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Genetics of Lactic Acid Bacteria

  • Book
  • © 2003

Overview

Editors:
  1. Brian J. B. Wood

    1. Strathclyde University, Glasgow, Scotland

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    You can also search for this editor in PubMed   Google Scholar

  2. Philip J. Warner

    1. Cranfield University at Silsoe, Bedfordshire, UK

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: The Lactic Acid Bacteria (LAAB, volume 3)

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xviii
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  2. Introduction

    • Jane E. Rixon, Philip J. Warner
    Pages 1-24

  3. Plasmid Biology, Conjugation, and Transposition

    • Michael J. Gasson, Claire A. Shearman
    Pages 25-44

  4. Comparative Genomics of Bacteriophage Infecting Lactic Acid Bacteria

    • Elizabeth Stanley, Stephen Mc Grath, Gerald F. Fitzgerald, Douwe van Sinderen
    Pages 45-94

  5. Genetics of the Metabolism of Lactose and Other Sugars

    • Elaine E. Vaughan, Michiel Kleerebezem, Willem M. de Vos
    Pages 95-119

  6. Regulation of Gene Expression in Lactococcus lactis

    • Oscar P. Kuipers, Kees J. Leenhouts
    Pages 121-142

  7. Gene Expression in Lactobacilli

    • Peter H. Pouwels, Stéphane Chaillou
    Pages 143-188

  8. Genetics of Proteolysis in Lactococcus lactis

    • Jan Kok, Girbe Buist
    Pages 189-223

  9. Genetics of Bacteriocin Production in Lactic Acid Bacteria

    • Morten Skaugen, Luis M. Cintas, Ingolf F. Nes
    Pages 225-260

  10. Lactic Acid Bacteria as Mucosal Delivery Vehicles

    • Jerry M. Wells, Annick Mercenier
    Pages 261-290

  11. The Genetics of Phage Resistance in Lactococcus lactis

    • Shirley A. Walker, Todd R. Klaenhammer
    Pages 291-315

  12. Antibiotic Resistance and Transfer in Lactic Acid Bacteria

    • Michael Teuber, Franziska Schwarz, Leo Meile
    Pages 317-354

  13. The Ratio between Benefits and Risk of Fermented Foods Produced by Genetically Modified Lactic Acid Bacteria

    • Theo Verrips, Aat Ledeboer
    Pages 355-375

  14. Back Matter

    Pages 377-394
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Keywords

About this book

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.

Editors and Affiliations

  • Strathclyde University, Glasgow, Scotland

    Brian J. B. Wood

  • Cranfield University at Silsoe, Bedfordshire, UK

    Philip J. Warner

Bibliographic Information

  • Book Title: Genetics of Lactic Acid Bacteria

  • Editors: Brian J. B. Wood, Philip J. Warner

  • Series Title: The Lactic Acid Bacteria

  • DOI: https://doi.org/10.1007/978-1-4615-0191-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Kluwer Academic/Plenum Publishers, New York 2003

  • Hardcover ISBN: 978-0-306-47290-9Published: 30 September 2003

  • Softcover ISBN: 978-1-4613-4959-4Published: 21 September 2012

  • eBook ISBN: 978-1-4615-0191-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVIII, 394

  • Topics: Food Science

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