TITLE: Biotechnology: Food Science and Technology
PUBLICATION DATE: May, 1993
ENTRY DATE: February, 1994
EXPIRATION DATE: None
UPDATE FREQUENCY: As needed
CONTACT: Biotechnology Information Center(biotech@nalusda.gov)
National Agricultural Library
DOCUMENT TYPE: Text
DOCUMENT SIZE: 229k, approx. 127 pp.
United States Department of Agriculture
National Agricultural Library
10301 Baltimore Blvd.
Beltsville, Maryland 20705-2351
Quick bibliography series; 93-34
ISSN: 1052-5378
Biotechnology: Food Science and Technology
January 1991 - March 1993
282 citations from AGRICOLA
Lara Wiggert and Robert Warmbrodt
Biotechnology Information Center
May 1993 National Agricultural Library Cataloging Record:
Wiggert, Lara
Biotechnology : food science and technology.
(Quick bibliography series ; 93-34)
1. Food--Biotechnology--Bibliography. I. Warmbrodt, Robert
II. Title.
aZ5071.N3 no.93-34
SEARCH STRATEGY
Set Items Description
--- ----- ------------
S1 4349 (BIOTECH? OR BIOENGINEER?)/TI,DE
S2 8369 (GENE OR GENES OR GENETIC? OR
CHROMOSOM?)(4N)(ENGINEER? OR MANIPULAT? OR
TRANSF? OR ALTER? OR CHANG? OR RECOMBIN?
OR INSERT?)/TI,DE
S3 11925 S1 OR S2
S4 118103 SH=Q?
S5 68666 FOOD/TI,DE
S6 155167 S4 OR S5
S7 1236 S3 AND S6
S8 296 S7 AND PY=1991:1993
1 NAL Call. No.: TP368.F64
The 1992 Icheme Research Event: biochemical and food
engineering. Mavituna, F.
Rugby [England] : The Institution; 1992 Mar.
Food and bioproducts processing : transactions of the
Institution of Chemical Engineers, Part C. v. 70 (1): p.
44-45; 1992 Mar.
Language: English
Descriptors: Food engineering; Food biotechnology
2 NAL Call. No.: TX341.F69
1992 ideas catalog: letting the gene out of the bottle & other
notions for the future.
Cohen, M.
Cleveland, Ohio : Penton Publishing, Inc; 1992 Oct.
Food management v. 27 (10): p. 114-130 (7 p. not consec); 1992
Oct.
Language: English
Descriptors: Food technology; Genetic engineering
Abstract: The ideas and innovations of today are giving birth to the radically different work and home environments of tomorrow. Developments in genetically engineered foods, information technology, food packaging, pollution control, miniature livestock and nanotechnology are creating startling new prospects in both menus and management. Every innovation raises new possibilities and new questions about our increasing power to control and alter our environment, as well as the responsibilities that come with such power.
3 NAL Call. No.: 286.8 N488 20 chefs call for a boycott of genetically altered foods. New York, N.Y. : H.J. Raymond & Co. :.; 1992 Jun03. The New York times. p. B8; 1992 Jun03.
Language: English
Descriptors: Food safety; Genetic engineering; Public opinion; Labeling
4 NAL Call. No.: TP371.44.A67 1992 An
accelerated process for fish sauce (patis) production. Mabesa,
R.C.; Carpio, E.V.; Mabesa, L.B.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 146-149;
1992.
Language: English
Descriptors: Fermented fish; Fermentation; Cultured product starters; Food biotechnology; Food processing; Decapterus
5 NAL Call. No.: QH442.G456
Ag-biotechnology companies move forward on heels of the FDA
statement on biofoods.
Lelen, K.
New York, N.Y. : Mary Ann Liebert; 1992 Jul.
Genetic engineering news v. 12 (11): p. 1, 21, 22; 1992 Jul.
Language: English
Descriptors: Crops; Genetic engineering; Industrial crops; Food biotechnology; Biotechnology; Foods; Food industry
6 NAL Call. No.: TP248.2.A77
Agriculture/food.
Stamford, Conn. : Business Communications Co., Inc; 1992 Feb.
Applied genetics news v. 12 (8): p. 8; 1992 Feb.
Language: English
Descriptors: Brassica napus var. oleifera; Genetic engineering
7 NAL Call. No.: A00067 Agri-food technological park inaugurated. Paris, France : Biofutur S.A.; 1991 May21. European biotechnology newsletter (112): p. 1-2; 1991 May21.
Language: English
Descriptors: Italy; Food technology; Research projects; Biotechnology; Research support; Private investment; Public finance
8 NAL Call. No.: 500 N484
Alteration of industrial food and beverage yeasts by
recombinant DNA technology.
Rank, G.H.; Xiao, W.
New York, N.Y. : The Academy; 1991.
Annals of the New York Academy of Sciences v. 646: p. 155-171.
ill; 1991. In the series analytic: Recombinant DNA technology
I / edited by A. Prokop and R.K. Bajpai. Literature review.
Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Saccharomyces uvarum; Strains; Yeasts; Gene transfer; Genetic engineering; Recombinant DNA; Biotechnology; Food industry; Industrial microbiology; Literature reviews
9 NAL Call. No.: 389.8 F7398
Altering fatty acid metabolism in plants.
Hildebrand, D.F.
Chicago, Ill. : Institute of Food Technologists; 1992 Apr.
Food technology v. 46 (4): p. 71-74; 1992 Apr. Includes
references.
Language: English
Descriptors: Fatty acids; Lipid metabolism; Plant tissues; Genetic engineering; Food quality; Biosynthesis; Peroxidation
Abstract: The manipulation of fatty acid metabolism in plant tissues by genetic engineering can improve food quality in a variety of ways.
10 NAL Call. No.: QH442.G452 AMA tells physicians to boost agriculture biotechnology. Washington, D.C. : Gershon W. Fishbein; 1991 Mar24. Genetic engineering letter v. 11 (6): p. 1; 1991 Mar24.
Language: English
Descriptors: U.S.A.; Consumer education; Food safety; Genetic engineering; Food biotechnology
11 NAL Call. No.: QL1.D48
Animal biotechnology and meat processing.
Demeyer, D.; Samejima, K.
Amsterdam : Elsevier North-Holland; 1991.
Developments in animal and veterinary sciences (25): p.
127-143; 1991. In the series analytic: Animal biotechnology
and the quality of meat production / edited by L.O. Fiems,
B.G. Cottyn, and D.I. Demeyer. Paper presented at an OECD
workshop, Nov. 7-9, 1990, Melle, Belgium. Includes
references.
Language: English
Descriptors: Livestock; Growth promoters; Food processing; Meat quality
12 NAL Call. No.: QD415.A1B58
Anti-microbial substances produced by food associated microorganisms.
Blom, H.; Mortvedt, C.
London : Portland Press; 1991 Aug.
Transactions - Biochemical Society v. 19 (3): p. 694-698; 1991
Aug. 638th Meeting held April 10-12, 1991, Reading
University, Reading. Includes references.
Language: English
Descriptors: Food biotechnology; Microorganisms; Lactic acid bacteria; Fermentation; Food preservation; Metabolites; Antimicrobial properties; Bacteriocins
13 NAL Call. No.: 448.3 AP5
Antisense mRNA-mediated bacteriophage resistance in
Lactococcus lactis subsp. lactis.
Kim, S.G.; Batt, C.A.
Washington, D.C. : American Society for Microbiology; 1991
Apr. Applied and environmental microbiology v. 57 (4): p.
1109-1113; 1991 Apr. Includes references.
Language: English
Descriptors: Lactobacillaceae; Bacteriophages; Cultured milk starters; Genetic engineering; Antisense RNA; Messenger RNA; Genetic transformation; Infection; Resistance; Restriction mapping; Gene expression; Acidified milk
Abstract: Resistance to a broad class of isometric bacteriophages that infect strains of Lactococcus lactis has been engineered into a dairy starter by expression of antisense mRNA targeted against a conserved bacteriophage gene. Maximum protection is obtained only when the entire 1,654-bp coding sequence for a 51-kDa protein is positioned in the antisense orientation with respect to a promoter sequence that functions in L. lactis subsp. lactis. Expression of the antisense mRNA results in more than 99% reduction of the total number of PFU. Plaques that do form are characterized by their relatively small size and irregular shape. A variety of truncated genes, including the open reading frame expressed in the sense orientation, fail to provide any significant measure of resistance as compared with that of the intact open reading frame. Southern hybridization with probes specific for the conserved region reveal that the antisense plasmid constructs are maintained despite the presence of a large complement of other indigenous plasmids. Strains harboring the antisense mRNA plasmid construct grow and produce acid at a rate equivalent to that of the host strain alone, suggesting that antisense expression is not deleterious to normal cellular metabolism.
14 NAL Call. No.: 44.8 SO12
Applications of biotechnology and separation technology in
dairy processing. Donnelly, W.J.
Cambridge : The Society; 1991 Aug.
Journal of the Society of Dairy Technology v. 44 (3): p.
67-72; 1991 Aug. Includes references.
Language: English
Descriptors: Milk processing
15 NAL Call. No.: TP371.44.A67 1992
Applications of biotechnology to traditional fermented foods
report of an ad hoc panel of the Board on Science and
Technology for International Development.. Traditional
fermented foods
National Research Council (U.S.), Panel on the Applications of
Biotechnology to Traditional Fermented Foods
Washington, D.C. : National Academy Press,; 1992.
vii, 199 p. : ill. ; 23 cm. Spine title: Traditional
fermented foods. Includes bibliographical references.
Language: English
Descriptors: Fermented foods
16 NAL Call. No.: QH442.B5
Autolytic Lactococcus lactis expressing a lactococcal
bacteriophage lysin gene.
Shearman, C.A.; Jury, K.; Gasson, M.J.
New York, N.Y. : Nature Publishing Company; 1992 Feb.
Bio/technology v. 10 (2): p. 196-199; 1992 Feb. Includes
references.
Language: English
Descriptors: Lactobacillaceae; Cheese starters; Bacteriophages; Gene transfer; Genetic transformation; Viral proteins; Genes; Gene expression; Cytolysis; Milk; Fermentation
17 NAL Call. No.: QH426.P56
The bacteriophage resistance plasmid pTR2030 forms highmolecular
-weight multimers in lactococci.
Hill, C.; Miller, L.A.; Klaenhammer, T.R.
Orlando, Fla. : Academic Press; 1991 Mar.
Plasmid v. 25 (2): p. 105-112; 1991 Mar. Includes references.
Language: English
Descriptors: Lactobacillaceae; Bacteriophages; Plasmids; Infection; Resistance; Dna conformation; Gene transfer; Starters
Abstract: Lactococcus lactis ME2 can transfer a 46-kb plasmid, pTR2030, which encodes abortive phage infection (Hsp) and restriction/modification (R/M) activities. pTR2030 can be detected as a monomeric plasmid in transconjugants at low copy number, but not in ME2. pTR2030-specific probes were cloned and used to determine the location of the element in ME2. No homology was observed between these pTR2030-specific probes and the CsCl-purified plasmid content of ME2. However, probes specific for pTR2030 hybridized strongly to a high-molecularweight moiety, and not to chromosomal DNA, in total DNA isolated by a gentle lysis procedure. The absence of junction fragments indicates that pTR2030 forms high-molecular-weight multimers in lactococci. A phage-sensitive derivative of ME2, L. lactis N1, is cured of pTR2030 and no longer possesses the high-molecular-weight species. When pTR2030 was reintroduced to N1 via conjugation, an ME2-like phage-insensitive phenotype was restored. pTR2030 could remain as a detectable monomeric plasmid in the N1 transconjugants or could revert to the highmolecular -weight structure.
18 NAL Call. No.: 442.8 Z34 A
beta-galactosidase deletion mutant of Lactobacillus bulgaricus
reverts to generate an active enzyme by internal DNA sequence
duplication. Mollet, B.; Delley, M.
Berlin, W. Ger. : Springer International; 1991 May.
M G G : Molecular and general genetics v. 227 (1): p. 17-21;
1991 May. Includes references.
Language: English
Descriptors: Lactobacillus bulgaricus; Beta-galactosidase; Multiple genes; Deletions; Mutants; Genetic change; Duplication; Repetitive DNA; Enzyme activity; Nucleotide sequences; Cultured milk starters
Abstract: Several spontaneous Lac- deletion derivatives of the beta-galactosidase gene of Lactobacillus bulgaricus were analyzed for their phenotypic stability. We found that one of these mutants, lac139, carrying a deletion of 30 bp within the gene, was able to revert to a Lac+ phenotype. Genetical analysis of revertants indicated that an internal region of 72 bp was duplicated immediately next to the deletion site. The region involved in the duplication event is flanked by direct repeated sequences of 13 bp in length. Both events, the deletion and the duplication, were mediated by the presence of such short direct repeats. Enzymatic studies of the purified proteins indicated identical kinetic parameters, but showed considerable instability of the revertant protein.
19 NAL Call. No.: QK725.I43
Betalain producing cell cultures of Beta vulgaris L. var.
bikores monogerm (red beet).
Leathers, R.R.; Davin, C.; Zryd, J.P.
Columbia, MD : Tissue Culture Association; 1992 Apr.
In vitro cellular & developmental biology : Plant v. 28P (2):
p. 39-45; 1992 Apr. Paper presented at the "Session-in-Depth
on Batch Production and Fermentation", 1991 World Congress on
Cell and Tissue Culture, June 16-20, 1991, Anaheim,
California. Includes references.
Language: English
Descriptors: Beta vulgaris; Cell culture; Callus; Cell suspensions; Plant pigments; Biosynthesis; Plant growth regulators; Dopa; Dopamine; Bioreactors; Food biotechnology; Food colorants
20 NAL Call. No.: QH442.G393
bGH developments.
Stark, M.
Boston, Mass. : Council for Responsible Genetics; 1991 Mar.
Genewatch v. 7 (1/2): p. 13; 1991 Mar.
Language: English
Descriptors: Developing countries; Cattle; Somatotropin; Biotechnology; Milk production; Milk products
21 NAL Call. No.: TP1.J686
Bioconversion of L-malic acid into L-lactic acid using a high
compacting multiphasic reactor (HCMR).
Naouri, P.; Bernet, N.; Chagnaud, P.; Arnaud, A.; Galzy, P.;
Rios, G. Essex : Elsevier Applied Science Publishers; 1991.
Journal of chemical technology and biotechnology v. 51 (1): p.
81-95; 1991. Includes references.
Language: English
Descriptors: Lactobacillus; Leuconostoc; Fermentation; Malic acid; Lactic acid; Bioreactors; Immobilization; Ph; Temperature; Winemaking; Food biotechnology; Fermentation products
22 NAL Call. No.: Q1.S37
Bioengineering increases yield and research opportunities.
Grissom, A.
Philadelphia, Pa. : Institute for Scientific Information :.;
1991 Jan21. The scientist v. 5 (2): p. 13, 24; 1991 Jan21.
Language: English
Descriptors: Agrobacterium tumefaciens; Bacillus thuringiensis; Food crops; Genetic engineering; Stress; Electroporation; Biotechnology; Usda
23 NAL Call. No.: QH301.N32
Biogeneration of aromas: gamma and delta lactones from C-6 to
C-12. Fuganti, C.; Grasselli, P.; Barbeni, M.
New York, N.Y. : Plenum Press; 1991.
NATO ASI series : Series A : Life sciences v. 207: p. 1-17;
1991. In the series analytic: Bioorganic chemistry in
healthcare and technology / edited by U.K. Pandit and F.C.
Alderweireldt. Proceedings of an Advanced Research Workshop,
September 18-21, 1990, Houthalen-Helchteren, Belgium.
Literature review. Includes references.
Language: English
Descriptors: Aroma; Flavorings; Food biotechnology; Lactones; Literature reviews
24 NAL Call. No.: TP360.B562 Biopigments: biotech pigments poised to challenge synthetic colors; biopigments market could reach $350 million by 2000. Englewood, N.J. : Technical Insights, Inc; 1992 May. Industrial bioprocessing v. 14 (5): p. 4-5; 1992 May.
Language: English
Descriptors: Food colorants; Carotenes; Xanthophylls; Melanins; Biotechnology; Regulations; Market research
25 NAL Call. No.: A00067
Biotech ala carte.
Paris, France : Biofutur S.A.; 1992 Jan20.
European biotechnology newsletter (127): p. 5-6; 1992 Jan20.
Language: English
Descriptors: France; Food industry; Biotechnology; Research projects; Nutrition research
26 NAL Call. No.: 10 OU8
The biotech concept and food processing wastes.
Greenshields, R.N.
Oxon : C.A.B. International; 1992.
Outlook on agriculture v. 21 (2): p. 99-104; 1992. Includes
references.
Language: English
Descriptors: Food processing; Food wastes; Microbiology; Recycling; Waste utilization; Biotechnology
27 NAL Call. No.: TP248.65.F66B54
Biotechnological innovations in food processing.
Open Universiteit (Heerlen, Neth erlands),Thames Polytechnic,
BIOTOL (Project) Oxford ; Boston : Butterworth-Heinemann,;
1991.
x, 294, [9] p. : ill. ; 25 cm. (Biotechnology by Open
Learning). Published on behalf of Open Universiteit and
Thames Polytechnic. Includes bibliographical references and
index.
Language: English
Descriptors: Biotechnology; Food industry and trade
28 NAL Call. No.: GB651.N3
Biotechnologies, microbes and the environment.
DaSilva, E.
Paris : Unesco; 1991.
Nature and resources v. 27 (3): p. 23-29; 1991. Includes
references.
Language: English
Descriptors: Developing countries; Biotechnology; Sustainability; Bacteria; Fungi; Soil flora; Food biotechnology; Single cell protein; Agricultural development; Crop production
29 NAL Call. No.: 59.8 C333
Biotechnology and baking ingredients.
Jackel, S.S.
St. Paul, Minn. : American Association of Cereal Chemists;
1991 Aug. Cereal foods world v. 36 (8): p. 643-644; 1991 Aug.
Language: English
Descriptors: Bakery products; Biotechnology; Ingredients; Food technology; Food research; Hybridization; Food quality; Food safety; Yeasts
30 NAL Call. No.: TP248.65.F66B552 1991
Biotechnology and food ingredients.
Goldberg, Israel,_1943-; Williams, Richard,
New York : Van Nostrand Reinhold,; 1991.
xiii, 577 p. : ill. ; 24 cm. "An AVI book"--T.p. verso.
Includes bibliographical references and index.
Language: English
Descriptors: Food
31 NAL Call. No.: TP669.I57
Biotechnology and the oleochemical industry.
Casey, J.; Macrae, A.
Champaign, Ill. : American Oil Chemist's Society; 1992 Feb.
International news on fats, oils and related materials v. 3
(2): p. 203-207; 1992 Feb. Includes references.
Language: English
Descriptors: Oils and fats industry; Biotechnology; Processing; Enzymes; Microbiology
32 NAL Call. No.: TP248.65.F66F66
Biotechnology and the quality assurance of foods.
Huis in't Veld, J.; Hofstra, H.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (3): p. 313-322; 1991. Includes
references.
Language: English
Descriptors: Food technology; Food processing; Quality controls; Biotechnology
33 NAL Call. No.: 389.8 F7398
BIOTECHNOLOGY: Consumer concerns about risks and values.
Busch, L.
Chicago, Ill. : Institute of Food Technologists; 1991 Apr.
Food technology v. 45 (4): p. 96, 98, 100-101; 1991 Apr.
Includes references.
Language: English
Descriptors: Biotechnology; Consumer protection; Food technology; Health hazards; Consumer education; Food beliefs; Food processing; Nutritive value; Standards
Abstract: Many scientists would argue that the new food technologies now under development promise many benefits with few consequential risks associated with problems of food spoilage or adulteration, such as Salmonella poisoning, and note that we now have the safest, most secure food supply in the world.
34 NAL Call. No.: QH442.B5
Biotechnology: feeding the world?.
Hodgson, J.
New York, N.Y. : Nature Publishing Company; 1992 Jan.
Bio/technology v. 10 (1): p. 47, 49-50; 1992 Jan.
Language: English
Descriptors: Food crops; Genetic engineering; Biotechnology; International organizations; International cooperation; Research projects
35 NAL Call. No.: aZ5071.N3
Biotechnology: feedstuffs and non-food and non-feed
agricultural products, January 1979-June 1991.
Warmbrodt, R.D.
Beltsville, Md. : The Library; 1991 Sep.
Quick bibliography series - U.S. Department of Agriculture,
National Agricultural Library (U.S.). (91-108): 27 p.; 1991
Sep. Bibliography.
Language: English
Descriptors: Biotechnology; Non-food products; Feeds; Bibliographies
36 NAL Call. No.: TP371.44.A67 1992
Biotechnology for production of fruits, wines, and alcohol.
Kordylas, J.M.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 170-183;
1992. Includes references.
Language: English
Descriptors: Wines; Fermentation; Pineapple juice; Fruit juices; Averrhoa carambola; Pawpaws; Jams; Ethanol production; Fruit pulp; Composting; Composts; Crop production; Ananas comosus; Carica papaya; Integrated systems
37 NAL Call. No.: TP248.65.F66F66
Biotechnology for safe and wholesome foods.
Verrips, C.T.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (3): p. 347-364; 1991. Includes
references.
Language: English
Descriptors: Food processing; Biotechnology; Genetic engineering; Food safety
38 NAL Call. No.: TP248.65.F66S58 1991
Biotechnology in the food and agro industries achievements,
opportunities, and commercial prospects.
Smith, John E.; Lewis, Chris
London ; New York, NY, USA : Economist Intelligence Unit,;
1991. 144 p. : ill. ; 30 cm. (Special report (Economist
Intelligence Unit (Great Britain)) ; no. 2034.). Includes
bibliographical references (p. 142-143).
Language: English
Descriptors: Food; Agricultural biotechnology; Agricultural biotechnology
39 NAL Call. No.: TP248.65.F66T664 1991
Biotechnology in the food industry.
Tombs, M. P.
Englewood Cliffs, N.J. : Prentice Hall,; 1991.
ix, 189 p. : ill. ; 24 cm. (Prentice Hall advanced reference
series. Engineering). Includes bibliographical references (p.
[177]-181) and index.
Language: English
Descriptors: Food
40 NAL Call. No.: TP248.13.C74
Biotechnology in the production and modification of
biopolymers for foods. Roller, S.; Dea, I.C.M.
Boca Raton, Fla. : CRC Press; 1992.
Critical reviews in biotechnology v. 12 (3): p. 261-277; 1992.
Includes references.
Language: English
Descriptors: Food additives; Polymers; Food products; Food biotechnology
41 NAL Call. No.: TD930.A32
The biotechnology of cultivating Dunaliella for production of
beta-carotene rich algae.
Ben-Amotz, A.; Shaish, A.; Avron, M.
Essex : Elsevier Applied Science Publishers; 1991.
Bioresource technology v. 38 (2/3): p. 233-235; 1991.
Includes references.
Language: English
Descriptors: Dunaliella; Algae culture; Beta-carotene; Biosynthesis; Light intensity; Growth; Inhibitors; Isomerization; Phytoene; Food biotechnology; Mass; Cultivation; Salt tolerance; Glycerol
42 NAL Call. No.: TP248.65.F66F66
Biotechnology of lactic acid bacteria: an European
perspective. Aguilar, A.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (3): p. 323-330; 1991. Includes
references.
Language: English
Descriptors: Food technology; Food processing; Biotechnology; Lactic acid bacteria; European communities
43 NAL Call. No.: TP669.I57
Biotechnology raises new questions about patents.
Dotson, K.
Champaign, Ill. : American Oil Chemist's Society; 1992 Mar.
International news on fats, oils and related materials v. 3
(3): p. 255-257; 1992 Mar.
Language: English
Descriptors: Oils and fats industry; Biotechnology; Patents
44 NAL Call. No.: A00051
Biotechnology will have impact on food industry--generating 1
billion in sales.
Nepean, Ont. : Winter House Scientific Publications; 1991
Apr22. New biotech business Canada v. 3 (7): p. 4; 1991 Apr22.
Language: English
Descriptors: Food biotechnology; Food supply; Market research; Food safety
45 NAL Call. No.: 389.8 F7398
Biotechnology--a means for improving our food supply.
Harlander, S.K.
Chicago, Ill. : Institute of Food Technologists; 1991 Apr.
Food technology v. 45 (4): p. 84, 86, 91-92, 95; 1991 Apr.
Includes references.
Language: English
Descriptors: Biotechnology; Food supply; Genetic engineering; Agricultural products; Health care; Medical research; Food processing; Waste treatment
Abstract: Biotechnology provides a new set of tools for improving the variety, productivity, and efficiency of food production. Under the umbrella of "biotechnology," a number of different technologies allow researchers to target the genetic manipulation of plants, animals, and microorganisms and to do so in less time and with greater precision, predictability, and control than possible with traditional methods. This article will present an overview of how biotechnology can impact the food chain.
46 NAL Call. No.: A00067
Boost for food biotechnology.
Paris, France : Biofutur S.A.; 1991 Feb01.
European biotechnology newsletter (106): p. 3-4; 1991 Feb01.
Language: English
Descriptors: German federal republic; France; Food biotechnology; Market research; Food industry; Research support; Yeasts
47 NAL Call. No.: 389.8 F7398
Bovine somatotropin safety and effectiveness: an industry
perspective. Hecht, D.W.
Chicago, Ill. : Institute of Food Technologists; 1991 Apr.
Food technology v. 45 (4): p. 118, 123-124, 126; 1991 Apr.
Includes references.
Language: English
Descriptors: Milk; Food technology; Somatotropin; Food safety; Food quality; Regulations; Biotechnology; Food processing
Abstract: The end goal of technology, when applied to agriculture, is to improve the efficiency of food production or to enhance the quality of our food. That is the goal of bovine somatotropin (BST), one of the first major products of biotechnology being developed for the food industry. This article will discuss (1) how BST came into being and the impact it will have on the food industry; (2) whether it is safe; (3) reasons some people oppose it; (4) regulatory and consumer perception implications; and (5) public benefits.
48 NAL Call. No.: QH442.B5
bST & the EEC: politics vs. science.
Vandaele, W.
New York, N.Y. : Nature Publishing Company; 1992 Feb.
Bio/technology v. 10 (2): p. 148-149; 1992 Feb.
Language: English
Descriptors: Dairy cows; Somatotropin; Recombinant DNA; Genetic engineering; Milk production; Milk; Food safety; Food and nutrition controversies; European communities; Ec regulations
49 NAL Call. No.: A00069
Building a better tomato.
Washington, D.C. : The Washington Post Co; 1992 May28.
The Washington post. p. A20; 1992 May28.
Language: English
Descriptors: U.S.A.; Food safety; New products; Genetic engineering; Fruits; Vegetables; Regulations
50 NAL Call. No.: QH442.G452 Calgene asks FDA for its opinion on kanamycin safety. Washington, D.C. : Gershon W. Fishbein; 1991 Apr24. Genetic engineering letter v. 11 (9): p. 2; 1991 Apr24.
Language: English
Descriptors: Food safety; Genetic engineering; Kanamycin; Food additives
51 NAL Call. No.: QH442.G452 Calgene seeks consultation with FDA on its tomato. Washington, D.C. : Gershon W. Fishbein; 1992 Jun24. Genetic engineering letter v. 12 (12): p. 2; 1992 Jun24.
Language: English
Descriptors: Lycopersicon esculentum; Genetic engineering; Polygalacturonase; Food safety
52 NAL Call. No.: 390.9 IN7
Cambridge prize lecture developing new strains of yeast.
Hinchliffe, E.
London : The Institute; 1992 Jan.
Journal of the Institute of Brewing v. 98 (1): p. 27-31; 1992
Jan. Includes references.
Language: English
Descriptors: Brewers' yeast; Strains; Genetic engineering; Recombinant DNA; Transformation; Plasmids; Stability; Enzymes; Beta-glucan; Starch; Hydrolysis
53 NAL Call. No.: QH442.G4522 Case against tighter controls and labels for bio-foods. Washington, D.C. : King Pub. Group; 1992 Nov25. Biotech daily v. 1 (73): p. 4; 1992 Nov25.
Language: English
Descriptors: U.S.A.; New York; Food safety; Biotechnology; Regulations; Crops; Genetic engineering
54 NAL Call. No.: TP371.44.A67 1992
Cassava processing in Africa.
Oyewole, O.B.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 89-92;
1992.
Language: English
Descriptors: Africa; Cassava; Fermented foods; Fermentation; Food biotechnology; Food processing; Starters; Cultured product starters; Bacteria; Lactic acid bacteria; Yeasts
55 NAL Call. No.: TP500.C4
Cerevisia and biotechnology.
Associations d'anciens etudiants des ecoles de brasserie
belges St. Martens-Latem : Associations d'anciens etudiants
des ecoles de brasserie belges : Belgian journal of food
chemistry and biotechnology, 1991-; 1991-9999.
Cerevisia and biotechnology. v. : ill. ; 30 cm; 1991-9999.
Title from cover.
Language: French; French; Dutch; English
Descriptors: Fermentation; Brewing industry
56 NAL Call. No.: 448.3 J823
Characterization of a temperate bacteriophage of Lactobacillus
delbruueckii subsp. bulgaricus and its interactions with the
host cell chromosome. Lahbib-Mansais, Y.; Boizet, B.; Dupont,
L.; Mata, M.; Ritzenthaler, P. Reading : Society for General
Microbiology; 1992 Jun.
The Journal of general microbiology v. 138 (pt.6): p.
1139-1146; 1992 Jun. Includes references.
Language: English
Descriptors: Lactobacillus delbrueckii; Bacteriophages; Dna; Genomes; Proteins; Genes; Hosts; Chromosomes; Lysogeny; Gene transfer; Genome analysis
Abstract: The temperate bacteriophage mv4 is representative of a widespread phage genetic group of Lactobacillus delbrueckii subsp. latis or bulgaricus. The genome of this phage is circularly permuted and terminally redundant, as shown by mature mv4 homoduplexes, Southern hybridization and restriction enzyme analysis. A circular map of the mv4 genome was established, with unique sequences totalling 36 kb. The genomic location of the pac site (packaging site of mv4 DNA into phage heads) and the att site (phage integration site into the host cell chromosome) was determined. The genes coding for the two main structural phage proteins and for a phage-associated lysin were also mapped. Phage mv4 is capable of transducing a limited set of pieces of bacterial DNA and several specific chromosomal attachment sites of phage mv4 were identified. Bacteria lysogenic for phage mv4 were shown to be immune to infection by L. delbrueckii virulent phages related to mv4.
57 NAL Call. No.: 44.8 J822 Characterization of restriction-modification plasmids from Lactococcus lactis ssp. cremoris and their effects when combined with pTR2030. Sing, W.D.; Klaenhammer, T.R. Champaign, Ill. : American Dairy Science Association; 1991 Apr. Journal of dairy science v. 74 (4): p. 1133-1144; 1991 Apr. Includes references.
Language: English
Descriptors: Cheese starters; Streptococcus lactis; Plasmids; Bacteriophages; Disease resistance; Infection; Dna; Recombination; Gene mapping; Restriction mapping
Abstract: Three different restriction-modification plasmids (pTRK12, pTRK30, pTRK317) were isolated from an industrial starter strain, Lactococcus lactis ssp. cremoris TDM1. A lactose-fermenting transconjugant, Lactococcus lactis ssp. lactis NCK40, was isolated from matings between L. lactis ssp. cremoris TDM1 and a plasmid-free recipient. The NCK40 transconjugant contained a 100-kb self-transmissible plasmid (pTRK11) encoding for restriction-modification and a 13.5-kb plasmid (pTRK10) encoding proteolytic activity. Following isolation of lactose-negative derivatives from NCK40, a 30.5- kb plasmid, pTRK12, was identified that encoded proteolytic and restriction-modification of the identical specificity as pTRK11. Restriction analyses and hybridization experiments indicated that pTRK12 contained sequences from pTRK11 and all of pTRK10. Cotransformation of total plasmid DNA from L. lactis ssp. cremoris TDM1 with vector pVS2 identified two other restriction-modification plasmids, pTRK30 (28.0 kb) and pTRK317 (15.5 kb). Efficiencies of plaquing for phage c2 on restriction-modification transconjugants and transformants was 10(-2) to 10(-4). The specificity of restriction-modification activities conferred by each of the three plasmids was different. When the abortive infection plasmid pTR2030 was combined with pTRK30, both phage inhibition phenotypes were expressed. However, when pTR2030 was combined with pTRK12, the abortive infection phenotype was not fully expressed. Significant cell death occurred when abortive infection cells containing only pTR2030 were infected with phage. Combining the restriction-modification system of pTRK30 with pTR2030 significantly improved cell survival following phage infection. Operation of restriction-modification systems in conjunction with the abortive defense mechanism maximized cell survival. The data suggest that cell death is minimized when the lytic cycle is halted by restriction before abortive infection responses induce phage abortion and
58 NAL Call. No.: TP248.24.B55 Chemical stabilization of Bacillus subtilis alpha-amylase by modification with D-glucono-delta-lactone. Janecek, S.; Balaz, S.; Rosenberg, M.; Stredansky, M. Middlesex, England : Science & Technology Letters; 1992 Mar. Biotechnology techniques v. 6 (2): p. 173-176; 1992 Mar. Includes references.
Language: English
Descriptors: Bacillus subtilis; Alpha-amylase; Heat stability; Chemical reactions; Gluconolactone; Food biotechnology; Enzyme activity
59 NAL Call. No.: QH442.G4522
Chips, fries will be healthier, Monsanto promises.
Usdin, S.
Washington, D.C. : King Pub. Group; 1992 Aug24.
Biotech daily v. 1 (10): p. 2; 1992 Aug24.
Language: English
Descriptors: Solanum tuberosum; Genetic engineering; Food quality; New products
60 NAL Call. No.: S494.5.B563A382
Chitosan as an elicitor for the production of chitinase, an
antifungal enzyme from soybean seeds.
Teichgraber, P.; Popper, L.; Knorr, D.
Milan, Italy : Teknoscienze; 1991 May.
Agrofoodindustry hi-tech v. 2 (3): p. 11-14; 1991 May.
Includes references.
Language: English
Descriptors: Soybeans; Seeds; Soaking; Chitosan; Induction; Chitinase; Enzyme activity; Biological production; Antifungal agents; Food biotechnology; Seed germination
61 NAL Call. No.: 448.3 AP5
Chromosomal integration and expression of two bacterial alphaacetolactate
decarboxylase genes in brewer's yeast.
Blomqvist, K.; Suihko, M.L.; Knowles, J.; Penttila, M.
Washington, D.C. : American Society for Microbiology; 1991
Oct. Applied and environmental microbiology v. 57 (10): p.
2796-2803; 1991 Oct. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Strains; Carboxylyases; Genes; Gene expression; Genetic transformation; Klebsiella; Enterobacter aerogenes; Diacetyl; Metabolism; Enzyme activity; Beers; Brewing industry
Abstract: A bacterial gene encoding alpha-acetolactate decarboxylase, isolated from Klebsiella terrigena or Enterobacter aerogenes, was expressed in brewer's yeast. The genes were expressed under either the yeast phosphoglycerokinase (PGKI) or the alcohol dehydrogenase (ADHI) promoter and were integrated by gene replacement by using cotransformation into the PGKI or ADHI locus, respectively, of a brewer's yeast. The expression level of the alpha-acetolactate decarboxylase gene of the PGK1 integrant strains was higher than that of the ADH1 integrants. Under pilot-scale brewing conditions, the alpha-acetolactate decarboxylase activity of the PGK1 integrant strains was sufficient to reduce the formation of diacetyl below the taste threshold value, and no lagering was needed. The brewing properties or the recombinant yeast strains were otherwise unaltered, and the quality (most importantly, the flavor) of the trial beers produced was as good as that of the control beer.
62 NAL Call. No.: TP248.2.B578
"Classical" yeast biotechnology.
Oliver, S.G.
New York, N.Y. : Plenum Press; 1991.
Biotechnology handbooks v. 4: p. 213-248; 1991. In the series
analytic: Saccharomyces / edited by M.F. Tuite and S.G.
Oliver. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Saccharomyces uvarum; Aspergillus oryzae; Breadmaking; Baking; Carbon dioxide; Brewing; Beers; Sake; Winemaking; Ethanol production; Fermentation; Malting barley; Rice; Grape must; Strains; Genetic improvement; Varietal tolerance; Ethanol; Flocculation; Starch; Hydrolysis; Protoplast fusion; Mating ability; Recombinant DNA; Bakers' yeast; Brewers' yeast
63 NAL Call. No.: QR1.L47
Cloning and expression of the lysostaphin gene in Bacillus
subtilis and Lactobacillus casei.
Gaier, W.; Vogel, R.F.; Hammes, W.P.
Oxford : Blackwell Scientific Publications; 1992 Mar.
Letters in applied microbiology v. 14 (3): p. 72-76; 1992 Mar.
Includes references.
Language: English
Descriptors: Staphylococcus; Bacillus subtilis; Lactobacillus casei; Hydrolases; Structural genes; Cloning; Gene expression; Vectors; Enzyme activity; Starters; Antibacterial properties; Genetic transformation
64 NAL Call. No.: QH426.C8
Cloning and mutation of the gene encoding endothiapepsin from
Cryphonectria parasitica.
Razanamparany, V.; Jara, P.; Legoux, R.; Delmas, P.; Msayeh,
F.; Kaghad, M.; Loison, G.
Berlin, W. Ger. : Springer International; 1992.
Current genetics v. 21 (6): p. 455-461; 1992. Includes
references.
Language: English
Descriptors: Cryphonectria parasitica; Structural genes; Aspartic proteinases; Cloning; Nucleotide sequences; Introns; Amino acid sequences; Mutants; Induced mutations; Insertional mutagenesis; Genetic transformation; Mutations; Microbial rennet; Enzyme activity
Abstract: Endothiapepsin is an aspartic protease secreted by Cryphonectria parasitica. It has a milk-clotting activity and is used in the cheese industry. The eapA gene encoding endothiapepsin has been cloned and sequenced. An open reading frame of 419 codons, which encodes a precursor differing from mature endothiapepsin by the presence of an 89 aa residue prepro-sequence, was found. The eapA gene is interrupted by three introns. C. parasitica mutant strains deficient in the production of endothiapepsin (eapA-) were constructed using a gene-replacement strategy. Two nonsense mutations were introduced at the beginning of the coding sequence by PCRinduced mutagenesis. The mutated DNA fragment was introduced in C. parasitica by co-transformation with a benomyl-resistant ben(R) selection plasmid. Transformants which have the eapAphenotype were obtained. Protein analysis confirmed that they secreted no detectable amount of endothiapepsin. No ectopic integration of the mutated eapA gene occurred in the eapAtransformants. Moreover, after one conidiation step, eapAtransformants yielded benomyl-sensitive (ben(S)) segregants which were analyzed by Southern blotting experiments. The results revealed no difference with the wild-type strain, suggesting that the eapA-, ben(S) segregants differed from the non-transformed strain only by the presence of the two nonsense mutations in the eapA locus.
65 NAL Call. No.: QH442.A1G4
Cloning and selective overexpression of an alkaline proteaseencoding
gene from Aspergillus oryzae.
Cheevadhanarak, S.; Renno, D.V.; Saunders, G.; Holt, G.
Amsterdam : Elsevier Science Publishers; 1991.
Gene v. 108 (1): p. 151-155; 1991. Includes references.
Language: English
Descriptors: Aspergillus oryzae; Genes; Alkaline phosphatase; Nucleotide sequences; Amino acid sequences; Introns; Restriction mapping; Exons; Genetic transformation; Gene expression; Enzyme activity
Abstract: The gene alpA encoding Aspergillus oryzae alkaline protease (ALP) was isolated from a genomic library of an industrial strain used in Thailand by using oligodeoxyribonucleotide probes based on the published cDNA sequence [Tatsumi et al., Agric. Biol. Chem. 52 (1988) 1887-1888]. The entire nucleotide sequence of the genomic clone obtained was determined. By comparison with the published cDNA sequence, it was found that ALP is encoded by, four exons of 314, 445, 89 and 351 bp. Three introns, which interrupt the coding sequence, are 50, 59 and 56 bp in length. The gene contains a typical TATA box 103 bp upstream from the start codon, and a consensus polyadenylation signal, AATAAA, 189 bp from the stop codon. The alpA gene, introduced into a protease deficient strain (A. oryzae U1638) by cotransformation, directed the secretion of enzymatically active ALP into the culture medium. Cotransformants of the high-level ALP-producing strain U212 containing multiple copies of the alpA gene were able to secrete up to five times more ALP than the parental strain.
66 NAL Call. No.: 448.3 J82
Cloning, phenotypic expression, and DNA sequence of the gene
for lactacin F, an antimicrobial peptide produced by
Lactobacillus spp.
Muriana, P.M.; Klaenhammer, T.R.
Washington, D.C. : American Society for Microbiology; 1991
Mar. Journal of bacteriology v. 173 (5): p. 1779-1788. ill;
1991 Mar. Includes references.
Language: English
Descriptors: Lactobacillus; Lactobacillus acidophilus; Microbiology; Amino acid sequences; Bacteriocins; Cloning; Gene expression; Genetic engineering; Lactic acid bacteria; Molecular conformation; Nucleotide sequences; Phenotypes
Abstract: Lactacin F is a heat-stable bacteriocin produced by Lactobacillus acidophilus 11088. A 63-mer oligonucleotide probe deduced from the N-terminal lactacin F amino acid sequence was used to clone the putative laf structural gene from plasmid DNA of a lactacin F-producing transconjugant, L. acidophilus T143. One clone, NCK360, harbored a recombinant plasmid, pTRK160, which contained a 2.2-kb EcoRI fragment of the size expected from hybridization experiments. An Escherichia coli-L. acidophilus shuttle vector was constructed, and a subclone (pTRK162) containing the 2.2-kb EcoRI fragment was introduced by electroporation into two lactacin F-negative strains, L. acidophilus 89 and 88-C. Lactobacillus transformants containing pTRK162 expressed lactacin F activity and immunity. Bacteriocin produced by the transformants exhibited an inhibitory spectrum and heat stability identical to those of the wild-type bacteriocin. An 873-bp region of the 2.2-kb fragment was sequenced by using a 20-mer degenerate lactacin F-specific primer to initiate sequencing from within the lactacin F structural gene. Analysis of the resulting sequence identified an open reading frame which could encode a protein of 75 amino acids. The 25 N-terminal amino acids for lactacin F were identified within the open reading frame along with an N-terminal extension, possibly a signal sequence. The lactacin F N-terminal sequence, through the remainder of the open reading frame (57 amino acids; 6.3 kDa), correlated extremely well with composition analyses of purified lactacin F which also predicted a size of 51 to 56 amino acid residues. Molecular characterization of lactacin F identified a small hydrophobic peptide that may be representive of a common bacteriocin class in lactic acid bacteria.
67 NAL Call. No.: 448.3 AP5
Cloning, sequence, and phenotypic expression of katA, which
encodes the catalase of Lactobacillus sake LTH677.
Knauf, H.J.; Vogel, R.F.; Hammes, W.P.
Washington, D.C. : American Society for Microbiology; 1992
Mar. Applied and environmental microbiology v. 58 (3): p.
832-839; 1992 Mar. Includes references.
Language: English
Descriptors: Lactobacillus; Strains; Structural genes; Catalase; Cloning; Genetic transformation; Escherichia coli; Lactobacillus casei; Gene expression; Enzyme activity; Nucleotide sequences; Amino acid sequences; Sausages; Fermented foods
Abstract: Lactobacillus sake LTH677 is a strain, isolated from fermented sausage, which forms a heme-dependent catalase. This rare property is highly desirable in sausage fermentation, as it prevents rancidity and discoloration caused by hydrogen peroxide. A gene bank containing MboI fragments of chromosomal DNA from Lactobacillus sake LTH677 in Escherichia coli plasmid pBR328 was constructed. The catalase gene was cloned by heterologous complementation of the Katphenotype of E. coli UM2. The catalase structural gene, designated katA, was assigned to a 2.3-kb region by deletion analysis of the originally cloned fragment in plasmid pHK1000. The original chromosomal arrangement was determined by Southern hybridization. Protein analysis revealed that the catalase subunit has a molecular size of 65,000 Da and that the active catalase possesses a hexameric structure. The molecular size of the subunit deduced from the nucleotide sequence was determined to 54,504 Da. The N-terminal amino acid sequence of the 65,000-Da protein corresponded to the one deduced from the DNA sequence. After recloning of katA in the E. coli-Lactococcus shuttle vector pGKV210, the gene was successfully transferred and phenotypically expressed in Lactobacillus casei, which is naturally deficient in catalase activity.
68 NAL Call. No.: 390.9 IN7
Colour reaction screening of clones with diacetyl and acetoin
reductase activities.
Legeay, O.; Ratomahenina, R.; Chabalier, C.; Galzy, P.;
Goessens, E. London : The Institute; 1991 Sep.
Journal of the Institute of Brewing v. 97 (5): p. 389-391;
1991 Sep. Includes references.
Language: English
Descriptors: Saccharomyces uvarum; Fermentation; Gene transfer; Escherichia coli; Cloning; Dna libraries; Screening; Volatile compounds; Acetoin; Oxidoreductases; Colorimetry
69 NAL Call. No.: TP371.44.A67 1992
Commercialization of fermented foods in sub-Saharan Africa.
Okafor, N.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 165-169;
1992. Includes references.
Language: English
Descriptors: Africa south of sahara; Fermented foods; Food biotechnology; Food industry; Food marketing; Food merchandising
70 NAL Call. No.: 10 OU8
Communication between scientists and consumers.
Harlander, S.K.
Oxon : C.A.B. International; 1991 Jun.
Outlook on agriculture v. 20 (2): p. 73-77; 1991 Jun.
Includes references.
Language: English
Descriptors: Agricultural production; Biotechnology; Food production; Food supply; Food safety; Macroeconomics; Communication; Consumer education; Scientists
71 NAL Call. No.: HD9275.A2C9 A comparative study of Cheddar cheeses made with fermentation produced calf chymosin from Kluyvermomyces lactis and with calf rennet. Morris, H.A.; Anderson, K. Washington, D.C. : American Cultured Dairy Products Institute; 1991 May. Cultured dairy products journal v. 26 (2): p. 13-14, 16, 18, 20; 1991 May. Includes references.
Language: English
Descriptors: Minnesota; Cheddar cheese; Kluyveromyces marxianus var. lactis; Calves; Rennet; Genetic transformation; Recombination; Fermentation; Cheese ripening; Coagulants; Comparisons; Milk fat percentage; Solids not fat; Milk proteins; Lactose; Lactic acid; Whey; Ph; Nitrogen content; Acid degree value; Age; Bacterial count; Moisture content; Sodium chloride; Yields; Sensory evaluation
72 NAL Call. No.: TP1.P7 A
comparison of different methods of beta-galactosidase
immobilization. Bodalo, A.; Gomez, E.; Gomez, J.L.; Bastida,
J.; Maximo, M.F.; Diaz, F. New York, N.Y. : Elsevier Science
Publishers; 1991 Dec.
Process biochemistry v. 26 (6): p. 349-353; 1991 Dec.
Includes references.
Language: English
Descriptors: Escherichia coli; Beta-galactosidase; Immobilization; Enzyme activity; Bioreactors; Glass; Alginates; Carrageenan; Lactose; Hydrolysis; Milk; Milk products; Food biotechnology; Diatomite
73 NAL Call. No.: R856.A4B5
Competition looms in tomato field.
San Francisco, Calif. : Deborah J. Mysiewicz; 1992 Jul18.
BioEngineering news v. 13 (28): p. 1; 1992 Jul18.
Language: English
Descriptors: Lycopersicon esculentum; Genetic engineering; Ripening; Transgenics; Usda; Food safety; Regulations
74 NAL Call. No.: QH442.J69
Computer simulation for L-lactate batch process employing
Lactococcus lactis IO-1.
Ishizaki, A.; Ohta, T.; Kobayashi, G.
Amsterdam : Elsevier Science Publishers B.V.; 1992 Jun.
Journal of Biotechnology v. 24 (1): p. 85-107; 1992 Jun. In
the special issue: Recent progress of computer application on
biotechnology. Paper presented at the "Workshop on Recent
Progress of Computer Application on Biotechnology," 1990
Conference of the Japan Society for Bioscience, Biotechnology
and Agrochemistry, March 30-April 2, 1990, Fukuoka, Japan.
Includes references.
Language: English
Descriptors: Lactobacillaceae; Cell culture; Lactic acid; Biosynthesis; Biotechnology; Computer simulation; Growth models; Lactate dehydrogenase
75 NAL Call. No.: HT401.S68
Concern about eating genetically engineered food.
Israel, G.D.; Hoban; T.J.
Belhaven, N.C. : The Association; 1992.
Southern rural sociology : journal of the Southern Rural
Sociological Association, Southern Association of Agricultural
Scientists v. 9 (1): p. 23-43; 1992. Includes references.
Language: English
Descriptors: Florida; North Carolina; Meat; Milk products; Food safety; Risk; Consumer attitudes; Food production; Genetic engineering; Food technology; Consumer information; Beliefs; Moral values; Academic achievement; Women; Consumer surveys; Household income; Regional surveys
Abstract: Concern about eating genetically engineered food is explored for a sample of residents from Florida and North Carolina. Previous research on consumers' food safety concerns and perceived risk associated with food production suggests that concern about genetically engineered food is influenced by three factors. Concern is influenced by how well informed consumers are about food technology, their capacity to understand that information, and the compatibility of genetic engineering with consumers' moral beliefs. Utilizing logistic regression, women and persons who viewed genetic engineering to be morally wrong were found to have greater concern about eating genetically engineered foods. Awareness and educational attainment also decreased concern among North Carolina residents. For the Florida sample, awareness had no effect on concern, and education decreased concern for only one of two types of food. Although addressing concerns based on moral beliefs may be problematic, efforts to better inform consumers, especially women, might reduce their concern.
76 NAL Call. No.: QR1.F44
Conjugal plasmid transfer between lactococci on solid surface
matings and during cheese making.
Gabin-Gauthier, K.; Gratadoux, J.J.; Richard, J.
Amsterdam : Elsevier Science Publishers; 1991 Apr.
FEMS microbiology letters - Federation of European
Microbiological Societies v. 85 (2): p. 133-140; 1991 Apr.
Includes references.
Language: English
Descriptors: Streptococcus lactis; Strains; Plasmids; Gene transfer; Genetic engineering; Camembert cheese; Cheesemaking
Abstract: The concept of deliberate use of genetically engineered microorganisms in dairy products requires a clear understanding of their behaviour and of the dissemination of introduced DNA in these strains. Thus, transfer of a selftransmissible plasmid and a non-self-transmissible but mobilizable plasmid from an engineered strain of Lactococcus lactis subsp. lactis IL 1403 to wild-type strains of L. lactis subsp. lactis and subsp. cremoris of technological interest was studied on standard solid surface matings and in cheese during manufacture. On solid surface matings, transfer of the conjugative plasmid occurred at frequencies ranging from < 2.3 X 10-9 to 2.8 X 10-4. Mobilization of the non-conjugative plasmid was observed at a lower frequency (ca. 10-5) in only one recipient which was then selected along with another recipient strain (presenting intermediate transfer frequencies) for making Camembert cheese. During cheese making, only the transfer of the self-transmissible plasmid was observed. It occurred in the early stages of manufacturing. The transfer frequencies were 7.0 X 10-8 or 7.6 X 10-1 1, depending upon the recipient strain. These were about 3 to 4 orders of magnitude lower than on solid surface matings. Mobilization of the nonconjugative plasmid was never detected in cheese.
77 NAL Call. No.: QH426.P56 Construction and characterization of shuttle plasmids for lactic acid bacteria and Escherichia coli. Solaiman, D.K.Y.; Somkuti, G.A.; Steinberg, D.H. Orlando, Fla. : Academic Press; 1992 Jul. Plasmid v. 28 (1): p. 25-36; 1992 Jul. Includes references.
Language: English
Descriptors: Streptococcus thermophilus; Lactobacillus casei; Escherichia coli; Plasmids; Vectors; Genetic transformation; Electrofusion; Gene transfer; Structural genes; Oxidoreductases; Restriction mapping; Gene expression
Abstract: The chimeric plasmid pBN183 was first constructed in Escherichia coli by ligating the BamHI-digested E. coli plasmid pBR322 and a BglII-linearized streptococcal plasmid, pNZ18. The pBN183 transformed E. coli to Ap(R) at a frequency of (8.2 +/- 1.2) X 10(5) colony forming units (CFU)/microgram DNA. Electrotransformation of Streptococcus thermophilus with pBN183 yielded Cm(R), Ap(S) clones at a frequency of (2.6 +/- 0.3) X 10(1) CFU/microgram DNA. Plasmid screening with pBN183- transformed S. thermophilus clones revealed that ca. 70% of these transformants contained deleted plasmids. Plasmid pBN183A, a pBN183 deletion mutant lacking one copy of a tandemly arranged, highly homologous DNA sequence, was isolated for further study. It transformed E. coli to Ap(R) and S. thermophilus to Cm(R) with frequencies of (4.8 +/- 0.1) X 10(5) and (8.1 +/- 0.2) X 10(2) CFU/microgram DNA, respectively. Screening of S. thermophilus transformants did not show the presence of deleted plasmids. Based on the structure of pBN183A, a new shuttle plasmid, pDBN183, was constructed from pBN183 by removal of the small (1.2 kb) SalI fragment. Transformation frequencies of pDBN183 were (5.0 +/- 1.3) X 10(5) and (4.6 +/- 0.2) X 10(2) CFU/microgram DNA with E. coli and S. thermophilus, respectively. In contrast to the parent pBN183, only 17% of the pDBN183-transformed S. thermophilus contained deleted plasmids. Plasmid copy numbers of the three vectors in E. coli were estimated at 17-18 per chromosome. The three plasmids conferred Ap(R) and Cm(R) to E. coli, but only Cm(R) to S. thermophilus. The insertion of a Streptomyces cholesterol oxidase gene (choA) into pDBN183 did not affect the plasmid's stability in Lactobacillus casei, but resulted in deletion of the recombinant DNA in S. thermophilus.
78 NAL Call. No.: 442.8 Z34 Construction of a fusion gene comprising the Taka-amylase A promoter and the Escherichia coli beta-glucuronidase gene and analysis of its expression in Aspergillus oryzae. Tada, S.; Gomi, K.; Kitamoto, K.; Takahashi, K.; Tamura, G.; Hara, S. Berlin, W. Ger. : Springer International; 1991 Oct. M G G : Molecular and general genetics v. 229 (2): p. 301-306; 1991 Oct. Includes references.
Language: English
Descriptors: Aspergillus oryzae; Escherichia coli; Genetic engineering; Recombinant DNA; Promoters; Alpha-amylase; Reporter genes; Beta-glucuronidase; Gene expression; Messenger RNA; Starch; Sugars; Carbohydrate metabolism; Genetic transformation
Abstract: Northern blot analysis of glucose-grown and starchgrown mycelia of Aspergillus oryzae RIB40 was conducted using the cloned Taka-amylase A (TAA) gene as a probe. The amount of mRNA homologous to the TAA gene was increased when this fungus was grown with starch as a sole carbon source. In order to analyze the induction mechanism, we inserted the Escherichia coli uidA gene encoding beta-glucuronidase (GUS) downstream of the TAA promoter and introduced the resultant fusion gene into the A. oryzae genome. Production of a functional GUS protein was induced by starch, but not by glucose. When the effects of various sugars on expression of the fusion gene were examined, the results suggested that the expression of the fusion gene was under control of the TAA gene promoter.
79 NAL Call. No.: 389.8 F7398
Consumer concerns and educational strategies: focus on
biotechnology. Bruhn, C.M.
Chicago, Ill. : Institute of Food Technologists; 1992 Mar.
Food technology v. 46 (3): p. 80, 95, 97; 1992 Mar. This
record corrects IND 92001478 which was entered incorrectly
under call number 389.8 AM34. Includes references.
Language: English
Descriptors: California; Biotechnology; Food safety; Consumer attitudes; Consumer protection; Consumer education; Environmental protection
Abstract: Surveys and workshops emphasize that education is the key to public understanding and proper evaluation of biotechnology.
80 NAL Call. No.: TP248.2.P76
Continuous synthesis of xylitol by NAD(P)H-linked Aldose
reductase in a charged ultrafiltration membrane-enzyme
reactor.
Kulbe, K.D.; Schmidt, H.; Schmidt, K.; Scholze, H.A.
Amsterdam : Elsevier Science Publishers, B.V.; 1991.
Progress in biotechnology v. 7: p. 565-572; 1991. In the
series analytic: Xylans and Xylanases / edited by J. Visser
and G. Beldman. Proceedings of an international symposium held
December 8-11, 1991, Wageningen, The Netherlands. Includes
references.
Language: English
Descriptors: Xylitol; Aldonic acids; Food biotechnology; Xylose; Alcohol oxidoreductases; Candida; Pichia; Coenzymes; Ultrafiltration; Membranes; Bioreactors
81 NAL Call. No.: aHD9001.N275
Controversy over livestock growth hormones continues.
Blayney, D.P.; Fallert, R.F.; Shagam, S.D.
Washington, D.C. : Commodity Economics Division, Economic
Research Service, USDA; 1991 Oct.
FoodReview v. 14 (4): p. 6-9; 1991 Oct. Includes references.
Language: English
Descriptors: Livestock; Somatotropin; Food and nutrition controversies; Food safety; Food biotechnology; Farm structure; Surpluses; Animal welfare
Abstract: At the forefront of biotechnology in animal agriculture is the experimental use of somatotropin, growth hormones that occur naturally in animals. The safety, positive and negative implication surrounding the controversy over the use of bovine somatotropin use for milk production are discussed.
82 NAL Call. No.: 59.8 C33
Corn wet milling with a commercial enzyme preparation.
Ling, D.; Jackson, D.S.
St. Paul, Minn. : American Association of Cereal Chemists;
1991 Mar. Cereal chemistry v. 68 (2): p. 205-206; 1991 Mar.
Includes references.
Language: English
Descriptors: Maize; Maize starch; Milling; Soaking; Enzyme activity; Cellulase; Beta-glucanase; O-glycoside hydrolases; Mixtures; Trichoderma longibrachiatum; Maize bran; Food biotechnology
83 NAL Call. No.: QH442.G4522 Council urges pre-market tests, labels for gene-altered foods. Washington, D.C. : King Pub. Group; 1992 Dec03. Biotech daily v. 1 (77): p. 4; 1992 Dec03.
Language: English
Descriptors: Food biotechnology; Regulations; Labeling; Risk
84 NAL Call. No.: A00063
Culture wars.
Herbst, L.
Durham, N.C. : Durham Herald Co., Inc; 1992 Oct11.
The Herald-sun. p. 4; 1992 Oct11.
Language: English
Descriptors: North Carolina; Resistance; Genetic engineering; Viral diseases; Bacteria; Cheesemaking; Food biotechnology
85 NAL Call. No.: 381 J825N
Debate slows growth hormone commercialization.
Thayer, A.
Washington, D.C. : American Chemical Society; 1991 May06.
Chemical and engineering news v. 69 (18): p. 25; 1991 May06.
Language: English
Descriptors: U.S.A.; Somatotropin; Milk production; Food safety; Genetic engineering; Economic impact
86 NAL Call. No.: 44.8 J822
Deriving phage-insensitive lactococci using a food-grade
vector encoding phage and nisin resistance.
Hughes, B.F.; McKay, L.L.
Champaign, Ill. : American Dairy Science Association; 1992
Apr. Journal of dairy science v. 75 (4): p. 914-923; 1992 Apr.
Includes references.
Language: English
Descriptors: Starters; Streptococcus lactis; Vectors; Plasmids; Strains; Nisin; Resistance; Genetic transformation; Electroporation; Bacteriophages
Abstract: Plasmid pFK012 is a potential food-grade vector comprising only lactococcal DNA, and it encodes bacteriophage insensitivity and nisin resistance. Efforts were made to transform several lactococcal strains with pFK0I2 via eletroporation. Nisin-resistant transformants were selected on M17 agar containing .5% glucose and 300 IU of nisin/ml. Southern hybridization analysis of plasmid pools of the transformants using a nisin resistance probe confirmed the presence of pFK0I2. Two plasmid-free strains (Lactococcus lactis ssp. lactis LM0230 and MG1363) were successfully transformed and evaluated for phage sensitivity. Wild-type lactococcal strains were more difficult to transform, although two acquired pFK012 (L. lactis ssp. lactis C2 and SK2). These transformants acquired an abortive phage resistance mechanism, were stably maintained at 21 and 37 degrees C after 100 generations, and retained the same rate of acid production as the parental strains. The difficulty in transforming parental strains could be related to incompatibility of plasmids or to restriction of incoming DNA. In this study, L. lactis ssp. lactis H1 was found to be naturally resistant to nisin but did not produce nisin. The plasmid pool from H1 was found to contain a plasmid that had strong homology with a nisin resistance probe.
87 NAL Call. No.: QH442.G4522
Designer tomatoes may be edible, but are they ethical?.
Don, A.
Washington, D.C. : King Pub. Group; 1992 Oct08.
Biotech daily v. 1 (41): p. 2-3; 1992 Oct08.
Language: English
Descriptors: Genetic engineering; Ethics; Food products; Labeling
88 NAL Call. No.: TP248.24.B55
Determination of alpha-amylase activity in dextran, Ficoll and
polyethylene glycol solutions.
Safarik, I.; Safarikova, M.
Middlesex, England : Science & Technology Letters; 1992 Mar.
Biotechnology techniques v. 6 (2): p. 177-180; 1992 Mar.
Includes references.
Language: English
Descriptors: Bacillus; Bacillus licheniformis; Alpha-amylase; Enzyme activity; Hydrolysis; Maize starch; Dyes; Spectrophotometry; Polyethylene glycol; Dextran; Polymers; Food biotechnology
89 NAL Call. No.: 44.8 J822 Development and application of pFM011 as a possible food-grade cloning vector. Froseth, B.R.; McKay, L.L. Champaign, Ill. : American Dairy Science Association; 1991 May. Journal of dairy science v. 74 (5): p. 1445-1453; 1991 May. Includes references.
Language: English
Descriptors: Streptococcus lactis; Food microbiology; Plasmids; Nisin; Vectors; Gene transfer; Starters; Stability
Abstract: An origin of replication and a nisin resistance determinant on a 7.6-kb EcoRI fragment, capable of existing as an independent replicon when circularized, was used to construct a vector for cloning homologous DNA in Lactococcus lactis ssp. lactis. A medium, designated M17-GTN, was developed to identify L. lactis ssp. lactis cells containing pFM011 from a mixed population of nisin-sensitive cells and was then used to select nisin-resistant transformants produced by electroporation or by protoplast transformation. To demonstrate the usefulness of nisin resistance as a selectable marker, a 6.3-kb EcoRI fragment encoding reduced bacteriophage sensitivity was cloned into the EcoRI site of pFM011. Separately, the erythromycin resistance marker from pGB301 was cloned into the HindIII site of pFM011. Both plasmids were introduced into L. lactis. ssp. lactis. The origin of replication of pFM011 was localized to a 2.2-kb HindIII-haeIII fragment Seven additional unique restriction sites on pFM011 for cloning purposes were added by inserting a multiple cloning site. Results indicated that pFM011 and its recombinant derivatives were relatively stable in the L. lactis ssp. lactis background. As pFM011 was derived entirely from lactococcal DNA, this study demonstrates its use as a food-grade cloning vector for lactococci.
90 NAL Call. No.: QD415.A1B58
Development of bacteriophage-resistant strains of lactic acid
bacteria. Klaenhammer, T.R.
London : Portland Press; 1991 Aug.
Transactions - Biochemical Society v. 19 (3): p. 675-681; 1991
Aug. 638th Meeting held April 10-12, 1991, Reading
University, Reading. Includes references.
Language: English
Descriptors: Lactic acid bacteria; Strains; Disease resistance; Bacteriophages; Genotypes; Phenotypes; Genetic engineering
91 NAL Call. No.: 389.8 F7398
Development of deep-frying fats.
Carr, R.A.
Chicago, Ill. : Institute of Food Technologists; 1991 Feb.
Food technology v. 45 (2): p. 95-96; 1991 Feb. Includes 3
references.
Language: English
Descriptors: Fats; Deep fat frying; Product development; Food quality; Consumer attitudes; Simulated foods; Biotechnology; Rape
Abstract: The demand and development of new fat products to be used for frying foods is detailed. Topics include consumer expectations, nutritional value, fat substitutes, specialty crops, canola oil, and processing techniques.
92 NAL Call. No.: S494.5.B563B554
The development of genetically modified varieties of
agricultural crops by the seeds industry.
Connett, R.J.A.; Barfoot, P.D.
Wallingford, Oxford, UK : CAB International; 1992.
Biotechnology in agriculture v. 7: p. 45-73; 1992. In the
series analytic: Plant genetic manipulation for crop
protection / edited by A.M.R. Gatehouse, V.A. Hilder and
Boulter, D. Includes references.
Language: English
Descriptors: Europe; U.S.A.; Crops; Varieties; Plant breeding; Genetic improvement; Agronomic characteristics; Seed industry; Artificial selection; Tissue culture; Genetic resources; Genetic engineering; Genetic transformation; Protoplast fusion; Intergeneric hybridization; Crop quality; Crop yield; Innovations; Patents; Regulations; Field experimentation; Release; Food biotechnology; Marketing; Environmental impact; European communities
93 NAL Call. No.: TD930.A32
Development of western biotechnology's algal beta-carotene
plant. Borowitzka, L.J.
Essex : Elsevier Applied Science Publishers; 1991.
Bioresource technology v. 38 (2/3): p. 251-252; 1991.
Includes references.
Language: English
Descriptors: Western australia; Algae culture; Dunaliella; Industrial methods; Beta-carotene; Food colorants
94 NAL Call. No.: TP248.2.B46 Disintegration of yeast cells by pressurized carbon dioxide. Lin, H.M.; Chan, E.C.; Chen, C.; Chen, L.F. New York, N.Y. : American Institute of Chemical Engineers; 1991 May. Biotechnology progress v. 7 (3): p. 201-204; 1991 May. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Food biotechnology; Disruption; Carbon dioxide; Pressure; Toluene; Betaglucuronidase; Enzyme activity; Temperature; Cell suspensions; Enzymes
95 NAL Call. No.: 1.90 C2OU8
Diversification of the agricultural product portfolio through
biotechnology. Villet, R.H.
Washington, D.C. : The Department; 1991 Mar.
Outlook - Proceedings, Agricultural Outlook Conference, U.S.
Department of Agriculture (67th): p. 648-652; 1991 Mar. Paper
presented at "Agriculture in a world of change," November
27-29, 1990, Washington, DC.
Language: English
Descriptors: U.S.A.; Agricultural products; Biotechnology; Product development; Food products; Non-food products; Exports; Markets
96 NAL Call. No.: TP368.T73
DNA probes: applications in the food industry.
Jones, J.L.
Cambridge, U.K. : Elsevier Trends Journals; 1991 Feb.
Trends in food science & technology v. 2 (2): p. 28-32; 1991
Feb. Includes references.
Language: English
Descriptors: Dna probes; Food industry; Food biotechnology; Industrial applications
97 NAL Call. No.: 472 N42
Doubts over animal health delay milk hormone.
MacKenzie, D.
London, Eng. : New Science Publications; 1992 Jan18.
New scientist v. 133 (1804): p. 13; 1992 Jan18.
Language: English
Descriptors: Europe; Somatotropin; Genetic engineering; Animal health
98 NAL Call. No.: QH442.G452 DuPont widens base in deals with crop genetics, DNA plant. Washington, D.C. : Gershon W. Fishbein; 1992 Jan10. Genetic engineering letter v. 12 (1): p. 2-3; 1992 Jan10.
Language: English
Descriptors: Rapeseed oil; Biocides; Viral insecticides; Genetic engineering; Potato chips
99 NAL Call. No.: 472 N42
Dutch lack appetite for genectically 'altered' foods.
Coghlan, A.
London, Eng. : New Science Publications; 1991 Aug17.
New scientist v. 131 (1782): p. 9; 1991 Aug17.
Language: English
Descriptors: Netherlands; Food processing; Genetic engineering; Transgenics
100 NAL Call. No.: 286.8 N488
Eating well: uncompromising interpretations on both sides of
the F.D.A.'s genetic-engineering policy.
Burros, M.
New York, N.Y. : H.J. Raymond & Co. :.; 1992 Jun17.
The New York times. p. B5; 1992 Jun17.
Language: English
Descriptors: Food biotechnology; Regulations; Genetic engineering; Nutrition labeling
101 NAL Call. No.: QH442.G4522
EC's novel foods regulation poses barrier to U.S. biotech.
McLaughlin, P.
Washington, D.C. : King Pub. Group; 1992 Nov24.
Biotech daily v. 1 (72): p. 3-4; 1992 Nov24.
Language: English
Descriptors: Europe; U.S.A.; European communities; Regulations; Food biotechnology; Novel foods
102 NAL Call. No.: A00109
EDF calls on FDA to regulate genetically engineered foods.
Hopkins, D.; Goldburg, R.
Washington, DC : National Biotechnology Policy Center of the
National Wildlife Federation; 1991 Dec.
The gene exchange v. 2 (4): p. 1, 8; 1991 Dec.
Language: English
Descriptors: U.S.A.; Food biotechnology; Regulations
103 NAL Call. No.: QR1.L47
Effect of parB on plasmid stability and gene expression in
Xanthomonas campestris.
Pimenta, A. de L.; Rosato, Y.B.; Astolfi-Filho, S.
Oxford : Blackwell Scientific Publications; 1992 Jun.
Letters in applied microbiology v. 14 (6): p. 233-237; 1992
Jun. Includes references.
Language: English
Descriptors: Xanthomonas campestris pv. campestris; Xanthomonas campestris pv. manihotis; Bacillus subtilis; Loci; Plasmids; Stability; Gene expression; Genetic transformation; Alpha-amylase; Reporter genes; Enzyme activity; Vectors; Cloning
104 NAL Call. No.: QR1.L47
Electrotransformation of Xanthomonas campestris by RF DNA of
filamentous phage phiLf.
Wang, T.W.; Tseng, Y.H.
Oxford : Blackwell Scientific Publications; 1992 Feb.
Letters in applied microbiology v. 14 (2): p. 65-68; 1992 Feb.
Includes references.
Language: English
Descriptors: Xanthomonas campestris pv. campestris; Bacteriophages; Genetic transformation; Transduction; Dna; Electric field
105 NAL Call. No.: 381 B523 Engineering of papain: selective alteration of substrate specificity by site-directed mutagenesis. Khouri, H.E.; Vernet, T.; Menard, R.; Parlati, F.; Laflamme, P.; Tessier, D.C.; Gour-Salin, B.; Thomas, D.Y.; Storer, A.C. Washington, D.C. : American Chemical Society; 1991 Sep17. Biochemistry v. 30 (37): p. 8929-8936; 1991 Sep17. Includes references.
Language: English
Descriptors: Papain; Genetic engineering; Amino acid sequences; Mutations; Structure activity relationships; Enzyme activity
Abstract: The S2 subsite specificity of the plant protease papain has been altered to resemble that of mammalian cathepsin B by site-directed mutagenesis. On the basis of amino acid sequence alignments for papain and cathepsin B, a double mutant (Val133Ala/Ser205Glu) was produced where Val133 and Ser205 are replaced by Ala and Glu, respectively, as well as a triple mutant (Val133Ala/Val157Gly/Ser205Glu), where Val157 is also replaced by Gly. Three synthetic substrates were used for the kinetic characterization of the mutants, as well as wild-type papain and cathepsin B: CBZ-Phe-Arg-MCA, CBZ-Arg-Arg-MCA, and CBZ-Cit-Arg-MCA. The ratio of K(cat/K(M) obtained by using CBZ-Phe-Arg-MCA as substrate over that obtained with CBZ-Arg-Arg-MCA is 8.0 for the VAl133Ala/Ser205Glu variant, while the equivalent values for wild-type papain and cathepsin B are 904 and 3.6, respectively. This change in specificity has been achieved by replacing only two amino acids out of a total of 212 in papain and with little loss in overall enzyme activity. However, further replacement of Val157 by Gly as in Val133Ala/Val157Gly/Ser205Glu causes an important decrease in activity, although the enzyme still displays a cathepsin B like substrate specificity. In addition, the pH dependence of activity for the Val133Ala/Ser205Glu variant compares well with that of cathepsin B. In particular, the activity toward CBZ-Arg-Arg-MCA is modulated by a group with a pKa of 5.51, a behavior that is also encountered in the case of cathepsin B but is absent with papain. Results of this study suggest that sequence alignment of cysteine proteases coupled with the structural information that is available for papain can be used to achieve a better understanding of the molecular mechanism and specificity of structurally and functionally related cysteine proteases.
106 NAL Call. No.: QH442.B5 Enhancing the thermostability of glucose isomerase by protein engineering. Quax, W.J.; Mrabet, N.T.; Luiten, R.G.M.; Schuurhuizen, P.W.; Stanssens, P.; Lasters, I. New York, N.Y. : Nature Publishing Company; 1991 Aug. Bio/technology v. 9 (8): p. 738-742; 1991 Aug. Includes references.
Language: English
Descriptors: Actinoplanes; Glucose-6-phosphate isomerase; Genes; Targeted mutagenesis; Cloning; Genetic engineering; Heat stability; Induced mutations; Immobilization; Enzyme activity; Lysine; Chemical reactions; Glucose; High fructose corn syrup
107 NAL Call. No.: A00035 Environmental testing a growing market for biotech?. Summit, N.J. : CTB International Pub. Co; 1991 Oct11. Biotechnology news v. 11 (25): p. 7-8; 1991 Oct11.
Language: English
Descriptors: Food safety; Diagnostic techniques; Usda; Toxins; Market research
108 NAL Call. No.: QH442.J69
Enzyme production by recombinant Trichoderma reesei strains.
Uusitalo, J.M.; Nevalainen, K.M.H.; Harkki, A.M.; Knowles,
J.K.C.; Penttila, M.E.
Amsterdam : Elsevier Science Publishers B.V.; 1991 Jan.
Journal of Biotechnology v. 17 (1): p. 35-50; 1991 Jan.
Includes references.
Language: English
Descriptors: Trichoderma longibrachiatum; Genetic engineering; Recombinant DNA; Cellulose; Promoters; Chimeras; Chymosin; Genes; Calves; Gene expression; Protein secretion; Bioreactors
109 NAL Call. No.: TP1.P7
Enzymic processing of marine raw materials.
Gildberg, A.
Essex : Elsevier Science Publishers Ltd; 1992.
Process biochemistry v. 28 (1): p. 1-15; 1992. Includes
references.
Language: English
Descriptors: Marine fishes; Algae; Shellfish; Raw materials; Food processing; Enzymes; Food biotechnology; Reviews
110 NAL Call. No.: 390.9 AM33 The Escherichia coli beta-glucuronidase gene as a marker for Saccharomyces yeast strain identification. Petering, J.E.; Henschke, P.A.; Langridge, P. Davis, Calif. : American Society of Enologists; 1991. American journal of enology and viticulture v. 42 (1): p. 6-12; 1991. Includes references.
Language: English
Descriptors: Saccharomyces; Strains; Genetic transformation; Beta-glucuronidase; Genetic markers
111 NAL Call. No.: TP248.65.F66F66
Evaluation of microbial chymosin from genetically engineered
Kluyveromyces lactis.
O'Sullivan, M.; Fox, P.F.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (1): p. 19-32; 1991. This record
corrects IND91020027 which was entered incorrectly under call
number TP370.5.F662. Includes references.
Language: English
Descriptors: Cheesemaking; Temperature; Ph; Calcium chloride; Chymosin; Genetic engineering; Kluyveromyces marxianus var. lactis
112 NAL Call. No.: TP370.5.F662
Evaluation of microbial chymosin from genetically engineered
Kluyveromyces lactis.
O'Sullivan, M.; Fox, P.F.
New York, N.Y. : Marcel Dekker; 1991.
Food biotechnology v. 5 (1): p. 19-32. ill; 1991. Includes
references.
Language: English
Descriptors: Cheesemaking; Temperature; Ph; Calcium chloride; Chymosin; Genetic engineering; Kluyveromyces marxianus var. lactis
113 NAL Call. No.: 280.8 J822 Ex
Ante evaluation of the economic impact of agricultural
biotechnology: The case of porcine somatotropin: Comment.
Meltzer, M.I.
Ames, Iowa : American Agricultural Economics Association; 1991
Nov. American journal of agricultural economics v. 73 (4): p.
1279-1283; 1991 Nov. Reply by C.M. Lemieux and M.K.
Wohlgenant, p. 1284-1287. Includes references.
Language: English
Descriptors: U.S.A.; Pigmeat; Pigs; Biotechnology; Economic impact; Surpluses; Somatotropin; Supply balance; Linear models; Price elasticities; Domestic markets; World markets; Adjustment of production
114 NAL Call. No.: 448.39 SO12
Expression of a beta-galactosidase gene from Clostridium
acetobutylicum in Lactococcus lactis subsp. lactis.
Pillidge, C.J.; Pearce, L.E.
Oxford : Blackwell Scientific Publications; 1991 Jul.
The Journal of applied bacteriology v. 71 (1): p. 78-85; 1991
Jul. Includes references.
Language: English
Descriptors: Streptococcus lactis; Clostridium acetobutylicum; Beta-galactosidase; Genes; Genetic transformation; Cloning; Electroporation; Gene expression; Growth rate; Enzyme activity; Carbohydrate metabolism; Lactose; Phosphotransferases; Biochemical pathways
Abstract: A beta-galactosidase gene from Clostridium
acetobutylicum NCIB 2951 was expressed after cloning into pSA3
and electroporation into derivatives of Lactococcus lactis
subsp. lactis strains H1 and 7962. When the clostridial gene
was introduced into a plasmid-free derivative of the startertype
Lact. lactis subsp. lactis strain H1, the resulting
construct had high beta-galactosidase activity but utilized
lactose only slightly faster than the recipient. betaGalactosidase
activity in the construct decreased by over 50%
if the 63 kb Lac plasmid pDI21 was also present with the betagalactosidase
gene. Growth rates of Lac+ H1 and 7962
derivatives were not affected after introduction of the
clostridial beta-galactosidase, even though beta-galactosidase
activity in a 7962 construct was more than double that of the
wild-type strain. When pDI21 was electroporated into a
plasmid-free variant of strain 7962, the recombinant had high
phospho-beta-galactosidase activity and a growth rate equal to
that of the H1 wild-type strain. The H1 plasmid-free strain
grew slowly in T5 complex medium, utilized lactose and
contained low phospho-beta-galactosidase activity. We suggest
that beta-galactosidase expression can be regulated by the
lactose phosphotransferase system-tagatose pathway and that
Lact. lactis subsp. lactis strain H1 has an inefficient
permease for lactose and contains chromosomally-encoded
phospho-beta-galactosidase genes.
115 NAL Call. No.: TP669.I57
Fat functionality, reduction in baked foods.
Arciszewski, H.
Champaign, Ill. : American Oil Chemist's Society; 1991 Apr.
International news on fats, oils and related materials v. 2
(4): p. 392, 394, 396, 398-399; 1991 Apr. Includes
references.
Language: English
Descriptors: Bakery products; Fats; Food biotechnology; Food quality; Sensory evaluation
116 NAL Call. No.: A00109 FDA fails to regulate genetically engineered food. Washington, DC : National Biotechnology Policy Center of the National Wildlife Federation; 1992 Jul. The gene exchange v. 3 (2): p. 1, 3; 1992 Jul.
Language: English
Descriptors: Genetic engineering; Food safety; Fresh products
117 NAL Call. No.: SB123.3.D5 FDA issues new guidelines for regulation genetically engineered foods. Fort Collins, Colo. : Laboratory for Information Science in Agriculture; 1992. Diversity v. 8 (2): p. 26; 1992.
Language: English
Descriptors: U.S.A.; Food safety; Genetic engineering; Guidelines
118 NAL Call. No.: TP248.13.B54 FDA, Monsanto in commotion over BST promotion; Rifkin claims victory. New York : McGraw-Hill :.; 1991 Feb18. Biotechnology newswatch v. 11 (4): p. 13; 1991 Feb18.
Language: English
Descriptors: U.S.A.; Somatotropin; Milk production; Food safety; Genetic engineering
119 NAL Call. No.: TP248.13.B54 FDA rejects petition to halt action on gene engineered products. New York : McGraw-Hill :.; 1991 Nov18. Biotechnology newswatch v. 11 (22): p. 12; 1991 Nov18.
Language: English
Descriptors: Tryptophan; Food additives; Food safety; Genetic engineering; Public opinion
120 NAL Call. No.: A00109 FDA requests public comment on genetically engineered food. Washington, DC : National Biotechnology Policy Center of the National Wildlife Federation; 1991 Jun. The gene exchange v. 2 (2): p. 1-2; 1991 Jun.
Language: English
Descriptors: U.S.A.; Food safety; Genetic engineering; Regulations
121 NAL Call. No.: Q320.A4
FDA to regulate engineered foods under existing "food
additive" regs. Cutler-Wrage, K.
Cedar Falls, Iowa : Freiberg Pub; 1992 May.
AgBiotechnology news v. 9 (3): p. 1, 8; 1992 May.
Language: English
Descriptors: U.S.A.; Bacillus thuringiensis; Food additives; Regulations; Genetic engineering
122 NAL Call. No.: 381 C426
FDA user fees proposal in finding wide support.
Begley, R.
New York, N.Y. : McGraw-Hill :.; 1992 Aug19.
Chemical week v. 151 (7): p. 12; 1992 Aug19.
Language: English
Descriptors: Milk production; Somatotropin; Genetic engineering; Mastitis; Antibiotic residues; Regulations
123 NAL Call. No.: QH442.G456
FDA will not give special attention to genetically engineered
foods. Metheny, B.; Haley, S.
New York, N.Y. : Mary Ann Liebert; 1992 Jun01.
Genetic engineering news v. 12 (9): p. 3; 1992 Jun01.
Language: English
Descriptors: U.S.A.; Food biotechnology; Genetic engineering; Food legislation; Food quality; Food safety; Public agencies
124 NAL Call. No.: TP248.65.F66F66
Fermentation of non-dairy foods.
Hammes, W.P.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (3): p. 293-303; 1991. Includes
references.
Language: English
Descriptors: Fermented foods; Wines; Doughs; Sausages; Starters; Fermentation; Bacteria; Genetic engineering
125 NAL Call. No.: TP368.C3
Flavor technology: recent trends and future perspectives.
Yaylayan, V.A.
Ottawa : The Institute; 1991 Feb.
Canadian Institute of Food Science and Technology journal :
Journal de l'Institut canadien de science et technologie
alimentaire v. 24 (1/2): p. 2-5; 1991 Feb. Includes
references.
Language: English
Descriptors: Flavor; Food technology; Trends; Consumer preferences; Food industry; Food chemistry; Food biotechnology; Food packaging; Enzymes
126 NAL Call. No.: QD415.A1B58
Flavour peptides: the potential role of Lactococcal peptidases
in their production.
Mulholland, F.
London : Portland Press; 1991 Aug.
Transactions - Biochemical Society v. 19 (3): p. 685-690; 1991
Aug. 638th Meeting held April 10-12, 1991, Reading
University, Reading. Includes references.
Language: English
Descriptors: Lactic acid bacteria; Cheesemaking; Food biotechnology; Flavor compounds; Oligopeptides; Cheeses; Chemical analysis; Peptidases
127 NAL Call. No.: TP248.2.B83
Food biotech.
Zechendorf, B.
New York, N.Y. : Huethig; 1992 Jan.
Biotech forum Europe v. 9 (1/2): p. 56-62; 1992 Jan.
Literature review. Includes references.
Language: English
Descriptors: Food biotechnology
128 NAL Call. No.: R856.A4B5
Food biotech approvals streamlined.
San Francisco, Calif. : Deborah J. Mysiewicz; 1992 Jun01.
BioEngineering news v. 13 (22): p. 1-2; 1992 Jun01.
Language: English
Descriptors: U.S.A.; Vegetables; Genetic engineering; Food safety; Regulations
129 NAL Call. No.: TP248.65.F66M58 1992
Food biotechnology techniques and applications.
Mittal, G. S.
Lancaster, PA : Technomic Pub. Co.,; 1992.
x, 380 p. : ill. ; 24 cm. Includes bibliographical references
(p. 337-365) and index.
Language: English
Descriptors: Food
130 NAL Call. No.: 389.8 F7398
Food composition and analysis in the assessment of the safety
of food produced by biotechnology.
Stewart, K.K.
Chicago, Ill. : Institute of Food Technologists; 1992 Mar.
Food technology v. 46 (3): p. 103-107; 1992 Mar. This record
corrects IND 92001480 which was entered incorrectly under call
number 389.8 AM34. Includes references.
Language: English
Descriptors: Food safety; Food biotechnology; Food composition; Toxicology; Biochemical techniques; Analytical methods; Comparisons
Abstract: Traditional toxicologic methods do not appear appropriate for the safety assessment of whole foods produced through biotechnology, but methods based on analytical chemistry and biochemistry appears to be a reasonable alternative.
131 NAL Call. No.: 280.8 M312
Food for thought.
Hiebert, H.
Saranac Lake, N.Y. : American Management Association; 1991
Jun. Management review v. 80 (6): p. 31-32; 1991 Jun.
Language: English
Descriptors: Food industry; New products; Biotechnology; Biosensors; Food safety; Genetic engineering
132 NAL Call. No.: 61.8 SE52
Food for twice as many people in forty years?.
Burton, G.
Des Plains, Ill. : Scranton Gillette Communications, Inc. :.;
1991 Feb. Seed world v. 129 (2): p. 18-21; 1991 Feb.
Language: English
Descriptors: Food supply; Genetic engineering; Stress; Rain; Weed utilization
133 NAL Call. No.: QH442.G456
Food processors seek to adapt bioproducts for large-scale
manufacturing. Glaser, V.; Dutton, G.
New York, N.Y. : Mary Ann Liebert; 1992 Feb.
Genetic engineering news v. 12 (2): p. 6, 8; 1992 Feb.
Language: English
Descriptors: Food biotechnology; Food processing; Food industry; Starters
134 NAL Call. No.: RA784.N8
Food safety and biotechnology.
Hall, R.L.
Baltimore, Md. : Williams & Wilkins; 1991 Jun.
Nutrition today v. 26 (3): p. 15-20; 1991 Jun. Literature
review. Includes references.
Language: English
Descriptors: Food safety; Biotechnology; Food contamination; Health hazards; Genetic engineering; Toxic substances; Nutrient content; Literature reviews
Abstract: The author presents an examination of two complementary aspects of biotechnology: 1) the food safety requirements that products of biotechnology should be expected to meet and; 2) the contributions to improved food safety that biotechnology should be expected to make. Microbiological hazards; nutritional risks; risks from environmental pollution; natural toxicants; pesticide residues and food additives are among the topics covered.
135 NAL Call. No.: 389.8 F7398
Foods of new biotechnology vs traditional products:
microbiological aspects. Pariza, M.W.
Chicago, Ill. : Institute of Food Technologists; 1992 Mar.
Food technology v. 46 (3): p. 100-102; 1992 Mar. This record
corrects IND 92001479 which was entered incorrectly under call
number 389.8 AM34. Includes references.
Language: English
Descriptors: Food biotechnology; Food safety; New products; Food microbiology; Ingredients; Bacteriocins; Mycotoxins; Pesticidal properties
Abstract: Biotechnology can lead to improved foods and ingredients, but its effects on food safety must be evaluated.
136 NAL Call. No.: A00069
For the next course, 'engineered' entree?.
Sugawara, S.
Washington, D.C. : The Washington Post Co; 1992 Jun10.
The Washington post. p. F1, F3; 1992 Jun10.
Language: English
Descriptors: U.S.A.; Lycopersicon esculentum; Genetic engineering; Food biotechnology; Somatotropin; Milk production; Usda; Regulations
137 NAL Call. No.: TP371.44.A67 1992
Future directions.
Yong, L.F.M.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 184-188;
1992.
Language: English
Descriptors: Fermented foods; Food biotechnology; Research policy; Food research
138 NAL Call. No.: QH442.J69
Fuzzy reasoning system for fault diagnosis of physiological
activities in a cultivating process.
Bustamante, Z.R.F.; Pokkinen, M.; Takuwa, T.; Asama, H.;
Linko, P.; Endo, I. Amsterdam : Elsevier Science Publishers
B.V.; 1992 Jun.
Journal of Biotechnology v. 24 (1): p. 75-83; 1992 Jun. In
the special issue: Recent progress of computer application on
biotechnology. Paper presented at the "Workshop on Recent
Progress of Computer Application on Biotechnology," 1990
Conference of the Japan Society for Bioscience, Biotechnology
and Agrochemistry, March 30-April 2, 1990, Fukuoka, Japan.
Includes references.
Language: English
Descriptors: Lactobacillus casei; Cell culture; Lactic acid; Biosynthesis; Biotechnology; Expert systems; Databases
139 NAL Call. No.: 448.3 J82
Galactose utilization in Lactobacillus helveticus: isolation
and characterization of the galactokinase (galK) and
galactose-1-phosphate uridyl transferase (galT) genes.
Mollet, B.; Pilloud, N.
Washington, D.C. : American Society for Microbiology; 1991
Jul. Journal of bacteriology v. 173 (14): p. 4464-4473; 1991
Jul. Includes references.
Language: English
Descriptors: Lactobacillus helveticus; Genes; Galactokinase; Utp-hexose-1-phosphate uridylyltransferase; Cloning; Nucleotide sequences; Amino acid sequences; Transposable elements; Insertional mutagenesis; Induced mutations; Complementation; Gene mapping; Restriction mapping; Enzyme activity; Transcription; Translation; Starters
Abstract: By complementing appropriate gal lesions in Escherichia coli K802, we were able to isolate the galactokinase (galK) and galactose-1-phosphate uridyl transferase (galT) genes of Lactobacillus helveticus. Tn10 transposon mutagenesis, together with in vivo complementation analysis and in vitro enzyme activity measurements, allowed us to map these two genes. The DNA sequences of the genes and the flanking regions were determined. These revealed that the two genes are organized in the order galK-galT in an operonlike structure. In an in vitro transcription-translation assay, the galK and galT gene products were identified as 44- and 53-kDa proteins, respectively, data which corresponded well with the DNA sequencing data. The deduced amino acid sequence of the galK gene product showed significant homologies to other prokaryotic and eukaryotic galactokinase sequences, whereas galactose-1-phosphate uridyl transferase did not show any sequence similarities to other known proteins. This observation, together with a comparison of known gal operon structures, suggested that the L. helveticus operon developed independently to a translational expression unit having a different gene order than that in E. coli, Streptococcus lividans, or Saccharomyces cerevisiae. DNA sequencing of the flanking regions revealed an open reading frame downstream of the galKT operon. It was tentatively identified as galM (mutarotase) on the basis of the significant amino acid sequence homology with the corresponding Streptococcus thermophilus gene.
140 NAL Call. No.: 389.8 F7398
Gene splicers putting new food on the table.
Gorner, P.; Kotulak, R.
Chicago, Ill. : Institute of Food Technologists; 1991 Aug.
Food technology v. 45 (8): p. 46, 48, 50, 53, 103; 1991 Aug.
Language: English
Descriptors: Plants; Food technology; Gene splicing; Genetic engineering; Crop yield; Hunger; World food problems; Disease resistance; Food research; Scientists
Abstract: The work of scientists, Roger Beachy on food technology and product development is detailed. Topics include genetic engineering, gene splicing, and development of disease resistant plants.
141 NAL Call. No.: QR1.L47
Generation of deletions in pTV1ts following transformation of
Staphylococcus aureus protoplasts.
Luchansky, J.B.; Faith, N.G.
Oxford : Blackwell Scientific Publications; 1991 Feb.
Letters in applied microbiology v. 12 (2): p. 46-50. ill; 1991
Feb. Includes references.
Language: English
Descriptors: Staphylococcus aureus; Pathogens; Protoplasts; Genetic transformation; Deletions; Plasmids; Drug resistance; Chloramphenicol; Erythromycin; Phenotypes; Genetic analysis; Microbial contamination; Food contamination; Food poisoning
142 NAL Call. No.: QP752.F35F38 1992
Genetic alteration of food fats and oils.
Hammond, E.G.
New York : Marcel Dekker, Inc; 1992.
Fatty acids in foods and their health implications / [edited
by] Ching Kuang Chow. p. 313-327; 1992. (Food science and
technology). Includes references.
Language: English
Descriptors: Fatty oil plants; Genetic engineering
143 NAL Call. No.: 59.8 C333
Genetic engineering and hybridization of wheat.
Kureczka, J.E.
St. Paul, Minn. : American Association of Cereal Chemists;
1992 Aug. Cereal foods world v. 37 (8): p. 640-642; 1992 Aug.
Includes references.
Language: English
Descriptors: Wheat; Hybridization; Genetic engineering; Genetic transformation; Gene expression; Food quality
Abstract: Experts say the creation of useful-new varieties of wheat through genetic engineering requires success in three discrete areas. First, genetic transformation technologies must be perfected for use in wheat. Second, commercially useful genes and expression systems must be isolated and made available. Finally, and perhaps most importantly from a business standpoint, new hybridization technologies must be developed that work efficiently with this normally selfpollinating grain.
144 NAL Call. No.: 448.3 AP5 Genetic engineering of a sake yeast producing no urea by successive disruption of arginase gene. Kitamoto, K.; Oda, K.; Gomi, K.; Takahashi, K. Washington, D.C. : American Society for Microbiology; 1991 Jan. Applied and environmental microbiology v. 57 (1): p. 301-306. ill; 1991 Jan. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Genetic engineering; Urea; Genes; Arginase; Mutants; Carbamates
Abstract: Urea is reported to be a main precursor of ethyl carbamate (ECA), which is suspected to be a carcinogen, in wine and sake. In order to minimize production of urea, arginase-deficient mutants (delta car1/delta car1) were constructed from a diploid sake yeast, Kyokai no. 9, by successive disruption of the two copies of the CAR1 gene. First, the yeast strain was transformed with plasmid pCAT2 (delta car1 SMR1), and strains heterozygous for CAR1 gene were isolated on sulfometuron methyl plates. Successively, the other CAR1 gene was disrupted by transformation with plasmid pCAT1 (delta Car1 G418r) and the resulting car1 mutants were isolated on a G418 plate. Arginase assay of the total cell lysate of the mutants showed that 70% of transformants isolated on G418 plates had no detectable enzyme activity, possibly as a result of the disruption of the two copies of the CAR1 gene. Further genomic Southern analysis confirmed this result. We could brew sake containing no urea with the delta car1/delta car1 homozygous mutant. It is of additional interest that no ECA was detected in the resulting sake, even after storage for 5 months at 30 degrees C. This molecular biological study suggests that ECA in sake originates mainly from urea that is produced by the arginase.
145 NAL Call. No.: QD1.A45
Genetic engineering of bovine kappa-casein to enhance
proteolysis by chymosin. Oh, S.; Richardson, T.
Washington, D.C. : The Society; 1991.
ACS Symposium series - American Chemical Society (454): p.
195-211. ill; 1991. In the series analytic: Interactions of
Food Proteins / edited by N. Parris and R. Barford. Developed
from a symposium sponsored by the 1989 International Chemical
Conference of Pacific Basin Societies, December 17-22, 1989,
Honolulu, Hawaii. Includes references.
Language: English
Descriptors: Kappa-casein; Genetic engineering; Amino acid sequences; Proteolysis; Chymosin
Abstract: kappa-Casein cDNA was mutated to change the chymosin sensitive site from a Phe(105)-Met(106) bond to a Phe(105)-Phe(106) bond which, in theory, should be attacked at a faster rate by acid proteases. Mutant kappa-casein and normal kappa-casein were expressed in strain AR68 using the secretion vector, pIN-III-ompA. The expressed kappa-caseins were extracted in urea buffer and partially purified using DE 52 anion exchange chromatography. Partially purified kappacaseins were hydrolyzed with chymosin at 30 degrees C. Initial hydrolysis rates were compared. The mutant kappa-casein (Phe(105)-Phe(106)) was hydrolyzed approximately 80 percent faster than the wild-type (Phe(105)-Met(106)) kappa-casein as determined using western blots, followed by immunochemical staining and laser gel scanning.
146 NAL Call. No.: TP368.T73
Genetic engineering of crops: its relevance to the food
industry. Jones, J.L.
Cambridge, U.K. : Elsevier Trends Journals; 1992 Mar.
Trends in food science & technology v. 3 (3): p. 54-59; 1992
Mar. Includes references.
Language: English
Descriptors: Crops; Genetic engineering; Food industry
147 NAL Call. No.: TP371.44.A67 1992
Genetic improvement of microbial starter cultures.
Harlander, S.K.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 20-26;
1992.
Language: English
Descriptors: Fermented foods; Fermentation; Cultured product starters; Genetic engineering; Genetic improvement; Vectors
148 NAL Call. No.: SB123.57.I55 1992
Genetic manipulation of Lactococcus for cheese manufacture.
Coffey, A.; Daly, C.
Braunschweig, Germany : Biologische Bundesanstalt fur Landund
Forstwirtschaft; 1992.
Proceedings of the 2nd International Symposium on the
Biosafety Results of Field Tests of Genetically Modified
Plants and Microorganisms : May 11-14, 1992, Goslar, Germany :
edited by R. Casper and J. Landsmann. p. 204-208; 1992.
Includes references.
Language: English
Descriptors: Cheesemaking; Lactococcus; Genetic engineering; Biotechnology
149 NAL Call. No.: 500 N484
Genetic modification of food and beverage yeast.
Enari, T.M.
New York, N.Y. : The Academy; 1991.
Annals of the New York Academy of Sciences v. 646: p. 181-192;
1991. In the series analytic: Recombinant DNA technology I /
edited by A. Prokop and R.K. Bajpai. Includes references.
Language: English
Descriptors: Saccharomyces; Saccharomyces cerevisiae; Strains; Yeasts; Genetic transformation; Recombinant DNA; Food industry; Enzymes; Fermentation; Industrial microbiology
150 NAL Call. No.: 286.8 N488
Genetic redesign: a new ark of beasts and crops.
Feder, B.J.
New York, N.Y. : H.J. Raymond & Co. :.; 1991 Jan01.
The New York times. p. 18; 1991 Jan01.
Language: English
Descriptors: Genetic engineering; Food production
151 NAL Call. No.: SB123.57.M64
Genetic transformation of potato to enhance nutritional value
and confer disease resistance.
Destefano-Beltran, L.; Nagpala, P.; Jaeho, K.; Dodds, J.H.;
Jaynes, J.M. Molecular approaches to crop improvement / edited
by E.S. Dennis and D.J. Llewellyn. p. 17-32; 1991. (Plant gene
research). Includes references.
Language: English
Descriptors: Solanum tuberosum; Nicotiana tabacum; Agrobacterium rhizogenes; Genetic transformation; Synthetic genes; Essential amino acids; Protein value; Potatoes; Nucleotide sequences; Amino acid sequences; Gene transfer; Hyalophora cecropia; Proteins; Genes; Antibacterial properties; Antifungal properties; Genetic resistance; Fungal diseases; Plant diseases; Plant pathogenic bacteria
152 NAL Call. No.: 284.28 W15
Genetic vegomatics splice and dice with weird results.
Yamada, K.
New York, N.Y. : Dow Jones; 1992 Apr13.
The Wall Street journal. p. 1, A5; 1992 Apr13.
Language: English
Descriptors: Food biotechnology; New products; Transgenics; Fresh products
153 NAL Call. No.: A00109
Genetically engineered food.
Washington, DC : National Biotechnology Policy Center of the
National Wildlife Federation; 1992 Jul.
The gene exchange v. 3 (2): p. 4-8; 1992 Jul.
Language: English
Descriptors: Food safety; Genetic engineering; Labeling; New products
154 NAL Call. No.: HD9000.9.U5A1
Genetically engineered foods--fears & facts.
Rockville, Md. : Food and Drug Administration, Department of
Health & Human Services; 1993 Jan.
F.D.A. consumer v. 27 (1): p. 10-14; 1993 Jan.
Language: English
Descriptors: Fruit; Vegetables; Nutrition information; Genetic engineering
Abstract: Genetic engineering of fruits and vegetables and FDA's policy concerning these foods have been the subject of many consumer questions recently. To help answer the questions, FDA Consumer writer Mary Alice Sudduth talked to James Maryanski, biotechnology coordinator in FDA's Center for Food Safety and Applied Nutrition.
155 NAL Call. No.: QH442.G4522
Genetically engineered tomato clears USDA hurdle.
Rood, M.
Washington, D.C. : King Pub. Group; 1992 Oct20.
Biotech daily v. 1 (48): p. 1-2; 1992 Oct20.
Language: English
Descriptors: Lycopersicon esculentum; Genetic engineering; Regulations; Usda; Food safety
156 NAL Call. No.: 286.8 N488
Geneticists' latest discovery: public fear of 'Frankenfood'.
O'Neill, M.
New York, N.Y. : H.J. Raymond & Co. :.; 1992 Jun28.
The New York times. p. 1, 15; 1992 Jun28.
Language: English
Descriptors: Genetic engineering; Food safety; Public opinion; New products
157 NAL Call. No.: QR1.M562
Genetics of antagonistic action and drug resistance in
Lactobacillus acidophilus.
Garg, S.K.; Mital, B.K.
Oxford : Rapid Communications of Oxford Ltd. with UNESCO;
1992. World journal of microbiology and biotechnology v. 8
(2): p. 92-97; 1992. Literature review. Includes references.
Language: English
Descriptors: Lactobacillus acidophilus; Cultured milk starters; Genetic engineering; Genetic transformation; Genetics; Drug resistance; Bacteriocins; Biosynthesis; Antibacterial properties; Literature reviews
158 NAL Call. No.: 472 N42
Growing vanilla down on the factory farm.
Shannon, C.
London, Eng. : New Science Publications; 1991 Jan.
New scientist v. 129 (1750): p. 24; 1991 Jan.
Language: English
Descriptors: Cell culture; Biotechnology; Vanilla
159 NAL Call. No.: 472 N42
Guess what's coming to dinner?.
Vines, G.
London, Eng. : New Science Publications; 1992 Nov14.
New scientist v. 136 (1847): p. 13-14; 1992 Nov14.
Language: English
Descriptors: Food production; Livestock; Genetic engineering; Ethics
160 NAL Call. No.: 389.8 F7398
Highlights of "The Nutraceutical Initiative: A Proposal for
Economic and Regulatory Reform".
Pszczola, D.E. (ed.)
Chicago, Ill. : Institute of Food Technologists; 1992 Apr.
Food technology v. 46 (4): p. 77-79; 1992 Apr.
Language: English
Descriptors: Food quality; Nutritive value; Regulations; Food biotechnology; Food legislation; Medical research
161 NAL Call. No.: QH442.B5
How FDA approved chymosin: a case history.
Flamm, E.L.
New York, N.Y. : Nature Publishing Company; 1991 Apr.
Bio/technology v. 9 (4): p. 349-351; 1991 Apr. Includes
references.
Language: English
Descriptors: Microbial rennet; Genetic engineering; Food biotechnology; Government organizations; Food safety; Generally recognized as safe list; Recombinant DNA
162 NAL Call. No.: 442.8 Z34 Hybrid Bacillus (1-3,1-4)-beta-glucanases: engineering thermostable enzymes by construction of hybrid genes. Olsen, O.; Borriss, R.; Simon, O.; Thomsen, K.K. Berlin, W. Ger. : Springer International; 1991 Feb. M G G : Molecular and general genetics v. 225 (2): p. 177-185. ill; 1991 Feb. Includes references.
Language: English
Descriptors: Bacillus; Bacillus circulans; Escherichia coli; Genetic engineering; Lichenase; Genes; Recombinant DNA; Polymerase chain reaction; Amino acid sequences; Nucleotide sequences; Gene expression; Enzyme activity; Beta-glucan; Malting barley; Malt; Heat stability; Food biotechnology; Malting
Abstract: Hybrid (1-3,1-4)-beta-glucanase genes were constructed by extension of overlapping segments of the (1-3,1-4)-beta-glucanase genes from Bacillus amyloliquefaciens and B. macerans generated by the polymerase chain reaction (PCR). Four hybrid genes were expressed in Escherichia coli cells. The mature hybrid enzymes contain a 16, 36, 78, or 152 amino acid N-terminal sequence derived from B. amyloliquefaciens (1-3,1-4)-beta-glucanase followed by a Cterminal segment derived from B. macerans (1-3,1-4)-betaglucanase. Biochemical characterization of parental and hybrid enzymes shows a significant increase in thermostability of three of the hybrid enzymes when exposed to an acidic environment thus combining two important enzyme characteristics within the same molecule. At pH 4.1, 85%-95% of the initial activity was retained after 1 h at 65 degrees C in contrast to 5% and 0% for the parental enzymes from B. amyloliquefaciens and B. macerans. After 60 min incubation at 70 degrees C pH 6.0, the parental enzymes retained 5% or less of the initial activity whilst one of the hybrids still exhibited 90% of the initial activity. Of the parental enzymes B. macerans (1-3,1-4)-beta-glucanase had the lower specific activity while the hybrid enzymes exhibited specific activities that were 1.5- to 3-fold higher. These experimental results demonstrate that exchange of homologous gene segments from different species may be a useful technique for obtaining new and improved versions of biologically active proteins.
163 NAL Call. No.: QR1.M562
Hydrolysis of raffinose and stachyose in cowpea (Vigna
unguiculata) flour, using alpha-galactosidase from Aspergillus
niger.
Somiari, R.I.; Balogh, E.
Oxford : Rapid Communications of Oxford Ltd. with UNESCO; 1992
Nov. World journal of microbiology and biotechnology v. 8 (6):
p. 564-566; 1992 Nov. Includes references.
Language: English
Descriptors: Aspergillus niger; Alpha-galactosidase; Enzyme activity; Flours; Cowpeas; Hydrolysis; Stachyose; Raffinose; Food biotechnology
164 NAL Call. No.: A00043
IBA endorses FDA's new policy statement on foods derived from
genetically-modified plants.
Washington, D.C. : Industrial Biotechnology Association; 1992
Sep. IBA reports. p. 3; 1992 Sep.
Language: English
Descriptors: Food biotechnology; Food safety; Regulations
165 NAL Call. No.: TP1.P7
Immobilization of catalase on macromolecular supports
activated with acid dyes.
Pifferi, P.G.; Bonora, V.; Spagna, G.; Tramontini, M.
Essex : Elsevier Science Publishers Ltd; 1992.
Process biochemistry v. 28 (1): p. 29-38; 1992. Includes
references.
Language: English
Descriptors: Food biotechnology; Catalase; Immobilization; Supports; Dyes; Enzyme activity
166 NAL Call. No.: 41.8 AM3
Implications of biotechnology, risk assessment, and
communications for the safety of foods of animal origin.
Acuff, G.R.; Albanese, R.A.; Batt, C.A.; Berndt, D.L.; Byers,
F.M.; Dale, B.E.; Denton, J.H.; Fuchs, R.L.; Gastel, B.;
Heidelbaugh, N.D. Schaumburg, Ill. : The Association; 1991
Dec15.
Journal of the American Veterinary Medical Association v. 199
(12): p. 1714-1721; 1991 Dec15. Includes references.
Language: English
Descriptors: Food safety; Biotechnology; Risk; Consumer education
167 NAL Call. No.: TP248.2.B46 An
improved method for disruption of microbial cells with
pressurized carbon dioxide.
Lin, H.M.; Yang, Z.; Chen, L.F.
New York, N.Y. : American Institute of Chemical Engineers;
1992 Mar. Biotechnology progress v. 8 (2): p. 165-166; 1992
Mar. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Cytolysis; Carbon dioxide; Pressure; Food biotechnology; Temperature; Cell walls; Biotechnology
168 NAL Call. No.: SB123.57.M64 Improvement of the protein quality of seeds by genetic engineering. Shotwell, M.A.; Larkins, B.A. Molecular approaches to crop improvement / edited by E.S. Dennis and D.J. Llewellyn. p. 33-61; 1991. (Plant gene research). Literature review. Includes references.
Language: English
Descriptors: Dicotyledons; Monocotyledons; Genetic engineering; Globulins; Prolamins; Seeds; Protein synthesis; Molecular conformation; Synthetic genes; Genetic transformation; Targeted mutagenesis; Essential amino acids; Protein value; Literature reviews
169 NAL Call. No.: TP371.44.A67 1992
Improving the nutritional quality of ogi and gari.
Sokari, T.G.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 93-99;
1992. Includes references.
Language: English
Descriptors: Fermented foods; Maize; Fermentation; Cassava; Food biotechnology; Metabolic detoxification; Detoxification; Cyanogenic glycosides; Food processing
170 NAL Call. No.: 448.3 J82 In vivo genetic exchange of a functional domain from a type II A methylase between lactococcal plasmid pTR2030 and a virulent bacteriophage. Hill, C.; Miller, L.A.; Klaenhammer, T.R. Washington, D.C. : American Society for Microbiology; 1991 Jul. Journal of bacteriology v. 173 (14): p. 4363-4370; 1991 Jul. Includes references.
Language: English
Descriptors: Lactobacillaceae; Bacteriophages; Plasmids; Gene transfer; Transferases; Genes; Cloning; Nucleotide sequences; Amino acid sequences; Restriction mapping; Infection; Genetic resistance; Starters
Abstract: The conjugative plasmid pTR2030 confers bacteriophage resistance to lactococci by two independent mechanisms, an abortive infection mechanism (Hsp+) and a restriction and modification system (R+/M+). pTR2030 transconjugants of lactococcal strains are used in the dairy industry to prolong the usefulness of mesophilic starter cultures. One bacteriophage which has emerged against a pTR2030 transconjugant is not susceptible to either of the two defense systems encoded by the plasmid. Phage nck202.50 (phi 50) is completely resistant to restriction by pTR2030. A region of homology between pTR2030 and phi 50 was subcloned, physically mapped, and sequenced. A region of 1,273 bp was identical in both plasmid and phage, suggesting that the fragment had recently been transferred between the two genomes. Sequence analysis confirmed that the transferred region encoded >55% of the amino domain of the structural gene for a type II methylase designated LlaI. The LlaI gene is 1,869 bp in length and shows organizational similarities to the type II A methylase FokI. In addition to the amino domain, upstream sequences, possibly containing the expression signals, were present on the phage genome. The phage phi 50 fragment containing the methylase amino domain, designated LlaPI, when cloned onto the shuttle vector pSA3 was capable of modifying another phage genome in trans. This is the first report of the genetic exchange between a bacterium and a phage which confers a selective advantage on the phage. Definition of the LlaI system on PTR2030 provides the first evidence that type II systems contribute to restriction and modification phenotypes during host-dependent replication of phages in lactococci.
171 NAL Call. No.: 448.3 AP5 Incompatibility of Lactobacillus vectors with replicons derived from small cryptic Lactobacillus plasmids and segregational instability of the introduced vectors. Posno, M.; Leer, R.J.; Luijk, N. van; Giezen, M.J.F. van; Heuvelmans, P.T.H.M.; Lokman, B.C.; Pouwels, P.H. Washington, D.C. : American Society for Microbiology; 1991 Jun. Applied and environmental microbiology v. 57 (6): p. 1822-1828; 1991 Jun. Includes references.
Language: English
Descriptors: Lactobacillus; Strains; Vectors; Staphylococcus aureus; Escherichia coli; Genetic transformation; Lactobacillus brevis; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus acidophilus; Lactobacillus fermentum
Abstract: Three new Lactobacillus vectors based on cryptic Lactobacillus plasmids were constructed. The shuttle vector pLP3537 consists of a 2.3-kb plasmid from Lactobacillus pentosus MD353, an erythromycin resistance gene from Staphylococcus aureus plasmid pE194, and pUC19 as a replicon for Escherichia coli. The vectors pLPE317 and pLPE323, which do not contain E. coli sequences, were generated by introducing the erythromycin resistance gene of pE194 into a 1.7- and a 2.3-kb plasmid from L. pentosus MD353, respectively. These vectors and the shuttle vector pLP825 (M. Posno, R.J. Leer, J.M.M. van Rijn, B.C. Lokman, and P.H. Pouwels, p. 397-401, in A.T. Ganesan and J.A. Hoch, ed., Genetics and biotechnology of bacilli, vol. 2, 1988) could be introduced by electroporation into Lactobacillus casei, L. pentosus, L. plantarum, L. acidophilus, L. fermentum, and L. brevis strains with similar efficiencies. Transformation efficiencies were strain dependent and varied from 10(2) to 10(7) transformants per microgram of DNA. Plasmid DNA analysis of L. pentosus MD353 transformants revealed that the introduction of pLP3537 or pLPE323 was invariably accompanied by loss of the endogenous 2.3-kb plasmid. Remarkably, pLPE317 could only be introduced into an L. pentosus MD353 strain that had been previously cured of its endogenous 1.7-kb plasmid. The curing phenomena are most likely to be explained by the incompatibility of the vectors and resident plasmids. Lactobacillus vectors are generally rapidly lost when cells are cultivated in the absence of selective pressure. However, pLPE323 is stable in three of four Lactobacillus strains tested so far.
172 NAL Call. No.: QR1.L47
Increase of xanthan production by cloning xps genes into wildtype
Xanthomonas campestris.
Tseng, Y.H.; Ting, W.Y.; Chou, H.C.; Yang, B.Y.; Chen, C.C.
Oxford : Blackwell Scientific Publications; 1992 Feb.
Letters in applied microbiology v. 14 (2): p. 43-46; 1992 Feb.
Includes references.
Language: English
Descriptors: Xanthomonas campestris; Escherichia coli; Xanthan; Carbohydrate metabolism; Genes; Cloning; Genetic transformation; Gene expression; Wild strains; Food biotechnology; Cosmids
173 NAL Call. No.: 381 J8224
Increased protein productivity from immobilized recombinant
yeast. Walls, E.L.; Gainer, J.L.
New York, N.Y. : John Wiley & Sons; 1991 May.
Biotechnology and bioengineering v. 37 (11): p. 1029-1036;
1991 May. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Immobilization; Plasmids; Genetic engineering; Proteins; Biological production
Abstract: The Saccharomyces cerevisiae strain Mc16/p520 has an unstable plasmid, p520, which directs production of a wheat alpha-amylase. The effects of immobilizing this microorganism on the plasmid stability and the specific productivity of the secreted alpha-amylase were investigated. Small gelatin beads were used as the support in both fluidized and packed bed configurations, and the yeast cells were attached by covalent cross-linking with glutaraldehyde. These data were then compared to those for nonimmobilized, suspension cells. Plasmid stability was increased for the immobilized cells during continuous culture at dilution rates both above and below washout. Continuous suspension cultures were not stable and rapidly lost the plasmid. Immobilization caused an increase in specific and volumetric productivity during continuous culture, with a packed bed design resulting in the highest specific productivity.
174 NAL Call. No.: 389.8 F7398 An
industrial perspective on biotechnology issues.
Welser, J.R.
Chicago, Ill. : Institute of Food Technologists; 1991 Apr.
Food technology v. 45 (4): p. 102-109; 1991 Apr. Includes
references.
Language: English
Descriptors: Biotechnology; Regulations; Consumer attitudes; Product development; Medical research; Health care; Food biotechnology; Agricultural research
175 NAL Call. No.: QH442.G4522 Institute: politically correct labeling isn't necessary. Washington, D.C. : King Pub. Group; 1992 Dec02. Biotech daily v. 1 (76): p. 4; 1992 Dec02.
Language: English
Descriptors: Food biotechnology; Regulations; Labeling
176 NAL Call. No.: HD101.S6
Introducing foods produced using biotechnology: the case of
bovine somatotropin.
McGuirk, A.M.; Preston, W.P.; Jones, G.M.
Experiment, Ga. : The Association; 1992 Jul.
Southern journal of agricultural economics - Southern
Agricultural Economics Association v. 24 (1): p. 209-223; 1992
Jul. Includes references.
Language: English
Descriptors: Virginia; Somatotropin; Milk consumption; Demand; Consumer attitudes; Household surveys; Biotechnology; Demography; Case studies
Abstract: A mailed questionnaire was used to assess consumer concerns and potential consumption response attributable to the introduction of bovine somatotropin (bST). Responses from 605 households in Virginia are described and analyzed. Logit models were estimated to identify which issues shape consumers' decisions to alter milk purchases contingent on the introduction of bST and to determine whether socioeconomic characteristics explain consumers' attitudes toward these issues. Estimates based on survey responses point toward sizable reductions in fluid milk purchases if bST is introduced. Large retail price reductions are predicted to be insufficient to offset these estimated decreases. Consumer education and marketing strategies are discussed.
177 NAL Call. No.: QH540.S8 Is
biotechnology a blessing in disguise?.
Kokke, R.
New York, N.Y. : Elsevier Science Publishing Company Inc;
1991. Studies in environmental science (42): p. 369-377; 1991.
In the series analytic: Environmental biotechnology / edited
by A. Blazej and V. Privarova. Proceedings of the
International Symposium on Biotechnology, June 27-29, 1990,
Bratislava, Czechoslovakia.
Language: English
Descriptors: Food biotechnology; Biotechnology; Agricultural situation; Agricultural production
178 NAL Call. No.: TX341.E5 Is
milk safe? Bringing biotechnology to the table?.
Berkowitz, K.F.
New York, N.Y. : Environmental Nutrition, Inc; 1991 Jul.
Environmental nutrition v. 14 (1): p. 1, 6; 1991 Jul.
Language: English
Descriptors: Milk; Food safety; Biotechnology; Drug residues; Antibiotic residues; Drug resistance; Food inspection; Consumer protection; Hormone supplements; Cows
Abstract: Random testing of the milk supply has revealed traces of a variety of antibiotics and other drugs. Safety of milk and milk products and possible adverse reaction to the drugs are discussed.
179 NAL Call. No.: 448.3 AP5
IS946-mediated integration of heterologous DNA into the genome
of Lactococcus lactis subsp. lactis.
Romero, D.A.; Klaenhammer, T.R.
Washington, D.C. : American Society for Microbiology; 1992
Feb01. Applied and environmental microbiology v. 58 (2): p.
699-702; 1992 Feb01. Includes references.
Language: English
Descriptors: Streptococcus lactis; Genomes; Chromosomes; Plasmids; Genetic transformation; Dna
Abstract: The lactococcal insertion sequence IS946 was used to construct suicide vectors for insertion of heterologous DNA into chromosomal and plasmid sequences of Lactococcus lactis subsp. lactis. Electroporation of L. lactis strains, including the recombination-deficient strain MMS362, with the suicide vector pTRK145 yielded 10(1) to 10(3) transformants per microgram of DNA. pTRK145 insertions occurred primarily in the chromosome, with one insertion detected in a resident plasmid. Vector-specific probes identified junction fragments that varied among transformants, indicating random insertions of pTRK145.
180 NAL Call. No.: QR115.I57 Isolation and characterization by conventional methods and genetic transformation of Psychrobacter and Acinetobacter from fresh and spoiled meat, milk and cheese. Gennari, M.; Parini, M.; Volpon, D.; Serio, M. Amsterdam : Elsevier Science Publishers, B.V.; 1992 Jan. International journal of food microbiology v. 15 (1/2): p. 61-75; 1992 Jan. Literature review. Includes references.
Language: English
Descriptors: Psychrotrophic bacteria; Acinetobacter; Meat; Milk; Cheeses; Moraxella; Food spoilage; Isolation; Genetic transformation; Literature reviews
Abstract: Of 126 samples of fresh and spoiled meat and dairy products, 40% were positive for the presence of Moraxella-like bacteria and 64% of Acinetobacter; 279 and 466 strains, respectively, were isolated and a part of these were tested by biochemical methods and DNA transformation assays. In some cases, the Moraxellaceae in the samples examined reached considerable quantitative levels, but their percentage in the microflora was generally low. Moraxella-like bacteria were predominant in fresh meat, Acinetobacter in spoiled meat and milk. Most acinetobacters belonged to biotype lwoffii (sensu lato) and all 90 strains tested were positive for DNA transformation with an auxotrophic Acinetobacter. Moraxellalike bacteria were identified as Psychrobacter immobilis in 96% of 103 transformation assays. Moraxellaceae show lipolytic activity but they are considered of low incidence in food spoilage. Only 3.7% of acinetobacters from dairy sources was able to produce ropy milk. Unlike strains from clinical isolates, psychrobacters and acinetobacters isolated from food often do not grow at 37 degrees C.
181 NAL Call. No.: QH442.G393
Just say no to milk hormones.
Stauber, J.C.
Boston, Mass. : Council for Responsible Genetics; 1991 Mar.
Genewatch v. 7 (1/2): p. 9-11, 13; 1991 Mar.
Language: English
Descriptors: Somatotropin; Milk products; Biotechnology
182 NAL Call. No.: QR1.L47 Lactic acid production from salt whey using free and agar immobilized cells. Zayed, G.; Zahran, A.S. Oxford : Blackwell Scientific Publications; 1991 Jun. Letters in applied microbiology v. 12 (6): p. 241-243; 1991 Jun. Includes references.
Language: English
Descriptors: Lactobacillus casei; Lactic acid; Biosynthesis; Fermentation; Whey; Sodium chloride; Immobilization; Cell suspensions; Food biotechnology
183 NAL Call. No.: TP371.44.A67 1992
Lesser-known fermented plant foods.
Aidoo, K.E.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 35-42;
1992. Includes references.
Language: English
Descriptors: Developing countries; Fermented foods; Fermentation; Food biotechnology; Food grains; Root vegetables; Nuts; Fruits; Vegetables; Vegetable products; Fruit products; Alcoholic beverages
184 NAL Call. No.: TP248.24.B55 Lipase catalyzed deacidification of high free fatty acid rice bran oil. Lakshmanan, A.; Rao, P.V.; Jayaraman, K.; Lakshmanan, C.M. Middlesex, England : Science & Technology Letters; 1992 Mar. Biotechnology techniques v. 6 (2): p. 169-172; 1992 Mar. Includes references.
Language: English
Descriptors: Rhizomucor miehei; Triacylglycerol lipase; Lipolysis; Enzyme activity; Rice oil; Rice bran; Fatty acids; Esterification; Mathematical models; Food biotechnology
185 NAL Call. No.: 389.8 F7398
Longevity's latest drugs: milk, carrots, bread & oj.
Rohlfing, C.
Chicago, Ill. : Institute of Food Technologists; 1991 Aug.
Food technology v. 45 (8): p. 54, 56; 1991 Aug.
Language: English
Descriptors: Foods; Dietary fat; Disease prevention; Health promotion; Biotechnology; Longevity; New products; Genetic engineering; Food supplements; Energy intake; Diets; Food safety; Food packaging
Abstract: Pushed by consumer demands for more nutritious and more convenient foods, the food industry has turned to biotechnology--the science of altering genes in crops and animals. The goal: to produce a whole new class of processed foods that are not just quick and tasty, but designed to prevent disease.
186 NAL Call. No.: 330.9 N21NE
Looking ahead to the promises of food science in the future.
Patlak, M.
Washington, D.C. : National Academy of Sciences, National
Research Council; 1991 Feb.
News report v. 61 (2): p. 13-15; 1991 Feb.
Language: English
Descriptors: Nutrient improvement; Biotechnology; Food processing; Food quality; Nutrition information
187 NAL Call. No.: TP248.2.A77
Majors shift in FDA regulation.
Stamford, Conn. : Business Communications Co., Inc; 1992 Jun.
Applied genetics news v. 12 (11): p. 5-6; 1992 Jun.
Language: English
Descriptors: U.S.A.; Fruit; Vegetables; Genetic engineering; Food safety; Regulations
188 NAL Call. No.: 284.28 W15
Make mine bacon, lettuce and (bioengineered) tomato.
Whelan, E.
New York, N.Y. : Dow Jones; 1992 May29.
The Wall Street journal. p. A10; 1992 May29.
Language: English
Descriptors: U.S.A.; Food safety; Regulations; Genetic engineering; New products; Fruits; Vegetables
189 NAL Call. No.: QR1.L47
Microbial carboxylic ester hydrolases (EC 3.1.1) in food
biotechnology. McKay, A.M.
Oxford : Blackwell Scientific Publications; 1993 Jan.
Letters in applied microbiology v. 16 (1): p. 1-6; 1993 Jan.
Literature review. Includes references.
Language: English
Descriptors: Food biotechnology; Triacylglycerol lipase; Carboxylic ester hydrolases; Enzyme activity; Microorganisms; Literature reviews
190 NAL Call. No.: TP368.T73
Microbiology illuminated: gene engineering and
bioluminescence. Stewart, G.S.A.B.; Denyer, S.P.; Lewington,
J.
Cambridge, U.K. : Elsevier Trends Journals; 1991 Jan.
Trends in food science & technology v. 2 (1): p. 7-10. ill;
1991 Jan. Includes references.
Language: English
Descriptors: Food poisoning; Food spoilage; Genetic engineering; Recombination; Genes; Monitoring; Viability; Antibiotics; Biocides; Food microbiology; Food technology
191 NAL Call. No.: TP248.25.M58M5
Mixed cultures in biotechnology.
Zeikus, J. Gregory,_1945-; Johnson, Eric A.,
New York : McGraw-Hill,; 1991.
ix, 438 p. : ill. ; 24 cm. (Environmental biotechnology.).
Includes bibliographical references and index.
Language: English
Descriptors: Mixed cultures (Microbiology); Microbial biotechnology
192 NAL Call. No.: 448.39 SO12
Mobilization and expression of bacteriocin plasmids from
Carnobacterium pisciola isolated from meat.
Ahn, C.; Stiles, M.E.
Oxford : Blackwell Scientific Publications; 1992 Sep.
The Journal of applied bacteriology v. 73 (3): p. 217-228;
1992 Sep. Includes references.
Language: English
Descriptors: Meat; Lactic acid bacteria; Starters; Strains; Bacteriocins; Plasmids; Clones; Genes; Mutants; Genetic transformation; Gene expression
Abstract: The nonconjugative plasmids pCP40 and pCP49 associated with bacteriocin production in Carnobacterium piscicola LV17, a lactic acid bacterium isolated from meat, were mobilized by the wide host range conjugative plasmid pAM beta 1 by two stage conjugation. At the first stage, pAM beta 1 was conjugally transferred into C. piscicola LV17 containing the two plasmids associated with bacteriocin production and a cryptic plasmid. Mobilization of the two bacteriocin plasmids by pAM beta 1 was done by the second stage conjugation between the pAM beta 1-containing C. piscicola LV17 and chloramphenicol (Cm)-resistant Bac(-) mutant of C. piscicola LV17. The transconjugants had either partial bacteriocin activity associated with acquisition of pCP40 or pCP49, or complete bacteriocin activity associated with acquisition of all three of the resident plasmids from C. piscicola LV17 or an 89 MDa cointegrated plasmid derived from pCP40 and pCP49. Further manipulation of the transconjugants and a mutant strain of C. piscicola LV17 resulted in separate strains with only pCP40 or pCP49 which produce different bacteriocins. The bacteriocin gene from pCP49 was cloned into pCaT, a chloramphenicol resistance-encoding vector, and electrotransformed into another bacteriocin-producing strain of C. piscicola, enhancing the antagonistic spectrum of the recipient strain.
193 NAL Call. No.: TP368.F64
Modelling bioprocess interactions for optimal design and
operating strategies. Middelberg, A.P.J.; O'Neill, B.K.;
Bogle, I.D.L.
Rugby [England] : The Institution; 1992 Mar.
Food and bioproducts processing : transactions of the
Institution of Chemical Engineers, Part C. v. 70 (1): p. 8-12;
1992 Mar. Includes references.
Language: English
Descriptors: Biotechnology; Food processing
194 NAL Call. No.: TA166.T72
Modifying oilseed crops for non-edible products.
Murphy, D.J.
New York, N.Y. : Elsevier Science Publishing Co; 1992 Mar.
Trends in biotechnology v. 10 (3): p. 84-87; 1992 Mar.
Includes references.
Language: English
Descriptors: Oilseed plants; Selection criteria; Non-food products; Industrial crops; Plant breeding methods; Genetic engineering; Genetic control; Molecular genetics; Enzyme activity
195 NAL Call. No.: TA166.T72
Molecular biology of Erwinia: from soft-rot to antileukaemics.
Robert-Baudouy, J.
New York, N.Y. : Elsevier Science Publishing Co; 1991 Sep.
Trends in biotechnology v. 9 (9): p. 325-329; 1991 Sep.
Includes references.
Language: English
Descriptors: Erwinia; Molecular biology; Biotechnology; Cloning; Escherichia coli; Industrial microbiology; Enzyme preparations; Food processing; Fruit juices; Ascorbic acid
Abstract: Soft-rot Erwinia has served to model the regulatory mechanisms in plant-pathogen interactions, and studies have revealed the extracellular pectinolytic, cellulolytic and proteolytic enzymes to be major virulence factors in Erwinia pathogenesis. Apart from its agricultural significance, Erwinia is of increasing interest as an industrial microbe: the Erwinia secretory apparatus, when cloned in Escherichia coli, enables this organism to secrete heterologous Erwinia pectinases, and molecular studies in Erwinia have facilitated the industrial production of pectin methylesterase (important in fruit-juice processing), vitamin C and the antileukaemic asparaginase.
196 NAL Call. No.: QH426.C8
Molecular cloning and characterization of a Candida
tsukubaensis alpha-glucosidase gene in the yeast Saccharomyces
cerevisiae. Kinsella, B.T.; Larkin, A.; Bolton, M.; Cantwell,
B.A.
Berlin, W. Ger. : Springer International; 1991.
Current genetics v. 20 (1/2): p. 45-52; 1991. Includes
references.
Language: English
Descriptors: Saccharomyces cerevisiae; Candida; Cloning; Alpha-glucosidase; Genes; Genetic transformation; Gene expression; Enzyme activity; Transgenics; Glucosides; Ph; Temperature; Heat stability; Industrial applications; Brewers' yeast; Wort; Fermentation; Beers
Abstract: The molecular cloning of an alpha-glucosidase gene isolated from a Candida tsukubaensis (CBS 6389) genomic library in Saccharomyces cerevisiae is reported. The cloned gene is contained within a 6.2 kb Sau3A DNA fragment and directs the synthesis and secretion of an amylolytic enzyme into the extracellular medium of the recombinant host, S. cerevisiae. The cloned enzyme was found to have an unusually broad substrate specificity and is capable of hydrolysing alpha-1,2, alpha-1,3, alpha-1,4 and alpha-1,6 linked, as well as aryl and alkyl, D-glucosides. On the basis of its substrate specificity profile, the cloned enzyme was classified as an alpha-glucosidase (E.C. 3.2.1.20). It has a pH optimum in the range 4.2-4.6, a temperature optimum of 58 degrees C and is readily inactivated at pasteurization temperature (60 degrees C). Southern blot analysis failed to reveal any homology between the cloned gene and genomic DNA isolated from other well characterized amylolytic yeasts. A rapid plate-assay, based on the utilization of a chromogenic substrate X-alpha-Dglucoside to detect the expression of the cloned alphaglucosidase in S. cerevisiae transformants, was developed.
197 NAL Call. No.: TP368.T73 Molecular modeling in food research: technology and techniques. Kumosinski, T.F.; Brown, E.M.; Farrell, H.M. Jr Cambridge, U.K. : Elsevier Trends Journals; 1991 May. Trends in food science & technology v. 2 (5): p. 110-115; 1991 May. Includes references.
Language: English
Descriptors: Food sciences; Food technology; Biotechnology; Molecular biology; Structure activity relationships
198 NAL Call. No.: TX543.F66
Molecular strategies to improve protein quality and reduce
flatulence in legumes: a review.
De Lumen, B.O.
Chicago, Ill. : Scanning Microscopy International; 1992.
Food structure v. 11 (1): p. 33-46; 1992. Literature review.
Includes references.
Language: English
Descriptors: Legumes; Improvement; Protein quality; Flatulence; Genetic engineering; Literature reviews
199 NAL Call. No.: 286.8 N488 Monsanto told to halt promotion of its gene-engineered milk drug. New York, N.Y. : H.J. Raymond & Co. :.; 1991 Feb13. The New York times. p. A14; 1991 Feb13.
Language: English
Descriptors: Somatotropin; Milk production; Genetic engineering
200 NAL Call. No.: TP371.44.A67 1992
Moroccan traditional fermented dairy products.
Hamama, A.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 75-79;
1992. Includes references.
Language: English
Descriptors: Morocco; Cultured milks; Fermentation; Cultured milk starters; Food biotechnology; Food contamination; Microbial contamination; Lactic acid bacteria
201 NAL Call. No.: QR1.M562
Mould phytases and their application in the food industry.
Zyta, K.
Oxford : Rapid Communications of Oxford Ltd. with UNESCO; 1992
Sep. World journal of microbiology and biotechnology v. 8 (5):
p. 467-472; 1992 Sep. Literature review. Includes
references.
Language: English
Descriptors: Fungi; Phosphoric monoester hydrolases; Enzyme activity; Phytates; Food biotechnology; Literature reviews
202 NAL Call. No.: aTX501.F66
Moving into a biotech world.
Clarke, D.L.
Washington, D.C. : U.S. Department of Agriculture; 1991.
Food news for consumers v. 7 (4): p. 12-13; 1991.
Language: English
Descriptors: Biotechnology; Foods; Product development; Innovations; Genetic engineering
Abstract: Today, our more sophisticated understanding of genetics, combined with the introduction of biotechnology, allows us to make strides in animal and plant improvements and produce foods that are healthier and more nutritious.
203 NAL Call. No.: 286.8 N488
Mutant foods create risks we can't yet guess.
Keppel, D.
New York, N.Y. : H.J. Raymond & Co. :.; 1992 Jun16.
The New York times. p. A14; 1992 Jun16.
Language: English
Descriptors: Genetic engineering; Food safety; Regulations
204 NAL Call. No.: 284.28 W15
New policy eases market path for bioengineered foods.
Ingersoll, B.
New York, N.Y. : Dow Jones; 1992 May26.
The Wall Street journal. p. B1, B6; 1992 May26.
Language: English
Descriptors: U.S.A.; Food safety; Regulations; Genetic engineering; New products; Fruits; Vegetables
205 NAL Call. No.: S494.5.I5N49 1992 A
New technological era for American agriculture.
United States, Congress, Office of Technology Assessment
Washington, D.C. : U.S. Congress, Office of Technology
Assessment : For sale by the U.S. Govt. Print. Off. : Supt. of
Docs.,; 1992.
vii, 452 p. : ill. ; 26 cm. "OTA-F-474"--P. [4] of cover.
"August 1992"--P. [4] of cover. Includes bibliographical
references and index.
Language: English; English
Descriptors: Agricultural innovations; Agriculture; Agricultural biotechnology; Food
206 NAL Call. No.: TP248.65.F66C47 1989
New technologies and the future of food and nutrition
proceedings of the First Ceres Conference, Williamsburg, VA,
October 1989.
Gaull, Gerald E.; Goldberg, Ray Allan,
Ceres Conference 1st : 1989 : Williamsburg, Va.
New York : Wiley,; 1991.
xiv, 174 p. ; 25 cm. A Wiley Interscience publication.
Includes bibliographical references and index.
Language: English
Descriptors: Food; Nutrition policy; Agricultural biotechnology
Abstract: Provides a compendium of the first Ceres Williamsburg Conference on Road and Nutrition. It presents information on the emerging features of the worldwide food industry and the projected consequences of technological developments, as well as private and public issues concerning the future of food and nutrition.
207 NAL Call. No.: QH442.A1G4
New tools for the physical and genetic mapping of Lactococcus
strains. Le Bourgeois, P.; Lautier, M.; Mata, M.;
Ritzenthaler, P. Amsterdam : Elsevier Science Publishers;
1992.
Gene v. 111 (1): p. 109-114; 1992. Includes references.
Language: English
Descriptors: Lactobacillaceae; Restriction mapping; Plasmids; Genetic transformation; Dna hybridization; Gene mapping; Molecular mapping; Dna; Pulsed field electrophoresis; Cultured milk starters; Homologous recombination
Abstract: Tools for the genetic and physical analysis of the Lactococcus lactis subsp. lactis genome were developed. Plasmid pRC1 does not replicate in Gram(+) bacteria; it contains unique ApaI, NotI and SmaI restriction sites and an erythromycin-resistance (ErR) encoding gene, ermAM, functional in L. lactis subsp. lactis. When a chromosomal L. lactis subsp. lactis DNA fragment was cloned into this vector, the resulting plasmid became integrated, after transformation, into the bacterial chromosome by homologous recombination in a Campbell-like manner. The integration led to the generation of new rare restriction sites near to the host fragment. This procedure allows precise mapping of cloned genes onto the chromosomal restriction map. The mapping of the his operon of L. lactis subsp. lactis provides an illustration. The cloning into pRC1 of an IS element able to transpose into the chromosome of the target cell, gave rise to an integration plasmid able to insert randomly rare restriction sites onto the bacterial chromosome. The L. lactis IS element, ISS1RS, was cloned into pRC1, yielding pRL1. Pulsed-field gel electrophoresis analysis of ErR clones obtained after transformation with pRL1, showed that this plasmid was stably integrated at a number of different sites in the L. lactis subsp. lactis chromosome, via transposition. Plasmids pRC1 and pRL1 can greatly facilitate the construction of the physical and genetic map of the chromosome of lactococcal strains.
208 NAL Call. No.: A00034 NIH panel gives BST a clean bill of health. London, England : IBC Technical Services :.; 1991 Jan. Biotechnology bulletin v. 9 (12): p. 2-3; 1991 Jan.
Language: English
Descriptors: U.S.A.; Somatotropin; Genetic engineering; Milk production; Food safety
209 NAL Call. No.: 286.8 N488 No
evidence of danger.
Nettleton, J.; Harlander, S.; Dibner, M.
New York, N.Y. : H.J. Raymond & Co. :.; 1992 Jun16.
The New York times. p. A14; 1992 Jun16.
Language: English
Descriptors: U.S.A.; Lycopersicon esculentum; Genetic engineering; Food safety; Regulations
210 NAL Call. No.: A00067 No news, good news, but what about food news?. Paris, France : Biofutur S.A.; 1992 Aug26. European biotechnology newsletter (140): p. 5-6; 1992 Aug26.
Language: English
Descriptors: Novel foods; Genetic engineering; Regulations; European communities
211 NAL Call. No.: QH442.G4522 No
scientific objection raised toward Flavr Savr.
Rood, M.
Washington, D.C. : King Pub. Group; 1992 Oct30.
Biotech daily v. 1 (56): p. 1-2; 1992 Oct30.
Language: English
Descriptors: Lycopersicon esculentum; Genetic engineering; Food safety; Usda; Consumer behavior
212 NAL Call. No.: 389.8 F7398
Novel foods: safety and nutrition.
Miller, S.A.
Chicago, Ill. : Institute of Food Technologists; 1992 Mar.
Food technology v. 46 (3): p. 114, 116-117; 1992 Mar. This
record corrects IND 92001482 which was entered incorrectly
under call number 389.8 AM34. Includes references.
Language: English
Descriptors: Food safety; Novel foods; Nutritive value; Food biotechnology; Evaluation
Abstract: A developing unity in biological science will compel food safety scientists to develop a new discipline for evaluating the wholesomeness of food.
213 NAL Call. No.: A00062
Now, drink your milk.
Greensboro, N.C. : [Greensboro News & Record, Inc.].; 1991
May09. Greensboro news & record. p. A14; 1991 May09.
Language: English
Descriptors: North Carolina; Somatotropin; Milk production; Food safety; Genetic engineering; Economic impact; Dairy farming
214 NAL Call. No.: QR1.L47
Nucleotide and amino acid sequences of pap-gene (pediocin AcH
production) in Pediococcus acidilactici H.
Motlagh, A.M.; Bhunia, A.K.; Szostek, F.; Hansen, T.R.;
Johnson, M.C.; Ray, B. Oxford : Blackwell Scientific
Publications; 1992 Aug.
Letters in applied microbiology v. 15 (2): p. 45-48; 1992 Aug.
Includes references.
Language: English
Descriptors: Pediococcus acidilactici; Bacteriocins; Structural genes; Nucleotide sequences; Amino acid sequences; Starters; Food biotechnology; Gene mapping; Plasmids
215 NAL Call. No.: QH442.G456
The Nutraceutical Initiative: a recommendation for U.S.
economic and regulatory reforms.
DeFelice, S.L.
New York, N.Y. : Mary Ann Liebert; 1992 Apr01.
Genetic engineering news v. 12 (5): p. 4, 15; 1992 Apr01.
Language: English
Descriptors: Food legislation; Food policy; Artificial foods; Nutrients; Nutrient availability; Regulations; Food biotechnology; Medicinal properties
216 NAL Call. No.: QH442.G452 OTA adds its assurance: bovine somatotropin harmless. Washington, D.C. : Gershon W. Fishbein; 1991 Apr24. Genetic engineering letter v. 11 (9): p. 2; 1991 Apr24.
Language: English
Descriptors: U.S.A.; Somatotropin; Food safety; Biotechnology
217 NAL Call. No.: 30 AD9
Pearl millet for food, feed, and forage.
Andrews, D.J.; Kumar, K.A.
San Diego, Calif. : Academic Press; 1992.
Advances in agronomy v. 48: p. 89-139. ill; 1992. Literature
review. Includes references.
Language: English
Descriptors: Pennisetum Americanum; Biotechnology; Cultivars; Crop quality; Hybrids; Plant breeding; Feed industry; Food processing; Foraging; Grazing; Livestock; Literature reviews
218 NAL Call. No.: TP360.B562
Photosynthetic, anaerobic bacteria convert whey to hydrogen
and animal feed. Englewood, N.J. : Technical Insights, Inc;
1992 Feb.
Industrial bioprocessing v. 14 (2): p. 2; 1992 Feb.
Language: English
Descriptors: Whey; Genetic engineering; Feeds; Hydrogen
219 NAL Call. No.: S494.5.B563C87 Plant cell and food biotechnology: current trends and future prospects. Venkataraman, L.V.; Ravishankar, G.A. Dordrecht : Kluwer Academic Publishers; 1991. Current plant science and biotechnology in agriculture (12): p. 189-196; 1991. In the series analytic: Horticulture -- New Technologies and Applications / edited by J. Prakash and R. L. M. Pierik. Proceedings of an International Seminar on New Frontiers in Horticulture, November 25-28, 1990, Bangalore, India. Includes references.
Language: English
Descriptors: Food biotechnology; Cell culture; Plant products; Secondary metabolites; Microbial pesticides
220 NAL Call. No.: TX537.A38
Plant food protein engineering.
Utsumi, S.
San Diego : Academic Press; 1992.
Advances in food and nutrition research v. 36: p. 89-208;
1992. Literature review. Includes references.
Language: English
Descriptors: Plant proteins; Physicochemical properties; Food processing quality; Gene expression; Genetic engineering; Literature reviews
221 NAL Call. No.: TP248.24.B55
Plasmid DNA transformation of Lactobacillus strains by
electropermeabilization.
Vescovo, M.; Bosi, F.; Borsani, O.; Bottazzi, V.
Kew, Surrey, England : Science & Technology Letters; 1991 Jan.
Biotechnology techniques v. 5 (1): p. 1-4. ill; 1991 Jan.
Includes references.
Language: English
Descriptors: Lactobacillus fermentum; Lactobacillus helveticus; Thermophilic bacteria; Genetic transformation; Direct DNAuptake; Electroporation; Plasmids; Vectors; Cheese starters
222 NAL Call. No.: R856.A4B5
Positive food views.
San Francisco, Calif. : Deborah J. Mysiewicz; 1992 Jun07.
BioEngineering news v. 13 (23): p. 7; 1992 Jun07.
Language: English
Descriptors: Food biotechnology; Public opinion; Food safety; Surveys
223 NAL Call. No.: 44.8 J822
The potential for genetic change in milk fat composition.
Gibson, J.P.
Champaign, Ill. : American Dairy Science Association; 1991
Sep. Journal of dairy science v. 74 (9): p. 3256-3266; 1991
Sep. Literature review. Includes references.
Language: English
Descriptors: Milk fat; Fatty acids; Chemical composition; Breed differences; Genetic change; Heritability; Transgenics; Economic impact; Literature reviews
Abstract: Effecting genetic improvement requires genetic variation, a mechanism of selection, and an economic incentive for the improvement. Limited data suggest that there is within-breed genetic variation in milk fat composition, but accurate estimates are lacking. There is some evidence for modest differences among breeds. Substantial differences exist among Species, indicating that substantial genetic change in fat composition is biologically possible. The economic incentives for genetic change are not clear. Changes in fat composition that would improve the quality of one milk product would often be detrimental to other products. Such changes would best work where subpopulations produced milk for specific end products. Such division of the industry would be difficult to organize and might impede existing improvement programs. Changes in fat composition that increased consumer acceptance of milk products, such as reduced saturated fat concentration, might increase the market for milk products. However, only large changes in composition are likely to affect consumer acceptance; thus, the gradual changes of conventional genetic improvement would produce little or no return to the breeder. Genetic changes that reduced processing costs or increased product value might have low to moderate economic value, inducing slow rates of change. Production of transgenic animals might provide a route for genetic alteration of fat composition in the future. Such improvement would most likely be cost effective in a subdivided production industry in which milk from cows of a particular genotype can be directed to a particular milk product. It is concluded that although alteration of fat composition could be achieved, it is unlikely to be an important component of genetic improvement of dairy cattle.
224 NAL Call. No.: aTP375.T4 Preparation of microbial polyfructose (beta-(2 linked to 6) fructan) from sugarbeet and sugarcane juices and molasses. Bailey, A.V.; Clarke, M.A.; Blanco, R.S.; Tsang, W.S.C. New Orleans : Sugar Processing Research Inc; 1991 May. Proceedings of the ... sugar processing research conference. p. 305-321; 1991 May. Meeting held on May 29-June 1, 1990, San Francisco, California. Includes references.
Language: English
Descriptors: Bacillus polymyxa; Levan; Fructose; Polymers; Carbohydrate metabolism; Sugarbeet juice; Sugarcane juice; Molasses; Food biotechnology; Thickeners
225 NAL Call. No.: 381 J824
Processing of the papain precursor. Purification of the
zymogen and characterization of its mechanism of processing.
Vernet, T.; Khouri, H.E.; Laflamme, P.; Tessier, D.C.; Musil,
R.; Gour-Salin, B.J.; Storer, A.C.; Thomas, D.Y.
Baltimore, Md. : American Society for Biochemistry and
Molecular Biology; 1991 Nov15.
The Journal of biological chemistry v. 266 (32): p.
21451-21457; 1991 Nov15. Includes references.
Language: English
Descriptors: Papain; Precursors; Genetic engineering; Recombinant DNA; Gene expression; Purification; Enzyme activity; Inhibition; Binding site
Abstract: The precursor of the cysteine Protease papain has
been expressed and secreted as propapain from insect cells
infected with a recombinant baculovirus expressing a synthetic
gene coding for prepropapain. This 39-kDa secreted propapain
zymogen molecule is glycosylated and can be processed in vitro
into an enzymatically active authentic papain molecule of 24.5
kDa (Vernet, T., Tessier, D. C., Richardson, C., Laliberte,
F., Khouri, H. E., Bell A. W., Storer, A. C., and Thomas, D.
Y. (1990) J. Biol. Chem. 265, 16661-16666). Recombinant
Propapain was stabilized with Hg2+ and purified to homogeneity
using affinity chromatography, gel filtration, and ionexchange
chromatographic procedures. The maximum rate of
Processing in vitro was achieved at approximately pH 4.0, at a
temperature of 65 degrees C and under reducing conditions.
Precursor processing is inhibited by a variety of reversible
and irreversible cysteine protease inhibitors but not by
specific inhibitors of serine, metallo or acid proteases.
Replacement by site-directed mutagenesis of the active site
cysteine with a serine at position 25 also prevents
processing. The inhibitor
125I-N-(2S,3S)-3-trans-hydroxycarbonyloxiran-2-carbonyl-Ltyrosine
benzyl ester covalently labeled the wild type papain
precursor, but not the C25S mutant, indicating that the active
site is accessible to the inhibitor and is in a native
conformation within the Precursor. Based on biochemical and
kinetic analyses of the activation and processing of propapain
we have shown that the Papain precursor is capable of
autoproteolytic cleavage (intramolecular). Once free papain is
released processing can then occur in trans (intermolecular).
226 NAL Call. No.: QR1.F44 Prochymosin expression in Bacillus subtilis. Parente, D.; De Ferra, F.; Galli, G.; Grandi, G. Amsterdam : Elsevier Science Publishers; 1991 Jan15. FEMS microbiology letters - Federation of European Microbiological Societies v. 77 (2/3): p. 243-249; 1991 Jan15. Includes references.
Language: English
Descriptors: Bacillus subtilis; Proteins; Protein synthesis; Protein secretion; Gene expression; Plasmids; Recombination; Cheesemaking
Abstract: Prochymosin (PC) sequence was cloned in Bacillus subtilis using two kinds of plasmid constructions. In plasmid pSM316 the cDNA was inserted to obtain the intracellular expression of the enzyme. The enzyme turned out to be expressed in an insoluble form which could be converted to native enzyme under proper denaturing and refolding conditions. The levels of intracellular expression of PC were further enhanced by modifying the 5' region of the gene in a way that a two-cistron expression system was created. For the PC secretion, the cDNA was fused to the subtilisin leader sequence and expressed under the control of the B. subtilis neutral protease promoter. A properly folded PC was secreted by the cells, although to low levels.
227 NAL Call. No.: QH442.B5 Production of active Bacillus licheniformis alpha-amylase in tobacco and its application in starch liquefaction. Pen, J.; Molendijk, L.; Quax, W.J.; Sijmons, P.C.; Ooyen, A.J.J. van; Elzen, P.J.M. van den; Rietveld, K.; Hoekema, A. New York, N.Y. : Nature Publishing Company; 1992 Mar. Bio/technology v. 10 (3): p. 292-296; 1992 Mar. Includes references.
Language: English
Descriptors: Nicotiana tabacum; Bacillus licheniformis; Transgenics; Genetic transformation; Alpha-amylase; Structural genes; Gene expression; Seeds; Enzyme activity; Starch; Hydrolysis; Industrial applications; Starch industry; Food industry; Potato starch; Maize starch
228 NAL Call. No.: TP248.24.B55
Production of alginate beads by a rotative atomizer.
Begin, A.; Castaigne, F.; Goulet, J.
Middlesex, England : Science & Technology Letters; 1991 Nov.
Biotechnology techniques v. 5 (6): p. 459-464; 1991 Nov.
Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Alginates; Immobilization; Carriers; Atomization; Atomizers; Biotechnology; Food biotechnology
229 NAL Call. No.: 448.39 SO12
The production of bioluminescent lactic acid bacteria suitable
for the rapid assessment of starter culture activity in milk.
Ahmad, K.A.; Stewart, G.S.A.B.
Oxford : Blackwell Scientific Publications; 1991 Feb.
The Journal of applied bacteriology v. 70 (2): p. 113-120;
1991 Feb. Includes references.
Language: English
Descriptors: Milk; Cultured milk starters; Lactobacillus casei; Streptococcus lactis; Luminescence; Genes; Genetic transformation; Gene expression; Phenotypes; Antimicrobial properties; Monitoring; Rapid methods; Analytical methods
Abstract: Promoter elements from Lactobacillus casei were isolated with an Escherichia coli promoter probe vehicle and inserted 5' to the lux A/B genes from Vibrio fischeri located within a pCKl-based shuttle vector. Three independent promoter-lux constructs were each used to transform Lactobacillus casei, Lactococcus lactis and Lactococcus lactis subsp. diacetylactis by electroporation. Transformants of all three bacteria which expressed a bioluminescent phenotype in the presence of exogenous dodecanal were obtained. By virtue of monitoring changes in light production, these recombinant micro-organisms could form the basis of a rapid monitoring system for antimicrobial substances in milk active against starter culture bacteria. In addition, the research potential of in vivo bioluminescence for monitoring gene expression in lactic acid bacteria in situ within fermentation systems can now be addressed.
230 NAL Call. No.: TP1.P7 Production of flavours by microorganisms. Janssens, L.; Pooter, H.L. de; Schamp, N.M.; Vandamme, E.J. Essex : Elsevier Science Publishers Ltd; 1992 Jul. Process biochemistry v. 27 (4): p. 195-215; 1992 Jul. Literature review. Includes references.
Language: English
Descriptors: Flavorings; Biological production; Microorganisms; Fermentation; Conversion; Food biotechnology; Regulations; Industrial applications; Literature reviews
231 NAL Call. No.: QH301.N32
Production of mannitol by Leuconostoc mesenteroides
immobilized on reticulated polyurethane foam.
Soetaert, W.; Vandamme, E.J.
New York, N.Y. : Plenum Press; 1991.
NATO ASI series : Series A : Life sciences v. 207: p. 249-250;
1991. In the series analytic: Bioorganic chemistry in
healthcare and technology / edited by U.K. Pandit and F.C.
Alderweireldt. Proceedings of an Advanced Research Workshop,
September 18-21, 1990, Houthalen-Helchteren, Belgium.
Includes references.
Language: English
Descriptors: Mannitol; Fermentation; Food biotechnology; Fructose; Glucose; Leuconostoc mesenteroides; Polyurethanes
232 NAL Call. No.: TA166.T72
The proof of the cloning is in the eating.
Geisow, M.
Cambridge : Elsevier Publications; 1991 Jan.
Trends in biotechnology v. 9 (1): p. 5-7. ill; 1991 Jan.
Includes references.
Language: English
Descriptors: Livestock; Plants; Modification; Biotechnology; Genetic engineering; Transgenics; Food products; Risk; Assessment
233 NAL Call. No.: 381 J8223
Properties and distribution of soybean proglycinin expressed
in Saccharomyces cerevisiae.
Utsumi, S.; Kanamori, J.; Kim, C.S.; Sato, T.; Kito, M.
Washington, D.C. : American Chemical Society; 1991 Jun.
Journal of agricultural and food chemistry v. 39 (6): p.
1179-1186; 1991 Jun. Includes references.
Language: English
Descriptors: Glycine max; Soy protein; Amino acid sequences; Gene expression; Genetic code; Genetic engineering; Immunocytochemistry; Nucleotide sequences; Protein quality; Saccharomyces cerevisiae; Food research
Abstract: Glycinin is a predominant storage protein of soybean. The high-level expression system of preproglycinin cDNA in yeast was established. The signal sequence of the expressed protein was cleaved at the correct site. However, most of the expressed proteins were insoluble due to their interaction with intracellular components at the acidic polypeptide region. The expressed proteins separated from the intracellular components by ion-exchange chromatography in the presence of urea were soluble without urea and self-assembled into trimers. The insolubility of the expressed proteins caused an accumulation of modified proteins with disturbed folding. Immunocytochemical distribution demonstrated that the expressed protein from the cDNA encoding preproglycinin accumulated in Golgi-like structure and organellas which may be derived from Golgi-like structure, and one from the cDNA encoding proglycinin homologue protein was found in the cytosol.
234 NAL Call. No.: QD415.A1B58
Protein engineering of amylases.
Svensson, B.; Sogaard, M.
London : Portland Press; 1992 Feb.
Transactions - Biochemical Society v. 20 (1): p. 34-42; 1992
Feb. Includes references.
Language: English
Descriptors: Amylases; Genetic engineering; Amino acid sequences; Mutations
235 NAL Call. No.: 381 B523
Protein engineering of xylose (glucose) isomerase from
actinoplanes missouriensis. 1. Crystallography and sitedirected
mutagenesis of metal binding sites.
Jenkins, J.; Janin, J.; Rey, F.; Chiadmi, M.; Tilbeurgh, H.
van; Lasters, I.; Maeyer, M. de; Belle, D. van; Wodak, S.J.;
Lauwereys, M.
Washington, D.C. : American Chemical Society; 1992 Jun23.
Biochemistry v. 31 (24): p. 5449-5458; 1992 Jun23. Includes
references.
Language: English
Descriptors: Xylose; Glucose-6-phosphate isomerase; Genetic engineering; Mutations; Metal ions; Binding site; Crystallization; X ray diffraction; Actinoplanes
Abstract: The structure and function of the xylose (glucose) isomerase from Actinoplanes missouriensis have been analyzed by X-ray crystallography and site-directed mutagenesis after cloning and overexpression in Escherichia coli. The crystal structure of wild-type enzyme has been refined to an R factor of 15.2% against diffraction data to 2.2-A resolution. The structures of a number of binary and ternary complexes involving wild-type and mutant enzymes, the divalent cations Mg2+, Co2+, or Mn2+, and either the substrate xylose or substrate analogs have also been determined and refined to comparable R factors. Two metal sites are identified. Metal site 1 is four-coordinated and tetrahedral in the absence of Substrate and is six-coordinated and octahedral in its presence; the O2 and O4 atoms of linear inhibitors and substrate bind to metal 1. Metal site 2 is octahedral in all cases; its position changes by 0.7 A when it binds O1 of the substrate and by more than 1 A when it also binds O2; these bonds replace bonds to carboxylate ligands from the protein. Side chains involved in metal binding have been substituted by site-directed mutagenesis. The biochemical properties of the mutant enzymes are presented. Together with structural data, they demonstrate that the two metal ions play an essential part in binding substrates, in stabilizing their open form, and in catalyzing hydride transfer between the C1 and C2 positions.
236 NAL Call. No.: 381 B523 Protein engineering of xylose (glucose) isomerase from actinoplanes missouriensis. 2. Site-directed mutagenesis of the xylose binding site. Lambeir, A.M.; Lauwereys, M.; Stanssens, P.; Mrabet, N.T.; Snauwaert, J.; Tilbeurgh, H. van; Matthyssens, G.; Lasters, I.; Maeyer, M. de; Wodak, S.J. Washington, D.C. : American Chemical Society; 1992 Jun23. Biochemistry v. 31 (24): p. 5459-5466; 1992 Jun23. Includes references.
Language: English
Descriptors: Xylose; Glucose-6-phosphate isomerase; Genetic engineering; Mutations; Amino acids; Substrates; Binding site; X ray diffraction; Enzyme activity; Actinoplanes
Abstract: Site-directed mutagenesis in the active site of xylose isomerase derived from Actinoplanes missouriensis is used to investigate the structural and functional role of specific residues. The mutagenesis work together with the crystallographic studies presented in detail in two accompanying papers adds significantly to the understanding of the catalytic mechanism of this enzyme. Changes caused by introduced mutations emphasize the correlation between substrate specificity and cation preference. Mutations in both His 220 and His 54 mainly affect the catalytic rate constant, with catalysis being severely reduced but not abolished, suggesting that both histidines are important, but not essential, for catalysis. Our results thus challenge the hypothesis that His 54 acts as an obligatory catalytic base for ring opening; this residue appears instead to be implicated in governing the anomeric specificity. With none of the active site histidines acting as a catalytic base, the role of the cations in catalyzing proton transfer is confirmed. In addition, Lys 183 appears to play a crucial part in the isomerization step, by assisting the proton shuttle. Other residues also are important but to a lesser extent. The conserved Lys 294 is indirectly involved in binding the activating cations. Among the active site aromatic residues, the tryptophans (16 and 137) play a role in maintaining the general architecture of the substrate binding site while the role of Phe 26 seems to be purely structural.
237 NAL Call. No.: 381 B523
Protein engineering of xylose (glucose) isomerase from
Actinoplanes missouriensis. 3. Changing metal specificity and
the pH profile by site-directed mutagenesis.
Tilbeurgh, H. van; Jenkins, J.; Chiadmi, M.; Janin, J.; Wodak,
S.J.; Mrabet, N.T.; Lambeir, A.M.
Washington, D.C. : American Chemical Society; 1992 Jun23.
Biochemistry v. 31 (24): p. 5467-5471; 1992 Jun23. Includes
references.
Language: English
Descriptors: Xylose; Glucose-6-phosphate isomerase; Genetic engineering; Mutations; Binding site; Enzyme activity; Ph; Substrates
Abstract: Aldose-ketose isomerization by xylose isomerase requires bivalent cations such as Mg2+, Mn2+, or CO2+. The active site of the enzyme from Actinoplanes missouriensis contains two metal ions that are involved in substrate binding and in catalyzing a hydride shift between the C1 and C2 substrate atoms. Glu 186 is a conserved residue located near the active site but not in contact with the substrate and not with a metal ligand. The E186D and E186Q mutant enzymes were prepared. Both are active, and their metal specificity is different from that of the wild type. The E186Q enzyme is most active with Mn2+ and has a drastically shifted pH optimum. The X-ray analysis of E186Q was performed in the presence of xylose and either Mn2+ or Mg2+. The Mn2+ Structure is essentially identical to that of the wild type. In the presence of Mg2+, the carboxylate group of residue Asp 255, which is part of metal site 2 and a metal ligand, turns toward Gln 186 and hydrogen bonds to its side-chain amide. Mg2+ is not bound at metal site 2, explaining the low activity of the mutant with this cation. Movements of Asp 255 also occur in the wild-type enzyme. We propose that they play a role in the O1 to O2 proton relay accompanying the hydride shift.
238 NAL Call. No.: QD415.A1B58
Protein engineering to change thermal stability for food
enzymes. Goodenough, P.W.; Jenkins, J.A.
London : Portland Press; 1991 Aug.
Transactions - Biochemical Society v. 19 (3): p. 655-662; 1991
Aug. 638th Meeting held April 10-12, 1991, Reading
University, Reading. Literature review. Includes references.
Language: English
Descriptors: Food biotechnology; Proteins; Enzymes; Genetic engineering; Heat stability; Thermodynamics; Structure; Interactions
239 NAL Call. No.: QD415.A1B58
Proteinase genes of cheese starter cultures.
Kok, J.
London : Portland Press; 1991 Aug.
Transactions - Biochemical Society v. 19 (3): p. 670-674; 1991
Aug. 638th Meeting held April 10-12, 1991, Reading
University, Reading. Includes references.
Language: English
Descriptors: Lactic acid bacteria; Proteinases; Genes; Nucleotide sequences; Cloning; Genetic engineering
240 NAL Call. No.: TP248.65.F66F66 Public acceptance of foods from biotechnology. Scholten, A.H.; Feenstra, M.H.; Hamstra, A.M. New York, N.Y. : Marcel Dekker, Inc.; 1991. Food biotechnology v. 5 (3): p. 331-345; 1991. Includes references.
Language: English
Descriptors: Food processing; Biotechnology; Food acceptability; Food beliefs
241 NAL Call. No.: 389.8 F7398
PUBLIC COMMUNICATIONS: Genetically improved food crops.
Ingenthron, G.D.
Chicago, Ill. : Institute of Food Technologists; 1991 Apr.
Food technology v. 45 (4): p. 110, 112, 114, 117; 1991 Apr.
Includes references.
Language: English
Descriptors: Biotechnology; Genetic engineering; Food biotechnology; Consumer education; Food safety; Regulations; Communication; Attitudes
Abstract: This article will address subjects related to public communications on genetically engineered food crops. It will discuss various findings of related public opinion polls on food and give some critics' positions on biotechnology. Concluding the article are recommendations for a broad approach for communicating on biotechnology-related issues.
242 NAL Call. No.: QH442.J69
Purification of lipases.
Taipa, M.A.; Aires-Barros, M.R.; Cabral, J.M.S.
Amsterdam : Elsevier Science Publishers B.V.; 1992 Nov.
Journal of Biotechnology v. 26 (2/3): p. 111-142; 1992 Nov.
Literature review. Includes references.
Language: English
Descriptors: Fungi; Bacteria; Triacylglycerol lipase; Purification; Enzyme activity; Lipolysis; Industrial applications; Food biotechnology; Literature reviews
243 NAL Call. No.: QH442.B5
Putting the bST human-health controversy to rest.
Miller, H.I.
New York, N.Y. : Nature Publishing Company; 1992 Feb.
Bio/technology v. 10 (2): p. 147; 1992 Feb.
Language: English
Descriptors: Dairy cows; Somatotropin; Recombinant DNA; Genetic engineering; Milk production; Milk; Food safety; Food and nutrition controversies
244 NAL Call. No.: A00043 A question of taste and feelings as biotech foods hit the market. Washington, D.C. : Industrial Biotechnology Association; 1992 Sep. IBA reports. p. 3, 5; 1992 Sep.
Language: English
Descriptors: Food biotechnology; Food safety; Regulations; New products; Public opinion
245 NAL Call. No.: QR1.L47 Rapid electroporation-mediated plasmid transfer between Lactococcus lactis and Escherichia coli without the need for plasmid preparation. Ward, L.J.H.; Jarvis, A.W. Oxford : Blackwell Scientific Publications; 1991 Dec. Letters in applied microbiology v. 13 (6): p. 278-280; 1991 Dec. Includes references.
Language: English
Descriptors: Lactobacillaceae; Escherichia coli; Plasmids; Genetic engineering; Genetic transformation; Electroporation; Rapid methods; Starters
246 NAL Call. No.: TP1.P7
Recent process developments in solid-state fermentation.
Pandey, A.
New York, N.Y. : Elsevier Science Publishers; 1992 Mar.
Process biochemistry v. 27 (2): p. 109-117; 1992 Mar.
Literature review. Includes references.
Language: English
Descriptors: Fungi; Food processing; Fermentation; Substrates; Fermented foods; Literature reviews; Biotechnology
247 NAL Call. No.: TP669.I57
Regulation of biotechnology.
Dotson, K.
Champaign, Ill. : American Oil Chemist's Society; 1992 Mar.
International news on fats, oils and related materials v. 3
(3): p. 242-265 (18 p. not consecutive); 1992 Mar.
Language: English
Descriptors: U.S.A.; Uk; Biotechnology; Regulation; State government; Oils and fats industry; Food safety; Transgenics; Legal rights
248 NAL Call. No.: QH442.G4522
Regulators request for comments on Calgene's 'FLAVR SAVR'
tomato draws little response, negative or positive.
Crouse, G.
Washington, D.C. : King Pub. Group; 1992 Aug31.
Biotech daily v. 1 (15): p. 1-2; 1992 Aug31.
Language: English
Descriptors: Lycopersicon esculentum; Genetic engineering; Regulations; Usda; Food safety
249 NAL Call. No.: A00035 Regulatory road for bioengineered foods cleared; foes vow to fight. Summit, N.J. : CTB International Pub. Co; 1992 Jun04. Biotechnology news v. 12 (14): p. 5-6; 1992 Jun04.
Language: English
Descriptors: U.S.A.; Fruits; Vegetables; Oilseeds; Grain crops; Transgenics; Regulations; Food safety
250 NAL Call. No.: 448.3 J82
Replacement recombination in Lactococcus lactis.
Leenhouts, K.J.; Kok, J.; Venema, G.
Washington, D.C. : American Society for Microbiology; 1991
Aug. Journal of bacteriology v. 173 (15): p. 4794-4798; 1991
Aug. Includes references.
Language: English
Descriptors: Lactobacillaceae; Starters; Recombination; Frequency; Genes; Aminopeptidase; Plasmids; Genetic transformation; Crossing over; Induced mutations
Abstract: In the pUC18-derived integration plasmid pML336 there is a 5.3-kb chromosomal DNA fragment that carries the Xprolyl dipeptidyl aminopeptidase gene (pepXP). The gene was inactivated by the insertion of an erythromycin resistance determinant into its coding sequence. Covalently closed circular DNA of pML336 was used for the electrotransformation of Lactoccocus lactis. In 2% of the erythromycin-resistant transformants the pepXP gene was inactivated by a doublecrossover event (replacement recombination) between pML336 and the L. lactis chromosome. The other transformants in which the pepXP gene had not been inactivated carried a Campbell-type integrated copy of the plasmid. Loss of part of the Campbelltype integrated plasmid via recombination between 1.6-kb nontandem repeats occurred with low frequencies that varied between < 2.8 X 10(-6) and 8.5 X 10(-6) producing cells with a chromosomal structure like that of cells in which replacement recombination had taken place.
251 NAL Call. No.: 284.28 W15
Report aims to whet palate for superfood.
Ingersoll, B.
New York, N.Y. : Dow Jones; 1992 Aug14.
The Wall Street journal. p. B1, B2; 1992 Aug14.
Language: English
Descriptors: Food safety; Public opinion; Genetic engineering; Usda
252 NAL Call. No.: TP371.44.A67 1992 Research priorities in traditional fermented foods. Washington, D.C. : National Academy Press; 1992. Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / Office of International Affairs, National Research Council. p. 3-7; 1992.
Language: English
Descriptors: Developing countries; Fermented foods; Fermentation; Food biotechnology; Food research; Research policy
253 NAL Call. No.: TP248.13.B54
Rifkin enlists San Francisco chefs in national biotech food
fight. Lehrman, S.
New York : McGraw-Hill :.; 1992 Sep21.
Biotechnology newswatch v. 12 (18): p. 14-15; 1992 Sep21.
Language: English
Descriptors: Food biotechnology; Food safety; Public opinion
254 NAL Call. No.: QH442.G393
Risks of genetically engineered food.
Boston, Mass. : Council for Responsible Genetics; 1992 Jul.
Genewatch v. 8 (2): p. 4-5; 1992 Jul.
Language: English
Descriptors: Food biotechnology; Genetic engineering; Food safety; Risk
255 NAL Call. No.: TP248.65.F66F66
The role of biotechnology in the manufacturing of wholesome
natural ripened cheese.
Kloosterman, J.
New York, N.Y. : Marcel Dekker, Inc.; 1991.
Food biotechnology v. 5 (3): p. 207-215; 1991. Includes
references.
Language: English
Descriptors: Cheesemaking; Biotechnology; Food composition; Nutritive value; Improvement
256 NAL Call. No.: QH442.G393 A
rose is a rose; or is it?.
Krimsky, S.
Boston, Mass. : Council for Responsible Genetics; 1992 Jul.
Genewatch v. 8 (2): p. 2; 1992 Jul.
Language: English
Descriptors: Food biotechnology; Food safety; Public agencies; Food legislation
257 NAL Call. No.: QH442.B5
Saccharomyces cerevisiae cells secreting an Aspergillus niger
beta-galactosidase grow on whey permeate.
Kumar, V.; Ramakrishnan, S.; Teeri, T.T.; Knowles, J.K.C.;
Hartley, B.S. New York, N.Y. : Nature Publishing Company; 1992
Jan.
Bio/technology v. 10 (1): p. 82-85; 1992 Jan. Includes
references.
Language: English
Descriptors: Saccharomyces cerevisiae; Aspergillus niger; Gene transfer; Beta-galactosidase; Genes; Cloning; Gene expression; Nucleotide sequences; Genetic transformation; Plasmids; Protein secretion; Enzyme activity; Carbohydrate metabolism; Lactose; Whey; Biological treatment
258 NAL Call. No.: 470 SCI2
The safety of foods developed by biotechnology.
Kessler, D.A.; Taylor, M.R.; Maryanski, J.H.; Flamm, E.L.;
Kahl, L.S. Washington, D.C. : American Association for the
Advancement of Science; 1992 Jun26.
Science v. 256 (5065): p. 1747-1749, 1832; 1992 Jun26.
Includes references.
Language: English
Descriptors: Food crops; Genetic engineering; Biotechnology; Food safety; Regulations
259 NAL Call. No.: QR1.M562
Selective breeding of conventional and new industrial
microorganisms: from sake microorganisms to green algae.
Murooka, Y.
Oxford : Rapid Communications of Oxford Ltd. with UNESCO;
1992. World journal of microbiology and biotechnology v. 8
(suppl.1): p. 99-101; 1992. In the series analytic: Trends in
microbiology / edited by P. Sajdl and M. Kocur.
Language: English
Descriptors: Saccharomyces cerevisiae; Aspergillus oryzae; Selective breeding; Brewing; Genetic engineering; Sake; Fermentation; Cyanobacteria
260 NAL Call. No.: 389.8 B77
The Single European Market and the quality of dairy products.
Glaeser, H.
Bradford : MCB University Press; 1992.
British food journal v. 94 (4): p. 3-6; 1992. Includes
references.
Language: English
Descriptors: Uk; Milk products; Milk quality; Food legislation; European communities; Dairy industry; Quality standards; Food composition; Heat treatment; Genetic engineering
Abstract: In 1993, the Single European Market will become reality. For consumers and producers, economic advantages can be expected. However, concern has been expressed as to the possible negative effects on food quality. After a brief review of EC food legislation, outlines activities in the dairy field which may contribute to a high quality standard of dairy products. These are among other things related to drinking milk (protein content, heat load), fermented milk (characteristic micro-organisms), cheese (raw milk cheeses, cheeses with specific characteristics) and butter (butter definition, criteria for first quality butter, control of butterfat purity). In a final chapter discusses the future role of products obtained from genetically manipulated microorganisms in the dairy sector.
261 NAL Call. No.: 10 OU8
Social and ethical issues surrounding biotechnological
advance. Straughan, R.
Oxon : C.A.B. International; 1991 Jun.
Outlook on agriculture v. 20 (2): p. 89-94; 1991 Jun.
Includes references.
Language: English
Descriptors: Biotechnology; Ethics; Food production; Food safety; Genetic engineering; Macroeconomics; Production possibilities; Sociology
262 NAL Call. No.: QR1.F44
Some roles of malic acid in the malolactic fermentation in
wine making. Kunkee, R.E.
Amsterdam : Elsevier Science Publishers; 1991 Jul.
FEMS microbiology letters - Federation of European
Microbiological Societies v. 88 (1): p. 55-71; 1991 Jul.
Paper presented at "The Third Symposium on Lactic Acid
Bacteria, Genetics, Metabolism and Applications," September
17-21, 1990, Wageningen, The Netherlands. Literature review.
Includes references.
Language: English
Descriptors: Lactic acid bacteria; Malic acid; Lactic acid; Metabolism; Fermentation; Winemaking; Growth; Control; Genetic engineering; Carboxy-lyases; Purification; Characterization; Atp; Nad; Literature reviews
Abstract: The control of the malolactic bacteria, the lactic acid bacteria that carry out the malolactic fermentation, is an important part of the technology of modern commercial wine production. The operative reaction of these bacteria, the decarboxylation of malic acid to lactic acid, can be of small or of large importance, depending upon the climatic environment for the growth of the grapes used as the starting material for the wine and upon the style of wine to be made. In this review, recent information is surveyed on the application of malolactic bacteria in wine production, on the control of these organisms, and on the intermediary metabolism involved in the seemingly simplistic decarboxylation of malic acid to lactic acid of the malolactic fermentation. Central to this survey is the awareness of the special importance of malic acid in the microbiology of the malolactic bacteria and in the production of wine undergoing the malolactic fermentation. In some of the newer winegrowing districts of the world, great strides have been made in the acceleration of this so-called secondary fermentation by use of bacterial starter cultures, often added to the grape must at the same time as the yeast starter cultures are added for the alcoholic fermentation. The early completion of the malolactic fermentation allows early application of the cellar operations for storage and aging of the wine, which is needed for the protection against further microbial attack. This new technology of addition of bacterial starter is the result of, and in turn has brought about, a surge in the commercial availability of malolactic bacteria in various dried, frozen or liquid forms. There has been a corresponding increase in research interest in these bacteria. Characterizations of the purified malolactic enzymes from several strains of bacteria from several research laboratories are presented here as well as information concerning genetic control of the malolactic activity, including some informatio
263 NAL Call. No.: A00008
Stakes high in battle for genetic diversity.
Fowler, C.
Knoxville, Tenn. : Tenneessee Valley Authority; 1991.
Forum for applied and public policy v. 6 (3): p. 86-89; 1991.
Language: English
Descriptors: Developing countries; Developed countries; Diversity; Food crops; Domestication; Evolution; Genetic resources; Politics; Patents; Biotechnology
264 NAL Call. No.: QR1.I57
Steady-state staphylococcal enterotoxin type C mRNA is
affected by a product of the accessory gene regulatory (agr)
and by glucose.
Regassa, L.B.; Couch, J.L.; Betley, M.J.
Washington, D.C. : American Society for Microbiology; 1991
Mar. Infection and immunity v. 59 (3): p. 955-962; 1991 Mar.
Includes references.
Language: English
Descriptors: Staphylococcus aureus; Strains; Enterotoxins; Genes; Messenger RNA; Glucose; Genetic regulation; Gene transfer; Gene expression; Culture media; Ph
Abstract: The effects of the accessory gene regulator (agr) and glucose on staphylococcal enterotoxin type C (SEC) gene (sec+) expression were examined. For the agr studies, a Tn551 insertionally inactivated agr was transferred into two different sec+ Staphylococcus aureus strains. Western blot (immunoblot) analysis showed that each of the sec+ Agrderivatives produced less extracellular SEC than their Agr+ parent strains. Analysis of Northern (RNA) blots was consistent with at least part of the agr effect being at the level of steady-state sec+ mRNA. We examined the glucose effect on sec+ expression by utilizing both a fermentor system with a completely defined amino acid-containing medium in which the pH of the medium was maintained at 6.5 and a shake flask system with a complex medium in which the pH was allowed to fluctuate during bacterial growth. In both systems, samples from the cultures containing glucose had less extracellular SEC and less steady-state sec+ mRNA compared with the control cultures which lacked glucose. An intact agr was not required for the glucose effect on sec+ expression; MJB407, an Agrsec + strain, produced more SEC and had more steady-state sec+ mRNA when grown in medium that lacked glucose compared with medium that contained glucose.
265 NAL Call. No.: QK600.B72
Strain improvement of brewing yeast.
Hinchliffe, E.
Cambridge : Cambridge University Press; 1991.
Symposium series - British Mycological Society (18): p.
129-145; 1991. In the series analytic: Applied molecular
genetics of fungi / edited by J. F. Peberdy, C. E. Caten, J.
E. Ogden and J. W. Bennett. Symposium of the British
Mycological Society held at the University of Nottingham,
April 1990. Literature review. Includes references.
Language: English
Descriptors: Saccharomyces cerevisiae; Brewers' yeast; Strain differences; Genetic transformation; Plasmids; Gene transfer; Targeted mutagenesis; Insertional mutagenesis; Brewing; Fermentation; Ethanol production; Beers; Literature reviews
266 NAL Call. No.: TP248.65.F66S77 1991
Strategies for assessing the safety of foods produced by
biotechnology report of a Joint FAO/WHO Consultation.
World Health Organization, Food and Agriculture Organization
of the United Nations
Joint FAO/WHO Consultation on the Assessment of Biotechnology
in Food Production and Processing as Related to Food Safety
1990 : Geneva, Switzerland.
Geneva : World Health Organization,; 1991.
iv, 59 p. ; 24 cm. Includes bibliographical references (p.
53-54).
Language: English
Descriptors: Agricultural biotechnology; Food; Food industry and trade
Abstract: Presents the conclusions of an international group of experts convened by FAO and WHO to consider strategies and procedures for assessing the safety of food produced by biotechnology. The Consultation reviewed the current and potential applications of biotechnology to food production and formulated a number of recommendations; for example, it considered that, from the point of view of safety, there was no fundamental difference between traditional products and contemporary ones obtained by means of biotechnology, and that any safety assessment should be based on the molecular, biological, and chemical characteristics of the material to be assessed.
267 NAL Call. No.: 442.8 Z34
Structural and functional analysis of two cryptic plasmids
from Lactobacillus pentosus MD353 and Lactobacillus plantarum
ATCC 8014.
Leer, R.J.; Luijk, N. van; Posno, M.; Pouwels, P.H.
Berlin, W. Ger. : Springer International; 1992 Aug.
M G G : Molecular and general genetics v. 234 (2): p. 265-274;
1992 Aug. Includes references.
Language: English
Descriptors: Lactobacillus; Lactobacillus plantarum; Plasmids; Nucleotide sequences; Dna replication; Segregation; Vectors; Cloning; Genetic transformation; Repetitive DNA; Amino acid sequences
Abstract: The DNA sequences of a 2.4 kb plasmid (p353-2) from Lactobacillus pentosus MD353 and a 1.9 kb plasmid (p8014-2) from Lactobacillus plantarum ATCC 8014 show 81.5% overall similarity. Both plasmids carry elements (replication protein gene, plus-origin and minus-origin of replication), which are typical of plasmids that replicate via a rolling-circle mechanism of replication (RCR). Direct evidence for an RCR mechanism was obtained by showing the accumulation of singlestranded plasmid intermediates in the presence of rifampicin. A minus-origin of replication was defined for plasmids p353-2 and p8014-2 based on DNA sequence analysis and on its ability to convert single-stranded into double-stranded plasmid DNA. Plasmids pLPE323, pLPE350 and pLPC37 that are derived from the p353-2 or p8014-2 replicon are structurally and segregationally stable in L. pentosus MD353, L. plantarum ATCC 8014 and in Lactobacillus casei ATCC 393. The presence of Escherichia coli or lambda DNA fragments in vectors derived from p353-2 or p8014-2 does not affect the structural stability but results in segregational instability of the vectors. The instability increases with increasing size of the inserted DNA fragment. Since vectors based on these replicons can be efficiently propagated in a wide variety of Lactobacillus species, they are highly suitable for cloning and expression of foreign DNA in Lactobacillus, provided that selective pressure is applied.
268 NAL Call. No.: QR1.F44 Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and L. sake. Vogel, R.F.; Lohmann, M.; Weller, A.N.; Hugas, M.; Hammes, W.P. Amsterdam : Elsevier Science Publishers; 1991 Nov15. FEMS microbiology letters - Federation of European Microbiological Societies v. 84 (2): p. 183-190; 1991 Nov15. Includes references.
Language: English
Descriptors: Lactobacillus; Strains; Plasmids; Distribution; Vectors; Gene transfer; Meat products; Sauerkraut
Abstract: Plasmid profiles of strains of Lactobacillus curvatus and L. sake isolated from meat or sauerkraut were analysed to investigate plasmid homology and distribution in relation to the ecology of these organisms in fermenting foods. A hybridisation probe was constructed by cloning of pLc2, a cryptic, 2.6-kbp plasmid from L. curvatus LTH683, into the Escherichia coli plasmid pRV50. In Southern hybridisations with the digoxygenine labeled pLc2 probe, pLc2-related small plasmids were frequently detected in meat-borne strains of L. casei subsp. pseudoplantarum, L, curvatus, L. sake, L. alimentarius, L. farciminis and L. halotolerans and in L. curvatus and L. sake isolated from sauerkraut. Among 27 Lactobacillus type strains originally isolated from habitats other than meat this type of homology was detected only with plasmids of L. buchneri and L. mali. Restriction-enzyme mapping of six small cryptic plasmids from L. curvatus and L. sake revealed strong structural homology but no similarity to previously characterized plasmids of lactobacilli. The presence of a variable region in addition to a conserved one and the occurrence of deletions during cloning of pLc2 suggest that vectors derived from these plasmids are likely to bc structurally unstable.
269 NAL Call. No.: 500 N484
Studies on lipase production by Candida rugosa using on-line
enzymatic analysis.
Valero, F.; Rio, J.L. del; Poch, M.; Sola, C.
New York, N.Y. : The Academy; 1992.
Annals of the New York Academy of Sciences v. 665: p. 334-344;
1992. In the analytic series: Biochemical engineering VII /
edited by H. Pedersen, R. Mutharasan, and D. DiBiasio.
Includes references.
Language: English
Descriptors: Candida rugosa; Biotechnology; Fermentation; Food technology; Triacylglycerol lipase
270 NAL Call. No.: QH442.B5
Sustaining the food supply.
Fraley, R.
New York, N.Y. : Nature Publishing Company; 1992 Jan.
Bio/technology v. 10 (1): p. 40-43; 1992 Jan. Includes
references.
Language: English
Descriptors: Food crops; Genetic engineering; Transgenics; Plant breeding; Food biotechnology
271 NAL Call. No.: 500 N484
Systems and approaches for expression and secretion of
heterologous proteins in the filamentous fungus Aspergillus
niger var. awamori: current status. Berka, R.M.
New York, N.Y. : The Academy; 1991.
Annals of the New York Academy of Sciences v. 646: p. 207-211;
1991. In the series analytic: Recombinant DNA technology I /
edited by A. Prokop and R.K. Bajpai. Includes references.
Language: English
Descriptors: Aspergillus niger; Chymosin; Fungal protein; Gene expression; Genetic engineering; Food industry; Industrial microbiology
272 NAL Call. No.: A00067
Taking control of fruit ripening.
Paris, France : Biofutur S.A.; 1991 Dec14.
European biotechnology newsletter (124): p. 4-5; 1991 Dec14.
Language: English
Descriptors: Europe; Ripening; Ethylene; Genetic engineering; Agrobacterium; Technology transfer; Food products
273 NAL Call. No.: QR1.M562
Thermostable, salt-tolerant amylase from Bacillus sp. 64.
Khire, J.M; Pant, A.
Oxford : Rapid Communications of Oxford Ltd. with UNESCO;
1992. World journal of microbiology and biotechnology v. 8
(2): p. 167-170; 1992. Includes references.
Language: English
Descriptors: Bacillus; Amylases; Biosynthesis; Heat stability; Salinity; Tolerance; Food biotechnology; Enzyme activity; Nutrient requirements
274 NAL Call. No.: 44.8 J822 Transformation of dairy leuconostoc using plasmid vectors from Bacillis, Escherichia, and Lactococcus hosts. Wyckoff, H.A.; Sandine, W.E.; Kondo, J.K. Champaign, Ill. : American Dairy Science Association; 1991 May. Journal of dairy science v. 74 (5): p. 1454-1460; 1991 May. Includes references.
Language: English
Descriptors: Leuconostoc mesenteroides; Leuconostoc lactis; Plasmids; Vectors; Gene transfer; Genetic transformation; Lysis; Electroporation; Buffers; Stability
Abstract: Conditions that allow efficient genetic transformation of dairy Leuconostoc by electroporation were determined. The technique allowed transformation of Leuconostoc mesenteroides ssp. cremoris, Leuconostoc mesenteroides ssp. dextranicum, and Leuconostoc lactis with plasmid pNZ12. Optimized conditions resulted in transformation efficiencies of up to 2 X 10(6)/microgram of pNZ12 DNA for L. cremoris 44-4. Further, cloning vectors pNZ18, pGK12, pGK13, pGL3, pBD64, pGB301, pDB101, and pAMbeta1 from lactococcal, Bacillus, and Escherichia hosts were introduced and maintained by L. cremoris 44-4, extending the range of vectors functional in Leuconostoc.
275 NAL Call. No.: QR1.F44 Transformation of Lactobacillus delbuckii ssp. lactis by electroporation and cloning of replication by use of a positive selection vector. Zink, A.; Klein, J.R.; Plapp, R. Amsterdam : Elsevier Science Publishers; 1991 Mar01. FEMS microbiology letters - Federation of European Microbiological Societies v. 78 (2/3): p. 207-212; 1991 Mar01. Includes references.
Language: English
Descriptors: Lactobacillus delbrueckii; Plasmids; Vectors; Replication; Electroporation; Cloning; Genetic transformation
Abstract: In this communication we report the first successful transformation of Lactobacillus delbruckii ssp. lactis WS97 with plasmid DNA by means of electroporation and describe the optimization of the transformation procedure for this strain. Efficiencies of electroporation varied between 10(2) to 10(4) transformants per microgram pGK12, depending on the strain from which the DNA was isolated. The application of electroporation in molecular cloning was achieved by using the newly constructed origin screening vector, pAZ8. The replication origins of two cryptic plasmids were cloned. These plasmids were isolated from a thermophilic Lactobacillus strain Lb. delbruckii ssp. lactis WS97 and a mesophilic Lactobacillus strain Lb. casei NCDO151 which are both used in the dairy industry as starter cultures.
276 NAL Call. No.: 472 N42
Tropical treatment for sweeter salad.
London, Eng. : New Science Publications; 1992 Sep05.
New scientist v. 135 (1837): p. 9; 1992 Sep05.
Language: English
Descriptors: Fresh products; Sweetness; Genetic engineering; Food
277 NAL Call. No.: TP371.44.A67 1992
Upgrading traditional biotechnological processes.
Nout, M.J.R.
Washington, D.C. : National Academy Press; 1992.
Applications of biotechnology to traditional fermented foods :
report of an ad hoc panel of the Board on Science and
Technology for International Development / Office of
International Affairs, National Research Council. p. 11-19;
1992. Includes references.
Language: English
Descriptors: Developing countries; Fermented foods; Fermentation; Food biotechnology; Cultured product starters
278 NAL Call. No.: 381 J825N
USDA opens way to marketing biotech tomato.
Thayer, A.
Washington, D.C. : American Chemical Society; 1992 Oct26.
Chemical and engineering news v. 70 (43): p. 6; 1992 Oct26.
Language: English
Descriptors: U.S.A.; Lycopersicon esculentum; Genetic engineering; Usda; Regulations; Food safety; Testing
279 NAL Call. No.: TP248.13.B54
USDA says Calgene tomatoes ready for market, FET mobilizes
1,000 'pure' chefs. Eldredge, M.
New York : McGraw-Hill :.; 1992 Jul20.
Biotechnology newswatch v. 12 (14): p. 1, 3; 1992 Jul20.
Language: English
Descriptors: U.S.A.; Lycopersicon esculentum; Genetic engineering; Food safety; Usda; Regulations
280 NAL Call. No.: A00109
What's coming to the table?.
Washington, DC : National Biotechnology Policy Center of the
National Wildlife Federation; 1991 Dec.
The gene exchange v. 2 (4): p. 6; 1991 Dec.
Language: English
Descriptors: Food products; Genetic engineering
281 NAL Call. No.: A00038
The World food supply at risk.
Rhoades, R.
Charlotte, N.C. : Business Journal of Charlotte, Inc. :.; 1991
Jul01. The business journal v. 6 (11): p. 6; 1991 Jul01.
Language: English
Descriptors: Sri lanka; Oryza nivara; Diversity; Gene banks; Genetic engineering
282 NAL Call. No.: TP248.2.P76
Xylanases and their application in bakery.
Maat, J.; Roza, M.; Verbakel, J.; Stam, H.; Santos de Silva,
M.J.; Bosse, M.; Egmond, M.R.; Hagemans, M.L.D.; Gorcom,
R.F.M. van; Hessing, J.G.M. Amsterdam : Elsevier Science
Publishers, B.V.; 1991.
Progress in biotechnology v. 7: p. 349-360; 1991. In the
series analytic: Xylans and Xylanases / edited by J. Visser
and G. Beldman. Proceedings of an international symposium held
December 8-11, 1991, Wageningen, The Netherlands. Includes
references.
Language: English
Descriptors: O-glycoside hydrolases; Industrial applications; Bakery industry; Baking quality; Aspergillus niger; Genetic analysis; Genetic transformation; Biological production
SUBJECT INDEX
Academic achievement 75
Acetoin 68
Acid degree value 71
Acidified milk 13
Acinetobacter 180
Actinoplanes 106, 235, 236
Adjustment of production 113
Africa 54
Africa south of sahara 69
Age 71
Agricultural biotechnology 38, 205, 206, 266
Agricultural development 28
Agricultural innovations 205
Agricultural production 70, 177
Agricultural products 45, 95
Agricultural research 174
Agricultural situation 177
Agriculture 205
Agrobacterium 272
Agrobacterium rhizogenes 151
Agrobacterium tumefaciens 22
Agronomic characteristics 92
Alcohol oxidoreductases 80
Alcoholic beverages 183
Aldonic acids 80
Algae 109
Algae culture 41, 93
Alginates 72, 228
Alkaline phosphatase 65
Alpha-amylase 58, 78, 88, 103, 227
Alpha-galactosidase 163
Alpha-glucosidase 196
Amino acid sequences 64-67, 105, 139, 145, 151, 162, 170,
214, 233, 234, 267
Amino acids 236
Aminopeptidase 250
Amylases 234, 273
Analytical methods 130, 229
Ananas comosus 36
Animal health 97
Animal welfare 81
Antibacterial properties 63, 151, 157
Antibiotic residues 122, 178
Antibiotics 190
Antifungal agents 60
Antifungal properties 151
Antimicrobial properties 12, 229
Antisense RNA 13
Arginase 144
Aroma 23
Artificial foods 215
Artificial selection 92
Ascorbic acid 195
Aspartic proteinases 64
Aspergillus niger 163, 257, 271, 282
Aspergillus oryzae 62, 65, 78, 259
Assessment 232
Atomization 228
Atomizers 228
Atp 262
Attitudes 241
Averrhoa carambola 36
Bacillus 88, 162, 273
Bacillus circulans 162
Bacillus licheniformis 88, 227
Bacillus polymyxa 224
Bacillus subtilis 58, 63, 103, 226
Bacillus thuringiensis 22, 121
Bacteria 28, 54, 84, 124, 242
Bacterial count 71
Bacteriocins 12, 66, 135, 157, 192, 214
Bacteriophages 13, 16, 17, 56, 57, 86, 90, 104, 170
Bakers yeast 62
Bakery industry 282
Bakery products 29, 115
Baking 62
Baking quality 282
Beers 61, 62, 196, 265
Beliefs 75
Beta vulgaris 19
Beta-carotene 41, 93
Beta-galactosidase 18, 72, 114, 257
Beta-glucan 52, 162
Beta-glucanase 82
Beta-glucuronidase 78, 94, 110
Bibliographies 35
Binding site 225, 235, 236, 237
Biochemical pathways 114
Biochemical techniques 130
Biocides 98, 190
Biological production 60, 173, 230, 282
Biological treatment 257
Bioreactors 19, 21, 72, 80, 108
Biosensors 131
Biosynthesis 9, 19, 41, 74, 138, 157, 182, 273
Biotechnology 5, 7, 8, 20, 22, 24-29, 31-35, 37, 42, 43, 45,
47, 53, 70, 74, 79, 91, 95, 113, 131, 134, 138, 148, 158, 166,
167, 174, 176-178, 181, 185, 186, 193, 195, 197, 202, 216,
217, 228, 232, 240, 241, 246, 247, 255, 258, 261, 263, 269
Brassica napus var. oleifera 6
Breadmaking 62
Breed differences 223
Brewers yeast 52, 62, 196, 265
Brewing 62, 259, 265
Brewing industry 55, 61
Buffers 274
Calcium chloride 111, 112
California 79
Callus 19
Calves 71, 108
Camembert cheese 76
Candida 80, 196
Candida rugosa 269
Carbamates 144
Carbohydrate metabolism 78, 114, 172, 224, 257
Carbon dioxide 62, 94, 167
Carboxy-lyases 61, 262
Carboxylic ester hydrolases 189
Carica papaya 36
Carotenes 24
Carrageenan 72
Carriers 228
Case studies 176
Cassava 54, 169
Catalase 67, 165
Cattle 20
Cell culture 19, 74, 138, 158, 219
Cell suspensions 19, 94, 182
Cell walls 167
Cellulase 82
Cellulose 108
Characterization 262
Cheddar cheese 71
Cheese ripening 71
Cheese starters 16, 57, 221
Cheesemaking 76, 84, 111, 112, 126, 148, 226, 255
Cheeses 126, 180
Chemical analysis 126
Chemical composition 223
Chemical reactions 58, 106
Chimeras 108
Chitinase 60
Chitosan 60
Chloramphenicol 141
Chromosomes 56, 179
Chymosin 108, 111, 112, 145, 271
Clones 192
Cloning 63, 64, 66-68, 103, 106, 114, 139, 170, 172, 195,
196, 239, 257, 267, 275
Clostridium acetobutylicum 114
Coagulants 71
Coenzymes 80
Colorimetry 68
Communication 70, 241
Comparisons 71, 130
Complementation 139
Composting 36
Composts 36
Computer simulation 74
Consumer attitudes 75, 79, 91, 174, 176
Consumer behavior 211
Consumer education 10, 33, 70, 79, 166, 241
Consumer information 75
Consumer preferences 125
Consumer protection 33, 79, 178
Consumer surveys 75
Control 262
Conversion 230
Cosmids 172
Cowpeas 163
Cows 178
Crop production 28, 36
Crop quality 92, 217
Crop yield 92, 140
Crops 5, 53, 92, 146
Crossing over 250
Cryphonectria parasitica 64
Crystallization 235
Cultivars 217
Cultivation 41
Culture media 264
Cultured milk starters 13, 18, 157, 200, 207, 229
Cultured milks 200
Cultured product starters 4, 54, 147, 277
Cyanobacteria 259
Cyanogenic glycosides 169
Cytolysis 16, 167
Dairy cows 48, 243
Dairy farming 213
Dairy industry 260
Databases 138
Decapterus 4
Deep fat frying 91
Deletions 18, 141
Demand 176
Demography 176
Detoxification 169
Developed countries 263
Developing countries 20, 28, 183, 252, 263, 277
Dextran 88
Diacetyl 61
Diagnostic techniques 107
Diatomite 72
Dicotyledons 168
Dietary fat 185
Diets 185
Direct DNAuptake 221
Disease prevention 185
Disease resistance 57, 90, 140
Disruption 94
Distribution 268
Diversity 263, 281
Dna 56, 57, 104, 179, 207
Dna conformation 17
Dna hybridization 207
Dna libraries 68
Dna probes 96
Dna replication 267
Domestic markets 113
Domestication 263
Dopa 19
Dopamine 19
Doughs 124
Drug residues 178
Drug resistance 141, 157, 178
Dunaliella 41, 93
Duplication 18
Dyes 88, 165
Ec regulations 48
Economic impact 85, 113, 213, 223
Electric field 104
Electrofusion 77
Electroporation 22, 86, 114, 221, 245, 274, 275
Energy intake 185
Enterobacter aerogenes 61
Enterotoxins 264
Environmental impact 92
Environmental protection 79
Enzyme activity 18, 58, 60, 61, 63-65, 67, 72, 82, 88, 94,
103, 105, 106, 114, 139, 162, 163, 165, 184, 189, 194, 196,
201, 225, 227, 236, 237, 242, 257, 273
Enzyme preparations 195
Enzymes 31, 52, 94, 109, 125, 149, 238
Erwinia 195
Erythromycin 141
Escherichia coli 67, 68, 72, 77, 78, 162, 171, 172, 195, 245
Essential amino acids 151, 168
Esterification 184
Ethanol 62
Ethanol production 36, 62, 265
Ethics 87, 159, 261
Ethylene 272
Europe 92, 97, 101, 272
European communities 42, 48, 92, 101, 210, 260
Evaluation 212
Evolution 263
Exons 65
Expert systems 138
Exports 95
Farm structure 81
Fats 91, 115
Fatty acids 9, 184, 223
Fatty oil plants 142
Feed industry 217
Feeds 35, 218
Fermentation 4, 12, 16, 21, 36, 54, 55, 62, 68, 71, 124, 147,
149, 169, 182, 183, 196, 200, 230, 231, 246, 252, 259, 262,
265, 269, 277
Fermentation products 21
Fermented fish 4
Fermented foods 15, 54, 67, 69, 124, 137, 147, 169, 183, 246,
252, 277
Field experimentation 92
Flatulence 198
Flavor 125
Flavor compounds 126
Flavorings 23, 230
Flocculation 62
Florida 75
Flours 163
Food 30, 38, 39, 129, 205, 206, 266, 276
Food acceptability 240
Food additives 40, 50, 119, 121
Food and nutrition controversies 48, 81, 243
Food beliefs 33, 240
Food biotechnology 1, 4, 5, 10, 12, 19, 21, 23, 28, 40, 41,
44, 46, 54, 58, 60, 69, 72, 80-84, 88, 92, 94, 96, 100-102,
109, 115, 123, 125-127, 130, 133, 135-137, 152, 160-165, 167,
169, 172, 174, 175, 177, 182-184, 189, 200, 201, 212, 214,
215, 219, 222, 224, 228, 230, 231, 238, 241, 242, 244,
252-254, 256, 270, 273, 277
Food chemistry 125
Food colorants 19, 24, 93
Food composition 130, 255, 260
Food contamination 134, 141, 200
Food crops 22, 34, 258, 263, 270
Food engineering 1
Food grains 183
Food industry 5, 8, 25, 46, 69, 96, 125, 131, 133, 146, 149,
227, 271
Food industry and trade 27, 266
Food inspection 178
Food legislation 123, 160, 215, 256, 260
Food marketing 69
Food merchandising 69
Food microbiology 89, 135, 190
Food packaging 125, 185
Food poisoning 141, 190
Food policy 215
Food preservation 12
Food processing 4, 11, 26, 32, 33, 37, 42, 45, 47, 54, 99,
109, 133, 169, 186, 193, 195, 217, 240, 246
Food processing quality 220
Food production 70, 75, 150, 159, 261
Food products 40, 87, 95, 232, 272, 280
Food quality 9, 29, 47, 59, 91, 115, 123, 143, 160, 186
Food research 29, 137, 140, 233, 252
Food safety 3, 10, 29, 37, 44, 47-51, 53, 70, 73, 75, 79, 81,
85, 107, 116-120, 123, 128, 130, 131, 134, 135, 153, 155, 156,
161, 164, 166, 178, 185, 187, 188, 203, 204, 208, 209,
211-213, 216, 222, 241, 243, 244, 247-249, 251, 253, 254, 256,
258, 261, 278, 279
Food sciences 197
Food spoilage 180, 190
Food supplements 185
Food supply 44, 45, 70, 132
Food technology 2, 7, 29, 32, 33, 42, 47, 75, 125, 140, 190,
197, 269
Food wastes 26
Foods 5, 185, 202
Foraging 217
France 25, 46
Frequency 250
Fresh products 116, 152, 276
Fructose 224, 231
Fruit 154, 187
Fruit juices 36, 195
Fruit products 183
Fruit pulp 36
Fruits 49, 183, 188, 204, 249
Fungal diseases 151
Fungal protein 271
Fungi 28, 201, 242, 246
Galactokinase 139
Gene banks 281
Gene expression 13, 16, 61, 63, 65-67, 77, 78, 103, 108, 114,
143, 162, 172, 192, 196, 220, 225-227, 229, 233, 257, 264, 271
Gene mapping 57, 139, 207, 214
Gene splicing 140
Gene transfer 8, 16, 17, 56, 68, 76, 77, 89, 151, 170, 257,
264, 265, 268, 274
Generally recognized as safe list 161
Genes 16, 56, 61, 65, 106, 108, 114, 139, 144, 151, 162, 170,
172, 190, 192, 196, 229, 239, 250, 257, 264
Genetic analysis 141, 282
Genetic change 18, 223
Genetic code 233
Genetic control 194
Genetic engineering 2, 3, 5, 6, 8-10, 13, 22, 34, 37, 45,
48-53, 59, 66, 73, 75, 76, 78, 84, 85, 87, 90, 92, 97-100,
105, 106, 108, 111, 112, 116-124, 128, 131, 132, 134, 136,
140, 142-148, 150, 153-157, 159, 161, 162, 168, 173, 185, 187,
188, 190, 194, 198, 199, 202-204, 208-211, 213, 218, 220, 225,
232-239, 241, 243, 245, 248, 251, 254, 258-262, 270-272, 276,
278-281
Genetic improvement 62, 92, 147
Genetic markers 110
Genetic regulation 264
Genetic resistance 151, 170
Genetic resources 92, 263
Genetic transformation 13, 16, 61, 63-65, 67, 71, 77, 78, 86,
92, 103, 104, 110, 114, 141, 143, 149, 151, 157, 168, 171,
172, 179, 180, 192, 196, 207, 221, 227, 229, 245, 250, 257,
265, 267, 274, 275, 282
Genetics 157
Genome analysis 56
Genomes 56, 179
Genotypes 90
German federal republic 46
Glass 72
Globulins 168
Gluconolactone 58
Glucose 106, 231, 264
Glucose-6-phosphate isomerase 106, 235, 236, 237
Glucosides 196
Glycerol 41
Glycine max 233
Government organizations 161
Grain crops 249
Grape must 62
Grazing 217
Growth 41, 262
Growth models 74
Growth promoters 11
Growth rate 114
Guidelines 117
Health care 45, 174
Health hazards 33, 134
Health promotion 185
Heat stability 58, 106, 162, 196, 238, 273
Heat treatment 260
Heritability 223
High fructose corn syrup 106
Homologous recombination 207
Hormone supplements 178
Hosts 56
Household income 75
Household surveys 176
Hunger 140
Hyalophora cecropia 151
Hybridization 29, 143
Hybrids 217
Hydrogen 218
Hydrolases 63
Hydrolysis 52, 62, 72, 88, 163, 227
Immobilization 21, 72, 106, 165, 173, 182, 228
Immunocytochemistry 233
Improvement 198, 255
Induced mutations 64, 106, 139, 250
Induction 60
Industrial applications 96, 196, 227, 230, 242, 282
Industrial crops 5, 194
Industrial methods 93
Industrial microbiology 8, 149, 195, 271
Infection 13, 17, 57, 170
Ingredients 29, 135
Inhibition 225
Inhibitors 41
Innovations 92, 202
Insertional mutagenesis 64, 139, 265
Integrated systems 36
Interactions 238
Intergeneric hybridization 92
International cooperation 34
International organizations 34
Introns 64, 65
Isolation 180
Isomerization 41
Italy 7
Jams 36
Kanamycin 50
Kappa-casein 145
Klebsiella 61
Kluyveromyces marxianus var. lactis 71, 111, 112
Labeling 3, 83, 87, 153, 175
Lactate dehydrogenase 74
Lactic acid 21, 71, 74, 138, 182, 262
Lactic acid bacteria 12, 42, 54, 66, 90, 126, 192, 200, 239,
262
Lactobacillaceae 13, 16, 17, 74, 170, 207, 245, 250
Lactobacillus 21, 66, 67, 171, 267, 268
Lactobacillus acidophilus 66, 157, 171
Lactobacillus brevis 171
Lactobacillus bulgaricus 18
Lactobacillus casei 63, 67, 77, 138, 171, 182, 229
Lactobacillus delbrueckii 56, 275
Lactobacillus fermentum 171, 221
Lactobacillus helveticus 139, 221
Lactobacillus plantarum 171, 267
Lactococcus 148
Lactones 23
Lactose 71, 72, 114, 257
Legal rights 247
Legumes 198
Leuconostoc 21
Leuconostoc lactis 274
Leuconostoc mesenteroides 231, 274
Levan 224
Lichenase 162
Light intensity 41
Linear models 113
Lipid metabolism 9
Lipolysis 184, 242
Literature reviews 8, 23, 134, 157, 168, 180, 189, 198, 201,
217, 220, 223, 230, 242, 246, 262, 265
Livestock 11, 81, 159, 217, 232
Loci 103
Longevity 185
Luminescence 229
Lycopersicon esculentum 51, 73, 136, 155, 209, 211, 248, 278,
279
Lysine 106
Lysis 274
Lysogeny 56
Macroeconomics 70, 261
Maize 82, 169
Maize bran 82
Maize starch 82, 88, 227
Malic acid 21, 262
Malt 162
Malting 162
Malting barley 62, 162
Mannitol 231
Marine fishes 109
Market research 24, 44, 46, 107
Marketing 92
Markets 95
Mass 41
Mastitis 122
Mathematical models 184
Mating ability 62
Meat 75, 180, 192
Meat products 268
Meat quality 11
Medical research 45, 160, 174
Medicinal properties 215
Melanins 24
Membranes 80
Messenger RNA 13, 78, 264
Metabolic detoxification 169
Metabolism 61, 262
Metabolites 12
Metal ions 235
Microbial biotechnology 191
Microbial contamination 141, 200
Microbial pesticides 219
Microbial rennet 64, 161
Microbiology 26, 31, 66
Microorganisms 12, 189, 230
Milk 16, 47, 48, 72, 178, 180, 229, 243
Milk consumption 176
Milk fat 223
Milk fat percentage 71
Milk processing 14
Milk production 20, 48, 85, 118, 122, 136, 199, 208, 213, 243
Milk products 20, 72, 75, 181, 260
Milk proteins 71
Milk quality 260
Milling 82
Minnesota 71
Mixed cultures (Microbiology) 191
Mixtures 82
Modification 232
Moisture content 71
Molasses 224
Molecular biology 195, 197
Molecular conformation 66, 168
Molecular genetics 194
Molecular mapping 207
Monitoring 190, 229
Monocotyledons 168
Moral values 75
Moraxella 180
Morocco 200
Multiple genes 18
Mutants 18, 64, 144, 192
Mutations 64, 105, 234-237
Mycotoxins 135
Nad 262
Netherlands 99
New products 49, 59, 131, 135, 152, 153, 156, 185, 188, 204,
244
New York 53
Nicotiana tabacum 151, 227
Nisin 86, 89
Nitrogen content 71
Non-food products 35, 95, 194
North Carolina 75, 84, 213
Novel foods 101, 210, 212
Nucleotide sequences 18, 64-67, 139, 151, 162, 170, 214, 233,
239, 257, 267
Nutrient availability 215
Nutrient content 134
Nutrient improvement 186
Nutrient requirements 273
Nutrients 215
Nutrition information 154, 186
Nutrition labeling 100
Nutrition policy 206
Nutrition research 25
Nutritive value 33, 160, 212, 255
Nuts 183
O-glycoside hydrolases 82, 282
Oils and fats industry 31, 43, 247
Oilseed plants 194
Oilseeds 249
Oligopeptides 126
Oryza nivara 281
Oxidoreductases 68, 77
Papain 105, 225
Patents 43, 92, 263
Pathogens 141
Pawpaws 36
Pediococcus acidilactici 214
Pennisetum Americanum 217
Peptidases 126
Peroxidation 9
Pesticidal properties 135
Ph 21, 71, 111, 112, 196, 237, 264
Phenotypes 66, 90, 141, 229
Phosphoric monoester hydrolases� 201
Phosphotransferases 114
Physicochemical properties 220
Phytates 201
Phytoene 41
Pichia 80
Pigmeat 113
Pigs 113
Pineapple juice 36
Plant breeding 92, 217, 270
Plant breeding methods 194
Plant diseases 151
Plant growth regulators 19
Plant pathogenic bacteria 151
Plant pigments 19
Plant products 219
Plant proteins 220
Plant tissues 9
Plants 140, 232
Plasmids 17, 52, 57, 76, 77, 86, 89, 103, 141, 170, 173, 179,
192, 207, 214, 221, 226, 245, 250, 257, 265, 267, 268, 274,
275
Politics 263
Polyethylene glycol 88
Polygalacturonase 51
Polymerase chain reaction 162
Polymers 40, 88, 224
Polyurethanes 231
Potato chips 98
Potato starch 227
Potatoes 151
Precursors 225
Pressure 94, 167
Price elasticities 113
Private investment 7
Processing 31
Product development 91, 95, 174, 202
Production possibilities 261
Prolamins 168
Promoters 78, 108
Protein quality 198, 233
Protein secretion 108, 226, 257
Protein synthesis 168, 226
Protein value 151, 168
Proteinases 239
Proteins 56, 151, 173, 226, 238
Proteolysis 145
Protoplast fusion 62, 92
Protoplasts 141
Psychrotrophic bacteria 180
Public agencies 123, 256
Public finance 7
Public opinion 3, 119, 156, 222, 244, 251, 253
Pulsed field electrophoresis 207
Purification 225, 242, 262
Quality controls 32
Quality standards 260
Raffinose 163
Rain 132
Rape 91
Rapeseed oil 98
Rapid methods 229, 245
Raw materials 109
Recombinant DNA 8, 48, 52, 62, 78, 108, 149, 161, 162, 225,
243
Recombination 57, 71, 190, 226, 250
Recycling 26
Regional surveys 75
Regulation 247
Regulations 24, 47, 49, 53, 73, 83, 92, 100-102, 120-122,
128, 136, 155, 160, 164, 174, 175, 187, 188, 203, 204, 209,
210, 215, 230, 241, 244, 248, 249, 258, 278, 279
Release 92
Rennet 71
Repetitive DNA 18, 267
Replication 275
Reporter genes 78, 103
Research policy 137, 252
Research projects 7, 25, 34
Research support 7, 46
Resistance 13, 17, 84, 86
Restriction mapping 13, 57, 65, 77, 139, 170, 207
Reviews 109
Rhizomucor miehei 184
Rice 62
Rice bran 184
Rice oil 184
Ripening 73, 272
Risk 75, 83, 166, 232, 254
Root vegetables 183
Saccharomyces 110, 149
Saccharomyces cerevisiae 8, 61, 62, 94, 144, 149, 167, 173,
196, 228, 233, 257, 259, 265
Saccharomyces uvarum 8, 62, 68
Sake 62, 259
Salinity 273
Salt tolerance 41
Sauerkraut 268
Sausages 67, 124
Scientists 70, 140
Screening 68
Secondary metabolites 219
Seed germination 60
Seed industry 92
Seeds 60, 168, 227
Segregation 267
Selection criteria 194
Selective breeding 259
Sensory evaluation 71, 115
Shellfish 109
Simulated foods 91
Single cell protein 28
Soaking 60, 82
Sociology 261
Sodium chloride 71, 182
Soil flora 28
Solanum tuberosum 59, 151
Solids not fat 71
Somatotropin 20, 47, 48, 81, 85, 97, 113, 118, 122, 136, 176,
181, 199, 208, 213, 216, 243
Soy protein 233
Soybeans 60
Spectrophotometry 88
Sri lanka 281
Stability 52, 89, 103, 274
Stachyose 163
Standards 33
Staphylococcus 63
Staphylococcus aureus 141, 171, 264
Starch 52, 62, 78, 227
Starch industry 227
Starters 17, 54, 63, 86, 89, 124, 133, 139, 170, 192, 214,
245, 250
State government 247
Strain differences 265
Strains 8, 52, 61, 62, 67, 76, 86, 90, 110, 149, 171, 192,
264, 268
Streptococcus lactis 57, 76, 86, 89, 114, 179, 229
Streptococcus thermophilus 77
Stress 22, 132
Structural genes 63, 64, 67, 77, 214, 227
Structure 238
Structure activity relationships 105, 197
Substrates 236, 237, 246
Sugarbeet juice 224
Sugarcane juice 224
Sugars 78
Supply balance 113
Supports 165
Surpluses 81, 113
Surveys 222
Sustainability 28
Sweetness 276
Synthetic genes 151, 168
Targeted mutagenesis 106, 168, 265
Technology transfer 272
Temperature 21, 94, 111, 112, 167, 196
Testing 278
Thermodynamics 238
Thermophilic bacteria 221
Thickeners 224
Tissue culture 92
Tolerance 273
Toluene 94
Toxic substances 134
Toxicology 130
Toxins 107
Transcription 139
Transduction 104
Transferases 170
Transformation 52
Transgenics 73, 99, 152, 196, 223, 227, 232, 247, 249, 270
Translation 139
Transposable elements 139
Trends 125
Triacylglycerol lipase 184, 189, 242, 269
Trichoderma longibrachiatum 82, 108
Tryptophan 119
U.S.A. 10, 49, 53, 85, 92, 95, 101, 102, 113, 117, 118, 120,
121, 123, 128, 136, 187, 188, 204, 208, 209, 216, 247, 249,
278, 279
Uk 247, 260
Ultrafiltration 80
Urea 144
Usda 22, 73, 107, 136, 155, 211, 248, 251, 278, 279
Utp-hexose-1-phosphate uridylyltransferase 139
Vanilla 158
Varietal tolerance 62
Varieties 92
Vectors 63, 77, 86, 89, 103, 147, 171, 221, 267, 268, 274,
275
Vegetable products 183
Vegetables 49, 128, 154, 183, 187, 188, 204, 249
Viability 190
Viral diseases 84
Viral insecticides 98
Viral proteins 16
Virginia 176
Volatile compounds 68
Waste treatment 45
Waste utilization 26
Weed utilization 132
Western australia 93
Wheat 143
Whey 71, 182, 218, 257
Wild strains 172
Winemaking 21, 62, 262
Wines 36, 124
Women 75
World food problems 140
World markets 113
Wort 196
X ray diffraction 235, 236
Xanthan 172
Xanthomonas campestris 172
Xanthomonas campestris pv. campestris 103, 104
Xanthomonas campestris pv. manihotis 103
Xanthophylls 24
Xylitol 80
Xylose 80, 235, 236, 237
Yeasts 8, 29, 46, 54, 149
Yields 71
AUTHOR INDEX
Acuff, G.R. 166
Aguilar, A. 42
Ahmad, K.A. 229
Ahn, C. 192
Aidoo, K.E. 183
Aires-Barros, M.R. 242
Albanese, R.A. 166
Anderson, K. 71
Andrews, D.J. 217
Arciszewski, H. 115
Arnaud, A. 21
Asama, H. 138
Associations d anciens etudiants des ecoles de brasserie
belges 55
Astolfi-Filho, S. 103
Avron, M. 41
Bailey, A.V. 224
Balaz, S. 58
Balogh, E. 163
Barbeni, M. 23
Barfoot, P.D. 92
Bastida, J. 72
Batt, C.A. �13, 166
Begin, A. 228
Begley, R. 122
Belle, D. van 235
Ben-Amotz, A. 41
Berka, R.M. 271
Berkowitz, K.F. 178
Berndt, D.L. 166
Bernet, N. 21
Betley, M.J. 264
Bhunia, A.K. 214
Blanco, R.S. 224
Blayney, D.P. 81
Blom, H. 12
Blomqvist, K. 61
Bodalo, A. 72
Bogle, I.D.L. 193
Boizet, B. 56
Bolton, M. 196
Bonora, V. 165
Borowitzka, L.J. 93
Borriss, R. 162
Borsani, O. 221
Bosi, F. 221
Bosse, M. 282
Bottazzi, V. 221
Brown, E.M. 197
Bruhn, C.M. 79
Burros, M. 100
Burton, G. 132
Busch, L. 33
Bustamante, Z.R.F. 138
Byers, F.M. 166
Cabral, J.M.S. 242
Cantwell, B.A. 196
Carpio, E.V. 4
Carr, R.A. 91
Casey, J. 31
Castaigne, F. 228
Chabalier, C. 68
Chagnaud, P. 21
Chan, E.C. 94
Cheevadhanarak, S. 65
Chen, C. 94
Chen, C.C. 172
Chen, L.F. 94, 167
Chiadmi, M. 235, 237
Chou, H.C. 172
Clarke, D.L. 202
Clarke, M.A. 224
Coffey, A. 148
Coghlan, A. 99
Cohen, M. 2
Connett, R.J.A. 92
Couch, J.L. 264
Crouse, G. 248
Cutler-Wrage, K. 121
Dale, B.E. 166
Daly, C. 148
DaSilva, E. 28
Davin, C. 19
De Ferra, F. 226
De Lumen, B.O. 198
Dea, I.C.M. 40
DeFelice, S.L. 215
Delley, M. 18
Delmas, P. 64
Demeyer, D. 11
Denton, J.H. 166
Denyer, S.P. 190
Destefano-Beltran, L. 151
Diaz, F. 72
Dibner, M. 209
Dodds, J.H. 151
Don, A. 87
Donnelly, W.J. 14
Dotson, K. 43, 247
Dupont, L. 56
Dutton, G. 133
Egmond, M.R. 282
Eldredge, M. 279
Elzen, P.J.M. van den 227
Enari, T.M. 149
Endo, I. 138
Faith, N.G. 141
Fallert, R.F. 81
Farrell, H.M. Jr 197
Feder, B.J. 150
Feenstra, M.H. 240
Flamm, E.L. 161, 258
Fowler, C. 263
Fox, P.F. 111, 112
Fraley, R. 270
Froseth, B.R. 89
Fuchs, R.L. 166
Fuganti, C. 23
Gabin-Gauthier, K. 76
Gaier, W. 63
Gainer, J.L. 173
Galli, G. 226
Galzy, P. 21, 68
Garg, S.K. 157
Gasson, M.J. 16
Gastel, B. 166
Gaull, Gerald E. 206
Geisow, M. 232
Gennari, M. 180
Gibson, J.P. 223
Giezen, M.J.F. van 171
Gildberg, A. 109
Glaeser, H. 260
Glaser, V. 133
Goessens, E. 68
Goldberg, Israel 30
Goldberg, Ray Allan, 206
Goldburg, R. 102
Gomez, E. 72
Gomez, J.L. 72
Gomi, K. 78, 144
Goodenough, P.W. 238
Gorcom, R.F.M. van 282
Gorner, P. 140
Goulet, J. 228
Gour-Salin, B. 105
Gour-Salin, B.J. 225
Grandi, G. 226
Grasselli, P. 23
Gratadoux, J.J. 76
Greenshields, R.N. 26
Grissom, A. 22
Hagemans, M.L.D. 282
Haley, S. 123
Hall, R.L. 134
Hamama, A. 200
Hammes, W.P. 63, 67, 124, 268
Hammond, E.G. 142
Hamstra, A.M. 240
Hansen, T.R. 214
Hara, S. 78
Harkki, A.M. 108
Harlander, S. 209
Harlander, S.K. 45, 70, 147
Hartley, B.S. 257
Hecht, D.W. 47
Heidelbaugh, N.D. 166
Henschke, P.A. 110
Herbst, L. 84
Hessing, J.G.M. 282
Heuvelmans, P.T.H.M. 171
Hiebert, H. 131
Hildebrand, D.F. 9
Hill, C. 17, 170
Hinchliffe, E. 52, 265
Hoban 75
Hodgson, J. 34
Hoekema, A. 227
Hofstra, H. 32
Holt, G. 65
Hopkins, D. 102
Hugas, M. 268
Hughes, B.F. 86
Huis int Veld, J. 32
Ingenthron, G.D. 241
Ingersoll, B. 204, 251
Ishizaki, A. 74
Israel, G.D. 75
Jackel, S.S. 29
Jackson, D.S. 82
Jaeho, K. 151
Janecek, S. 58
Janin, J. 235, 237
Janssens, L. 230
Jara, P. 64
Jarvis, A.W. 245
Jayaraman, K. 184
Jaynes, J.M. 151
Jenkins, J. 235, 237
Jenkins, J.A. 238
Johnson, Eric A., 191
Johnson, M.C. 214
Jones, G.M. 176
Jones, J.L. 96, 146
Jury, K. 16
Kaghad, M. 64
Kahl, L.S. 258
Kanamori, J. 233
Keppel, D. 203
Kessler, D.A. 258
Khire, J.M 273
Khouri, H.E. 105, 225
Kim, C.S. 233
Kim, S.G. 13
Kinsella, B.T. 196
Kitamoto, K. 78, 144
Kito, M. 233
Klaenhammer, T.R. 17, 57, 66, 90, 170, 179
Klein, J.R. 275
Kloosterman, J. 255
Knauf, H.J. 67
Knorr, D. 60
Knowles, J. 61
Knowles, J.K.C. 108, 257
Kobayashi, G. 74
Kok, J. 239, 250
Kokke, R. 177
Kondo, J.K. 274
Kordylas, J.M. 36
Kotulak, R. 140
Krimsky, S. 256
Kulbe, K.D. 80
Kumar, K.A. 217
Kumar, V. 257
Kumosinski, T.F. 197
Kunkee, R.E. 262
Kureczka, J.E. 143
Laflamme, P. 105, 225
Lahbib-Mansais, Y. 56
Lakshmanan, A. 184
Lakshmanan, C.M. 184
Lambeir, A.M. 236, 237
Langridge, P. 110
Larkin, A. 196
Larkins, B.A. 168
Lasters, I. 106, 235, 236
Lautier, M. 207
Lauwereys, M. 235, 236
Le Bourgeois, P.� 207
Leathers, R.R. 19
Leenhouts, K.J. 250
Leer, R.J. 171, 267
Legeay, O. 68
Legoux, R. 64
Lehrman, S. 253
Lelen, K. 5
Lewington, J. 190
Lewis, Chris 38
Lin, H.M. 94, 167
Ling, D. 82
Linko, P. 138
Lohmann, M. 268
Loison, G. 64
Lokman, B.C. 171
Luchansky, J.B. 141
Luijk, N. van 171, 267
Luiten, R.G.M. 106
Maat, J. 282
Mabesa, L.B. 4
Mabesa, R.C. 4
MacKenzie, D. 97
Macrae, A. 31
Maeyer, M. de 235, 236
Maryanski, J.H. 258
Mata, M. 56, 207
Matthyssens, G. 236
Mavituna, F. 1
Maximo, M.F. 72
McGuirk, A.M. 176
McKay, A.M. 189
McKay, L.L. 86, 89
McLaughlin, P. 101
Meltzer, M.I. 113
Menard, R. 105
Metheny, B. 123
Middelberg, A.P.J. 193
Miller, H.I. 243
Miller, L.A. 17, 170
Miller, S.A. 212
Mital, B.K. 157
Mittal, G. S. 129
Molendijk, L. 227
Mollet, B. 18, 139
Morris, H.A. 71
Mortvedt, C. 12
Motlagh, A.M. 214
Mrabet, N.T. 106, 236, 237
Msayeh, F. 64
Mulholland, F. 126
Muriana, P.M. 66
Murooka, Y. 259
Murphy, D.J. 194
Musil, R. 225
Nagpala, P. 151
Naouri, P. 21
National Research Council (U.S.), Panel on the Applications of
Biotechnology to Traditional Fermented Foods 15
Nettleton, J. 209
Nevalainen, K.M.H. 108
Nout, M.J.R. 277
O'Neill, B.K. 193
O'Neill, M. 156
O'Sullivan, M. 111, 112
Oda, K. 144
Oh, S. 145
Ohta, T. 74
Okafor, N. 69
Oliver, S.G. 62
Olsen, O. 162
Ooyen, A.J.J. van 227
Open Universiteit (Heerlen, Neth erlands),Thames Polytechnic,
BIOTOL (Project) 27
Oyewole, O.B. 54
Pandey, A. 246
Pant, A. 273
Parente, D. 226
Parini, M. 180
Pariza, M.W. 135
Parlati, F. 105
Patlak, M. 186
Pearce, L.E. 114
Pen, J. 227
Penttila, M. 61
Penttila, M.E. 108
Petering, J.E. 110
Pifferi, P.G. 165
Pillidge, C.J. 114
Pilloud, N. 139
Pimenta, A. de L. 103
Plapp, R. 275
Poch, M. 269
Pokkinen, M. 138
Pooter, H.L. de 230
Popper, L. 60
Posno, M. 171, 267
Pouwels, P.H. 171, 267
Preston, W.P. 176
Pszczola, D.E. (ed.) 160
Quax, W.J. 106, 227
Ramakrishnan, S. 257
Rank, G.H. 8
Rao, P.V. 184
Ratomahenina, R. 68
Ravishankar, G.A. 219
Ray, B. 214
Razanamparany, V. 64
Regassa, L.B. 264
Renno, D.V. 65
Rey, F. 235
Rhoades, R. 281
Richard, J. 76
Richardson, T. 145
Rietveld, K. 227
Rio, J.L. del 269
Rios, G. 21
Ritzenthaler, P. 56, 207
Robert-Baudouy, J. 195
Rohlfing, C. 185
Roller, S. 40
Romero, D.A. 179
Rood, M. 155, 211
Rosato, Y.B. 103
Rosenberg, M. 58
Roza, M. 282
Safarik, I. 88
Safarikova, M. 88
Samejima, K. 11
Sandine, W.E. 274
Santos de Silva, M.J. 282
Sato, T. 233
Saunders, G. 65
Schamp, N.M. 230
Schmidt, H. 80
Schmidt, K. 80
Scholten, A.H. 240
Scholze, H.A. 80
Schuurhuizen, P.W. 106
Serio, M. 180
Shagam, S.D. 81
Shaish, A. 41
Shannon, C. 158
Shearman, C.A. 16
Shotwell, M.A. 168
Sijmons, P.C. 227
Simon, O. 162
Sing, W.D. 57
Smith, John E. 38
Snauwaert, J. 236
Soetaert, W. 231
Sogaard, M. 234
Sokari, T.G. 169
Sola, C. 269
Solaiman, D.K.Y. 77
Somiari, R.I. 163
Somkuti, G.A. 77
Spagna, G. 165
Stam, H. 282
Stanssens, P. 106, 236
Stark, M. 20
Stauber, J.C. 181
Steinberg, D.H. 77
Stewart, G.S.A.B. 190, 229
Stewart, K.K. 130
Stiles, M.E. 192
Storer, A.C. p105, 225
Straughan, R. 261
Stredansky, M. 58
Sugawara, S. 136
Suihko, M.L. 61
Svensson, B. 234
Szostek, F. 214
T.J. 75
Tada, S. 78
Taipa, M.A. 242
Takahashi, K. 78, 144
Takuwa, T. 138
Tamura, G. 78
Taylor, M.R. 258
Teeri, T.T. 257
Teichgraber, P. 60
Tessier, D.C. 105, 225
Thayer, A. 85, 278
Thomas, D.Y. 105, 225
Thomsen, K.K. 162
Tilbeurgh, H. van 235, 236, 237
Ting, W.Y. 172
Tombs, M. P. 39
Tramontini, M. 165
Tsang, W.S.C. 224
Tseng, Y.H. 104, 172
United States, Congress, Office of Technology Assessment 205
Usdin, S. 59
Utsumi, S. 220, 233
Uusitalo, J.M. 108
Valero, F. 269
Vandaele, W. 48
Vandamme, E.J. 230, 231
Venema, G. 250
Venkataraman, L.V. 219
Verbakel, J. 282
Vernet, T. 105, 225
Verrips, C.T. 37
Vescovo, M. 221
Villet, R.H. 95
Vines, G. 159
Vogel, R.F. 63, 67, 268
Volpon, D. 180
Walls, E.L. 173
Wang, T.W. 104
Ward, L.J.H. 245
Warmbrodt, R.D. 35
Weller, A.N. 268
Welser, J.R. 174
Whelan, E. 188
Williams, Richard, 30
Wodak, S.J. 235, 236, 237
World Health Organization, Food and Agriculture Organization
of the United Nations 266
Wyckoff, H.A. 274
Xiao, W. 8
Yamada, K. 152
Yang, B.Y. 172
Yang, Z. 167
Yaylayan, V.A. 125
Yong, L.F.M. 137
Zahran, A.S. 182
Zayed, G. 182
Zechendorf, B. 127
Zeikus, J. Gregory 191
Zink, A. 275
Zryd, J.P. 19
Zyta, K. 201