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Leha Vorobjeva

Published by Springer Sep 1999, 1999
ISBN 10: 0792358848 / ISBN 13: 9780792358848
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About the Book

Bibliographic Details

Title: Propionibacteria

Publisher: Springer Sep 1999

Publication Date: 1999

Binding: Buch

Book Condition: Neu


Neuware - In a sense, propionic acid bacteria are domesticated bacteria. They might have been used for cheese making as early as 9000 years Be. In the last 40 years their pmctical uses have expanded to include vitamin B12 and propionic acid production, bread baking, starters for ensilage and some pharmaceutical prepamtions. New prospects for their future uses are also emerging, based on the useful properties recently discovered. This monograph is the result of many years of investigating propioni bacteria by the faculty, staff and postgraduate students in the Department of Microbiology at the Moscow State University, as well as a number of scientists in other countries. The encouragement and various contributions of my colleagues has made this book possible, which might as well be entitled 'My life with propionic acid bacteria', since these bacteria were the subject of our investigations for more than 40 years. I hope that this book will be of interest not only to scientists of biological specialties, but also to those associated with industrial firms and medical institutions. L.l. Vorobjeva IX Acknowledgements Writing a monograph is impossible without the cooperation of many people I am very grateful to all my postgraduate students - thirty of them - who work at present not only in Russia, but also in various other countries, including Canada, Cuba, Egypt, India, Iran and Vietnam. Many thanks are due to my colleagues who shared my scientific interests and enthusiasm in experimental research. Special thanks are to N. Baranova, E. lordan, N. 308 pp. Englisch. Bookseller Inventory # 9780792358848

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Reseña del editor: This book represents a practical encyclopedia giving information on the unique characteristics and applications of one of the most useful groups of bacteria. This edition differs from those published previously by covering new data obtained by researchers during the last 25 years.
Topics covered include:

  • New phylogenetic taxonomy elaborated by modern methods of molecular biology.
  • The peculiarities of the genetic, antimutagenic and reactive properties of propionibacteria in organisms inactivated by different stress factors.
  • The unusual fermentation mechanism, linked with a short chain of electron transport, which generates more energy than the normal modes of fermentation.
  • New functions of vitamin B12 in constructive metabolism, and the ability of B12-deficient cells to switch from an anaerobic to an aerobic style of existence, including the molecular regulation of this metamorphosis.
  • Production of new bacteriocins and new means of propionic acid production, revealing strains producing large quantities of porphyrins, NO and superoxide dismutase.
  • New bacterial combinations for starters in cheese-making and ensilage, increasing the regions of their practical applications.
  • Immunomodulating properties of propionibacteria, and the probiotic characteristics that make them an object of medical and veterinary interest.

The book is addressed not only to microbiologists, but also to general biologists, teachers and manufacturers who wish to learn more about the functions of propionic acid bacteria.

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