Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities....

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical...

This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa...

This is a book about the why and how of doing experiments on rocks, minerals, magmas, and fluids. It could have as logically been subtitled "Experimental petrology" as "Experimental geochemistry," but we chose geochemistry to emphasize the broad and overlapping nature of current experimental work. We have tried to aim the book at a general readership which we hope will include advanced undergraduate students, graduate students, and anyone else interested in learning something about experimental petrology. Although we hope there will be something of interest for the practicing experimentalist,...

The fifth volume in this series is focused on the chemical and physical interactions between rocks undergoing metamorphism and the fluids that they generate and that pass through them. The recognition that such pro cesses can profoundly affect the course of metamorphism has resulted in a number of recent papers and we consider that it is time for a review by some of the interested parties. We hope our selection of contributors provides an adequate cross section and demonstrates some of the flavor of this rapidly developing field. A cursory examination of the volume will reveal that there are...

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical...

Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities....

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was...