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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap­ plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

579.67 --- 663 --- #abib:almm --- Food microbiology --- Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 579.67 Food microbiology --- Microbiology. --- Food—Biotechnology. --- Food Science. --- Microbial biology --- Biology --- Microorganisms --- Food handling. --- Food --- Fermentation. --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Sanitary microbiology --- Food sanitation --- Handling of food --- Sanitation, Household --- Bacteriology --- Fermentation

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Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.

Food—Biotechnology. --- Food Science.

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"In 1775, Seth Abbott fought to win his fellow Americans their independence. In 1794, his son, John Abbott, comes of age as their new nation faces multiple new threats: high seas terrorism, aggression from Britain, and political division at home. When Congress authorizes building America's first navy--John Abbott signs up."--

United States --- History

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In the near future, America's worst nightmare has come true. With military adventurism overseas bogging down the Army and National Guard, the U.S. government mistakenly neglects the very real threat of anti-establishment militias scattered across the 50 states. Like a sleeping giant, Middle America rises up and violently pushes its way to the shining seas, coming to a standstill at the line in the sand -- Manhattan or, as the world now knows it, the DMZ. Matty Roth, a naive young man and aspiring photojournalist, lands a dream gig following a veteran war journalist into the heart of the DMZ. Things soon go terribly wrong, and Matty finds himself lost and alone in a world he's only seen on television. There, he is faced with a choice: try to find a way off the island, or make his career with an assignment most journalists would kill for. But can he survive in a war zone long enough to report the truth?