Download or read book Nisin and Novel Lantibiotics written by G. Jung and published by Springer Science & Business Media. This book was released on 1991-12-31 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the First International Workshop on Lantibiotics, April 15-18, 1991, Physikzentrum Bad Honnef, F.R.G.
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 Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2005-04-28 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Download or read book Peptide Applications in Biomedicine Biotechnology and Bioengineering written by Sotirios Koutsopoulos and published by Woodhead Publishing. This book was released on 2017-11-16 with total page 655 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peptide Applications in Biomedicine, Biotechnology and Bioengineering summarizes the current knowledge on peptide applications in biomedicine, biotechnology and bioengineering. After a general introduction to peptides, the book addresses the many applications of peptides in biomedicine and medical technology. Next, the text focuses on peptide applications in biotechnology and bioengineering and reviews of peptide applications in nanotechnology. This book is a valuable resource for biomaterial scientists, polymer scientists, bioengineers, mechanical engineers, synthetic chemists, medical doctors and biologists. - Presents a self-contained work for the field of biomedical peptides - Summarizes the current knowledge on peptides in biomedicine, biotechnology and bioengineering - Covers current and potential applications of biomedical peptides
Download or read book Peptide Antibiotics written by Christopher Dutton and published by CRC Press. This book was released on 2001-12-04 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference summarizes the latest research on the structure, function, and design of synthetic and natural peptide antibiotics, describing practical applications of these compounds in food preservation and packaging, and in the prevention and treatment of infectious diseases by direct anti-bacterial action and as part of the adaptive immune resp
Download or read book Natural Food Antimicrobial Systems written by A.S. Naidu and published by CRC Press. This book was released on 2000-06-21 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
Download or read book Nanotechnology Applications in Health and Environmental Sciences written by Necdet Saglam and published by Springer Nature. This book was released on 2021-05-09 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoscience and nanotechnologies are leading to a major point to our understanding of nature. Nanotechnology can be generally defined as creation and use of nano-sized systems, devices, and structures which have special functions or properties because of their small size. This volume on Nanotechnology Applications in Health and Environmental Sciences focuses on biotechnological and environmental applications of nanomaterials. It covers popular and various nanomedical topics such as oncology, genetics, and reconstructive medicine. Additionally, many chapters give leading-edge information on nano-sensor applications and usage in specific disciplines. Also, two chapters on novel subjects have been included on Lantibiotics and microbiota. This book should be useful for nanotechnologists, microbiologists, and researchers interested in nanomedicine and nano-biotechnology, as well as environmental nanotechnology.
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 Comprehensive Natural Products Chemistry written by Derek Barton and published by Newnes. This book was released on 1999-02-18 with total page 11380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Natural Products Chemistry
Download or read book Food Wastes and By products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Download or read book Prokaryotic Antimicrobial Peptides written by Djamel Drider and published by Springer Science & Business Media. This book was released on 2011-03-08 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book will provide an overview of the advancement of fundamental knowledge and applications of antimicrobial peptides in biomedical, agricultural, veterinary, food, and cosmetic products. Antimicrobial peptides stand as potentially great alternatives to current antibiotics, and most research in this newly-created area has been published in journals and other periodicals. It is the editors’ opinion that it is timely to sum up the most important achievements in the field and provide the scientific community in a reference book. The goals of this project include illustrating the achievements made so far, debating the state of the art, and drawing new perspectives.
Download or read book Lasso Peptides written by Yanyan Li and published by Springer. This book was released on 2014-10-21 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lasso peptides form a growing family of fascinating ribosomally-synthesized and post-translationally modified peptides produced by bacteria. They contain 15 to 24 residues and share a unique interlocked topology that involves an N-terminal 7 to 9-residue macrolactam ring where the C-terminal tail is threaded and irreversibly trapped. The ring results from the condensation of the N-terminal amino group with a side-chain carboxylate of a glutamate at position 8 or 9, or an aspartate at position 7, 8 or 9. The trapping of the tail involves bulky amino acids located in the tail below and above the ring and/or disulfide bridges connecting the ring and the tail. Lasso peptides are subdivided into three subtypes depending on the absence (class II) or presence of one (class III) or two (class I) disulfide bridges. The lasso topology results in highly compact structures that give to lasso peptides an extraordinary stability towards both protease degradation and denaturing conditions. Lasso peptides are generally receptor antagonists, enzyme inhibitors and/or antibacterial or antiviral (anti-HIV) agents. The lasso scaffold and the associated biological activities shown by lasso peptides on different key targets make them promising molecules with high therapeutic potential. Their application in drug design has been exemplified by the development of an integrin antagonist based on a lasso peptide scaffold. The biosynthesis machinery of lasso peptides is therefore of high biotechnological interest, especially since such highly compact and stable structures have to date revealed inaccessible by peptide synthesis. Lasso peptides are produced from a linear precursor LasA, which undergoes a maturation process involving several steps, in particular cleavage of the leader peptide and cyclization. The post-translational modifications are ensured by a dedicated enzymatic machinery, which is composed of an ATP-dependent cysteine protease (LasB) and a lactam synthetase (LasC) that form an enzymatic complex called lasso synthetase. Microcin J25, produced by Escherichia coli AY25, is the archetype of lasso peptides and the most extensively studied. To date only around forty lasso peptides have been isolated, but genome mining approaches have revealed that they are widely distributed among Proteobacteria and Actinobacteria, particularly in Streptomyces, making available a rich resource of novel lasso peptides and enzyme machineries towards lasso topologies.
Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.
Download or read book Concepts Compounds and the Alternatives of Antibacterials written by Varaprasad Bobbarala and published by BoD – Books on Demand. This book was released on 2015-12-09 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition is intended to provide better understanding of antibacterial drugs and their mechanism, the role of a few metal drug complexes as antibacterials, cross-checking of a few compounds and biomaterials against drug-resistant bacterial strains as well as a few alternative approaches using medicinal plant based formulations in the control of antibiotic-resistant bacteria. The information in this book provides clues for upcoming trends in treating antibiotic resistance problems with which one can explore new approaches in the treatment of common infections with drug-resistant strains.
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 Bacteriocins written by Margaret A. Riley and published by Springer Science & Business Media. This book was released on 2006-11-10 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbes produce an extraordinary array of defense systems. This book tells the fascinating story about the evolutionary histories of bacteriocins and the ecological roles of these biological weapons in microbial communities. The book makes compelling reading for a multi-faceted scientific audience, including those working in the fields of biodiversity and biotechnology, notably in the human and animal health domain.
Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by Roland J. Siezen and published by Springer Science & Business Media. This book was released on 2002-09-30 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species. To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research. The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.
