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|a 10.1007/978-94-011-1340-3
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|a Genetics and Biotechnology of Lactic Acid Bacteria
|h [electronic resource] /
|c edited by Michael J. Gasson, W. de Vos.
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| 250 |
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|a 1st ed. 1994.
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| 264 |
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1 |
|a Dordrecht :
|b Springer Netherlands :
|b Imprint: Springer,
|c 1994.
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| 300 |
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|a XI, 300 p.
|b online resource.
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|a 1 Gene transfer systems and transposition -- 1.1 Introduction -- 1.2 Conjugation -- 1.3 Transduction -- 1.4 Transformation -- 1.5 Protoplast fusion -- 1.6 Transposition -- 1.7 Generalized recombination -- 1.8 Chromosome mapping -- 1.9 Concluding remarks -- References -- 2 Gene cloning and expression systems in Lactococci -- 2.1 Introduction -- 2.2 Replicative gene cloning -- 2.3 Integrative gene cloning -- 2.4 Gene expression signals -- 2.5 Control of gene expression -- 2.6 Protein secretion -- 2.7 Expression and secretion systems -- 2.8 Food grade systems -- References -- 3 Bacteriophages and bacteriophage resistance -- 3.1 Introduction -- 3.2 Types and species of bacteriophages -- 3.3 Gene directed bacteriophage resistance in lactic acid bacteria -- 3.4 Novel phage defense mechanisms -- 3.5 Genetic strategies to construct phage-insensitive strains -- 3.6 Conclusions and perspectives -- References -- 4 The proteolytic system of lactic acid bacteria -- 4.1 Introduction -- 4.2 Proteinases -- 4.3 Endopeptidases -- 4.4 General aminopeptidases -- 4.5 Proline-specific peptidases -- 4.6 Oligo-and carboxypeptidases -- 4.6.1Dipeptidases -- 4.7 Transport of amino acid and peptides -- 4.8 Cellular localization of proteolytic enzymes -- 4.9 Engineering of the proteolytic system -- References -- 5 Bacteriocins of lactic acid bacteria -- 5.1 Introduction -- 5.2 Small heat-stable bacteriocins -- 5.3 Large heat-labile bacteriocins -- 5.4 Lantibiotics in lactic acid bacteria -- 5.5 Concluding remarks -- References -- 6 Genetic engineering of lactobacilli, leuconostocs and Streptococcus thermophilus -- 6.1 Introduction -- 6.2 Overview of taxonomy and health benefits -- 6.3 Biochemical traits -- 6.4 Plasmid biology and cloning vectors -- 6.5 Genetic transfer methods -- 6.6 Gene expression in lactobacilli -- 6.7 Gene expression in S. thermophilus and leuconostocs -- 6.8 Chromosomal integration of genes -- 6.9 Phage and phage resistance -- 6.10 Concluding remarks -- Dedication and acknowledgements -- References.
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| 520 |
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|a A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
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| 590 |
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|a Loaded electronically.
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| 590 |
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|a Electronic access restricted to members of the Holy Cross Community.
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| 650 |
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|a Biochemistry.
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| 650 |
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|a Human genetics.
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| 650 |
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|a Animal anatomy.
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| 650 |
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|a Food—Biotechnology.
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| 690 |
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|a Electronic resources (E-books)
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| 700 |
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|a Gasson, Michael J.
|e editor.
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| 700 |
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|a de Vos, W.
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