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Food biotechnology microorganisms/ edited by Y. H. Hui, George G. Khachatourians.

Contributor(s): edited by Hui, Y. H | Khachatourians, George GPublication details: New Delhi ; Wiley, 2014Edition: 1st edDescription: xvi, 937 p. : ill. ; 27 cmISBN: 9788126549597Subject(s): Food -- Biotechnology | Food -- MicrobiologyDDC classification: 614

Contents:

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)

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode	Item holds
General Books Science Library	Science Library, Sikkim University Science Library General Section	614 HUI/F (Browse shelf(Opens below))	Available	Books For SU Science Library		45499

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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)

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