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Biochemistry and genetics of microbial xylanases
Current Opinion in Biotechnology, 1996Xylanases are classified into two major families (10 or F and 11 or G) of glycosyl hydrolases. Both use ion pair catalytic mechanisms and both retain anomeric configuration following hydrolysis. Family 10 xylanases are larger, more complex and produce smaller oligosaccharides; Family 11 xylanases are more specific for xylan. Alkaline-active and extreme-
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Applied Aspects of Microbial Genetics
1970For a long time microbiologists held the opinion, that they could solve all of the problems connected with research on microorganisms without the support of any allied sciences, including genetics. The main thesis of such a point of view was that microorganisms are not subject to mutational change but that variation in microorganisms is based on direct
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Microbial Genetics and Biochemistry
Nature, 1952The Genetics of Micro-organisms By D. G. Catcheside. Pp. vii + 223. (London: Sir Isaac Pitman and Sons, Ltd., 1951.) 21s. net.
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Molecular Genetics and Microbial Fermentations
1981The interaction of the field of molecular genetics, especially the part of it termed recombinant DNA technology, with the business of large-scale microbial fermentations is a subject much in the news these days. From the reaction of Wall Street to the recent and prospective public offerings of genetic engineering companies, one would think these ...
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1987
The term mutation refers to an abrupt and usually stably inherited change in properties of an organism. Mutations can occur either spontaneously, or may be induced by a mutagen.
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The term mutation refers to an abrupt and usually stably inherited change in properties of an organism. Mutations can occur either spontaneously, or may be induced by a mutagen.
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Diversity of microbial defence systems
Nature Reviews Microbiology, 2022Adrián Cazares +2 more
exaly
Genetics of microbial starters
2007An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products.
Champomier Verges, Marie-Christine +6 more
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