東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁 到查詢結果 [ subject:"Acetobacter." ]

切換: 標籤 | MARC模式 | ISBD

Acetic acid bacteria = ecology and p...

Matsushita, Kazunobu.

FindBook

Google Book

Amazon

博客來

Acetic acid bacteria = ecology and physiology /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Acetic acid bacteria/ edited by Kazunobu Matsushita ... [et al.].
其他題名:	ecology and physiology /
其他作者:	Matsushita, Kazunobu.
出版者:	Tokyo :Springer Japan : : 2016.,
面頁冊數:	viii, 350 p. :ill. (some col.), digital ;24 cm.
內容註:	1 Systematics of acetic acid bacteria -- 2 Acetic acid bacteria in productions of vinegars and traditional fermented foods -- 3 Acetic acid bacteria in fermented food and beverage ecosystems -- 4 Acetic Acid Bacteria as Plant Growth Promoters -- 5 Acetic acid bacteria as symbionts of insects -- 6 Drosophila-Acetobacter as a model system for understanding animal-microbiota interactions -- 7 Distribution, evolution and physiology of oxidative fermentation -- 8 Physiology of Acetobacter spp.: Involvement of molecular chaperones during acetic acid fermentation -- 9 Physiology of Komagataeibacter spp. during acetic acid fermentation -- 10 Physiology of Acetobacter and Komagataeibacter spp.: Acetic acid resistance mechanism in acetic acid fermentation -- 11 Central carbon metabolism and respiration in Gluconobacter oxydans -- 12 Metabolic features of Acetobacter aceti -- 13 Membrane-bound dehydrogenases of acetic acid bacteria -- 14 Cellulose and other capsular polysaccharides of acetic acid bacteria -- 15 Industrial application of acetic acid bacteria (vitamin C & others)
Contained By:	Springer eBooks
標題:	Acetobacter. -
電子資源:	http://dx.doi.org/10.1007/978-4-431-55933-7
ISBN:	9784431559337

Acetic acid bacteria = ecology and physiology /
Acetic acid bacteriaecology and physiology /[electronic resource] :edited by Kazunobu Matsushita ... [et al.]. - Tokyo :Springer Japan :2016. - viii, 350 p. :ill. (some col.), digital ;24 cm.

1 Systematics of acetic acid bacteria -- 2 Acetic acid bacteria in productions of vinegars and traditional fermented foods -- 3 Acetic acid bacteria in fermented food and beverage ecosystems -- 4 Acetic Acid Bacteria as Plant Growth Promoters -- 5 Acetic acid bacteria as symbionts of insects -- 6 Drosophila-Acetobacter as a model system for understanding animal-microbiota interactions -- 7 Distribution, evolution and physiology of oxidative fermentation -- 8 Physiology of Acetobacter spp.: Involvement of molecular chaperones during acetic acid fermentation -- 9 Physiology of Komagataeibacter spp. during acetic acid fermentation -- 10 Physiology of Acetobacter and Komagataeibacter spp.: Acetic acid resistance mechanism in acetic acid fermentation -- 11 Central carbon metabolism and respiration in Gluconobacter oxydans -- 12 Metabolic features of Acetobacter aceti -- 13 Membrane-bound dehydrogenases of acetic acid bacteria -- 14 Cellulose and other capsular polysaccharides of acetic acid bacteria -- 15 Industrial application of acetic acid bacteria (vitamin C & others)

This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentation; 5) Recent biotechnological aspects of AAB: biocatalysts, biosensors, biocellulose, and other useful polysaccharides. AAB research has a long history since the discovery of AAB by Louis Pasteur and the identification of AAB by Martinus Beijerinck in the nineteenth century. In the twentieth century, basic research on the taxonomic study of AAB and on biochemical study for the unique oxidative reactions of AAB had progressed as well as the industrial application of AAB not only in vinegar fermentation but also in the bioconversion process for useful chemical or pharmaceutical products. Entering the twenty-first century, AAB research has expanded more, and further progress is expected to be seen in all fields of AAB: classification and ecology, physiology and biochemistry, genetics, and biotechnology of vinegar fermentation and other oxidative fermentations. Far-reaching development in the last decade makes these bacteria more valuable for various industrial uses. Readers can obtain useful and comprehensive information which is exciting in aspects of basic science and provides hints for the better application of these bacteria to various kinds of practical production scenarios as well.

ISBN: 9784431559337

Standard No.: 10.1007/978-4-431-55933-7doiSubjects--Topical Terms:

2199578
Acetobacter.

LC Class. No.: QR82.P78

Dewey Class. No.: 579.33

Acetic acid bacteria = ecology and physiology /
LDR:04020nmm a2200337 a 4500 001 2041073
003 DE-He213
005 20161114112512.0
006 m d
007 cr nn 008maaau
008 170118s2016 ja s 0 eng d
020 $a 9784431559337 $q (electronic bk.)
020 $a 9784431559313 $q (paper)
024 7 $a 10.1007/978-4-431-55933-7 $2 doi
035 $a 978-4-431-55933-7
040 $a GP $c GP
041 0 $a eng
050 4 $a QR82.P78
072 7 $a PSAF $2 bicssc
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
072 7 $a SCI020000 $2 bisacsh
082 0 4 $a 579.33 $2 23
090 $a QR82.P78 $b A174 2016
245 0 0 $a Acetic acid bacteria $h [electronic resource] : $b ecology and physiology / $c edited by Kazunobu Matsushita ... [et al.].
260 $a Tokyo : $b Springer Japan : $b Imprint: Springer, $c 2016.
300 $a viii, 350 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1 Systematics of acetic acid bacteria -- 2 Acetic acid bacteria in productions of vinegars and traditional fermented foods -- 3 Acetic acid bacteria in fermented food and beverage ecosystems -- 4 Acetic Acid Bacteria as Plant Growth Promoters -- 5 Acetic acid bacteria as symbionts of insects -- 6 Drosophila-Acetobacter as a model system for understanding animal-microbiota interactions -- 7 Distribution, evolution and physiology of oxidative fermentation -- 8 Physiology of Acetobacter spp.: Involvement of molecular chaperones during acetic acid fermentation -- 9 Physiology of Komagataeibacter spp. during acetic acid fermentation -- 10 Physiology of Acetobacter and Komagataeibacter spp.: Acetic acid resistance mechanism in acetic acid fermentation -- 11 Central carbon metabolism and respiration in Gluconobacter oxydans -- 12 Metabolic features of Acetobacter aceti -- 13 Membrane-bound dehydrogenases of acetic acid bacteria -- 14 Cellulose and other capsular polysaccharides of acetic acid bacteria -- 15 Industrial application of acetic acid bacteria (vitamin C & others)
520 $a This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentation; 5) Recent biotechnological aspects of AAB: biocatalysts, biosensors, biocellulose, and other useful polysaccharides. AAB research has a long history since the discovery of AAB by Louis Pasteur and the identification of AAB by Martinus Beijerinck in the nineteenth century. In the twentieth century, basic research on the taxonomic study of AAB and on biochemical study for the unique oxidative reactions of AAB had progressed as well as the industrial application of AAB not only in vinegar fermentation but also in the bioconversion process for useful chemical or pharmaceutical products. Entering the twenty-first century, AAB research has expanded more, and further progress is expected to be seen in all fields of AAB: classification and ecology, physiology and biochemistry, genetics, and biotechnology of vinegar fermentation and other oxidative fermentations. Far-reaching development in the last decade makes these bacteria more valuable for various industrial uses. Readers can obtain useful and comprehensive information which is exciting in aspects of basic science and provides hints for the better application of these bacteria to various kinds of practical production scenarios as well.
650 0 $a Acetobacter. $3 2199578
650 1 4 $a Life Sciences. $3 890838
650 2 4 $a Microbial Ecology. $3 895082
650 2 4 $a Applied Microbiology. $3 890965
650 2 4 $a Bacteriology. $3 641499
700 1 $a Matsushita, Kazunobu. $3 2199577
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-4-431-55933-7
950 $a Biomedical and Life Sciences (Springer-11642)