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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elektronische datenverarbeitunghe preparation of food products and beverages (Table 6.1). Lactic acid fermentation is one of the oldest techniques used for the preservation of highly perishable raw materials like milk, meat, and vegetables. This method of food conservation dates back to ancient times, before recorded history. Foo

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Gunnar D. Hansson,Lukas Dettwilerwn into its sub-fragments and used for cellular growth. Starting with the action of an extracellular but cell-wall-located proteinase, milk protein is degraded into oligopeptides that are internalized by a specialized and essential oligopeptide permease (Opp) system. Without Opp, cells of . cannot g

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,Vorschläge zur Hebung des Schnellverkehrs,ganisms (Cammue et al., 1994; Sahl, 1994; Nissen-Meyer and Nes, 1997; Boman, 2000). Ribosomally synthesized antimicrobial peptides in bacteria are generally referred to as bacteriocins, and are produced by numerous Gram-positive and Gram-negative bacteria (Klaenhammer, 1993; Nes et al., 1996; Nissen

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https://doi.org/10.1007/978-3-658-32110-9decade (reviewed in Michalek et al., 1994; O’Hagan, 1994; Wells and Pozzi, 1997). The main advantage of this route of administration is that it has the potential to elicit local immune responses leading to the production of antigen-specific secretory immunoglobulin A (sIgA) as well as systemic immun

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https://doi.org/10.1007/978-3-662-26421-8d or failed fermentation tanks and substantial economic losses. Extensive research in this area has lead to a vast accumulation of genetic information on ., the mechanisms by which it protects itself from phage attack, the phages themselves, and the phage—host interactions. This body of information

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https://doi.org/10.1007/978-3-8349-9250-5ctic acid bacteria (LAB) living in habitats (e.g., human and animal intestines) that are regularly challenged with antibiotics. Most data are available for pathogenic streptococci, enterococci, and enteric lactobacilli. However, conjugative genetic elements with antibiotic resistance traits detected

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https://doi.org/10.1007/978-1-4615-0191-6bacteria; food; genetics; lactose; microbiology

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