First published in 1967, Advances in Microbial Physiology is one of Elsevier's most renowned and acclaimed series. Now edited by Professor Robert Poole, University of Sheffield, Advances in Microbial Physiology continues to publish topical and important reviews, interpreting physiology in its broadest context, to include all material that contributes to our understanding of how microorganisms and their component parts work. Glutathione, Altruistic Metabolite in Fungi The Role of the Flavodiiron Proteins in Microbial Nitric Oxide Detoxification Stress Responsive Bacteria: Biosensors as Environmental Monitors Bacterial Na+ -or H+ - coupled ATP operating at low electrochemical potential Dissimiatory Fe(III) and Mn(IV) Reduction
Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science
The first three volumes of the Pseudomonas series covered the biology of pseudomonas in a wide context, including the niches they inhabit, the taxonomic relations among members of this group, the molecular biology of gene expression in different niches and under different environmental conditions, the analysis of virulence traits in plants, animals and human pathogens as well as the determinants that make some strains useful for biotechnological applications and promotion of plant growth.Pseudomonas volume 4 is intended to collect some of the most relevant new emerging issues in the field of Pseudomonas that were not assembled in the three previous volumes.This fourth volume covers the following topics:Virulence and PathogensGenomics and ProteomicsPhysiology, Metabolism and Biotechnology.nbsp;Pseudomonas volume 4 will be of use to researchers working on these bacteria, particularly those studying virulence, genomics, physiology, biotechnology, etc. Advanced students in biology, medicine and agronomy will also find this volume a valuable reference during their studies.
Because enzyme-catalyzed reactions exhibit higher enantioselectivity, regioselectivity, substrate specificity, and stability, they require mild conditions to react while prompting higher reaction efficiency and product yields. Biocatalysis in the Pharmaceutical and Biotechnology Industries examines the use of catalysts to produce fine chemic
This Research Topic is dedicated to our current understanding of the molecular pathogenesis of Neisseria gonorrhoeae. Topics in this issue include the following: human infection models for testing gonococcal virulence, animal models that mimic lower female genital tract infection, and an ex vivo system derived from the human female lower genital tract. Vaccine development efforts, and the impact of gonococcal infection on the host's immune response are also described. Also part of this issue are reviews of the molecular aspects of several important virulence factors, including: biofilm formation, neutrophil resistance, innate immune factor resistance, iron acquisition, and type 4 secretion systems.
Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
This book, drawing on the author’s extensive scientific research in different parts of the world and reports from other scientists, explores the intricate interdependence between water and ions. Water is well-known as the best diluent for supporting life, which allows the flow of molecules, which are made up of ions, from one particular point to another, but in many cases, despite the presence of water, life and biological entities are not found. This book allows the reader to pursue an answer to this mystery through scientific knowledge, as has never been presented before, showing how metal ions complement water for sustaining life. It considers the effects of cosmic dust and solar energy on the progression of biological systems, and the presence of metal ions such as sulfur as part of our proteins, calcium in animal and human skeletons, iron in our blood, fluoride in our teeth, sodium and potassium in our physiological activity, along with magnesium and zinc in plants. Furthermore, it explains the presence of the carbon element, which is ubiquitous in all biomolecules on earth. This book also provides techniques such as biomarkers, computational modeling, and artificial intelligence to identify undetectable biological entities.
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Drug resistance is increasing among a variety of human pathogenic microorganisms such as Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumaniii, Pseudomonas aeruginosa and Enterobacter spp. (currently dubbed the 'ESKAPE' pathogens), and has emerged as one of the most important clinical challenges of this century. Increased general awareness and fear of these pathogens means there is a growing demand for research to tackle the threat of multidrug resistance. Documenting the latest research in the field, this book discusses current and promising activities to discover new antimicrobials in five key areas: molecular genetics and systems microbiology; synthetic, computational chemistry and chemoinformatics; High Throughput Screening (HTS); non-vertebrate model hosts; and light- and nano-based technologies.
