Food Biotechnology Microorganisms

by Hui, Y. H.; Khachatourians, George G.

• ISBN13: 9780471185703
• ISBN10: 0471185701
• Edition: 1st
• Format: Hardcover
• Copyright: 1996-12-17
• Publisher: Wiley-Interscience

Summary

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.

Author Biography

Y. H. Hui and George G. Khachatourians are the authors of Food Biotechnology: Microorganisms, published by Wiley.

Table of Contents

Part I: Principles and General Applications

Section 1. Principles

1. General Microbial Genetics and Food Biotechnology

George G. Khachatourians

2. Microbial Growth and Physiology

Graham A. Jones and Alison M. Jones

3. Cloning, Restriction Fragment Length Polymorphism, and Karyotyping Technology

Heather A. Koshinsky and George G. Khachatourians

4. Eukaryotic Cells and Expression Vectors

J. S. Yadav and N. C. Mishra

5. Protein Engineering

Robert L. Jackman, Timothy J. Cottrell, and Linda J. Harris

Section 2. General Applications

6. Microorganisms for Organic Acid Production

Ramunas Bigelis and Shih-Perng Tsai

7. Application of Genetic Methods to the Generation of Volatile Flavors

Ralf G. Berger

8. The Candida Species: Biochemistry, Molecular Biology, and Industrial Applications

Ronald D. Klein and M. Anne Favreau

Part II: Production Of Enzymes and Food Ingredients

Section 1. Bacteria

9. Bacillus Species

Fergus G. Priest and Col. R. Harwood

10. Microorganisms for Amino Acid Production: Escherichia coli and Corynebacteria

Marcos Malumbres, Louis M. Mateos, and Juan E Martin

11. Microorganisms for Cellulose Production

Svein Valla

12. Genetics and Biochemistry of Xanthan Gum Production by Xanthomonas campestris

Nancy E. Harding, Joseph M. Cleary, and Luis Ielpi

Section 2. Fungi

13. Molecular Genetics of Penicillium Species for Food-Related Enzymes

N. A. Sahasrabudhe and Anil H. Lachke

14. Rhizopus niveus

M. Takagi and H. Horiuchi

15. Lipases of the Genera Rhizopus and Rhizomncor: Versatile Catalysts in Nature and the Laboratory

Michael J. Haas and Rolf D. Joerger

16. Trends in Microbial Production of Pullulan and Its Novel Applications in the Food Industry

Anil H. Lachke and Vinay B. Rale

Part III. Manufacture of Fermented Foods

Section 1. Bacteria

17. Dairy Lactobacilli

Keizo Arihara and John B. Luchansky

18. Lactococci

Mary Ellen Sanders

19. Biotechnology of Dairy Leuconostoc

Stéphane R. Dessart and Larry R. Steenson

20. Propionibacteria

Wanda J. Lyon and Bonita A. Glatz

21. Lactobacillus plantarum: Physiology, Genetics, and Applications in Foods

Mark A. Daeschel and Ingolf F. Nes

22. Pediococcus in Fermented Foods

Bibek Ray

23. Lactobacillus (Baking)

Clas Lönner and Siv Ahrné

Section 2. Yeasts

24. Brewer's Yeast

Graham G. Stewart and Inge Russell

25. Yeasts in Distilling

David R. Berry and John R. Johnston

26. Saccharomyces (Wine)

R. E. Subden

Appendix I. Genetics and Probes

Appendix II. Microorganisms

Appendix III. Compounds

Appendix IV. Enzymes

Index