechnology, nutrition, health and food safety. Presenting the published papers of the first lactic acid bacteria computer conference, this work offers a broad review of current lactic acid bacteria research with contributions from a number of scientists. The work encompasses a range of interests, including both traditional and developing fields. The text should be useful for established researchers as well as newcomers to the field.

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

Download or read book Industrial Biotechnology written by Christoph Wittmann and published by John Wiley & Sons. This book was released on 2017-04-10 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including those organisms that exploit anaerobic biosynthetic power. Further chapters deal with microbes used for the production of high-value natural compounds and those obtained from alternative raw material sources, concluding with eukaryotic workhorses.

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 Systems Metabolic Engineering written by Christoph Wittmann and published by Springer Science & Business Media. This book was released on 2012-06-15 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Systems Metabolic Engineering is changing the way microbial cell factories are designed and optimized for industrial production. Integrating systems biology and biotechnology with new concepts from synthetic biology enables the global analysis and engineering of microorganisms and bioprocesses at super efficiency and versatility otherwise not accessible. Without doubt, systems metabolic engineering is a major driver towards bio-based production of chemicals, materials and fuels from renewables and thus one of the core technologies of global green growth. In this book, Christoph Wittmann and Sang-Yup Lee have assembled the world leaders on systems metabolic engineering and cover the full story – from genomes and networks via discovery and design to industrial implementation practises. This book is a comprehensive resource for students and researchers from academia and industry interested in systems metabolic engineering. It provides us with the fundaments to targeted engineering of microbial cells for sustainable bio-production and stimulates those who are interested to enter this exiting research field.

Download or read book The Microbiological Quality of Food written by Antonio Bevilacqua and published by Woodhead Publishing. This book was released on 2016-12-01 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers

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.