Lactic Acid Bacteria: Genetics, Metabolism and Applications

Proceedings of the seventh Symposium on lactic acid bacteria: genetics, metabolism and applications, 1–5 September 2002, Egmond aan Zee, the Netherlands

  • R. J. Siezen
  • J. Kok
  • T. Abee
  • G. Schasfsma

Table of contents

  1. Front Matter
    Pages i-v
  2. Editorial

    1. R. J. Siezen, J. Kok, T. Abee, G. Schaafsma
      Pages 1-1
  3. Keynote Lecture

  4. Genetics

    1. Todd Klaenhammer, Eric Altermann, Fabrizio Arigoni, Alexander Bolotin, Fred Breidt, Jeffrey Broadbent et al.
      Pages 29-58
    2. Fritz Titgemeyer, Wolfgang Hillen
      Pages 59-71
    3. Frank Desiere, Sacha Lucchini, Carlos Canchaya, Marco Ventura, Harald Brüssow
      Pages 73-91
  5. Genetics Short Lectures

    1. Oscar P. Kuipers, Anne de Jong, Richard J. S. Baerends, Sacha A. F. T. van Hijum, Aldert L. Zomer, Harma A. Karsens et al.
      Pages 113-122
    2. Nathalie Campo, Miguel J. Dias, Marie-Line Daveran-Mingot, Paul Ritzenthaler, Pascal Le Bourgeois
      Pages 123-132
  6. Metabolism

    1. Denis Twomey, R. P. Ross, Maire Ryan, Billy Meaney, C. Hill
      Pages 165-185
    2. Maarten van de Guchte, Pascale Serror, Christian Chervaux, Tamara Smokvina, Stanislav D. Ehrlich, Emmanuelle Maguin
      Pages 187-216
    3. Jeroen Hugenholtz, Wilbert Sybesma, Masja Nierop Groot, Wouter Wisselink, Victor Ladero, Kay Burgess et al.
      Pages 217-235
  7. Metabolism Short Lectures

    1. Brian J. Koebmann, Heidi W Andersen, Christian Solem, Peter R. Jensen
      Pages 237-248
    2. Ana Ramos, Ana Rute Neves, Helena Santos
      Pages 249-261
    3. Philippe Gaudu, Karin Vido, Bénédicte Cesselin, Saulius Kulakauskas, Josselyne Tremblay, Lahcen Rezaïki et al.
      Pages 263-269
    4. Catherine Tanous, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon, Mireille Yvon
      Pages 271-278
  8. Applications

    1. Arthur C. Ouwehand, Seppo Salminen, Erika Isolauri
      Pages 279-289

About this book

Introduction

Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species.
To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research.
The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.

Keywords

Termination Transport bacteria biotechnology genes genetics microbiology physiology probiotic probiotics

Editors and affiliations

  • R. J. Siezen
    • 1
  • J. Kok
    • 2
  • T. Abee
    • 3
  • G. Schasfsma
    • 4
  1. 1.Wageningen Center for Food Sciences, and NIZO food researchthe Netherlands
  2. 2.University of Groningenthe Netherlands
  3. 3.Wageningen Center for Food Sciences, and Wageningen Universitythe Netherlands
  4. 4.TNO Nutrition and Food ResearchZeistthe Netherlands

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-017-2029-8
  • Copyright Information Springer Science+Business Media B.V. 2002
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-90-481-6141-6
  • Online ISBN 978-94-017-2029-8
  • About this book