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OverviewHistorical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta- bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen- tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Full Product DetailsAuthor: Brian J. B. Wood , Wilhelm H. HolzapfelPublisher: Kluwer Academic Publishers Group Imprint: Kluwer Academic Publishers Edition: illustrated edition Volume: 1 Weight: 0.780kg ISBN: 9781851667208ISBN 10: 1851667202 Pages: 486 Publication Date: July 1992 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsI: Lactic Microflora.- 1 The Lactic Microflora of Fowl.- 2 The Lactic Microflora of Pigs, Mice and Rats.- 3 Lactic Acid Bacteria in the Rumen.- 4 The Human Gastrointestinal Tract.- 5 The Lactic Microflora of the Oral Cavity.- II: Lactic Acid Bacteria and Health.- 6 Probiotics: A General View.- 7 The Effect of Probiotics on the Gut Micro-ecology of Farm Animals.- 8 Lactic Acid Bacteria in the Control of Plant Pathogens.- 9 The Antimicrobial Action of Lactic Acid Bacteria: Natural Food Preservation Systems.- 10 Lactic Acid Bacteria and the Control of Tumours.- 11 Lactic Acid Bacteria in the Support of Immunocompromised Hosts.- 12 Fermented Dairy Products and Health.- III: Agriculture and Ecology.- 13 Spoilage in the Sugar Industry.- 14 Lactic Acid Bacteria in Plant Silage.- 15 Storage of Waste Products for Animal Feed.- 16 Lactic Acid Bacteria in Coffee and Cocoa Fermentation.- 17 Sporolactobacilli.- 18 Critical Factors Governing the Competitive Behaviour of Lactic Acid Bacteria in Mixed Cultures.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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