Food biotechnology microorganisms/
edited by Y. H. Hui, George G. Khachatourians.
- 1st ed.
- New Delhi ; Wiley, 2014.
- xvi, 937 p. : ill. ; 27 cm.
Part I: PRINCIPLES AND GENERAL APPLICATIONS Section 1. Principles 1. General Microbial Genetics and Food Biotechnology 2. Microbial Growth and Physiology 3. Cloning, Restriction Fragment Length Polymorphism, and Karyotyping Technology 4. Eukaryotic Cells and Expression Vectors 5. Protein Engineering
Section 2. General Applications 6. Microorganisms for Organic Acid Production 7. Application of Genetic Methods to the Generation of Volatile Flavors 8. The Candida Species: Biochemistry, Molecular Biology, and Industrial Applications
Part II: PRODUCTION OF ENZYMES AND FOOD INGREDIENTS Section 1. Bacteria 9. Bacillus Species 10. Microorganisms for Amino Acid Production: Escherichia coli and Corynebacteria 11. Microorganisms for Cellulose Production 12. Genetics and Biochemistry of Xanthan Gum Production by Xanthomonas campestris
Section 2. Fungi 13. Molecular Genetics of PenicilUum Species for Food-Related Enzymes 14. Rhizopus niveus 15. Upases of the Genera Rhizopus and Rhizomucor. Versatile Catalysts in Nature and the Laboratory 16. Trends In Mlcroblal Production of Pullulan and Its Novel Applications in the Food Industry
Part III. MANUFACTURE OF FERMENTED FOODS Section 1. Bacteria 17. Dairy Lactobacilli 18. Lactococci 19. Biotechnology of Dairy Leuconostoc 20. Propionibacteria 21. lactobaciWus p/a/itanim: Physiology, Genetics, and Applications in Foods 22. Pediococcus in Fermented Foods 23. Lactohacillus (Baking)