Genetics of Lactic Acid Bacteria PDF
Preview Genetics of Lactic Acid Bacteria
GGeenneettiiccss ooff LLaaccttiicc AAcciidd BBaacctteerriiaa 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 No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work Permissions for books published in Europe: [email protected] 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
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