Food Biotechnology: Microorganisms

From the Contents:
General Microbial Genetics and Food Biotechnology/
Microbial Growth and Physiology/
Cloning, RFLP and Karyotyping Technology/
Eukaryotic Cells and Expression Vectors/
Protein Engineering /
Microorganisms for Organic Acid Production/
Allpication of Genetic Methods to Generation of Volatile Flavors/
Biochemistry, Molecular Biology and Industrial Applications/
Bacillus Species/
Microorganisms for Amino Acid Production/
Microorganisms for Celluose Production/
Genetics and Biochemistry of Xanthan Gum Production/
Molecular Genetics of Penicillium sp. for Food Related Enzymes/
Rhizopus niveus/
Lipases of the Genera Rhizopus and Rhizomucor/
Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry/
Lactobacilli/
Lactococci/
Biotechnology of Dairy Leuconostoc/
Propionibacteria/Brewer's Yeast/
Yeasts in Distilling/
Saccharomyces (Wine)