Food Biotechnology

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.Das vorliegende Handbuch beschreibt wie Mikroorganismen (Bakterien, Pilze, Hefen) bis zu einem gewissen Grad mittels Molekulargenetik oder Genmanipulation modifiziert werden können.

Zusammengestellt und geschrieben von weltweit führenden Experten und Anwendern in der Ernährungswissenschaft und Lebensmitteltechnologie führt das Werk die neuesten Forschungsergebnisse und Entwicklungen auf diesem Gebiet auf. Das Buch ist leicht zu verstehen und kann direkt in der Praxis oder bei handelsüblichen Anwendungen eingesetzt werden.

Dieses Buch ist für Forscher auf den Gebieten Mikrobiologie, Chemie, Biochemie und Lebensmitteltechnologie ein überaus wichtiges Nachschlagewerk. 'Food Biotechnology' ist ebenfalls dadurch sehr interessant in der Lebensmittelindustrie in Verbindung mit Lebensmittelherstellung, da handelsübliche Produkte und damit zusammenhängende Dienstleistungen sensible Chemikalien, Enzyme, Kulturen, Ausrüstungen und Bereitstellungstechniken einschließen. From the Contents:
General Microbial Genetics and Food Biotechnology/
Microbial Growth and Physiology/
Cloning, RFLP and Karyotyping Technology/
Eukaryotic Cells and Expression Vectors/
Protein Engineering /
Microorganisms for Organic Acid Production/
Allpication of Genetic Methods to Generation of Volatile Flavors/
Biochemistry, Molecular Biology and Industrial Applications/
Bacillus Species/
Microorganisms for Amino Acid Production/
Microorganisms for Celluose Production/
Genetics and Biochemistry of Xanthan Gum Production/
Molecular Genetics of Penicillium sp. for Food Related Enzymes/
Rhizopus niveus/
Lipases of the Genera Rhizopus and Rhizomucor/
Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry/
Lactobacilli/
Lactococci/
Biotechnology of Dairy Leuconostoc/
Propionibacteria/Brewer's Yeast/
Yeasts in Distilling/
Saccharomyces (Wine) Aus dem Inhalt:
General Microbial Genetics and Food Biotechnology/
Microbial Growth and Physiology/
Cloning, RFLP and Karyotyping Technology/
Eukaryotic Cells and Expression Vectors/
Protein Engineering /
Microorganisms for Organic Acid Production/
Allpication of Genetic Methods to Generation of Volatile Flavors/
Biochemistry, Molecular Biology and Industrial Applications/
Bacillus Species/
Microorganisms for Amino Acid Production/
Microorganisms for Celluose Production/
Genetics and Biochemistry of Xanthan Gum Production/
Molecular Genetics of Penicillium sp. for Food Related Enzymes/
Rhizopus niveus/
Lipases of the Genera Rhizopus and Rhizomucor/
Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry/
Lactobacilli/
Lactococci/
Biotechnology of Dairy Leuconostoc/
Propionibacteria/Brewer's Yeast/
Yeasts in Distilling/
Saccharomyces (Wine)

Y. H. Hui and George G. Khachatourians are the authors of Food Biotechnology: Microorganisms, published by Wiley.