LEADER 05209nam 2200697Ia 450 001 9910780046203321 005 20221028215520.0 010 $a1-280-04350-4 010 $a9786610043507 010 $a0-306-46888-3 024 7 $a10.1007/0-306-46888-3 035 $a(CKB)111056486604466 035 $a(EBL)3035350 035 $a(SSID)ssj0000104748 035 $a(PQKBManifestationID)11130715 035 $a(PQKBTitleCode)TC0000104748 035 $a(PQKBWorkID)10086080 035 $a(PQKB)11526913 035 $a(DE-He213)978-0-306-46888-9 035 $a(Au-PeEL)EBL3035350 035 $a(CaPaEBR)ebr10046962 035 $a(CaONFJC)MIL4350 035 $a(OCoLC)50322284 035 $a(Au-PeEL)EBL197081 035 $a(OCoLC)936889619 035 $a(PPN)136934781 035 $a(MiAaPQ)EBC3035350 035 $a(EXLCZ)99111056486604466 100 $a20010604d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aApplied microbiology$hvolume 2 /$b[electronic resource] /$fedited by Alain Durieux and Jean-Paul Simon 205 $a1st ed. 2002. 210 $aLondon ;$aDordrecht $cKluwer Academic$dc2002 215 $a1 online resource (282 p.) 225 1 $aFocus on biotechnology ;$vv. 2 300 $aDescription based upon print version of record. 311 $a0-7923-6858-4 320 $aIncludes bibliographical references and index. 327 $aStarters -- New Aspects of Fungal Starter Cultures for Fermented Foods -- Starters for the Wine Industry -- Physiology, Biosynthesis and Metabolic Engineering -- Metabolism and Lysine Biosynthesis Control in Brevibacterium Flavum: Impact of Stringent Response in Bacterial Cells -- Molecular Breeding of Arming Yeasts with Hydrolytic Enzymes by Cell Surface Engineering -- Metabolic Pathway Analysis of Saccharomyces Cerevisiae -- State Parameters and Culture Conditions -- Effect of Aeration in Propagation on Surface Properties of Brewers? Yeast -- Effect of the Main Culture Parameters on the Growth and Production Coupling of Lactic Acid Bacteria -- Pseudohyphal and Invasive Growth in Saccharomyces Cerevisiae -- Microbial Production of the Biodegradable Polyester Poly-3-Hydroxybutyrate (PHB) from Azotobacter Chroococcum 6B: Relation between PHB Molecular Weight, Thermal Stability and Tensile Strength -- Novel Approaches to the Study of Microorganisms -- Sharing of Nutritional Resources in Bacterial Communities Determined by Isotopic Ratio Mass Spectrometry of Biomarkers -- A Comparison of the Mechanical Properties of Different Bacterial Species -- Novel Applications -- Kocuria Rosea as a New Feather Degrading Bacteria -- Comparison of PB2+ Removal Characteristics Between Biomaterials and Non-biomaterials -- Hydrocarbon Utilisation by Streptomyces Soil Bacteria -- Food Security and Food Preservation -- Molecular Detection and Typing of Foodborne Bacterial Pathogens: A Review -- Bioencapsulation Technology in Meat Preservation. 330 $aThis book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production. All the microbial genera are involved : yeast, fungi and bacteria. The development of biotechnology in parallel with the industrial microbiology has enabled the application of microbial diversity to our socio-economical world. The remarkable properties of microbes, inherent in their genetic and enzymatic material, allow a wide range of applications that can improve our every day life. Recent studies for elucidating the molecular basis of the physiological processes in micro-organisms are essential to improve and to control the metabolic pathways to overproduce metabolites or enzymes of industrial interest. The genetic engineering is of course one of the disciplines offering new horizons for the « fantastic microbial factory » . Studies of the culture parameter incidence on the physiology and the morphology are essential to control the response of the micro-organisms before its successful exploitation at the industrial scale. For this purpose, fundamental viewpoints are necessary. Development of novel approaches to characterise micro-organisms would also facilitate the understanding of the inherent metabolic diversity of the microbial world, in terms of adaptation to a wide range of biotopes and establishment of microbial consortia. 410 0$aFocus on biotechnology ;$vv. 2. 606 $aMicrobial biotechnology 606 $aFood$xMicrobiology 606 $aIndustrial microbiology 615 0$aMicrobial biotechnology. 615 0$aFood$xMicrobiology. 615 0$aIndustrial microbiology. 676 $a660.62 701 $aDurieux$b Alain$01569454 701 $aSimon$b Jean-Paul$01514716 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910780046203321 996 $aApplied microbiology$93842381 997 $aUNINA