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Bacteriophages in Dairy Processing
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Editors: Andrea del Luján Quiberoni and Jorge Alberto Reinheimer (CONICET - Universidad Nacional del Litoral, Santa Fe, Argentina)
Book Description:
Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialized and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process. (Imprint: Nova)

Table of Contents:
List of Contributors

Preface pp. i-xiii
(Dennis Romero and Philippe Horvath)

Chapter 1. Phages of lactic acid bacteria: discovery and classification
(Hans Wolfgang Ackermann)pp.1-24

Chapter 2. Bacteriophage adaptation, with particular attention to issues of phage host range
(Benjamin K. Chan and Stephen T. Abedon)pp.25-52

Chapter 3. Bacteriophages in dairy plants
(Viviana Suárez, Jorge Reinheimer and Andrea Quiberoni)pp.53-78

Chapter 4. Ecological aspects of phage contamination in natural whey and milk starters
(Domenico Carminati, Miriam Zago and Giorgio Giraffa)pp.79-98

Chapter 5. Infective cycle of dairy bacteriophages
(Daniela Guglielmotti, Diego Mercanti and Mariángeles Briggiler Marcó)pp.99-122

Chapter 6. Lysogeny in probiotic lactobacilli
(María Luján Capra and Diego Mercanti) pp.123-148

Chapter 7. Phage resistance in Lactic Acid Bacteria
(Geneviève Rousseau, Hélène Deveau and Sylvain Moineau)pp.149-174

Chapter 8. Biocides for dairy bacteriophage inactivation
(Viviana Suárez and Daniela Guglielmotti) pp.175-194

Chapter 9. Thermal resistance of bacteriophages in the dairy industry
(Zeynep Atamer, Horst Neve, Knut J. Heller and Jörg Hinrichs)pp.195-214

Chapter 10. Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
(María Luján Capra, Francesca Patrignani, Elisabetta Guerzoni and Rosalba Lanciotti) pp.215-238

Chapter 11. Detection and quantification of dairy bacteriophages
(Ana Binetti) pp.239-252

Chapter 12. Plasmid transduction and site-specific systems derived from lactic acid bacteria phages
(María J. Olaya Passarell, María C. Aristimuño Ficoseco, Elvira M. Hébert and Raúl R. Raya)pp.253-268

Chapter 13. Bacteriophages as biocontrol agents in dairy processing
(Pilar García, Beatriz Martínez, Lorena Rodríguez, Diana Gutiérrez and Ana Rodríguez) pp.269-294

Index pp.295-307

   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
      Biotechnology in Agriculture, Industry and Medicine
   Binding: Hardcover
   Pub. Date: 2012-February
   Pages: 320
   ISBN: 978-1-61324-517-0
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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