Genetics and Biotechnology of Lactic Acid Bacteria

  • Michael J. Gasson
  • Willem M. De Vos

Table of contents

  1. Front Matter
    Pages i-xi
  2. M. J. Gasson, G. F. Fitzgerald
    Pages 1-51
  3. W. M. De Vos, G. F. M. Simons
    Pages 52-105
  4. T. R. Klaenhammer, G. F. Fitzgerald
    Pages 106-168
  5. J. Kok, W. M. De Vos
    Pages 169-210
  6. H. M. Dodd, M. J. Gasson
    Pages 211-251
  7. A. Mercenier, P. H. Pouwels, B. M. Chassy
    Pages 252-293
  8. Back Matter
    Pages 295-300

About this book

Introduction

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.

Keywords

Amino acid Carrier Chromosome Termination Translation Transport biosynthesis gene expression gene transfer genetics lactose metabolism mutant recombination transcription

Editors and affiliations

  • Michael J. Gasson
    • 1
  • Willem M. De Vos
    • 2
    • 3
  1. 1.AFRC Institute of Food ResearchColney, NorwichUK
  2. 2.Department of Biophysical ChemistryNetherlands Institute for Dairy Research (NIZO)EdeThe Netherlands
  3. 3.Department of MicrobiologyWageningen Agricultural UniversityThe Netherlands

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-1340-3
  • Copyright Information Chapman & Hall 1994
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-4584-1
  • Online ISBN 978-94-011-1340-3
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma