Verfügbarkeit: Bacterial communication in foods

Bacterial communication in foods:

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Bibliographische Detailangaben
Hauptverfasser:	Gobbetti, Marco (VerfasserIn), Di Cagno, Raffaella (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Boston, MA Springer 2013
Schriftenreihe:	SpringerBriefs in food, health, and nutrition
Schlagworte:	Chemie Chemistry Food science Microbiology Bacteriology
Online-Zugang:	UBT01 Volltext Inhaltsverzeichnis Abstract
Beschreibung:	1 Online-Ressource
ISBN:	9781461456551 9781461456568
DOI:	10.1007/978-1-4614-5656-8

Internformat

MARC


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Datensatz im Suchindex

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adam_text	BACTERIAL COMMUNICATION IN FOODS / GOBBETTI, MARCO : 2013 TABLE OF CONTENTS / INHALTSVERZEICHNIS 1. THE LANGUAGE 2. THE PHENOTYPES 3. THE BEHAVIOR IN FOODS 4. THE PROBIOTIC MESSAGE 5. THE NEW PERSPECTIVE DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. BACTERIAL COMMUNICATION IN FOODS / GOBBETTI, MARCO : 2013 ABSTRACT / INHALTSTEXT IT IS GENERALLY ASSUMED THAT MICROORGANISMS SYNTHESIZE, RELEASE, DETECT AND RESPOND TO SMALL SIGNALING HORMONE-LIKE MOLECULES. THESE MOLECULES ARE USED FOR A PROCESS TERMED “QUORUM SENSING” (QS), A PHENOMENON THAT ENABLES BACTERIA TO SENSE WHEN THE MINIMAL NUMBER OF CELLS, OR “QUORUM,” IS ACHIEVED FOR A CONCERTED RESPONSE TO BE INITIATED. WORDS SUCH AS “LANGUAGE” AND “BEHAVIOR” ARE FREQUENTLY USED TO DEPICT QS IN THE LITERATURE. MORE SIMPLY PUT, LANGUAGE AND CROSS-TALK BETWEEN BACTERIA, AND BETWEEN BACTERIA AND ANIMAL OR PLANT HOSTS, DETERMINES THE BEHAVIOR (E.G., BENEFICIAL OR PATHOGENIC EFFECTS) OF BACTERIA. CURRENTLY, THE MAJOR CONCERN IS TO UNDERSTAND AND DECODE THIS LANGUAGE. OVERALL, BACTERIAL CROSS-TALK WAS MAINLY STUDIED ON ENVIRONMENTAL, PLANT, AND HUMAN PATHOGENIC BACTERIA. FEW STUDIES CONSIDERED FOOD-RELATED LACTIC ACID BACTERIA. THE CROSS-TALK BETWEEN BACTERIA INFLUENCES THE BEHAVIOR AND, IN TURN, THE ENVIRONMENTAL ADAPTATION AND PHENOTYPES.THEREFORE, IT IS UNDERSTOOD THAT BACTERIAL CROSS-TALK HAS IMPORTANT APPLICATIVE REPERCUSSIONS. THE LANGUAGE SPOKEN BETWEEN BACTERIA POPULATING THE SAME FOOD ECOSYSTEM MAY CONDITION THE PHENOTYPIC TRAITS OF STARTER LACTIC ACID BACTERIA AND, CONSEQUENTLY, THEIR PERFORMANCE. THIS BRIEF AIMS TO DEFINE THE BASIS OF CELL-TO-CELL SIGNALLING IN FOOD FERMENTATION AND WILL HIGHLIGHT: (I) MICROBIOLOGY, NUTRITIONAL, CHEMICAL AND FUNCTIONAL ASPECTS; (II) FUNCTIONAL PROPERTIES DUE TO MICROBIAL ADAPTATION TO THE GASTROINTESTINAL TRACT; (III) PRINCIPAL PHENOTYPES UNDER CONTROL OF QS CIRCUITRIES; (IV) QUORUM QUENCHING. THIS BRIEF WILL BE THE FIRST REFERENCE ON THIS TOPIC AND IT WILL HIGHLIGHT THE MAIN RESULTS FOR A MORE PRODUCTIVE INDUSTRIAL APPLICATION. DRAFT CONTENT 1.SIGNALS OF FOOD RELATED GRAM-NEGATIVE AND GRAM-POSITIVE BACTERIA THE CHAPTER WILL DESCRIBE THE DIFFERENT SIGNALING LANGUAGES USED BY GRAM-NEGATIVE BACTERIA (N-ACYL-L-HOMOSERINE LACTONES) AND GRAM-POSITIVE BACTERIA (BASED ON THE SYNTHESIS OF POST-TRANSLATIONALLY MODIFIED PEPTIDES) AND THE UNIVERSAL CHEMICAL LEXICON, SHARED BY BOTH GRAM-POSITIVE AND -NEGATIVE BACTERIA (AUTOINDUCER-2 THROUGH THE ACTIVITY OF THE LUXS ENZYME). 2. PHENOTYPES RELATED TO QUORUM SENSING THE CHAPTER WILL DESCRIBE THE BACTERIAL PHENOTYPES, SUCH AS VIRULENCE, BIOFILM MATURATION, BACTERIOCIN SYNTHESIS, AND SECONDARY METABOLITE PRODUCTION UNDER CONTROL OF QS CIRCUITRIES. 3. CELL-TO-CELL SIGNALLING IN FERMENTED FOOD: SOURDOUGH THE CHAPTER WILL DESCRIBE THE LANGUAGE SPOKEN BETWEEN BACTERIA POPULATING THE SAME FOOD ECOSYSTEM (SOURDOUGH) AND WILL PROVIDE AN OVERVIEW OF THE CONDITIONED PHENOTYPIC TRAITS OF STARTER LACTIC ACID BACTERIA AND, CONSEQUENTLY, THEIR PERFORMANCE. 4.CELL-TO-CELL SIGNALLING IN FERMENTED FOOD: YOGHURT THE CHAPTER WILL DESCRIBE THE LANGUAGE SPOKEN BETWEEN BACTERIA POPULATING THE SAME FOOD ECOSYSTEM (YOGHURT) AND WILL PROVIDE AN OVERVIEW OF THE CONDITIONED PHENOTYPIC TRAITS OF STARTER LACTIC ACID BACTERIA AND, CONSEQUENTLY, THEIR PERFORMANCE. 5. PROBIOTIC MESSAGE AT THE INTRA-, INTER-SPECIES AND INTER-KINGDOM LEVEL THE CHAPTER WILL DESCRIBE THE MECHANISMS THAT REGULATE THE INTERACTION BETWEEN MICROORGANISM AND HOST, AND THE CAPACITY OF THE MICROORGANISM TO ADAPT TO ENVIRONMENT. PARTICULAR REFERENCE WILL ALSO BE MADE TO: (I) PATHOGEN INHIBITION AND RESTORATION OF MICROBIAL HOMEOSTASIS THROUGH MICROBE-MICROBE INTERACTIONS; (II) ENHANCEMENT OF EPITHELIAL BARRIER FUNCTION; AND (III) MODULATION OF IMMUNE RESPONSES. 6. NEW PERSPECTIVES OF QUORUM SENSING THIS CHAPTER WILL PROVIDE AN OVERVIEW OF THE FUTURE PERSPECTIVE REGARDING QUORUM SENSING, SHOWING THAT BACTERIAL CROSS-TALK MAY HAVE IMPORTANT APPLICATIVE REPERCUSSIONS.IT WILL HIGHLIGHT THE INTERFERENCE ON THE LANGUAGE OF QS, WHICH IS DEFINED AS QUORUM QUENCHING (QQ). INCREASING TRANSLATION OF THE BACTERIAL CROSS-TALK HAS SHOWN THAT IN SOME ENVIRONMENTAL CIRCUMSTANCES, QUENCHING OF THE LANGUAGE MAY OCCUR DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
any_adam_object	1
author	Gobbetti, Marco Di Cagno, Raffaella
author_facet	Gobbetti, Marco Di Cagno, Raffaella
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dewey-full	641.3 664
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink 664 - Food technology
dewey-raw	641.3 664
dewey-search	641.3 664
dewey-sort	3641.3
dewey-tens	640 - Home and family management 660 - Chemical engineering
discipline	Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-1-4614-5656-8
format	Electronic eBook
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spelling	Gobbetti, Marco Verfasser aut Bacterial communication in foods Marco Gobbetti ; Raffaella Di Cagno Boston, MA Springer 2013 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in food, health, and nutrition Chemie Chemistry Food science Microbiology Bacteriology Di Cagno, Raffaella Verfasser aut https://doi.org/10.1007/978-1-4614-5656-8 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025703449&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025703449&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract
spellingShingle	Gobbetti, Marco Di Cagno, Raffaella Bacterial communication in foods Chemie Chemistry Food science Microbiology Bacteriology
title	Bacterial communication in foods
title_auth	Bacterial communication in foods
title_exact_search	Bacterial communication in foods
title_full	Bacterial communication in foods Marco Gobbetti ; Raffaella Di Cagno
title_fullStr	Bacterial communication in foods Marco Gobbetti ; Raffaella Di Cagno
title_full_unstemmed	Bacterial communication in foods Marco Gobbetti ; Raffaella Di Cagno
title_short	Bacterial communication in foods
title_sort	bacterial communication in foods
topic	Chemie Chemistry Food science Microbiology Bacteriology
topic_facet	Chemie Chemistry Food science Microbiology Bacteriology
url	https://doi.org/10.1007/978-1-4614-5656-8 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025703449&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025703449&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA
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