Download Applied Microbiology (Focus on Biotechnology) by A. Durieux, J.-P. Simon PDF

By A. Durieux, J.-P. Simon

ISBN-10: 0306468883

ISBN-13: 9780306468889

ISBN-10: 0792368584

ISBN-13: 9780792368588

This publication illustrates the foremost tendencies in utilized microbiology examine with instant or power functions. the variety of the chapters permits insurance of a big box of functions, corresponding to nutrients and wellbeing and fitness sectors, environmental know-how, and superb chemical productions. It comprises particular learn papers and evaluate papers, and makes an attempt to supply a balanced insurance of varied kinds of micro-organisms, fairly yeast, fungi, and micro organism. It provides result of contemporary researches, that have fast program. viewers: The publication is meant for study staff in microbiology, in nutrients fermentation, and likewise to researchers in metabolic engineering. additionally, this booklet could be of curiosity to humans from the tutorial global and the biotechnological undefined.

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Extra resources for Applied Microbiology (Focus on Biotechnology)

Sample text

Now winemakers use single strain starters in order to control the process more closely. There are two reasons for using starters. One is to start the alcoholic fermentation quickly after the harvest. ml-1). Multiplication up to 106 and more takes several days especially if the temperature is low. During this time, other microorganisms can develop : yeasts with oxidative metabolism and acetic acid bacteria that take advantage of the presence of oxygen to produce volatile acidity and many other defects.

Oenologists and winemakers have long known that aeration is essential to improve alcoholic fermentation. This was also explained by the work of Larue and Lafon-Lafourcade (1989) who demonstrated that the survival of yeast in a fermenting must depends on the sterol composition of the membrane, which itself depends on the O2 available during growth. This also explains why yeast starters that are produced in aerobiosis can respond more efficiently to these conditions than indigenous yeasts. The addition to must of selected starters also named « active dry yeasts » has become essential in white winemaking.

Geisen, R. and Leistner, L. (1989) Transformation of Penicillium nalgiovense with the amdS gene of Aspergillus nidulans. Curr. , 15,307-309. , Glenn, E. and Leistner, L. (1990) Two mutant strains of Penicillium camemberti affected in the production of cyclopiazonic acid. Appl. Environ. Microbiol. 56, 3587-3590. Geisen, R. (1992) Characterisation of a mutation in a strain of Penicillium camemberti affecting the production of cyclopiazonic acid. Fungal Genetics Newsletters 39, 20-22. Geisen, R. (1995) Expression of the Aspergillus niger glucose oxidase gene in Penicillium nalgiovense.

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Applied Microbiology (Focus on Biotechnology) by A. Durieux, J.-P. Simon

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