Molecular genetics : an outline for food chemists and biotechnologists
著者
書誌事項
Molecular genetics : an outline for food chemists and biotechnologists
（Developments in food science, 14）
Elsevier , Elsevier Science Pub. Co. [distributor], 1987
- タイトル別名
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Molekulární genetika
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注記
Translation of: Molekulární genetika
Bibliography: p. 195-196
Includes index
内容説明・目次
内容説明
The latest developments in molecular genetics of microorganisms, with special emphasis on their practical applications, are described in this book. The authors have had many years of experience in both research and university teaching and have concentrated on clarity of presentation when preparing the text. The material is presented in an easy-to-read manner and is illustrated throughout by a number of original schematic drawings and graphs. Emphasising the recent advances in molecular genetics and genetic engineering, the book provides the reader with a concise overview of the molecular basis of heredity of microorganisms, their variability and the possibilities to interfere usefully with their production ability. The book assumes only an elementary knowledge of chemistry, biochemistry and microbiology. It is written for technical staff and scientific workers in the food industry, fermentation processes and agricultural production, and will provide readers in related fields with a useful source of basic informationon the progress of molecular genetics.
目次
Heredity. Nucleic Acids. Protein Biosynthesis. Control Mechanisms. Content of Nucleic Acids and their Cellular Localization. Molecular Mechanism of Mutations. Integrated Segments, Transposons and Jumping Genes. Application of Mutagens and Selection of Mutants. Colinearity between the Gene Structure and the Corresponding Protein. Biological Movement of Genetic Material. Analysis of Fundamental Genetic Principles. Recombination Processes in Bacteria. Genetic Engineering. Outline of the Genetics of Actinomycetes. Principles of the Genetics of Fungi. Appendix. Further Reading. Index.
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