In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
|Edition description:||Softcover reprint of the original 1st ed. 1999|
|Product dimensions:||7.01(w) x 10.00(h) x (d)|
Table of Contents
Editorial. From DNA sequence to application: possibilities and complications; G. Venema, et al. Genetics. Low-redundancy sequencing of the entire Lacoccus lactis IL 1403 genome; A. Bolotin, et al. Group II introns and expression of conjugative transfer functions in lactic acid bacteria; G.M. Dunny, L.L. McKay. Bacteriophage defence systems in lactic acid bacteria; A. Forde, G.F. Fitzgerald. Acquired antibiotic resistance in lactic acid bacteria from food; M. Teuber, et al. Multi-domain, cell-envelope proteinases of lactic acid bacteria; R.J. Siezen. Metabolism. The biosynthesis and functionality of the cell-wall of lactic acid bacteria; J. Delcour, et al. Bacteriocins: mechanism of membrane insertion and pore formation; G.N. Moll, et al. Intestinal microflora and the interaction with immunocompetent cells; S. Blum, et al. Bioactive peptides encrypted in milk proteins: proteolytic activation and throphofunctional properties; H. Meisel, W. Bockelmann. Peptidases and amino acid catabolism in lactic acid bacteria; J.E. Christensen, et al. Sulfur metabolism in bacteria associated with cheese; B. Weimer, et al. Applications. Analysis of the intestinal microflora: a renaissance; G.W. Tannock. Probiotics; from myth to reality. Demonstration of functionality in animal models of disease and in human clinical trials; C. Dunne, et al. Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues; M.E. Sanders, J. Huis in 't Veld. Lactic acid bacteria in the quality improvement and depreciation of wine; A. Lonvaud-Funel. Short Lectures. Overview on applications for bacteriocin-producing lactic acid bacteria and their bacteriocins;J.B. Luchansky. Developing applications for lacoccal bacteriocins; R.P. Ross, et al. Multidrug resistance in lactic acid bacteria: molecular mechanisms and clinical relevance; H.W. van Veen, et al. DNA-microarrays and food-biotechnology; O.P. Kuipers, et al. Exopolysaccharides produced by Lacoccus lactis: from genetic engineering to improved rheological properties? M. Kleerebezem, et al. Anchoring of proteins to lactic acid bacteria; K. Leenhouts, et al. Applications of phage resistance in lactic acid bacteria; S. Moineau. Immunomodulatory function of lactic acid bacteria; H. Yasui, et al. The role of lactic acid bacteria in colon cancer prevention: mechanistic considerations; K. Hirayama, J. Rafter. Lactic acid food fermentation in tropical climates; M.J.R. Nout, P.K. Sarkar. Non-dairy lactic fermentations: the cereal world; R.F. Vogel, et al.