Genetics of Lactic Acid Bacteria

406 Pages·2003·55.49 MB·English

by  Jane E. Rixon

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THE LACTIC ACID BACTERIA
Series Editor: Brian 1. B. Wood
Strathclyde University
Glasgow, Scotland
Volume 3: Genetics of Lactic Acid Bacteria
Edited by Brian J. B. Wood and Philip J. Warner
Volume 2: Genera of Lactic Acid Bacteria
Edited by W. H. N. Holzapfel and Brian J. B. Wood
Volume 1: Lactic Acid Bacteria in Health and Disease
Edited by Brian J. B. Wood
Genetics of Lactic Acid Bacteria
Edited by
Brian 1. B. Wood
Strathclyde University
Glasgow, Scotland
and
Philip 1. Warner
Cranfield University at Silsoe
Bedfordshire, United Kingdom
Kluwer Academic / Plenum Publishers
New York, Boston, Dordrecht, London, Moscow
Library of Congress Cataloging-in-Publication Data
Wood, Brian, 1. B.
Genetics of lactic acid bacteria/Brian J. B. Wood and Philip J. Wamer.
p. cm. - (The lactic acid bacteria; v. 3)
Includes bibliographical references and index.
ISBN 978-1-46l3-4959-4 ISBN 978-1-4615-0191-6 (eBook)
DOI 10.1007/978-1-4615-0191-6
1. Lactic acid bacteria-Genetics. 1. Wamer, Philip J. II. Title. III. Series.
QR121.W662oo3
579.3'55-dc21
2003044722
ISBN 978-1-46l3-4959-4
© 2003 Springer Science+Business Media New York
Originally published by Kluwer Academic / Plenum Publishers in 2003
Softcover reprint ofthe hardcover Ist edition 2003
All rights reserved
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Permissions for books published in the United States of America: [email protected]
Contributors List
1. Girbe Buist
Bioiogisch Centrum
University of Groningen
Kerklaan 30, 9751 NN Haren
The Netherlands
2. Stephane Chaillou
Flore Lactique et Environnement Came (FLEC)
lNRA-CRJ, Domaine de Vilvert
78350 Jouy-en-Josas
France
3. Luis M. Cintas
Departemento de Nutrici6n y Bromotologia III
Facultad de Veterinaria
Universidad Complutense de Madrid
28040-Madrid
Spain
4. Willem M. de Vos
Laboratory of Microbiology
Department of Biomolecular Sciences
Hesse1ink van Suchtelenweg 4
6703 CT Wageningen, The Netherlands
E-mail: [email protected]
5. Gerald F. Fitzgerald
Department of Microbiology and Food Science and Technology
The National Food Research Centre
University College
Cork, Ireland
E-mail: [email protected]
6. Michael J. Gasson
Department of Genetics & Microbiology
Institute of Food Research
v
vi Contributors List
Norwich Research Park
Colney, Norwich
NR4 7UA, England
E-mail: [email protected]
7. Todd R. Klaenhammer
Southeast Dairy Foods Research Center
Department of Food Science
Box 7624, North Carolina State University
Raleigh, NC 27695-7624, USA
E-mail: [email protected]
8. Michael Kleerebezem
Wageningen Centre for Food Sciences
NIZO Food Research
P.O. Box 20,6710 BA Ede
The Netherlands
E-mail: [email protected]
9. Jan Kok
Biologisch Centrum
University of Groningen
Kerklaan 30,9751 NN Haren
The Netherlands
E-mail: [email protected]
10. Oscar P. Kuipers
Department of Genetics
University of Groningen
P.O. Box 14
9750 AA Haren
The Netherlands
E-mail: [email protected]
11. Aat Ledeboer
Unilever Research Laboratorium
Oliver van Noortlaan 120
3133 AT Vlaardingen
The Netherlands
12. Kees J. Leenhouts
BioMaDe Technology
Nijenborgh 4,9747 AG Groningen
The Netherlands
E-mail: [email protected]
13. Stephen McGrath
National Food Biotechnology Centre
University College
Cork, Ireland
Contributors List vii
14. Leo Meile
Eidgenossische Technische Hochschule Zurich
Schmelzbergstrasse 9
ETHZentrum
CH-8092 Zurich, Switzerland
15. Annick Mercenier
Nestle Research Centre
p. O. Box 44
Vers-chez-Ies-Blanc
CH-1000 Lausanne 26
Switzerland
E-mail: [email protected]
16. IngolfF. Nes
Laboratory of Microbial Gene Technology
Agricultural University of Norway
p.o. Box 5051
N-1432 As, Norway
E-mail: [email protected]
17. Peter H. Pouwels
TNO Prevention and Health
Post Box 2215
Leiden, The Netherlands
E-mail: [email protected]
18. Jane Rixon
Institute of Bioscience and Biotechnology
Cranfield University at Silsoe
Silsoe, Bedfordshire
England, MK45 4DT
19. Franziska Schwarz
Eidgenossische Technische Hochschule Zurich
Schmelzbergstrasse 9
ETHZentrum
CH-8092 Zurich, Switzerland
20. Claire A. Shearman
Department of Genetics & Microbiology
Institute of Food Research
Norwich Research Park
Colney, Norwich
NR47UA, UK
21. Morten Skaugen
Laboratory of Microbial Gene Technology
Agricultural University of Norway
N-1432 As, Norway
viii Contributors List
22. Elizabeth Stanley
National Food Biotechnology
University College
Cork, Ireland
23. Michael Teuber
Eidgenossische Technische Hochschule Zurich
Schmelzbergstrasse 9
ETH Zentrum
CH-8092 Zurich, Switzerland
E-mail: [email protected]
24. Douwe van Sinderen
Department of Microbiology and Food Science and Technology
The National Food Research Centre
University College
Cork, Ireland
25. Elaine E. Vaughan
Laboratory of Microbiology
Department of Agrotechnology and Food Sciences
Wageningen University and Wageningen Centre for Food Sciences
Hesselink van Suchtelenweg 4
6703 CT Wageningen
The Netherlands
E-mail: [email protected]
26. C. Theo Verrips
Unilever Research Laboratorium
Oliver van Noortlaan 120
3133 AT Vlaardingen
The Netherlands
E-mail: [email protected]
27. Shirley A. Walker
Southeast Dairy Foods Research Center
Department of Food Science
Box 7624, North Carolina State University
Raleigh, NC 27695-7624, USA
28. Philip J. Warner
Institute of Bioscience and Biotechnology
Cranfield University at Silsoe
Silsoe, Bedfordshire
England, MR45 4DT
E-mail: [email protected]
Contributors List ix
29. Jerry M. Wells
Microbial Genetics and Physiology
Institute of Food Research
Norwich Research Park
Norwich
England, NR4 7UA
E-mail: [email protected]
30. Brian J. B. Wood
Bioscience Department
Royal College Building
University of Strathclyde
204 George St.
Glasgow
Scotland, 61 IXW
E-mail: [email protected]
Series Preface
The Lactic Acid Bacteria is planned as a series of volumes, and the interest shown in it to
date justifies a cautious optimism that a series comprising at least five volumes will appear
in the fullness of time. This being so, I feel that it is desirable to introduce the series by
providing a little of the history of the events, which culminated in the decision to produce
such a series. I also wish to indicate the boundaries of the group "The Lactic Acid
Bacteria" (LAB) as I have defined them for the present purposes, and to outline my hopes
for the future of the series.
Historical Background
lowe my interest in the LAB to the late Dr Cyril Rainbow, who introduced me to their
fascinating world when he offered me a place with him to work on a Ph.D. on the carbo
hydrate metabolism of some lactic rods isolated from English beer breweries by himself
and others, notably Dr Dora Kulka. I was given the topic of the preference exhibited by
some of these isolates for maltose over glucose as a source of carbohydrate for growth,
expressed in most cases as a more rapid growth on the disaccharide. One isolate, however,
carried this to the extreme of growing on maltose alone. Eventually we showed that malt
ose was being metabolized by "direct fermentation" as the older texts called it. Specifically
the bacteria were using phosphorolysis, which had first been demonstrated for maltose by
Doudoroff and his associates in their work on a strain of Neisseria meningitidis.
I began work on food fermentations when I came to Strathclyde University, and I soon
found myself involved again with the bacteria which I had not touched since completing my
doctoral thesis. In 1973, 1. G. Carr, C. V. Cutting, and G. C. Whiting organized the
4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food, and from my
participation arose a friendship with Geoff Carr, whom I had previously seen as a rather
remote and awesome figure, but was in fact the most approachable and convivial of men,
with whom I shared an enthusiasm for country pubs and cask-conditioned beers. The grow
ing importance of the LAB (which had long been recognized as vital to several industries,
notably dairying) was subsequently confirmed by the holding, on the 10th anniversary
of the Long Ashton meeting, of the first of the Wageningen Conferences on the LAB.
Discussions about the LAB, and the fact that they were significant enough to have entire
conferences devoted to them, with Mr George Olley of Applied Science Publishers Ltd
(who had proposed the idea which resulted in the production of Microbiology ofF ermented
Foods) generated the perception that there might be scope for a book on the LAB.
xi