Description
Advances in Applied Microbiology, Volume 100 continues to be one of the most widely read and authoritative review sources in microbiology, containing comprehensive reviews of the most current research in applied microbiology. This latest release includes specific chapters on a variety of topics, most notably, Current interventions for controlling pathogenic Escherichia coli, Microbial ecology and process technology of sourdough fermentation, Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi, and Advances in the Microbial Ecology of Biohydrometallurgy.
Users will find invaluable references and information on a variety of areas, including protozoan grazing of freshwater biofilms, metals in yeast fermentation processes, the interpretation of host-pathogen dialogue through microarrays and the role of polyamines in bacterial growth and biofilm formation. Eclectic volumes are supplemented by thematic volumes on various topics, including Archaea and sick building syndrome.
- Contains contributions from leading authorities
- Informs and updates on all the latest developments in the field
- Includes discussions on protozoan grazing of freshwater biofilms, metals in yeast fermentation processes, the interpretation of host-pathogen dialogue through microarrays and more
Chapter
2. SOURCES OF CONTAMINATION AND ROUTES OF TRANSMISSION
3. INTERVENTIONS TO REMOVE PATHOGENIC ESCHERICHIA COLI FROM LIVESTOCK PRODUCTS
3.1 Preharvest Preventive Measures: Farm Animals
3.1.1 Management of Contamination Sources
3.1.2 Antipathogenic Treatment for the Gastrointestinal Tract of Contaminated Host
3.1.3 Increasing Host Defenses to Prevent Infection of Organs by Pathogens
3.2 Postharvest Preventive Measures in Slaughterhouses
3.2.1 Management of Contamination Sources
3.2.2 Treatment of Carcasses
4. INTERVENTIONS TO REMOVE PATHOGENIC ESCHERICHIA COLI FROM AGRICULTURAL PRODUCTS
4.1 Preharvest Preventive Measures: Precultivation
4.1.1 Management of Contamination Sources
4.1.2 Antibacterial Treatment of the Contaminated Host
4.2 Postharvest Preventive Measures: Produce
4.2.1 Management of Contamination Sources
4.2.2 Decontamination Technologies
5. INTERVENTIONS TO ELIMINATE PATHOGENIC ESCHERICHIA COLI FROM FOODSTUFFS
5.1 Preventive Measures: The Food Processing Environment
5.2 Recent Techniques Used to Inactivate and/or Eliminate Bacteria From Food Products
Two - Microbial Ecology and Process Technology of Sourdough Fermentation
2. THE SOURDOUGH FERMENTATION PROCESS IS AFFECTED BY THE INOCULATION MANNER
2.1 Type 1 or Spontaneous Sourdough Fermentation Processes
2.2 Type 2 or Starter Culture–Initiated Sourdough Fermentation Processes
2.3 Type 3 or Backslopped Starter Culture–Initiated (Mixed) Sourdough Fermentation Processes
3. THE MICROBIOTA OF SOURDOUGHS
3.1.1 Species Diversity of Sourdough-Associated Yeasts
3.1.2 Metabolism of Sourdough-Associated Yeasts
3.2 Lactic Acid Bacteria of Sourdoughs
3.2.1 Species Diversity of Sourdough-Associated Lactic Acid Bacteria
3.2.2 Metabolism of Sourdough-Associated Lactic Acid Bacteria
3.3 Sourdough Yeast and Lactic acid Bacteria Species Often Form Stable Associations
4. CONSIDERATIONS OF REGION SPECIFICITY OF SOURDOUGHS
4.1 San Francisco Wheat Sourdoughs
4.3 Belgian Bakery Sourdoughs
4.4 Italian Bakery Sourdoughs
4.5 French Bakery Sourdoughs
4.6 Chinese Bakery Sourdoughs
5. SOURCE TRACKING OF THE SOURDOUGH MICROBIOTA
6. EFFECT OF THE FLOUR ON THE SOURDOUGH MICROBIOTA
7. EFFECTS OF PROCESS PARAMETERS ON THE SOURDOUGH MICROBIOTA
7.1 The Process Technology Determines the Type of Sourdough
7.2 Temperature of Sourdough Fermentation
7.3 Dough Yield and pH of the Sourdough
7.4 Water Activity and Osmotic Strength of the Sourdough
7.5 Oxygen Tension, Redox Potential, and Stirring of the Sourdough
7.6 Backslopping Procedure and Fermentation Time During Sourdough Production
7.7 Resting Time of the Sourdough
Three - Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi
2. DIVERSITY AND TAXONOMY OF ASPERGILLUS
2.1 Aspergillus Section Nigri
2.2 Aspergillus Section Flavi
2.3 Other Aspergillus Species
3. FOOD FERMENTATION USING ASPERGILLUS
4. INDUSTRIAL AND PHARMACEUTICAL APPLICATION OF ASPERGILLUS
4.3 Secondary Metabolites
5. SYNTHETIC BIOLOGY OF ASPERGILLUS
5.1 Strain Improvement via Comparative Genomics
5.2 Strain Improvement by Modulating the Signaling Systems
5.3 Strain Improvement by Genetic Modifications
6. CONCLUSIONS AND PERSPECTIVE
Advances in Applied Microbiology
( Volume 100 )
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