| Description |
xvi, 937 pages : illustrations ; 26 cm |
| Series |
Food science and technology |
|
Food science and technology (VCH Publishers)
|
| Contents |
1. General Microbial Genetics and Food Biotechnology / George G. Khachatourians -- 2. Microbial Growth and Physiology / Graham A. Jones and Alison M. Jones -- 3. Cloning, Restriction Fragment Length Polymorphism, and Karyotyping Technology / Heather A. Koshinsky and George G. Khachatourians -- 4. Eukaryotic Cells and Expression Vectors / J. S. Yadav and N. C. Mishra -- 5. Protein Engineering / Robert L. Jackman, Timothy J. Cottrell and Linda J. Harris -- 6. Microorganisms for Organic Acid Production / Ramunas Bigelis and Shih-Perng Tsai -- 7. Application of Genetic Methods to the Generation of Volatile Flavors / Ralf G. Berger -- 8. The Candida Species: Biochemistry, Molecular Biology, and Industrial Applications / Ronald D. Klein and M. Anne Favreau -- 9. Bacillus Species / Fergus G. Priest and R. Harwood -- 10. Microorganisms for Amino Acid Production: Escherichia coli and Corynebacteria / Marcos Malumbres, Louis M. Mateos and Juan F. Martin -- 11. Microorganisms for Cellulose Production / Svein Valla -- 12. Genetics and Biochemistry of Xanthan Gum Production by Xanthomonas campestris / Nancy E. Harding, Joseph M. Cleary and Luis Ielpi -- 13. Molecular Genetics of Penicillium Species for Food-Related Enzymes / N. A. Sahasrabudhe and Anil H. Lachke -- 14. Rhizopus niveus / M. Takagi and H. Horiuchi -- 15. Lipases of the Genera Rhizopus and Rhizomucor: Versatile Catalysts in Nature and the Laboratory / Michael J. Haas and Rolf D. Joerger -- 16. Trends in Microbial Production of Pullulan and Its Novel Applications in the Food Industry / Anil H. Lachke and Vinay B. Rale -- 17. Dairy Lactobacilli / Keizo Arihara and John B. Luchansky -- 18. Lactococci / Mary Ellen Sanders -- 19. Biotechnology of Dairy Leuconostoc / Stephane R. Dessart and Larry R. Steenson -- 20. Propionibacteria / Wanda J. Lyon and Bonita A. Glatz -- 21. Lactobacillus plantarum: Physiology, Genetics, and Applications in Foods / Mark A. Daeschel and Ingolf F. Nes -- 22. Pediococcus in Fermented Foods / Bibek Ray -- 23. Lactobacillus (Baking) / Clas Lonner and Siv Ahrne -- 24. Brewer's Yeast / Graham G. Stewart and Inge Russell -- 25. Yeasts in Distilling / David R. Berry and John R. Johnston -- 26. Saccharomyces (Wine) / R. E. Subden -- Appendix I. Genetics and Probes -- Appendix II. Microorganisms -- Appendix III. Compounds -- Appendix IV. Enzymes |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Biotechnology.
|
|
Food -- Microbiology.
|
| Author |
Hui, Y. H. (Yiu H.)
|
|
Khachatourians, George G., 1940-
|
| LC no. |
94038697 |
| ISBN |
0471185701 |
|
1560815655 (acid-free paper) |
|
