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Author: David R. Boone Publisher: Springer Science & Business Media ISBN: 038721609X Category : Science Languages : en Pages : 717
Book Description
Bacteriologists from all levels of expertise and within all specialties rely on this Manual as one of the most comprehensive and authoritative works. Since publication of the first edition of the Systematics, the field has undergone revolutionary changes, leading to a phylogenetic classification of prokaryotes based on sequencing of the small ribosomal subunit. The list of validly named species has more than doubled since publication of the first edition, and descriptions of over 2000 new and realigned species are included in this new edition along with more in-depth ecological information about individual taxa and extensive introductory essays by leading authorities in the field.
Author: David R. Boone Publisher: Springer Science & Business Media ISBN: 038721609X Category : Science Languages : en Pages : 717
Book Description
Bacteriologists from all levels of expertise and within all specialties rely on this Manual as one of the most comprehensive and authoritative works. Since publication of the first edition of the Systematics, the field has undergone revolutionary changes, leading to a phylogenetic classification of prokaryotes based on sequencing of the small ribosomal subunit. The list of validly named species has more than doubled since publication of the first edition, and descriptions of over 2000 new and realigned species are included in this new edition along with more in-depth ecological information about individual taxa and extensive introductory essays by leading authorities in the field.
Author: Brian J.B. Wood Publisher: Springer Science & Business Media ISBN: 9780306472909 Category : Technology & Engineering Languages : en Pages : 422
Book Description
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
Author: W.H.N Holzapfel Publisher: Springer Science & Business Media ISBN: 1461558174 Category : Technology & Engineering Languages : en Pages : 414
Book Description
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate metabolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide; but one isolate would grow only on maltose. Eventually we showed that maltose was being utilised by 'direct fermentation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis.
Author: Fergus Priest Publisher: Springer Science & Business Media ISBN: 9780792365181 Category : Science Languages : en Pages : 508
Book Description
Modern approaches to microbial classification and identification, particularly those based on nucleic acid analysis, have raised the awareness and interest of microbiologists in systematics during the past decade. The extended scope of the subject has revolutionized microbial ecology with the demonstration of uncultivable microorganisms as a major component of the biosphere and evolution, with the ribosomal RNA phylogenetic tree as the basis of current classifications. However, advances in microbial systematics have also had enormous impact on other, diverse aspects of microbiology such as animal pathogenicity, plant-microbe interactions and relationships with food. In this book, we survey and discuss in depth the contribution of modern taxonomic approaches to our understanding of the microbiology of these various systems. The book does not concentrate on methods - these have been well reported elsewhere - instead it provides a unique insight into the application and value of modern systematics in diverse branches of microbiology. It will be of value to microbiologists at both research and technical levels who need to appreciate the range of organisms with which they work and the diversity within them. It will also be of value to teachers and students of microbiology courses who want to understand how systematics can enhance microbiology beyond the routine of classification, nomenclature, and identification.
Author: Don J. Brenner Publisher: Springer Science & Business Media ISBN: 0387280227 Category : Science Languages : en Pages : 1128
Book Description
Includes a description of the Gammaproteobacteria (1203 pages, 222 figures, and 300 tables). This large taxon includes many well known medically and environmentally important groups. Especially notable are the Enterobacteriaceae, Aeromonas, Beggiatoa, Chromatium, Legionella, Nitrococcus, Oceanospirillum, Pseudomonas, Rickettsiella, Vibrio, Xanthomonas and 155 additional genera.
Author: Stanley Falkow Publisher: Springer Science & Business Media ISBN: 0387254978 Category : Science Languages : en Pages : 1105
Book Description
The revised Third Edition of The Prokaryotes, acclaimed as a classic reference in the field, offers new and updated articles by experts from around the world on taxa of relevance to medicine, ecology and industry. Entries combine phylogenetic and systematic data with insights into genetics, physiology and application. Existing entries have been revised to incorporate rapid progress and technological innovation. The new edition improves on the lucid presentation, logical layout and abundance of illustrations that readers rely on, adding color illustration throughout. Expanded to seven volumes in its print form, the new edition adds a new, searchable online version.
Author: Paul Bridge Publisher: CABI ISBN: 1789244986 Category : Science Languages : en Pages : 366
Book Description
Methods in microbial systematics have developed and changed significantly in the last 40 years. This has resulted in considerable change in both the defining microbial species and the methods required to make reliable identifications. Developments in information technology have enabled ready access to vast amounts of new and historic data online. Establishing both the relevance, and the most appropriate use, of this data is now a major consideration when undertaking identifications and systematic research. This book provides some insights into how current methods and resources are being used in microbial systematics, together with some thoughts and suggestions as to how both methodologies and concepts may develop in the future.
Author: Roger Berkeley Publisher: John Wiley & Sons ISBN: 0470695218 Category : Science Languages : en Pages : 332
Book Description
Inspired by the pace of change in the taxonomy of the aerobic endospore-forming bacteria, the "Bacillus 2000" symposium on which this book is based was held in Bruges, Belgium, in August 2000, and was supported by the Federation of European Microbiological Societies, the Belgian Society for Microbiology, and several commercial sponsors. Bringing taxonomists interested in Bacillus and its relatives together with people who work with these organisms in medicine, agriculture, and industry, allowed those attending to appreciate the overlaps and interactions of their areas of expertise, in the absence of any comprehensive treatment of the current systematics of the group. The meeting was a great success, and has resulted in the production of these proceedings, Applications and Systematics of Bacillus and Relatives, providing an up-to-date and comprehensive treatise on the classification, identification and applications of the aerobic endospore-forming bacteria; it is an essential reference for all microbiologists interested in these organisms. Valuable reference work for all those interested in the systematics of Bacillus and its relatives. Produced in response to the successful Bacillus 2000 meeting in Bruges and was supported by the Federation of European Microbiological Societies, the Belgian Society for Microbiology, and several commercial sponsors. Of use to those working in fields as diverse as medicine, agriculture, food and industry. Comprehensive and up-to-date analysis of the systematics of these organisms. Includes the application of sophisticated chemotaxonomic and genetic characterization methods.
Author: F.G. Priest Publisher: Springer Science & Business Media ISBN: 1441992502 Category : Technology & Engineering Languages : en Pages : 406
Book Description
Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.
Author: Ilkin Yucel Sengun Publisher: CRC Press ISBN: 1498763707 Category : Science Languages : en Pages : 359
Book Description
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Author: David R. Boone
Author: David R. Boone
Author: Brian J.B. Wood
Author: W.H.N Holzapfel
Author: Fergus Priest
Author: Don J. Brenner
Author: Stanley Falkow
Author: Paul Bridge
Author: Roger Berkeley
Author: F.G. Priest
Author: Ilkin Yucel Sengun