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Lactic Acid Bacteria

Current Advances in Metabolism, Genetics and Applications

  • Conference proceedings
  • © 1996

Overview

Editors:
  1. T. Faruk Bozoğlu

    1. Department of Food Engineering, Middle East Technical University, Ankara, Turkey

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    You can also search for this editor in PubMed   Google Scholar

  2. Bibek Ray

    1. Department of Animal Science, University of Wyoming, Laramie, USA

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Nato ASI Subseries H: (ASIH, volume 98)

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Table of contents (17 papers)

  1. Front Matter

    Pages I-VIII
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  2. Genetic Engineering Strategies

    • Pierre Renault
    Pages 1-14

  3. Progress in genetic research of lactic acid bacteria

    • Pierre Renault
    Pages 15-35

  4. Cloning and Expression Vectors for Lactococci

    • Jeremy M. Wells, Karin M. Schofield
    Pages 37-62

  5. Expression of Human and Murine Interleukins in Lactococcus lactis

    • Lothar Steidler, Walter Fiers, Erik Remaut
    Pages 63-79

  6. Lactic acid bacteria involved in food fermentations and their present and future uses in food industry

    • Friedrich-Karl Lücke
    Pages 81-99

  7. Probiotics of Lactic Acid Bacteria: Science or Myth?

    • Bibek Ray
    Pages 101-136

  8. Use of bacteriocin producing starters advantageously in dairy industry

    • Jean A. Richard
    Pages 137-154

  9. Characteristics and Applications of Pediocin(S) of Pediococcus Acidilactici: Pediocin PA-1/AcH.

    • Bibek Ray
    Pages 155-203

  10. Polysaccharides, Oligosaccharides, Special Sugars and Enzymes Via Leuconostoc Mesenteroides Sp. Fermentations

    • E. J. Vandamme, M. Raemaekers, N. Vekemans, W. Soetaert
    Pages 205-218

  11. Role of Lactic Acid Fermentation in Bioconversion of Wastes

    • Antonio M. Martin
    Pages 219-252

  12. Indigenous lactic acid bacteria of various food commodities and factors affecting their growth and survival

    • Friedrich-Karl Lücke
    Pages 253-267

  13. Fermentation Processes for the Production of Lactic Acid

    • Antonio M. Martin
    Pages 269-301

  14. Casein-breakdown by Lactococcus lactis

    • Bert Poolman, Vincent Juillard, Edmund R. S. Kunji, Anja Hagting, Wil N. Konings
    Pages 303-326

  15. Mechanism of Nisin-induced Pore-Formation

    • Gert N. Moll, Wil N. Konings, Arnold J. M. Driessen
    Pages 327-345

  16. Induction of Penicillin Resistance in S.Thermophilus

    • Faruk Bozoglu, Laura-Christina Chirica, Osman Yaman, Candan Gürakan
    Pages 347-355

  17. Kinetics of Food Processes Involving Pure or Mixed Cultures of Lactic Acid Bacteria

    • Mustafa Özilgen
    Pages 357-379

  18. The Stabilisation of Biocatalytic Proteins Against Inactivation

    • Altan Erarslan
    Pages 381-398

  19. Back Matter

    Pages 399-408
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Food Engineering, Middle East Technical University, Ankara, Turkey

    T. Faruk Bozoğlu

  • Department of Animal Science, University of Wyoming, Laramie, USA

    Bibek Ray

Bibliographic Information

  • Book Title: Lactic Acid Bacteria

  • Book Subtitle: Current Advances in Metabolism, Genetics and Applications

  • Editors: T. Faruk Bozoğlu, Bibek Ray

  • Series Title: Nato ASI Subseries H:

  • DOI: https://doi.org/10.1007/978-3-642-61462-0

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 1996

  • Hardcover ISBN: 978-3-540-61117-2Published: 18 June 1996

  • Softcover ISBN: 978-3-642-64850-2Published: 31 December 2011

  • eBook ISBN: 978-3-642-61462-0Published: 29 June 2013

  • Series ISSN: 1010-8793

  • Edition Number: 1

  • Number of Pages: VIII, 408

  • Topics: Bacteriology, Biochemistry, general, Food Science, Microbiology, Cell Biology, Waste Management/Waste Technology

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