Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications free ebook download.

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Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications free ebook download

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Biology

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Author(s):	Luc De Vuyst and Erick J. Vandamme

Date:	1994	Format:	PDF	Language:	English	ISBN/ASIN:	146136146X
Pages:	1	OCR:		Quality:		ISBN13:
Uploader:	topron	Upload Date:	9/4/2019 6:52:01 AM

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As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecularmass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics  they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly. Moreover, a few compounds (nisin and pediocin, for example) have already found a practical use in food preservation in many countries.

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	Title	Link	Password	Size (MB)	Thank to	Inform Admin
2579297	Book	http://tezfiles.com/file/5af54656f3084...		61.00	topron

Tags: Acid Applications Bacteria Bacteriocins Genetics Lactic Microbiology

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