This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. It presents the latest research and development in the discipline. It is designed to be easy to understand and can be used directly by readers interested in practical and commercial applications. It can be used in various disciplines, such as microbiology, chemistry, biochemistry and engineering.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 260 mm
Breite: 180 mm
Gewicht
ISBN-13
978-1-56081-565-5 (9781560815655)
Schweitzer Klassifikation
General microbial genetics and food biotechnology; microbial growth and physiology; cloning, RFLP and karyotyping technology; eukaryotic cells and expression vectors; protein engineering; microorganisms for organic acid production; application of genetic methods to generation of volatile flavours; biochemistry, molecular biology and industrial applications; bacillus species; microorganisms for amino acid production; microorganisms for cellulose production; genetics and biochemistry of Xanthan gum production; molecular genetics of Penicillium sp. for food-related enzymes; Rhizopus niveus; lipases of the genera Rhizopus and Rhizomucor; trends in microbial production of Pullulan and its novel applications in food industry; Lactobacilli; Lactococci; biotechnology of dairy Leuconostoc; propionibacteria; brewer's yeast; yeasts in distilling; Saccharomyces (wine). (Part contents).
