Genetics of Lactic Acid Bacteria (Softcover Reprint of the Original 1st 2003)

B. J. Wood presents a comprehensive examination of lactic acid bacteria genetics in this technical volume. The text begins by outlining relevant genetic techniques before systematically covering major bacterial groups such as Bifidobacteria. It addresses plasmid biology, gene transfer mechanisms, and phage interactions alongside sugar metabolism processes. Subsequent sections explore the gene expression patterns of various LAB strains and discuss applications for genetically engineered bacteria, including emerging medical uses. The final chapters address legal and consumer issues arising from these biotechnological advancements. This resource targets food scientists, researchers, and professionals utilizing lactic acid bacteria in dairy fermentations or clinical delivery agents. It also serves as a reference for professors teaching microbiology at undergraduate and postgraduate levels. Students and researchers in these fields will find the detailed coverage of genetic engineering and regulatory frameworks valuable. The book does not appeal to casual home cooks or readers seeking general food history, as it focuses strictly on scientific and engineering principles rather than culinary traditions or recipes.