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Food biotechnology : microorganisms

Author: Yiu H Hui; George G Khachatourians
Publisher: New York <etc.> : Wiley-VCH, ©1995.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This handbook discusses how micro organisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's  Read more...

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Details

Document Type: Book
All Authors / Contributors: Yiu H Hui; George G Khachatourians
ISBN: 0471185701 9780471185703
OCLC Number: 900059182
Description: XVI, 936 p. : ill. ; 27 cm
Contents: Part I: Principles and General Applications; Section 1. Principles; 1. General Microbial Genetics and Food Biotechnology; George G. Khachatourians; 2. Microbial Growth and Physiology; Graham A. Jones and Alison M. Jones; 3. Cloning, Restriction Fragment Length Polymorphism, and Karyotyping Technology; Heather A. Koshinsky and George G. Khachatourians; 4. Eukaryotic Cells and Expression Vectors; J. S. Yadav and N. C. Mishra; 5. Protein Engineering; Robert L. Jackman, Timothy J. Cottrell, and Linda J. Harris; Section 2. General Applications; 6. Microorganisms for Organic Acid Production; Ramunas Bigelis and Shih--Perng Tsai; 7. Application of Genetic Methods to the Generation of Volatile Flavors; Ralf G. Berger; 8. The Candida Species: Biochemistry, Molecular Biology, and Industrial Applications; Ronald D. Klein and M. Anne Favreau; Part II: Production Of Enzymes and Food Ingredients; Section 1. Bacteria; 9. Bacillus Species; Fergus G. Priest and Col. R. Harwood; 10. Microorganisms for Amino Acid Production: Escherichia coli and Corynebacteria; Marcos Malumbres, Louis M. Mateos, and Juan E Martin; 11. Microorganisms for Cellulose Production; Svein Valla; 12. Genetics and Biochemistry of Xanthan Gum Production by Xanthomonas campestris; Nancy E. Harding, Joseph M. Cleary, and Luis Ielpi; Section 2. Fungi; 13. Molecular Genetics of Penicillium Species for Food--Related Enzymes; N. A. Sahasrabudhe and Anil H. Lachke; 14. Rhizopus niveus; M. Takagi and H. Horiuchi; 15. Lipases of the Genera Rhizopus and Rhizomncor: Versatile Catalysts in Nature and the Laboratory; Michael J. Haas and Rolf D. Joerger; 16. Trends in Microbial Production of Pullulan and Its Novel Applications in the Food Industry; Anil H. Lachke and Vinay B. Rale; Part III. Manufacture of Fermented Foods; Section 1. Bacteria; 17. Dairy Lactobacilli; Keizo Arihara and John B. Luchansky; 18. Lactococci; Mary Ellen Sanders; 19. Biotechnology of Dairy Leuconostoc; Stephane R. Dessart and Larry R. Steenson; 20. Propionibacteria; Wanda J. Lyon and Bonita A. Glatz; 21. Lactobacillus plantarum: Physiology, Genetics, and Applications in Foods; Mark A. Daeschel and Ingolf F. Nes; 22. Pediococcus in Fermented Foods; Bibek Ray; 23. Lactobacillus (Baking); Clas Lonner and Siv Ahrne; Section 2. Yeasts; 24. Brewer's Yeast; Graham G. Stewart and Inge Russell; 25. Yeasts in Distilling; David R. Berry and John R. Johnston; 26. Saccharomyces (Wine); R. E. Subden; Appendix I. Genetics and Probes; Appendix II. Microorganisms; Appendix III. Compounds; Appendix IV. Enzymes; Index
Responsibility: edited by Y.H. Hui, George G. Khachatourians.

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