𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Genetic transfer systems in lactic acid bacteria

✍ Scribed by Michael J. Gasson

Publisher
Springer Netherlands
Year
1983
Tongue
English
Weight
489 KB
Volume
49
Category
Article
ISSN
0003-6072

No coin nor oath required. For personal study only.

✦ Synopsis

Gene transfer processes (transduction, conjugation, protoplast fusion mediated exchange, transformation in protoplasts) in lactic acid bacteria are reviewed in this paper. Besides, the detailed molecular nature of lactose plasmids in the Streptococcus lactis C2, 712 and ML3 strain complex is discussed.

πŸ“œ SIMILAR VOLUMES

Comparative studies of lactic acid dehyd
Comparative studies of lactic acid dehydrogenases in lactic acid bacteria
✍ R. Hensel; U. Mayr; K. O. Stetter; O. Kandler πŸ“‚ Article πŸ“… 1977 πŸ› Springer 🌐 English βš– 976 KB

The stability, pH-dependence and kinetic properties of the Mn2+ and FDP-activated NAD-dependent lactic acid dehydrogenases from Lactobacillus casei ssp. casei (ATCC 393) and L. curvatus (DSM 20010) were studied after the enzymes were purified to homogeneity by affinity chromatography. Both enzymes a

Carbohydrate metabolism in lactic acid b
Carbohydrate metabolism in lactic acid bacteria
✍ Otto Kandler πŸ“‚ Article πŸ“… 1983 πŸ› Springer Netherlands 🌐 English βš– 895 KB

The term "lactic acid bacteria" is discussed. An overview of the following topics is given: main pathways of homo-and heterofermentation of hexoses, i.e. glycolysis, bifidus pathway, 6-phosphogluconate pathway; uptake and dissimilation of lactose (tagatose pathway); fermentation of pentoses and pent

Lactic acid bacteria in fermented foods
Lactic acid bacteria in fermented foods in Thailand
✍ S. Tanasupawat; K. Komagata πŸ“‚ Article πŸ“… 1995 πŸ› Springer 🌐 English βš– 461 KB

Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lucfobucihs penfosus, L. plunkrum and Pediococcus