Microbial Sensing In Fermentation

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Microbial Sensing in Fermentation

Satinder K. Brar,Ratul K. Das,Saurabh J. Sarma
Microbial Sensing in Fermentation Book PDF

Author : Satinder K. Brar,Ratul K. Das,Saurabh J. Sarma
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 50,5 Mb
Release : 2019-01-04
Category : Science
ISBN : 9781119247968

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Microbial Sensing in Fermentation by Satinder K. Brar,Ratul K. Das,Saurabh J. Sarma Pdf

A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and industrial applications Microbial Sensing in Fermentation presents the fundamental molecular mechanisms involved in the process of fermentation and explores the applied art of microbiology and fermentation technology. The text contains descriptions regarding the extraordinary sensing ability of microorganisms towards small physicochemical changes in their surroundings. The contributors — noted experts in the field — cover a wide range of topics such as microbial metabolism and production (fungi, bacteria, yeast etc); refined and non-refined carbon sources; bioprocessing; microbial synthesis, responses and performance; and biochemical, molecular and extra/intracellular controlling. This resource contains a compilation of literature on biochemical and cellular level mechanisms for microbial controlled production and includes the most significant recent advances in industrial fermentation. The text offers a balanced approach between theory and practical application, and helps readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This important book: Presents the fundamental molecular mechanisms involved in microbial sensing in relation to fermentation technology Includes information on the significant recent advances in industrial fermentation Contains contributions from a panel of highly-respected experts in their respective fields Offers a resource that will be essential reading for scientists, professionals and researchers from academia and industry with an interest in the biochemistry and microbiology of fermentation technology Written for researchers, graduate and undergraduate students from diverse backgrounds, such as biochemistry and applied microbiology, Microbial Sensing in Fermentation offers a review of the fundamental molecular mechanisms involved in the process of fermentation.

Bacterial Communication in Foods

Marco Gobbetti,Raffaella Di Cagno
Bacterial Communication in Foods Book PDF

Author : Marco Gobbetti,Raffaella Di Cagno
Publisher : Springer Science & Business Media
Page : 77 pages
File Size : 53,5 Mb
Release : 2012-11-15
Category : Technology & Engineering
ISBN : 9781461456568

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Bacterial Communication in Foods by Marco Gobbetti,Raffaella Di Cagno Pdf

It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved for a concerted response to be initiated. Words such as “language” and “behavior” are frequently used to depict QS in the literature. More simply put, language and cross-talk between bacteria, and between bacteria and animal or plant hosts, determines the behavior (e.g., beneficial or pathogenic effects) of bacteria. Currently, the major concern is to understand and decode this language. Overall, bacterial cross-talk was mainly studied on environmental, plant, and human pathogenic bacteria. Few studies considered food-related lactic acid bacteria. The cross-talk between bacteria influences the behavior and, in turn, the environmental adaptation and phenotypes. Therefore, it is understood that bacterial cross-talk has important applicative repercussions. The language spoken between bacteria populating the same food ecosystem may condition the phenotypic traits of starter lactic acid bacteria and, consequently, their performance. This Brief aims to define the basis of cell-to-cell signalling in food fermentation and will highlight: (i) microbiology, nutritional, chemical and functional aspects; (ii) functional properties due to microbial adaptation to the gastrointestinal tract; (iii) principal phenotypes under control of QS circuitries; (iv) quorum quenching. This Brief will be the first reference on this topic and it will highlight the main results for a more productive industrial application. Draft content 1. Signals of food related Gram-negative and Gram-positive bacteria The chapter will describe the different signaling languages used by Gram-negative bacteria (N-acyl-L-homoserine lactones) and Gram-positive bacteria (based on the synthesis of post-translationally modified peptides) and the universal chemical lexicon, shared by both Gram-positive and -negative bacteria (autoinducer-2 through the activity of the LuxS enzyme). 2. Phenotypes related to quorum sensing The chapter will describe the bacterial phenotypes, such as virulence, biofilm maturation, bacteriocin synthesis, and secondary metabolite production under control of QS circuitries. 3. Cell-to-cell signalling in fermented food: sourdough The chapter will describe the language spoken between bacteria populating the same food ecosystem (sourdough) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 4. Cell-to-cell signalling in fermented food: yoghurt The chapter will describe the language spoken between bacteria populating the same food ecosystem (yoghurt) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 5. Probiotic message at the intra-, inter-species and inter-kingdom level The chapter will describe the mechanisms that regulate the interaction between microorganism and host, and the capacity of the microorganism to adapt to environment. Particular reference will also be made to: (i) pathogen inhibition and restoration of microbial homeostasis through microbe-microbe interactions; (ii) enhancement of epithelial barrier function; and (iii) modulation of immune responses. 6. New Perspectives of quorum sensing This chapter will provide an overview of the future perspective regarding quorum sensing, showing that bacterial cross-talk may have important applicative repercussions. It will highlight the interference on the language of QS, which is defined as quorum quenching (QQ). Increasing translation of the bacterial cross-talk has shown that in some environmental circumstances, quenching of the language may occur.

Molecular Techniques in the Microbial Ecology of Fermented Foods

Luca Cocolin,Danilo Ercolini
Molecular Techniques in the Microbial Ecology of Fermented Foods Book PDF

Author : Luca Cocolin,Danilo Ercolini
Publisher : Springer Science & Business Media
Page : 280 pages
File Size : 53,8 Mb
Release : 2007-12-15
Category : Technology & Engineering
ISBN : 9780387745206

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Molecular Techniques in the Microbial Ecology of Fermented Foods by Luca Cocolin,Danilo Ercolini Pdf

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Fermentation Microbiology and Biotechnology

E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
Fermentation Microbiology and Biotechnology Book PDF

Author : E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
Publisher : CRC Press
Page : 574 pages
File Size : 44,7 Mb
Release : 2006-10-25
Category : Science
ISBN : 9781420006100

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Fermentation Microbiology and Biotechnology by E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman Pdf

The pace of progress in fermentation microbiology and biotechnology is fast and furious, with new applications being implemented that are resulting in a spectrum of new products, from renewable energy to solvents and pharmaceuticals Fermentation Microbiology and Biotechnology, Second Edition builds on the foundation of the original semina

Microbial Interaction in Fermented Beverages

Marta E. Farías
Microbial Interaction in Fermented Beverages Book PDF

Author : Marta E. Farías
Publisher : Unknown
Page : 0 pages
File Size : 48,9 Mb
Release : 2010
Category : Beer
ISBN : 160876785X

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Microbial Interaction in Fermented Beverages by Marta E. Farías Pdf

In complex microbial ecosystems constituted by a mixture of different species and strains, interactions will occur between individual micro-organisms. The general environment from which raw food products originate and the microbiological quality of the products in its processed state admits yeast growth. Moreover, the types of interaction found in mixed populations of micro-organisms are classified as direct or indirect interactions. Indirect interaction such as competition, commensalism, mutualism, amensalism or antagonism and neutralism; and direct interaction to predation and parasitism could be occurring. This book examines such interactions in fermented foods and beverages, which develop their nutritional and organoleptic qualities as a result of the metabolic activity of a succession of different micro-organisms. Furthermore, it is known that many microbes use extracellular signals to transmit information about population density and environmental conditions. The authors examine the process as microbes continually respond to varying medium conditions, in which quorum-sensing regulation that is modulated by physical factors and nutrients availability affect the interactions produced between micro-organisms.

Bio-Farms for Nutraceuticals

Maria Teresa Giardi,Giuseppina Rea,Bruno Berra
Bio Farms for Nutraceuticals Book PDF

Author : Maria Teresa Giardi,Giuseppina Rea,Bruno Berra
Publisher : Springer Science & Business Media
Page : 334 pages
File Size : 48,5 Mb
Release : 2011-06-26
Category : Medical
ISBN : 9781441973474

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Bio-Farms for Nutraceuticals by Maria Teresa Giardi,Giuseppina Rea,Bruno Berra Pdf

"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.

Lactic Acid Bacteria

Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani
Lactic Acid Bacteria Book PDF

Author : Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani
Publisher : CRC Press
Page : 337 pages
File Size : 41,8 Mb
Release : 2020-02-19
Category : Medical
ISBN : 9780429749438

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Lactic Acid Bacteria by Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani Pdf

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.

Fermentation Microbiology and Biotechnology

E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
Fermentation Microbiology and Biotechnology Book PDF

Author : E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
Publisher : CRC Press
Page : 543 pages
File Size : 48,7 Mb
Release : 2011-12-12
Category : Medical
ISBN : 9781439855812

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Fermentation Microbiology and Biotechnology by E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman Pdf

Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam

Fermentation Products

Claude Vezina,Kartar Singh
Fermentation Products Book PDF

Author : Claude Vezina,Kartar Singh
Publisher : Elsevier
Page : 616 pages
File Size : 48,9 Mb
Release : 2013-10-22
Category : Science
ISBN : 9781483148465

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Fermentation Products by Claude Vezina,Kartar Singh Pdf

Advances in Biotechnology, Volume III: Fermentation Products is the third of a series of three volumes and is based on the proceedings of the Sixth International Fermentation Symposium (IFS-6) held in London, Ontario, Canada, 20-25 July 1980. This volume contains 87 papers organized into nine sections. The papers under Section I deal with developments in the field of secondary metabolism (functions of secondary metabolites in the producing organisms; roles of plasmids in the biosynthesis of secondary metabolites; and protoplast fusion in industrial microorganisms). Sections II to VII examine the fermentation of antibiotics; amino acids, vitamins, and nucleotides; microbial enzymes; products from immobilized cells and enzymes; mycotoxins; and biopolymers. The final two sections present studies on bioconversions. The volume also includes the invited keynote address of Professor Hamao Umezawa ""Problems and Trends in the Development of New Antibiotics and Other Useful Microbial Products"". This volume will be a valuable resource for students and researchers in industrial microbiology, biochemical engineering and related areas, as well as managers of biotechnology.

Chemical Communication Among Bacteria

Stephen Carlyle Winans,Bonnie L. Bassler
Chemical Communication Among Bacteria Book PDF

Author : Stephen Carlyle Winans,Bonnie L. Bassler
Publisher : Unknown
Page : 528 pages
File Size : 46,8 Mb
Release : 2008
Category : Science
ISBN : UOM:39015073885397

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Chemical Communication Among Bacteria by Stephen Carlyle Winans,Bonnie L. Bassler Pdf

Summarizes the science and recent research developments of chemical communication among bacteria

Implication of Quorum Sensing and Biofilm Formation in Medicine, Agriculture and Food Industry

Pallaval Veera Bramhachari
Implication of Quorum Sensing and Biofilm Formation in Medicine Agriculture and Food Industry Book PDF

Author : Pallaval Veera Bramhachari
Publisher : Springer Nature
Page : 327 pages
File Size : 53,7 Mb
Release : 2019-11-26
Category : Medical
ISBN : 9789813294097

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Implication of Quorum Sensing and Biofilm Formation in Medicine, Agriculture and Food Industry by Pallaval Veera Bramhachari Pdf

The book illustrates the role of quorum sensing in the food industry, agriculture, veterinary sciences, and medicine. It highlights the importance of quorum sensing in regulating diverse cellular functions in microbes, including virulence, pathogenesis, controlled-gene expression systems, and antibiotic resistance. This book also describes the role of quorum sensing in survival behavior and antibiotic resistance in bacteria. Further, it reviews the major role played by quorum sensing in food spoilage, biofilm formation, and food-related pathogenesis. It also explores the methods for the detection and quantification of quorum sensing signals. It also presents antimicrobial and anti-quorum sensing activities of medicinal plants. Finally, the book elucidates a comprehensive yet representative description of basic and applied aspects of quorum sensing inhibitors. This book serves an ideal guide for researchers to understand the implications of quorum sensing in the food industry, medicine, and agriculture.

Volatiles and Metabolites of Microbes

Ajay Kumar,Joginder Singh,Jastin Samuel
Volatiles and Metabolites of Microbes Book PDF

Author : Ajay Kumar,Joginder Singh,Jastin Samuel
Publisher : Academic Press
Page : 513 pages
File Size : 43,7 Mb
Release : 2021-06-22
Category : Science
ISBN : 9780323851640

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Volatiles and Metabolites of Microbes by Ajay Kumar,Joginder Singh,Jastin Samuel Pdf

Volatiles and Metabolites of Microbes compiles the latest research and advancement in the field of volatiles, metabolites synthesized from the microbial strains such as actinomycetes, bacteria, cyanobacteria, and fungal species and their potential applications in the field of healthcare issue and sustainable agriculture. There is an urgent need to explore new and advanced biological methods for health industries and sustainable agriculture and to protect the environment from environmental pollution or contaminates, global warming, and also control the health of human beings from the side effects of various pharmaceuticals products. Focusing all these factors, Volatiles and Metabolites of Microbes explores new aspects of microorganism in terms of volatiles, enzymes, bioactive compounds synthesized from the microbes and their potential applications in the field of sustainable agriculture and health-related issues Provides a broad aspect about volatiles, bioactive compounds, and secondary metabolites of microbes compiled in one cover Gives the latest research and advancement in the field of volatiles, secondary metabolites, and bioactive compounds synthesized from the different microbial strains Responds to new developments in the detection of the complex compound structures of volatiles Offers insight to a very broad audience in Biotechnology, Applied Microbiology, Agronomy, and Pathology

Indicators for Waterborne Pathogens

National Research Council,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Committee on Indicators for Waterborne Pathogens
Indicators for Waterborne Pathogens Book PDF

Author : National Research Council,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Committee on Indicators for Waterborne Pathogens
Publisher : National Academies Press
Page : 329 pages
File Size : 46,9 Mb
Release : 2004-06-19
Category : Nature
ISBN : 9780309091220

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Indicators for Waterborne Pathogens by National Research Council,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Committee on Indicators for Waterborne Pathogens Pdf

Recent and forecasted advances in microbiology, molecular biology, and analytical chemistry have made it timely to reassess the current paradigm of relying predominantly or exclusively on traditional bacterial indicators for all types of waterborne pathogens. Nonetheless, indicator approaches will still be required for the foreseeable future because it is not practical or feasible to monitor for the complete spectrum of microorganisms that may occur in water, and many known pathogens are difficult to detect directly and reliably in water samples. This comprehensive report recommends the development and use of a "tool box" approach by the U.S Environmental Protection Agency and others for assessing microbial water quality in which available indicator organisms (and/or pathogens in some cases) and detection method(s) are matched to the requirements of a particular application. The report further recommends the use of a phased, three-level monitoring framework to support the selection of indicators and indicator approaches.Â

Microbial Fermentation for Improved Sensory Properties and Functionality of Sustainable Foods

Sylvester Holt,Michela Verni,Carlo Giuseppe Rizzello
Microbial Fermentation for Improved Sensory Properties and Functionality of Sustainable Foods Book PDF

Author : Sylvester Holt,Michela Verni,Carlo Giuseppe Rizzello
Publisher : Frontiers Media SA
Page : 124 pages
File Size : 45,7 Mb
Release : 2024-03-11
Category : Science
ISBN : 9782832546048

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Microbial Fermentation for Improved Sensory Properties and Functionality of Sustainable Foods by Sylvester Holt,Michela Verni,Carlo Giuseppe Rizzello Pdf

Traditional foods such as red meat and beer have unique, recognizable and desirable sensory traits. However, public awareness about health and the climate crisis is now driving consumers and governmental organizations to consume less meat and alcohol. These recognizable flavors are either missing in novel foods because the material is different (plant-based) or removed after the fermentation process. Therefore, there is a need for innovation of the flavor, texture and trigeminal sensations to meet the expectations for the expanding consumer groups. Improvements with proteins and microbial fermentation processes are currently in the process of making novel foods a global commercial success. For example, recent progress in plant-based foods has focused on the production of proteins that may lead to umami flavors and precursors that are transformed into savory flavor compounds in the cooking process. New non-conventional yeast species provide a very promising route to bioflavoring of foods and beverages. In addition, the nutritious value of foods can be dramatically improved by introducing new pathways that produce vitamins and micronutrients, for example for vulnerable groups, such as elderly people with a limited diversity of food choice. The functionality of the food may also be increased by the release/synthesis of bioactive compounds with functional potential (antimicrobial, antioxidant, immunomodulatory activities etc.).

Recent Advancements in Microbial Diversity

Surajit de Mandal,Pankaj Bhatt
Recent Advancements in Microbial Diversity Book PDF

Author : Surajit de Mandal,Pankaj Bhatt
Publisher : Academic Press
Page : 624 pages
File Size : 42,8 Mb
Release : 2020-06-02
Category : Science
ISBN : 9780128212660

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Recent Advancements in Microbial Diversity by Surajit de Mandal,Pankaj Bhatt Pdf

Microorganisms are a major part of the Earth’s biological diversity. Although a lot of research has been done on microbial diversity, most of it is fragmented. This book creates the need for a unified text to be published, full of information about microbial diversity from highly reputed and impactful sources. Recent Advancements in Microbial Diversity brings a comprehensive understanding of the recent advances in microbial diversity research focused on different bodily systems, such as the gut. Recent Advancements in Microbial Diversity also discusses how the application of advanced sequencing technologies is used to reveal previously unseen microbial diversity and show off its function. Gives insight into microbial diversity in different bodily systems Explains novel approaches to studying microbial diversity Highlights the use of omics to analyze the microbial community and its functional attributes Discusses the techniques used to examine microbial diversity, including their applications and respective strengths and weaknesses