Edited By: M Gasson
312 pages, 27 line illus, 2 b/w illus
Lactic acid bacteria is used throughout the world in the manufacture of a wide variety of fermented milk products. Fermentations by lactic acid bacteria determine important qualities such as taste, shelf-life, food value and rheological properties. Their prime functions include the conversion of lactose to lactate, the release of amino acids and peptides through proteolyptic breakdown of milk proteins, and the production of the aroma compound diacetyl from citrate. New methods of food production require fast, time-controlled and reliable manufacture and these new conditions have placed traditional starter culture practice under strong pressure. With the greater commercial significance of these processes there has been recently a dramatic increase of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria. This book concentrates upon the genetic aspects of the subject, and hence through application, the biotechnology. The genetics form the most important and fastest moving aspect of current activity.
The contributions take an academic approach in that they emphasise the basic research underlying potential applications themselves. The comprehensive cover of these areas should prove invaluable to workers in the field. This volume will also provide an excellent introduction to these bacteria for geneticists more familiar with other species. - Journal of Chemical Technology and Biotechnology; ...will supply a rich source of information for researchers new to the field as well as providing a broad reference base for specialists...may prove inspirational for new research - Society for General Microbiology Quarterly; This book will be indispensable to anyone embarking on a career in research in the area of molecular biology of lactic acid bacteria and will certaintly have something to offer current researchers. - The Genetic Engineer and Biotechnologist
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