Lactic Acid Bacteria As Cell Factories

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Lactic Acid Bacteria as Cell Factories

Didier Montet,Ramesh C. Ray,Vasco Ariston De Carvalho Azevedo,Spiros Paramithiotis
Lactic Acid Bacteria as Cell Factories Book PDF

Author : Didier Montet,Ramesh C. Ray,Vasco Ariston De Carvalho Azevedo,Spiros Paramithiotis
Publisher : Elsevier
Page : 440 pages
File Size : 40,7 Mb
Release : 2023-05-03
Category : Health & Fitness
ISBN : 9780323919296

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Lactic Acid Bacteria as Cell Factories by Didier Montet,Ramesh C. Ray,Vasco Ariston De Carvalho Azevedo,Spiros Paramithiotis Pdf

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology. Explores the synthetic biology and metabolic engineering of lactic acid bacteria Highlights LAB enzymes such as phytase and amylase applications in food processing and the removal of anti-nutrients from foods and lignocellulose bioconversion Presents insights into biosurfactant production and possible applications Includes information on bioremediation by LAB, biofilm production mechanism, and plasmid and recombinant protein production using synthetic biology

Microbial Cell Factories

Deepansh Sharma,Baljeet Singh Saharan
Microbial Cell Factories Book PDF

Author : Deepansh Sharma,Baljeet Singh Saharan
Publisher : CRC Press
Page : 364 pages
File Size : 42,7 Mb
Release : 2018-03-22
Category : Medical
ISBN : 9781351668040

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Microbial Cell Factories by Deepansh Sharma,Baljeet Singh Saharan Pdf

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation. The book highlights trends and developments in the field of microbial products, written by an international team of leading academic and research scholars. Key Selling Features: Highlights trends and developments in microbial biotechnology Systematically reviews microbial cell factories Explores the potential of microbial cell derived industrial production Synthesizes information on environmental and agricultural uses of microbial biotechnology Contributions from an international team of leading scholars

Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria

Konstantinos Papadimitriou,Jan Kok,Pierre Renault,Kimberly Kline
Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria Book PDF

Author : Konstantinos Papadimitriou,Jan Kok,Pierre Renault,Kimberly Kline
Publisher : Frontiers Media SA
Page : 309 pages
File Size : 41,5 Mb
Release : 2020-10-13
Category : Medical
ISBN : 9782889637171

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Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria by Konstantinos Papadimitriou,Jan Kok,Pierre Renault,Kimberly Kline Pdf

The economic importance of lactic acid bacteria (LAB) for the food industry and their implication in health and disease has rendered them attractive models for research in many laboratories around the world. Over the past three decades, molecular and genetic analysis of LAB species provided important insights into the biology and application of starter and probiotic LAB and in the virulence of LAB pathogens. The knowledge obtained prepared LAB researchers for the forthcoming opportunities provided by the advent of microbial genomics. Today, developments in next-generation sequencing technologies have rocketed LAB genome research and the sequences of several hundreds of strains are available. This flood of information has revolutionized our view of LAB. First of all, a detailed picture has emerged about the evolutionary mechanisms allowing LAB to inhabit the very diverge ecological niches in which they can be found. Adaptation of LAB to nutrient-rich environments has led to degenerative evolution processes that resulted in shortening of chromosomes and simplified metabolic potential. Gene acquisition through horizontal transfer, on the other hand, is also important in shaping LAB gene pools. Horizontally acquired genes have been shown to be essential in technological properties of starters and in probiosis or virulence of commensals. Progress in bioinformatics tools has allowed rapid annotation of LAB genomes and the direct assignment of genetic traits among species/strains through comparative genomics. In this way, the molecular basis of many important traits of LAB has been elucidated, including aspects of sugar fermentation, flavor and odor formation, production of textural substances, stress responses, colonization of and survival in the host, cell-tocell interactions and pathogenicity. Functional genomics and proteomics have been employed in a number of instances to support in silico predictions. Given that the costs of advanced next-generation methodologies like RNA-seq are dropping fast, bottlenecks in the in silico characterization of LAB genomes will be rapidly overcome. Another crucial advancement in LAB research is the application of systems biology approaches, by which the properties and interactions of components or parts of a biological system are investigated to accurately understand or predict LAB behavior. Practically, systems biology involves the mathematical modeling of complex biological systems that can be refined iteratively with wet-lab experiments. High-throughput experimentation generating huge amounts of data on the properties and quantities of many components such as transcripts, enzymes and metabolites has resulted in several systems models of LAB. Novel techniques allow modelling of additional levels of complexity including the function of small RNAs, structural features of RNA molecules and post-translational modifications. In addition, researchers have started to apply systems approaches in the framework of LAB multispecies ecosystems in which each species or strain is considered as a part of the system. Metatransciptomics, metaproteomics and metametabolomics offer the means to combine cellular behavior with population dynamics in microbial consortia.

Microbiology in Dairy Processing

Palmiro Poltronieri
Microbiology in Dairy Processing Book PDF

Author : Palmiro Poltronieri
Publisher : John Wiley & Sons
Page : 345 pages
File Size : 51,5 Mb
Release : 2017-11-29
Category : Technology & Engineering
ISBN : 9781119114802

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Microbiology in Dairy Processing by Palmiro Poltronieri Pdf

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

Enological Chemistry

Juan Moreno,Rafael Peinado
Enological Chemistry Book PDF

Author : Juan Moreno,Rafael Peinado
Publisher : Academic Press
Page : 442 pages
File Size : 40,7 Mb
Release : 2012-05-30
Category : Technology & Engineering
ISBN : 9780123884398

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Enological Chemistry by Juan Moreno,Rafael Peinado Pdf

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Lactic Acid Bacteria

Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright
Lactic Acid Bacteria Book PDF

Author : Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright
Publisher : CRC Press
Page : 738 pages
File Size : 43,8 Mb
Release : 2019-04-08
Category : Health & Fitness
ISBN : 9780429614439

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Lactic Acid Bacteria by Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright Pdf

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

Food Spoilage Microorganisms

Clive de W Blackburn
Food Spoilage Microorganisms Book PDF

Author : Clive de W Blackburn
Publisher : Woodhead Publishing
Page : 736 pages
File Size : 55,7 Mb
Release : 2006-03-21
Category : Technology & Engineering
ISBN : 9781845691417

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Food Spoilage Microorganisms by Clive de W Blackburn Pdf

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed. Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria

Applications of Biotechnology in Traditional Fermented Foods

National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods Book PDF

Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 44,7 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855

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Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods Pdf

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Lactic Acid Bacteria

Wilhelm H. Holzapfel,Brian J.B. Wood
Lactic Acid Bacteria Book PDF

Author : Wilhelm H. Holzapfel,Brian J.B. Wood
Publisher : John Wiley & Sons
Page : 648 pages
File Size : 49,5 Mb
Release : 2014-04-29
Category : Technology & Engineering
ISBN : 9781118655276

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Lactic Acid Bacteria by Wilhelm H. Holzapfel,Brian J.B. Wood Pdf

Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6

Lactic Acid Bacteria

Wei Chen
Lactic Acid Bacteria Book PDF

Author : Wei Chen
Publisher : Springer
Page : 410 pages
File Size : 50,5 Mb
Release : 2019-08-08
Category : Technology & Engineering
ISBN : 9789811378324

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Lactic Acid Bacteria by Wei Chen Pdf

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.

A History of Lactic Acid Making

H. Benninga
A History of Lactic Acid Making Book PDF

Author : H. Benninga
Publisher : Springer Science & Business Media
Page : 506 pages
File Size : 40,6 Mb
Release : 1990-06-30
Category : Science
ISBN : 0792306252

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A History of Lactic Acid Making by H. Benninga Pdf

A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp

The Lactic Acid Bacteria

Foo
The Lactic Acid Bacteria Book PDF

Author : Foo
Publisher : Springer
Page : 112 pages
File Size : 52,9 Mb
Release : 1997
Category : Medical
ISBN : UOM:39015040339858

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The Lactic Acid Bacteria by Foo Pdf

Research on lactic acid bacteria has advanced in recent years and is assuming importance in many areas, including biotechnology, nutrition, health and food safety. Presenting the published papers of the first lactic acid bacteria computer conference, this work offers a broad review of current lactic acid bacteria research with contributions from a number of scientists. The work encompasses a range of interests, including both traditional and developing fields. The text should be useful for established researchers as well as newcomers to the field.

Systems Metabolic Engineering

Christoph Wittmann,Sang Yup Lee
Systems Metabolic Engineering Book PDF

Author : Christoph Wittmann,Sang Yup Lee
Publisher : Springer Science & Business Media
Page : 391 pages
File Size : 51,7 Mb
Release : 2012-06-15
Category : Medical
ISBN : 9789400745346

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Systems Metabolic Engineering by Christoph Wittmann,Sang Yup Lee Pdf

Systems Metabolic Engineering is changing the way microbial cell factories are designed and optimized for industrial production. Integrating systems biology and biotechnology with new concepts from synthetic biology enables the global analysis and engineering of microorganisms and bioprocesses at super efficiency and versatility otherwise not accessible. Without doubt, systems metabolic engineering is a major driver towards bio-based production of chemicals, materials and fuels from renewables and thus one of the core technologies of global green growth. In this book, Christoph Wittmann and Sang-Yup Lee have assembled the world leaders on systems metabolic engineering and cover the full story – from genomes and networks via discovery and design to industrial implementation practises. This book is a comprehensive resource for students and researchers from academia and industry interested in systems metabolic engineering. It provides us with the fundaments to targeted engineering of microbial cells for sustainable bio-production and stimulates those who are interested to enter this exiting research field.

Industrial Biotechnology

Christoph Wittmann,James C. Liao
Industrial Biotechnology Book PDF

Author : Christoph Wittmann,James C. Liao
Publisher : John Wiley & Sons
Page : 789 pages
File Size : 50,6 Mb
Release : 2017-04-10
Category : Science
ISBN : 9783527341795

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Industrial Biotechnology by Christoph Wittmann,James C. Liao Pdf

The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including those organisms that exploit anaerobic biosynthetic power. Further chapters deal with microbes used for the production of high-value natural compounds and those obtained from alternative raw material sources, concluding with eukaryotic workhorses. Of interest to biotechnologists and microbiologists, as well as those working in the biotechnological, chemical, food and pharmaceutical industries.The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including those organisms that exploit anaerobic biosynthetic power. Further chapters deal with microbes used for the production of high-value natural compounds and those obtained from alternative raw material sources, concluding with eukaryotic workhorses. Of interest to biotechnologists and microbiologists, as well as those working in the biotechnological, chemical, food and pharmaceutical industries.

Stress Responses of Lactic Acid Bacteria

Effie Tsakalidou,Konstantinos Papadimitriou
Stress Responses of Lactic Acid Bacteria Book PDF

Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Springer Science & Business Media
Page : 540 pages
File Size : 47,7 Mb
Release : 2011-09-06
Category : Technology & Engineering
ISBN : 9780387927718

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Stress Responses of Lactic Acid Bacteria by Effie Tsakalidou,Konstantinos Papadimitriou Pdf

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.