Titlebook: Genetics of Lactic Acid Bacteria; Brian J. B. Wood,Philip J. Warner Book 2003 Kluwer Academic/Plenum Publishers, New York 2003 bacteria.fo

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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.978-1-4613-4959-4978-1-4615-0191-6

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,Die Herkunft des Wortes »libertin«,owth of both spoilage and pathogenic bacteria. The metabolic routes by which sugars are converted into lactic acid have been well established and include the classical Embden-Meyerhof pathway for the homofermentative and the oxidative pentose phosphate pathway for the heterofermentative LAB (Kandler

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Die Methoden der Liquorentnahme,terium lacks the great number of proteases that can affect the success of homologous and heterologous gene expression. Another specific property of . is that it is a bacterium ingested in high numbers by humans in the form of fermented foods and subsequently resides for some time in the gastro-intes

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elektronische datenverarbeitungocess by preventing the outgrowth of pathogenic or putrefactive organisms. The preservation of food products by lactic acid bacteria is also exerted by the production of bacteriocins, antibacterial polypeptides acting on undesired pathogenic bacteria such as . and . (Klaenhammer, 1988). But the most

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Gunnar D. Hansson,Lukas Dettwilercasein degradation pathway have been cloned and sequenced and most of these have been targeted by insertional mutagenesis to allow for an analysis of the function and importance of the components in the pathway. The casein degradation route has been engineered in various ways by the overexpression o

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https://doi.org/10.1007/978-3-662-26421-8the continuing need to elevate the platform of knowledge of these model phage—host relationships will be emphasized, in our efforts to stay one step ahead of the dynamic evolutionary and adaptive ability of bacteriophages in fermentation environments.

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