A History Of Lactic Acid Making

A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

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. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.

Due to the possibility that petroleum supplies will be exhausted in the next decades to come, more and more attention has been paid to the production of bacterial pl- tics including polyhydroxyalkanoates (PHA), polylactic acid (PLA), poly(butylene succinate) (PBS), biopolyethylene (PE), poly(trimethylene terephthalate) (PTT), and poly(p-phenylene) (PPP). These are well-studied polymers containing at least one monomer synthesized via bacterial transformation. Among them, PHA, PLA and PBS are well known for their biodegradability, whereas PE, PTT and PPP are probably less biodegradable or are less studied in terms of their biodegradability. Over the past years, their properties and appli- tions have been studied in detail and products have been developed. Physical and chemical modifications to reduce their cost or to improve their properties have been conducted. PHA is the only biopolyester family completely synthesized by biological means. They have been investigated by microbiologists, molecular biologists, b- chemists, chemical engineers, chemists, polymer experts, and medical researchers for many years. PHA applications as bioplastics, fine chemicals, implant biomate- als, medicines, and biofuels have been developed. Companies have been est- lished for or involved in PHA related R&D as well as large scale production. It has become clear that PHA and its related technologies form an industrial value chain in fermentation, materials, feeds, and energy to medical fields.

This book is indexed in Chemical Abstracts ServiceThis book offers a comprehensive sketch of the tools used in material research and the rich and diverse stories of how those tools came to be. We aim to give readers a sense of what tools materials researchers required in the late 20th century, and how those tools were developed and became accessible. The book is in a sense a collective biography of the components of what the philosopher of science, Ian Hacking, calls the 'instrumentarium' of materials research. Readers should gain an appreciation of the work materials researchers put into developing and using such tools, and of the tremendous variety of such tools. They should also gain some insight into the material (and hence financial) prerequisites for materials research. Materials research requires funding for the availability and maintenance of its tools; and the category of tools encompasses a broad range of substances, apparatus, institutions, and infrastructure.Between Nature and Society: Biographies of Materials (Part of A World Scientific Encyclopedia of the Development and History of Materials Science)

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.

The Reader's Guide to the History of Science looks at the literature of science in some 550 entries on individuals (Einstein), institutions and disciplines (Mathematics), general themes (Romantic Science) and central concepts (Paradigm and Fact). The history of science is construed widely to include the history of medicine and technology as is reflected in the range of disciplines from which the international team of 200 contributors are drawn.

Available as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields. 16 separate areas of microbiology covered for breadth and depth of content Extensive use of figures, tables, and color illustrations and photographs Language is accessible for undergraduates, depth appropriate for scientists Links to original journal articles via Crossref 30% NEW articles and 4-color throughout – NEW!