By A. Durieux, J.-P. Simon
This booklet illustrates the foremost developments in utilized microbiology learn with fast or power purposes. the range of the chapters permits assurance of a giant box of purposes, comparable to nutrients and wellbeing and fitness sectors, environmental know-how, and advantageous chemical productions. It comprises particular examine papers and review papers, and makes an attempt to supply a balanced assurance of assorted kinds of micro-organisms, rather yeast, fungi, and micro organism. It offers result of contemporary researches, that have instant software. viewers: The e-book is meant for study employees in microbiology, in nutrition fermentation, and in addition to researchers in metabolic engineering. moreover, this ebook should be of curiosity to humans from the educational global and the biotechnological undefined.
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Extra info for Applied Microbiology (Focus on Biotechnology)
Reed, G. A. (1966) Enzymes in food processing, New York, Academic press. , Harwig, J. J (1977) Studies for conditions for production of roquefortine and other metabolites of Penicillium roqueforti. Appl. Environ. Microbiol. 33, 249-253. Siemens, K. and Zawistowski, J. (1993) Occurrence of PR imine, a metabolite of Penicillium roqueforti, in blue cheese. J. Food. Prot. 56,317-319. Spicher, G. und Isfort, G. (1987) Die Erreger der Schimmelbildung bei Bachwaren. IX Die auf vorgebackenen Brötchen, Toast und Weichbrötchen auftretenden Schimmelpilze.
PR toxin is not stable in cheese and is degraded to the less toxic PR imine (Siemens and Zawistowski, 1993). However strains which would not produce this mycotoxin would be advantageous over the producing strains. PR toxin was hepato- and nephrotoxic in studies with mice. According to Moulé et al. (1979) it inhibits the protein biosynthesis in eukaryotic systems. PR toxin is a sesquiterpene (Fig. 10). Strains that would not produce this mycotoxin would be advantageous over producing strains to be used as starter cultures.
These results suggest, that this strain contains either a mutant gene, which is responsible for the non-producing phenotype, or the strain may produce the toxin under other conditions. In any case the strain with the negative PCR results should be preferred. 5. Conclusions Fungal strains should be carefully selected according the specific need of a fermented product. If it is not possible to find a strain that fulfils all the requirements, it can be optimised by several methods. Either molecular methods can be used to introduce additional characteristics to a strain or to inactivate specifically undesired features of a particular strain.