Advances in Applied Microbiology, Volume 100 continues to be one of the most widely read and authoritative review sources in microbiology, containing comprehensive reviews of the most current research in applied microbiology. This latest release includes specific chapters on a variety of topics, most notably, Current interventions for controlling pathogenic Escherichia coli, Microbial ecology and process technology of sourdough fermentation, Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi, and Advances in the Microbial Ecology of Biohydrometallurgy.
Users will find invaluable references and information on a variety of areas, including protozoan grazing of freshwater biofilms, metals in yeast fermentation processes, the interpretation of host-pathogen dialogue through microarrays and the role of polyamines in bacterial growth and biofilm formation. Eclectic volumes are supplemented by thematic volumes on various topics, including Archaea and sick building syndrome.
1. 1. Introduction - p. 2 2. 2. Sources of Contamination and Routes of Transmission - p. 4 3. 3. Interventions to Remove Pathogenic Escherichia coli From Livestock Products - p. 8 4. 4. Interventions to Remove Pathogenic Escherichia coli From Agricultural Products - p. 13 5. 5. Interventions to Eliminate Pathogenic Escherichia coli From Foodstuffs - p. 18 6. 6. Conclusion - p. 30 7. Chapter Two. Microbial Ecology and Process Technology of Sourdough Fermentation - p. 49 8. 1. Introduction - p. 50 9. 2. The Sourdough Fermentation Process Is Affected by the Inoculation Manner - p. 58 10. 3. The Microbiota of Sourdoughs - p. 64 11. 4. Considerations of Region Specificity of Sourdoughs - p. 107 12. 5. Source Tracking of the Sourdough Microbiota - p. 114 13. 6. Effect of the Flour on the Sourdough Microbiota - p. 117 14. 7. Effects of Process Parameters on the Sourdough Microbiota - p. 119 15. 8. Conclusion - p. 132 16. Chapter Three. Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi - p. 161 17. 1. Introduction - p. 162 18. 2. Diversity and Taxonomy of Aspergillus - p. 163 19. 3. Food Fermentation Using Aspergillus - p. 168 20. 4. Industrial and Pharmaceutical Application of Aspergillus - p. 171 21. 5. Synthetic Biology of Aspergillus - p. 180 22. 6. Conclusions and Perspective - p. 185
Advances in Applied Microbiology, Volume 100 continues to be one of the most widely read and authoritative review sources in microbiology, containing comprehensive reviews of the most current research in applied microbiology. This latest release includes specific chapters on a variety of topics, most notably, Current interventions for controlling pathogenic Escherichia coli, Microbial ecology and process technology of sourdough fermentation, Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi, and Advances in the Microbial Ecology of Biohydrometallurgy.
Users will find invaluable references and information on a variety of areas, including protozoan grazing of freshwater biofilms, metals in yeast fermentation processes, the interpretation of host-pathogen dialogue through microarrays and the role of polyamines in bacterial growth and biofilm formation. Eclectic volumes are supplemented by thematic volumes on various topics, including Archaea and sick building syndrome.
1. 1. Introduction - p. 2 2. 2. Sources of Contamination and Routes of Transmission - p. 4 3. 3. Interventions to Remove Pathogenic Escherichia coli From Livestock Products - p. 8 4. 4. Interventions to Remove Pathogenic Escherichia coli From Agricultural Products - p. 13 5. 5. Interventions to Eliminate Pathogenic Escherichia coli From Foodstuffs - p. 18 6. 6. Conclusion - p. 30 7. Chapter Two. Microbial Ecology and Process Technology of Sourdough Fermentation - p. 49 8. 1. Introduction - p. 50 9. 2. The Sourdough Fermentation Process Is Affected by the Inoculation Manner - p. 58 10. 3. The Microbiota of Sourdoughs - p. 64 11. 4. Considerations of Region Specificity of Sourdoughs - p. 107 12. 5. Source Tracking of the Sourdough Microbiota - p. 114 13. 6. Effect of the Flour on the Sourdough Microbiota - p. 117 14. 7. Effects of Process Parameters on the Sourdough Microbiota - p. 119 15. 8. Conclusion - p. 132 16. Chapter Three. Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi - p. 161 17. 1. Introduction - p. 162 18. 2. Diversity and Taxonomy of Aspergillus - p. 163 19. 3. Food Fermentation Using Aspergillus - p. 168 20. 4. Industrial and Pharmaceutical Application of Aspergillus - p. 171 21. 5. Synthetic Biology of Aspergillus - p. 180 22. 6. Conclusions and Perspective - p. 185
