Applied Microbiology

1. Front Matter

   Pages i-10

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2. Starters

   1. New Aspects of Fungal Starter Cultures for Fermented Foods

      • Rolf Geisen, Paul Färber

      Pages 13-29

   2. Starters for the Wine Industry

      • Aline Lonvaud-Funel

      Pages 31-47

3. Physiology, Biosynthesis and Metabolic Engineering

   1. Metabolism and Lysine Biosynthesis Control in Brevibacterium Flavum: Impact of Stringent Response in Bacterial Cells

      • M. Ruklisha, R. Jonina, L. Paegle, G. Petrovica

      Pages 51-57

   2. Molecular Breeding of Arming Yeasts with Hydrolytic Enzymes by Cell Surface Engineering

      • Mitsuyoshi Ueda, Toshiyuki Murai, Shouji Takahashi, Motohisa Washida, Atsuo Tanaka

      Pages 59-73

   3. Metabolic Pathway Analysis of Saccharomyces Cerevisiae

      • Simon Ostergaard, Lisbeth Olsson, Jens Nielsen

      Pages 75-85

4. State Parameters and Culture Conditions

   1. Effect of Aeration in Propagation on Surface Properties of Brewers’ Yeast

      • Andrew Robinson, Susan T. L. Harrison

      Pages 89-99

   2. Effect of the Main Culture Parameters on the Growth and Production Coupling of Lactic Acid Bacteria

      • A. Amrane, Y. Prigent

      Pages 101-108

   3. Pseudohyphal and Invasive Growth in Saccharomyces Cerevisiae

      • F.F. Bauer, I.S. Pretorius

      Pages 109-133

   4. Microbial Production of the Biodegradable Polyester Poly-3-Hydroxybutyrate (PHB) from Azotobacter Chroococcum 6B: Relation between PHB Molecular Weight, Thermal Stability and Tensile Strength

      • Quagliano Javier C., Miyazaki Silvia S

      Pages 135-140

5. Novel Approaches to the Study of Microorganisms

   1. Sharing of Nutritional Resources in Bacterial Communities Determined by Isotopic Ratio Mass Spectrometry of Biomarkers

      • Wolf-Rainer Abraham, Christian Hesse, Oliver Pelz, Stefanie Hermann, Michael Tesar, Edward R. B. Moore et al.

      Pages 143-154

   2. A Comparison of the Mechanical Properties of Different Bacterial Species

      • C. Shiu, Z. Zhang, C.R. Thomas

      Pages 155-162

6. Novel Applications

   1. Kocuria Rosea as a New Feather Degrading Bacteria

      • Nereida Coello, Luis Vidal

      Pages 165-175

   2. Comparison of PB2+ Removal Characteristics Between Biomaterials and Non-biomaterials

      • Dong Sog Kim, Jung Ho Suh

      Pages 177-183

   3. Hydrocarbon Utilisation by Streptomyces Soil Bacteria

      • Gy. Barabás, Gy. Vargha, I. Szabó, A. Penyige, J. SzÖllÖsi, J. Matkó et al.

      Pages 185-190

7. Food Security and Food Preservation

   1. Molecular Detection and Typing of Foodborne Bacterial Pathogens: A Review

      • M. Heyndrickx, N. Rijpens, L. Herman

      Pages 193-238

   2. Bioencapsulation Technology in Meat Preservation

      • Cahill S. M., Upton M. E., Mcloughlin A. J.

      Pages 239-266

8. Back Matter

   Pages 261-275

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This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production. All the microbial genera are involved : yeast, fungi and bacteria. The development of biotechnology in parallel with the industrial microbiology has enabled the application of microbial diversity to our socio-economical world. The remarkable properties of microbes, inherent in their genetic and enzymatic material, allow a wide range of applications that can improve our every day life. Recent studies for elucidating the molecular basis of the physiological processes in micro-organisms are essential to improve and to control the metabolic pathways to overproduce metabolites or enzymes of industrial interest. The genetic engineering is of course one of the disciplines offering new horizons for the « fantastic microbial factory » . Studies of the culture parameter incidence on the physiology and the morphology are essential to control the response of the micro-organisms before its successful exploitation at the industrial scale. For this purpose, fundamental viewpoints are necessary. Development of novel approaches to characterise micro-organisms would also facilitate the understanding of the inherent metabolic diversity of the microbial world, in terms of adaptation to a wide range of biotopes and establishment of microbial consortia.

• Fermentation
• Lysin
• Pathogen
• environment
• enzymes
• food security
• metabolism
• micro-organism
• microbiology
• microorganism
• physiology

• Institut Meurice, Brussels, Belgium

  Alain Durieux, Jean Paul Simon

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