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Lactic Acid Bacteria: Genetics, Metabolism and Applications

Proceedings of the seventh Symposium on lactic acid bacteria: genetics, metabolism and applications, 1–5 September 2002, Egmond aan Zee, the Netherlands

  • Conference proceedings
  • © 2002

Overview

Editors:
  1. R. J. Siezen

    1. Wageningen Center for Food Sciences, and NIZO food research, the Netherlands

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  2. J. Kok

    1. University of Groningen, the Netherlands

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  3. T. Abee

    1. Wageningen Center for Food Sciences, and Wageningen University, the Netherlands

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  4. G. Schasfsma

    1. TNO Nutrition and Food Research, Zeist, the Netherlands

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Table of contents (26 papers)

  1. Front Matter

    Pages i-v
    Download chapter PDF

  2. Editorial

    1. Lactic acid bacteria: genetics, metabolism and applications

      • R. J. Siezen, J. Kok, T. Abee, G. Schaafsma
      Pages 1-1

  3. Keynote Lecture

    1. The cell membrane and the struggle for life of lactic acid bacteria

      • Wil. N. Konings
      Pages 3-27

  4. Genetics

    1. Discovering lactic acid bacteria by genomics

      • Todd Klaenhammer, Eric Altermann, Fabrizio Arigoni, Alexander Bolotin, Fred Breidt, Jeffrey Broadbent et al.
      Pages 29-58

    2. Global control of sugar metabolism: a Gram-positive solution

      • Fritz Titgemeyer, Wolfgang Hillen
      Pages 59-71

    3. Comparative genomics of phages and prophages in lactic acid bacteria

      • Frank Desiere, Sacha Lucchini, Carlos Canchaya, Marco Ventura, Harald Brüssow
      Pages 73-91

    4. Gene regulation in Lactococcus lactis: the gap between predicted and characterized regulators

      • Eric Guédon, Emmanuel Jamet, Pierre Renault
      Pages 93-112

  5. Genetics Short Lectures

    1. Transcriptome analysis and related databases of Lactococcus lactis

      • Oscar P. Kuipers, Anne de Jong, Richard J. S. Baerends, Sacha A. F. T. van Hijum, Aldert L. Zomer, Harma A. Karsens et al.
      Pages 113-122

    2. Genome plasticity in Lactococcus lactis

      • Nathalie Campo, Miguel J. Dias, Marie-Line Daveran-Mingot, Paul Ritzenthaler, Pascal Le Bourgeois
      Pages 123-132

    3. Regulation of antimicrobial peptide production by autoinducer-mediated quorum sensing in lactic acid bacteria

      • Luis E. N. Quadri
      Pages 133-145

  6. Metabolism

    1. Transporters and their roles in LAB cell physiology

      • Bert Poolman
      Pages 147-164

    2. Lantibiotics produced by lactic acid bacteria: structure, function and applications

      • Denis Twomey, R. P. Ross, Maire Ryan, Billy Meaney, C. Hill
      Pages 165-185

    3. Stress responses in lactic acid bacteria

      • Maarten van de Guchte, Pascale Serror, Christian Chervaux, Tamara Smokvina, Stanislav D. Ehrlich, Emmanuelle Maguin
      Pages 187-216

    4. Metabolic engineering of lactic acid bacteria for the production of nutraceuticals

      • Jeroen Hugenholtz, Wilbert Sybesma, Masja Nierop Groot, Wouter Wisselink, Victor Ladero, Kay Burgess et al.
      Pages 217-235

  7. Metabolism Short Lectures

    1. Experimental determination of control of glycolysis in Lactococcus lactis

      • Brian J. Koebmann, Heidi W Andersen, Christian Solem, Peter R. Jensen
      Pages 237-248

    2. Metabolism of lactic acid bacteria studied by nuclear magnetic resonance

      • Ana Ramos, Ana Rute Neves, Helena Santos
      Pages 249-261

    3. Respiration capacity and consequences in Lactococcus lactis

      • Philippe Gaudu, Karin Vido, Bénédicte Cesselin, Saulius Kulakauskas, Josselyne Tremblay, Lahcen Rezaïki et al.
      Pages 263-269

    4. Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

      • Catherine Tanous, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon, Mireille Yvon
      Pages 271-278

  8. Applications

    1. Probiotics: an overview of beneficial effects

      • Arthur C. Ouwehand, Seppo Salminen, Erika Isolauri
      Pages 279-289

    2. Product development strategies for foods in the era of molecular biotechnology

      • Jeffrey K. Kondo, Eric Johansen
      Pages 291-302
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Keywords

About this book

Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species.
To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research.
The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.

Editors and Affiliations

  • Wageningen Center for Food Sciences, and NIZO food research, the Netherlands

    R. J. Siezen

  • University of Groningen, the Netherlands

    J. Kok

  • Wageningen Center for Food Sciences, and Wageningen University, the Netherlands

    T. Abee

  • TNO Nutrition and Food Research, Zeist, the Netherlands

    G. Schasfsma

Bibliographic Information

  • Book Title: Lactic Acid Bacteria: Genetics, Metabolism and Applications

  • Book Subtitle: Proceedings of the seventh Symposium on lactic acid bacteria: genetics, metabolism and applications, 1–5 September 2002, Egmond aan Zee, the Netherlands

  • Editors: R. J. Siezen, J. Kok, T. Abee, G. Schasfsma

  • DOI: https://doi.org/10.1007/978-94-017-2029-8

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 2002

  • Hardcover ISBN: 978-1-4020-0922-8Published: 30 September 2002

  • Softcover ISBN: 978-90-481-6141-6Published: 06 December 2010

  • eBook ISBN: 978-94-017-2029-8Published: 29 June 2013

  • Edition Number: 1

  • Number of Pages: V, 378

  • Number of Illustrations: 74 b/w illustrations, 27 illustrations in colour

  • Additional Information: Reprinted from ANTONIE VAN LEEUWENHOEK, 82: 1-4

  • Topics: Bacteriology, Microbiology, Microbial Genetics and Genomics, Food Science

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