TY  - GEN
AU  - edited by Hui, Y. H.
AU  - Khachatourians, George G.
TI  - Food biotechnology microorganisms
SN  - 9788126549597
U1  - 614 
PY  - 2014///
CY  - New Delhi
PB  - Wiley
KW  - Food
KW  - Biotechnology
KW  - Microbiology
N1  - 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)

Section 2. Yeasts
24. Brewer's Yeast
25. Yeasts in Distilling
26. Saccharomyces (Wine)


ER  -