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Food biotechnology : microorganisms /

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Bibliographic Details
Other Authors: Hui, Y. H. (Yiu H.), Khachatourians, George G., 1940-
Format: Book
Language:English
Published: New York : VCH, [1995]
Series:Food science and technology (VCH Publishers)
Subjects:
Biotechnology.
Food Microbiology.
Food-Processing Industry.
Table of Contents:
  • 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