Genetics of Lactic Acid Bacteria

1. Front Matter

   Pages i-xviii

   PDF

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

    PDF

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.

• bacteria
• food
• genetics
• lactose
• microbiology

• Strathclyde University, Glasgow, Scotland

  Brian J. B. Wood

• Cranfield University at Silsoe, Bedfordshire, UK

  Philip J. Warner

Policies and ethics