http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Pt. 1. Principles and general applications -- Sect. 1. Principles -- General microbial genetics and food biotechnology -- Microbial growth and physiology -- Cloning, restriction fragment length polymorphism, and karyotyping technology -- Eukaryotic cells and expression vectors -- Protein engineering -- Sect. 2. General applications -- Microorganisms for organic acid production -- Application of genetic methods to the generation of volatile flavors -- The Candida species : biochemistry, molecular biology, and industrial applications -- Pt. 2. Production of enzymes and food ingredients -- Sect. 1. Bacteria -- Bacillus species -- Microorganisms for amino acid production : Escherichia coli and corynebacteria -- Microorganisms for cellulose production -- Genetics and biochemistry of xanthan gum production by xanthomonas campestris -- Sect. 2. Fungi -- Molecular genetics of penicillium species for food-related enzymes -- Rhizopus niveus -- Lipases of the genera rhizopus and rhizomucor : versatile catalysts in nature and the laboratory -- Trends in microbial production of pullulan and its novel applications in the food industry -- Pt. 3. Manufacture of fermented foods -- Sect. 1. Bacteria -- Dairy lactobacilli -- Lactococci -- Biotechnology of dairy leuconostoc -- Propionibacteria -- Lactobacillus plantarum: physiology, genetics, and applications in foods -- Pediococcus in fermented foods -- Lactobacillus (baking) -- Sect. 2. Yeasts -- Brewer's yeast -- Saccharomyces (wine) -- Appendix 1. Genetics and probes -- Appendix 2. Microorganisms -- Appendix 3. Compounds -- Appendix 4. Enzymes
edited by Y.H. Hui, George G. Khachatourians.
Includes bibliographical references and index.
Food science and technology (VCH Publishers)