Fems microbiology reviews

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  Año 2005, Vol. 29, Número 3

  • Lactic acid bacteria ¿ Genetics, metabolism and application

    Oscar P. Kuipers, Willem M. de Vos, Michiel Kleerebezem

    pág. 391

    

  • Genomic features of lactic acid bacteria effecting bioprocessing and health

    B. Logan Buck, Rodolphe Barrangou, M. Andrea Azcarate-Peril, Eric Altermann, Todd R. Klaenhammer

    págs. 393-409

    

  • Comparative and functional genomics of lactococci

    Aldert L. Zomer, Oscar P. Kuipers, Girbe Buist, Sacha A.F.T. van Hijum, Jan Kok

    págs. 411-433

    

  • New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics

    Pascal Hols, Frédéric Hancy, Deborah Prozzi, Véronique Monnet, S. Dusko Ehrlich, Pierre Renault, Nathalie Leblond-Bourget, Alexander Bolotin, Christine Delorme, Laetitia Fontaine, Eric Guédon, Michiel Kleerebezem, Benoît Grossiord, Bernard Decaris

    págs. 435-463

    

  • Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking

    Dafna Tamir, Kira Makarova, Courtney Parker, David A. Mills, Helen Rawsthorne

    págs. 465-475

    

  • Diversity, vitality and activities of intestinal lactic acid bacteria and bifidobacteria assessed by molecular approaches

    Hans G.H.J. Heilig, Elaine E. Vaughan, Kaouther Ben-Amor, Willem M. de Vos

    págs. 477-490

    

  • Lessons from the genomes of bifidobacteria

    Adrianne Klijn, Annick Mercenier, Fabrizio Arigoni

    págs. 491-509

    

  • Lactobacillus surface layers and their applications

    Silja Åvall-Jääskeläinen, Airi Palva

    págs. 511-529

    

  • Overview on sugar metabolism and its control in Lactococcus lactis ¿ The input from in vivo NMR

    Jan Kok, Wietske A. Pool, Ana Rute Neves, Oscar P. Kuipers, Helena Santos

    págs. 531-554

    

  • Nucleotide metabolism and its control in lactic acid bacteria

    Peter Ruhdal Jensen, Jan Martinussen, Mogens Kilstrup, Karin Hammer

    págs. 555-590

    

  • Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

    Bart A. Smit, Gerrit Smit, Wim J. M. Engels

    págs. 591-610

    

  • The long and winding road from the research laboratory to industrial applications of lactic acid bacteria

    Kim Ib Sørensen, Martin Bastian Pedersen, Stig Lykke Iversen, Eric Johansen

    págs. 611-624