Bacterial communication in foods:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boston, MA
Springer
2013
|
| Series: | SpringerBriefs in food, health, and nutrition
|
| Subjects: | |
| Online Access: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Physical Description: | 1 Online-Ressource |
| ISBN: | 9781461456551 9781461456568 |
| DOI: | 10.1007/978-1-4614-5656-8 |
Staff View
MARC
| LEADER | 00000nmm a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV040723295 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 130204s2013 |||| o||u| ||||||eng d | ||
| 020 | |a 9781461456551 |9 978-1-4614-5655-1 | ||
| 020 | |a 9781461456568 |c Online |9 978-1-4614-5656-8 | ||
| 024 | 7 | |a 10.1007/978-1-4614-5656-8 |2 doi | |
| 035 | |a (OCoLC)824651416 | ||
| 035 | |a (DE-599)HBZTT050417392 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 | ||
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Gobbetti, Marco |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Bacterial communication in foods |c Marco Gobbetti ; Raffaella Di Cagno |
| 264 | 1 | |a Boston, MA |b Springer |c 2013 | |
| 300 | |a 1 Online-Ressource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a SpringerBriefs in food, health, and nutrition | |
| 650 | 4 | |a Chemie | |
| 650 | 4 | |a Chemistry | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Bacteriology | |
| 700 | 1 | |a Di Cagno, Raffaella |e Verfasser |4 aut | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-1-4614-5656-8 |x Verlag |3 Volltext |
| 856 | 4 | 2 | |m Springer Fremddatenuebernahme |q application/pdf |u 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 |3 Inhaltsverzeichnis |
| 856 | 4 | 2 | |m Springer Fremddatenuebernahme |q application/pdf |u 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 |3 Abstract |
| 912 | |a ZDB-2-CMS | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-025703449 | ||
| 966 | e | |u https://doi.org/10.1007/978-1-4614-5656-8 |l UBT01 |p ZDB-2-CMS |x Verlag |3 Volltext | |
Record in the Search Index
| _version_ | 1804150034033278976 |
|---|---|
| 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 |
| author_role | aut aut |
| author_sort | Gobbetti, Marco |
| author_variant | m g mg c r d cr crd |
| building | Verbundindex |
| bvnumber | BV040723295 |
| collection | ZDB-2-CMS |
| ctrlnum | (OCoLC)824651416 (DE-599)HBZTT050417392 |
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01835nmm a2200445 c 4500</leader><controlfield tag="001">BV040723295</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">130204s2013 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461456551</subfield><subfield code="9">978-1-4614-5655-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461456568</subfield><subfield code="c">Online</subfield><subfield code="9">978-1-4614-5656-8</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/978-1-4614-5656-8</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)824651416</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)HBZTT050417392</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">641.3</subfield><subfield code="2">23</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">664</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gobbetti, Marco</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Bacterial communication in foods</subfield><subfield code="c">Marco Gobbetti ; Raffaella Di Cagno</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boston, MA</subfield><subfield code="b">Springer</subfield><subfield code="c">2013</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">SpringerBriefs in food, health, and nutrition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food science</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microbiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bacteriology</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Di Cagno, Raffaella</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1007/978-1-4614-5656-8</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Springer Fremddatenuebernahme</subfield><subfield code="q">application/pdf</subfield><subfield code="u">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</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Springer Fremddatenuebernahme</subfield><subfield code="q">application/pdf</subfield><subfield code="u">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</subfield><subfield code="3">Abstract</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-CMS</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-025703449</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1007/978-1-4614-5656-8</subfield><subfield code="l">UBT01</subfield><subfield code="p">ZDB-2-CMS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV040723295 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T00:32:30Z |
| institution | BVB |
| isbn | 9781461456551 9781461456568 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-025703449 |
| oclc_num | 824651416 |
| open_access_boolean | |
| owner | DE-703 |
| owner_facet | DE-703 |
| physical | 1 Online-Ressource |
| psigel | ZDB-2-CMS |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Springer |
| record_format | marc |
| series2 | SpringerBriefs in food, health, and nutrition |
| 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 |
| work_keys_str_mv | AT gobbettimarco bacterialcommunicationinfoods AT dicagnoraffaella bacterialcommunicationinfoods |