Bacteriocins of Lactic Acid Bacteria (Food Science & Technology International)

Dallas G. Hoover

ISBN 10: 0123555108 / ISBN 13: 9780123555106

Published by Academic Pr, 1993

About this Item

Academic Press, 1993. Fine/No Jacket. 0.8 x 6.5 x 9.5 inches with 275 pages. Tight binding with clean & unmarked interior pages.Purple glossy covers.

Seller Inventory # 135506

Bibliographic Details

• Title: Bacteriocins of Lactic Acid Bacteria (Food Science & Technology International)
• Publisher: Academic Pr
• Publication Date: 1993
• Language: English
• ISBN 10: 0123555108
• ISBN 13: 9780123555106
• Binding: Hardcover
• Condition: Used - Very Good
• Dust Jacket Condition: No Jacket
• Seller catalogs:
  • Market Import

About this title

Synopsis

Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria.
The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area.
The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.