The Bifidobacteria and Related Organisms: Biology, Taxonomy, Applications
1/5
()
Currently unavailable
Currently unavailable
About this ebook
The Bifidobacteria and Related Organisms: Biology, Taxonomy, Applications brings together authoritative reviews on all aspects of Bifidobacteria and related genera. Their place within the Phylum Actinobacteria is discussed first, and this is followed by descriptions of the genera Bifidobacterium, Alloscardovia, Aeriscardovia, Bombiscardovia, Gardnerella, Metascardovia, Parascardovia and Scardovia and the currently accredited species within those genera.
The increased availability of genome sequences and molecular tools for studying bifidobacteria provides important information about their taxonomy, physiology and interactions with their host. Also considerations about common bifidobacterial core maintenance during the mutual coevolution of a host and its intestinal microbes could be relevant for health claims for the ability of symbiotic gut bacteria to provide health benefits to their host, and for evaluating such claims in scientifically valid experiments.
Chemotaxonomy is important to our understanding of these genera and so is considered along with physiological and biochemical aspects before proceeding to examine clinical and other practical aspects. The ability to maintain pure cultures and to grow cells in industrial quantities when required for applications requires that the cells’ environmental and nutritional needs are well understood. Some species are important clinically and as animal digestive tract synbionts—and even play a part in honey production—so these matters are considered along with milk oligosaccharides’ roles in gut flora development in neonates.
- Presents information on all bacteria in this group in one place
- Provides applications and technological considerations placed alongside more academic matters such as nomenclature and phylogeny
- Includes basic information on the beneficial role of bifidobacteria in the human gut, with particular importance for infants
- Provides information on genomic and gene modification technologies
Related to The Bifidobacteria and Related Organisms
Related ebooks
Oats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Quality: Balancing Health and Disease Rating: 0 out of 5 stars0 ratingsMicrobial Resources: From Functional Existence in Nature to Applications Rating: 0 out of 5 stars0 ratingsBioactive Polysaccharides Rating: 0 out of 5 stars0 ratingsBioactive Food Components Activity in Mechanistic Approach Rating: 0 out of 5 stars0 ratingsAntimicrobial Resistance and Food Safety: Methods and Techniques Rating: 0 out of 5 stars0 ratingsRecent Advancement in Microbial Biotechnology: Agricultural and Industrial Approach Rating: 0 out of 5 stars0 ratingsGenetically Engineered Foods Rating: 0 out of 5 stars0 ratingsPlant Biochemistry Rating: 0 out of 5 stars0 ratingsRole of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability Rating: 0 out of 5 stars0 ratingsFood Biosynthesis Rating: 0 out of 5 stars0 ratingsSaffron Rating: 0 out of 5 stars0 ratingsCrop Physiology: Applications for Genetic Improvement and Agronomy Rating: 5 out of 5 stars5/5Modern Applications of Plant Biotechnology in Pharmaceutical Sciences Rating: 0 out of 5 stars0 ratingsProbiotics and Prebiotics in Foods: Challenges, Innovations, and Advances Rating: 0 out of 5 stars0 ratingsProgress in Plant Breeding—1 Rating: 0 out of 5 stars0 ratingsTrace Elements in Plants Rating: 0 out of 5 stars0 ratingsBiotechnology of Lactic Acid Bacteria: Novel Applications Rating: 0 out of 5 stars0 ratingsImmunobiology of the Complement System: An Introduction for Research and Clinical Medicine Rating: 3 out of 5 stars3/5Physiological Processes Limiting Plant Productivity Rating: 0 out of 5 stars0 ratingsPlant Disease: An Advanced Treatise: How Plants Suffer from Disease Rating: 0 out of 5 stars0 ratingsRecent Advancements in Microbial Diversity Rating: 0 out of 5 stars0 ratingsUpgrading Waste for Feeds and Food: Proceedings of Previous Easter Schools in Agricultural Science Rating: 0 out of 5 stars0 ratingsMicrobiology of Aerial Plant surfaces Rating: 0 out of 5 stars0 ratingsApplication of Mutation Breeding Methods in the Improvement of vegetatively propagated crops V2 Rating: 0 out of 5 stars0 ratingsProtocols and Applications in Enzymology Rating: 0 out of 5 stars0 ratingsC4 Plant Biology Rating: 0 out of 5 stars0 ratingsEnvironmental Microbiology: From Genomes to Biogeochemistry Rating: 0 out of 5 stars0 ratings
Food Science For You
The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsClean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsFundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratings
Reviews for The Bifidobacteria and Related Organisms
1 rating0 reviews