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Bacterial Communication in Foods

DAFTAR ISI

1 The Langguage 1
1.1 introduction 1
1.2 signals from bacteria 2
1.3 N-acyl-L-homoserine lactones ...

  • CodeCallNoLokasiKetersediaan
    01021130500021Tersedia
  • Perpustakaan
    Fakultas Farmasi
    Judul Seri
    -
    No. Panggil
    579.3 Gob B
    Penerbit Springer : London.,
    Deskripsi Fisik
    x, 77 hal. : ilus. ; 24,5 cm Index. Hal. 77
    Bahasa
    Indonesia
    ISBN/ISSN
    978-1-4614-5655-1
    Klasifikasi
    579.3 Gob B
    Tipe Isi
    -
    Tipe Media
    -
    Tipe Pembawa
    -
    Edisi
    NULL
    Subyek
    Bacterial in Foods
    Gobbeti, Marco I
    DiCagno, Raffaella
    Info Detil Spesifik
    -
    Pernyataan Tanggungjawab
  • DAFTAR ISI

    1 The Langguage 1
    1.1 introduction 1
    1.2 signals from bacteria 2
    1.3 N-acyl-L-homoserine lactones 3
    1.4 autoinducing peptides 9
    1.5 luxs/autoinducer-2 13
    1.5.1 the luxs paradigm 14
    1.6 luxs/autoinducer-3 15

    2 The Phenotypes 21
    2.1 introduction 21
    2.2 virulence 21
    2.3 bioflm formation 24
    2.4 bacteriocin synthesis 27
    2.4.1 the regulatory operons and their regulated promoters 30
    2.4.2 the peptide pheromone plantaricin A 32

    3 The Behavior in foods 39
    3.1 introduction 39
    3.2 sourdough 39
    3.2.1 cross-talk between sourdough lactic acid bacteria 40
    3.2.2 the autoinducing peptide plnA from sourdough lactobacillus plantarum 45
    3.3 yoghurt 48
    3.3.1 cross-talk between streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus 49
    3.3.2 the presumptive new langguage spoken by streptococcus thermophilus 50
    3.4 other foods 52
    3.4.1 meat spoilage and poisoning 52
    3.4.2 raw vegetables as sources of quorum sensing inhibitors 55

    4 The Probiotic Message 61
    4.1 introduction 61
    4.2 langguage-like exchange at intra and interspecies levels 62
    4,3 language-like exchange at interkingdom level 64

    5 The new perspective 71
    5.1 introduction 71
    5.2 antimicrobial therapy 71
    5.3 selection of starters 72
    5.4 food quality 73
    5.5 novel biogenic compounds 74

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