By Elmer H. Marth
This completely revised and up to date reference offers complete insurance of the newest advancements and clinical advances in dairy microbiology—emphasizing probiotics, fermented dairy items, illness prevention, and public health and wellbeing and regulatory keep watch over criteria for dairy meals. Containing greater than 2350 bibliographic citations, tables, drawings and photographs—550 greater than the former edition—Applied Dairy Microbiology, moment version is a useful reference for all nutrients and dairy microbiologists, scientists, and technologists; toxicologists; meals processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and wellbeing and regulatory group of workers; and veterinarians; and a huge textual content for upper-level undergraduate, graduate, and continuing-education scholars in those disciplines. ·
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Additional info for Applied Dairy Microbiology (Fos Food Science and Technology)
Maintenance coefficient (g substrate consumed/g cells/h). E. , diseases that are neither infectious nor degenerative and that are preventable by proper feeding and management). 1. , 1998). , 1998). fed diets high in grains, particularly following a switch from diets higher in fiber content. These concentrates are rich in starches and have a relatively poor buffering capacity. The starches are fermented rapidly to lactic acid, primarily by S. bovis, a normal rumen inhabitant. At near-neutral pH, S.
1984). , 1992). , 1990). There is considerable interest in redirecting ruminal H2 away from production of methane and toward acetate (Mackie and Bryant, 1994). , 1995). Yeasts are an example of a direct-fed microbial agent (or probiotic, a natural strain of microbe that improves digestive function). , 1991), although the mechanism remains unclear (Martin and Nisbet, 1992). Bacteria may also be useful as probiotics. For example, it has been shown recently that lactic acidosis can be avoided in sheep abruptly switched to a grain diet if the lactate-utilizing bacteria S.
Mackie and Heath, 1979). Formate is produced in abundance in the rumen both from carbohydrate fermentation and from reduction of carbon dioxide. , 1970). 4. H2 Consumption and Interspecies Hydrogen Transfer Anaerobic metabolism requires that electrons (reducing equivalents) generated from biological oxidations be transferred to terminal electron acceptors other than oxygen. Most anaerobes that ferment carbohydrates dispose of these electrons by transfer to one or more organic intermediate compounds in the catabolic pathway such as pyruvate (producing lactate), acetyl coenzyme A and acetaldehyde (producing ethanol), and carbon dioxide (producing formate) (see Fig.