By A. Durieux, J.-P. Simon
This booklet illustrates the foremost tendencies in utilized microbiology study with fast or strength purposes. the variety of the chapters permits assurance of a big box of purposes, comparable to meals and healthiness sectors, environmental expertise, and high-quality chemical productions. It contains particular learn papers and evaluate papers, and makes an attempt to supply a balanced insurance of varied forms of micro-organisms, quite yeast, fungi, and micro organism. It offers result of contemporary researches, that have instant program. viewers: The booklet is meant for learn employees in microbiology, in foodstuff fermentation, and likewise to researchers in metabolic engineering. moreover, this ebook can be of curiosity to humans from the educational global and the biotechnological undefined.
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Additional info for Applied Microbiology (Focus on Biotechnology)
Were thought to produce histamine. However O. oeni strains may be involved. Such strains contain the hdc gene that codes for the histidine decarboxylase. Surprisingly, it has been shown that many strains have this property (Coton et al, 1998). During and mainly after malolactic fermentation, tyramine and putrescine (diaminobutane) also increase in some wines. However, until now the bacteria involved have not been completely characterised. Another observation is that some wines do not contain any biogenic amine, while others produced from year to year in the same cellar always contain them.
Potential for biological control of agents of foodborne disease. FoodRes. Int. 27,245-250, Tiina, M. and M. Sandholm (1989) Antibacterial effect of the glucose oxidase-glucose system on foodpoisoning organisms. Int. J. Food Microbiol. 8, 165-174. Thom, C. (1906) Fungi in cheese ripening: Camembert and Roquefort. US Dept. Agr. Bur. Anim. Und. Bul. 82, 1-39. Wei, R. and Liu G. (1978) PR Toxin production in different Penicillium roqueforti strains. Appl. Environ. Microbiol. 35, 797-799. E. and Muehlenkamp, E.
H. J. Heilmann, F. J. Wientjes, M. Hahn, K. D. Jany, H. G. Gassen, F. Sharif and G. (1989) Cloning and DNA sequence analysis of the glucose oxidase gene from Aspergillus niger. FEBS Lett. 255, 63-66. , Gaillardin, M. and Payen, J. (1979) Production of mycophenolic acid by Penicillium roqueforti strains. Appl. Environ. Microbiol. 37, 365-368. Laxa, O. (1932) Überdie Reifung des Ellischauer Käses. f. Bakt. 86, 160-165. Le Bars, J. (1979) Cyclopiazonic acid production by Penicillium camembert Thom and natural occurrence of this mycotoxin in cheese.
Applied Microbiology (Focus on Biotechnology) by A. Durieux, J.-P. Simon