The Lactic Acid Bacteria Volume 1

The Lactic Acid Bacteria in Health and Disease

  • Brian J. B. Wood

Table of contents

  1. Front Matter
    Pages i-xxii
  2. Lactic Microflora

    1. Front Matter
      Pages 1-1
    2. P. G. Sarra, L. Morelli, V. Bottazzi
      Pages 3-19
    3. Gerald W. Tannock
      Pages 21-48
    4. C. S. Stewart
      Pages 49-68
    5. Tomotari Mitsuoka
      Pages 69-114
    6. Stephen D. Hogg
      Pages 115-148
  3. Lactic Acid Bacteria and Health

    1. Front Matter
      Pages 149-149
    2. Robert Havenaar, Jos H. J. Huis In’t Veld
      Pages 151-170
    3. R. Visser, Wilhelm H. Holzapfel
      Pages 193-210
    4. Haruaki Tomioka, Hajime Saito
      Pages 263-296
    5. Custy F. Fernandes, R. C. Chandan, K. M. Shahani
      Pages 297-339
  4. Agriculture and Ecology

    1. Front Matter
      Pages 341-341
    2. Donal F. Day
      Pages 343-361
    3. R. M. Brookes, A. E. Buckle
      Pages 363-386
    4. Sven Lindgren
      Pages 387-407

About this book

Introduction

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta­ bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen­ tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.

Keywords

bacteria food growth university

Editors and affiliations

  • Brian J. B. Wood
    • 1
  1. 1.Department of Bioscience and BiotechnologyUniversity of StrathclydeGlasgowUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-3522-5
  • Copyright Information Springer-Verlag US 1992
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-85166-720-8
  • Online ISBN 978-1-4615-3522-5
  • About this book