The Bifidobacteria And Related Organisms

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Author: Paola Mattarelli
Publisher: Academic Press
ISBN: 0128052090
Size: 62.62 MB
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The Bifidobacteria And Related Organisms by Paola Mattarelli


Original Title: The Bifidobacteria And Related Organisms

The Bifidobacteria and Related Organisms: Biology, Taxonomy, Applications brings together authoritative reviews on all aspects of Bifidobacteria and related genera. Their place within the Phylum Actinobacteria is discussed first, and this is followed by descriptions of the genera Bifidobacterium, Alloscardovia, Aeriscardovia, Bombiscardovia, Gardnerella, Metascardovia, Parascardovia and Scardovia and the currently accredited species within those genera. The increased availability of genome sequences and molecular tools for studying bifidobacteria provides important information about their taxonomy, physiology and interactions with their host. Also considerations about common bifidobacterial core maintenance during the mutual coevolution of a host and its intestinal microbes could be relevant for health claims for the ability of symbiotic gut bacteria to provide health benefits to their host, and for evaluating such claims in scientifically valid experiments. Chemotaxonomy is important to our understanding of these genera and so is considered along with physiological and biochemical aspects before proceeding to examine clinical and other practical aspects. The ability to maintain pure cultures and to grow cells in industrial quantities when required for applications requires that the cells’ environmental and nutritional needs are well understood. Some species are important clinically and as animal digestive tract synbionts—and even play a part in honey production—so these matters are considered along with milk oligosaccharides’ roles in gut flora development in neonates. Presents information on all bacteria in this group in one place Provides applications and technological considerations placed alongside more academic matters such as nomenclature and phylogeny Includes basic information on the beneficial role of bifidobacteria in the human gut, with particular importance for infants Provides information on genomic and gene modification technologies

Biochemistry And Physiology Of Bifidobacteria

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Author: Anatoly Bezkorovainy
Publisher: CRC Press
ISBN: 9780849347535
Size: 64.21 MB
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Biochemistry And Physiology Of Bifidobacteria by Anatoly Bezkorovainy


Original Title: Biochemistry And Physiology Of Bifidobacteria

:This book provides a comprehensive reference work on this ubiquitous group of microorganisms for the biomedical community, and intends to stimulate further research into the biochemistry and physiology of bifidobacteria and their role in health and disease of newborns and even adult human beings. Discussions of bifidobacteria include chapters on nomenclature and taxonomy, ecology, morphology, metabolism, membrane and cell wall structure, clinical applications, metal transport, and future research trends. Each chapter ends with a summary. The book is amply illustrated and extensively referenced.

Lactic Acid Bacteria

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Author: Wilhelm H. Holzapfel
Publisher: John Wiley & Sons
ISBN: 1118655273
Size: 78.58 MB
Format: PDF, Mobi
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Lactic Acid Bacteria by Wilhelm H. Holzapfel


Original Title: Lactic Acid Bacteria

The lactic acid bacteria (LAB) are a group of related micro-organisms 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 food spoilage organisms and pathogens to survive. 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 lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. 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 LAB in the various ecological ecosystems and 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.

Fundamentals Of Food Biotechnology

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Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384911
Size: 74.81 MB
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Fundamentals Of Food Biotechnology by Byong H. Lee


Original Title: Fundamentals Of Food Biotechnology

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Issues In Dentistry Oral Health Odontology And Craniofacial Research 2011 Edition

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Author:
Publisher: ScholarlyEditions
ISBN: 1464963800
Size: 79.99 MB
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Issues In Dentistry Oral Health Odontology And Craniofacial Research 2011 Edition by


Original Title: Issues In Dentistry Oral Health Odontology And Craniofacial Research 2011 Edition

Issues in Dentistry, Oral Health, Odontology, and Craniofacial Research: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Dentistry, Oral Health, Odontology, and Craniofacial Research. The editors have built Issues in Dentistry, Oral Health, Odontology, and Craniofacial Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Dentistry, Oral Health, Odontology, and Craniofacial Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Dentistry, Oral Health, Odontology, and Craniofacial Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

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