000			a
999			_c192039 _d192039
020			_a9788126549597
040			_cCUS
082			_a614 _bHUI/F
245			_aFood biotechnology microorganisms/ _cedited by Y. H. Hui, George G. Khachatourians.
250			_a1st ed.
260			_aNew Delhi ; _bWiley, _c2014.
300			_axvi, 937 p. : _bill. ; _c27 cm.
505			_aPart 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)
650			_aFood _xBiotechnology
650			_aFood _xMicrobiology
700			_aedited by Hui, Y. H.
700			_aKhachatourians, George G.
942			_cSC79