KEGG(Kyoto Encyclopedia of Genes and Genomes)〔和文〕 (特集 ゲノム医学の現在と未来--基礎と臨床) -- (データベース)

I read this book the same weekend that the Packers took on the Rams, and the experience of the latter event, obviously, colored my judgment. Although I abhor anything that smacks of being a handbook (like, \"How to Earn a Merit Badge in Neurosurgery\") because too many volumes in biomedical science already evince a boyscout-like approach, I must confess that parts of this volume are fast, scholarly, and significant, with certain reservations. I like parts of this well-illustrated book because Dr. Sj6strand, without so stating, develops certain subjects on technique in relation to the acquisition of judgment and sophistication. And this is important! So, given that the author (like all of us) is somewhat deficient in some areas, and biased in others, the book is still valuable if the uninitiated reader swallows it in a general fashion, realizing full well that what will be required from the reader is a modulation to fit his vision, propreception, adaptation and response, and the kind of problem he is undertaking. A major deficiency of this book is revealed by comparison of its use of physics and of chemistry to provide understanding and background for the application of high resolution electron microscopy to problems in biology. Since the volume is keyed to high resolution electron microscopy, which is a sophisticated form of structural analysis, but really morphology in a modern guise, the physical and mechanical background of The instrument and its ancillary tools are simply and well presented. The potential use of chemical or cytochemical information as it relates to biological fine structure , however, is quite deficient. I wonder when even sophisticated morphol-ogists will consider fixation a reaction and not a technique; only then will the fundamentals become self-evident and predictable and this sine qua flon will become less mystical. Staining reactions (the most inadequate chapter) ought to be something more than a technique to selectively enhance contrast of morphological elements; it ought to give the structural addresses of some of the chemical residents of cell components. Is it pertinent that auto-radiography gets singled out for more complete coverage than other significant aspects of cytochemistry by a high resolution microscopist, when it has a built-in minimal error of 1,000 A in standard practice? I don't mean to blind-side (in strict football terminology) Dr. Sj6strand's efforts for what is \"routinely used in our laboratory\"; what is done is usually well done. It's just that …

Methods in Enzymology.

Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats.

/pdf/comparative-genomics-of-the-lactic-acid-bacteria-43g3cc7xfw.pdf

Comparative genomics of the lactic acid bacteria

Polycyclic Hydrocarbons Vol. 1. Pp. xxvi + 487. 126S. (With a chapter on carcinogenesis by Regina Schoental.) Vol. 2. Pp. lvii + 487. 140s. By E. Clar. (London and New York: Academic Press; Berlin: Springer-Verlag, 1964.)

Polycyclic Aromatic Hydrocarbons

Gram-positive bacteria possess a myriad of acid resistance systems that can help them to overcome the challenge posed by different acidic environments. In this review the most common mechanisms are described: i.e., the use of proton pumps, the protection or repair of macromolecules, cell membrane changes, production of alkali, induction of pathways by transcriptional regulators, alteration of metabolism, and the role of cell density and cell signaling. We also discuss the reponses of Listeria monocytogenes, Rhodococcus, Mycobacterium, Clostridium perfringens, Staphylococcus aureus, Bacillus cereus, oral streptococci, and lactic acid bacteria to acidic environments and outline ways in which this knowledge has been or may be used to either aid or prevent bacterial survival in low-pH environments.

Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

Esters and their biosynthesis in fermented dairy products: a review

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically a biological process of wine deacidification in which the dicarboxylic L-malic acid (malate) is converted to the monocarboxylic L-lactic acid (lactate) and carbon dioxide (Davis et al. 1985). Deacidification is particularly desirable for high-acid wine produced in cool-climate regions, such as New Zealand and Canada. This process is normally carried out by lactic acid bacteria (LAB) isolated from wine, including Oenococcus oeni (formerly Leuconostoc oenos; Dicks et al. 1995), Lactobacillus spp. and Pediococcus spp. (Wibowo et al. 1985). Various technologies, such as bioreactors with high-density cells and immobilized cells or enzymes, have been developed to facilitate wine deacidification (Maicas 2001). Oenococcus oeni is the preferred species used to conduct MLF due to its acid tolerance and flavour profile produced. In addition to its occurrence in wine, MLF occurs in other fermented beverages, such as cider (Carr 1987; Jarvis et al. 1995). Numerous reviews on MLF have been published since the 1960s, covering the history of research on MLF, taxonomy, ecology, genetics and physiology of wine LAB and the oenological significance of MLF (Bartowsky and Henschke 1995; Kunkee 1967, 1974, 1991; Lafon-Lafourcade 1983; Davis et al. 1985; Wibowo et al. 1985; Henick-Kling 1988, 1993, 1995; Henschke 1993; van Vuuren and Dicks 1993; Lonvaud-Funel 1995, 1999; Versari et al. 1999). However, a review that is specifically focused on the metabolic capacity of wine LAB and its impact on wine quality is still lacking. Furthermore, new information on the metabolism of wine LAB has emerged since the publication of these reviews. It is now accepted that the role of MLF is more than just a deacidification process, although deacidification via MLF is still a primary objective in wine fermentation in cool-climate regions. The complexity and diversity of the metabolic activity of LAB suggest that MLF may affect wine quality both positively and negatively. Knowledge of the metabolism of wine LAB is necessary to assess the impact of MLF on wine quality. The primary focus of this review is to evaluate the current knowledge of the metabolism of wine LAB (predominantly oenococci) with a view to stimulating further research in this area. The author also aims to assess the potential impact of MLF on wine flavour, mouthfeel/body and human health in relation to the metabolism of wine LAB. References are made with respect to the metabolism of LAB from other fermented beverages and foods, such as cider and cheese.

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.2002.01589.x

Malolactic fermentation in wine – beyond deacidification

Summary Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.

An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.

https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12520

Shao-Quan Liu

Papers

Esters and their biosynthesis in fermented dairy products: a review

Malolactic fermentation in wine – beyond deacidification

An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

Fermented foods in a global age: East meets West