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Genome Editing in Bacteria (Part 1)
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Editors: Prakash M. Halami, Aravind Sundararaman

Genome Editing in Bacteria (Part 1)

eBook: US $49 Special Offer (PDF + Printed Copy): US $90
Printed Copy: US $65
Library License: US $196
ISBN: 978-981-5165-68-5 (Print)
ISBN: 978-981-5165-67-8 (Online)
Year of Publication: 2024
DOI: 10.2174/97898151656781240101
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Introduction

This reference is a comprehensive review of genome editing in bacteria. The multi-part book meticulously consolidates research findings and insights on the applications of bacteria across several industries, including food processing and pharmaceutical development. The book covers four overarching themes for readers: a historical perspective of genome editing, genome editing in probiotics, applications of genome editing in agricultural microbiology and genetic engineering in environmental microbiology. The editors have also compiled chapters that provide an in-depth analysis of gene regulation and metabolic engineering through genome editing tools for specific bacteria.

Key topics in part 1:

  • - An Overview of advances in CRISPR-CAS research.
  • - Applications of CRISPR/CAS9-based genome editing for industrial microorganisms.
  • - Gut microbiome modulation to address gut dysbiosis.
  • - Bifidobacterium genome editing for probiotic development and metabolic engineering.
  • - Insights into the use of lactic acid bacteria as starter cultures in the food.
  • - Genome editing of vegetable-derived L. Plantarum.
  • - Genome editing in Bacillus Licheniformis.

Genome Editing in Bacteria is a definitive reference for scholars, researchers and industry professionals navigating the forefront of bacterial genomics.


Readership:

Scholars and professionals interested in bacterial genomics.


eBook: US $49 Special Offer: US $90 Printed Copy: US $65 Library License: US $196

Contributors

Editor(s):
Prakash M. Halami
Department of Microbiology and Fermentation Technology
CSIR- Central Food Technological Research Institute
Mysuru-570020
India
\
Academy of Scientific and Innovative
Research (AcSIR), Ghaziabad
Uttar Pradesh, India


Aravind Sundararaman
Department of Microbiology and Fermentation Technology
CSIR- Central Food Technological Research Institute
Mysuru-570020
India



Contributor(s):
Angelina Job Kolady
Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Tejaswini Hills, Periya (PO) Kasaragod, Kerala 671320
India


Aritra Mukherjee
Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Tejaswini Hills, Periya (PO) Kasaragod, Kerala 671320
India


Ashif Ali
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology Palampur, Himachal Pradesh-176061
India


Aman Kumar
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology Palampur, Himachal Pradesh-176061
India
/
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002
India


Atul R. Chavan
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002
India
/
Environmental Biotechnology and Genomics Division (EBGD), CSIR–National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur-440020
India


Anshuman A. Khardenavis
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002
India
/
Environmental Biotechnology and Genomics Division (EBGD), CSIR–National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur-440020
India


Aravind Sundararaman
Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru-570020
India


Amit Kumar Rai
National Agri-Food Biotechnology Institute (DBT-NABI), S.A.S. Nagar, Mohali, Punjab
India


A. Sajna
Department of Biotechnology, Nehru Arts and Science College, Nehru Gardens, T M Palayam, Coimbatore, Tamil Nadu
India


Hemant J. Purohit
Environmental Biotechnology and Genomics Division (EBGD), CSIR–National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur-440020, Maharashtra
India


Kriti Ghatani
Department of Food Technology, University of North Bengal, Raja Rammohunpur, Darjeeling, West Bengal, 734013
India


Kiran Dindhoria
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology Palampur, Himachal Pradesh-176061
India
/
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002
India


Loreni Chiring Phukon
National Agri-Food Biotechnology Institute (DBT-NABI), S.A.S. Nagar, Mohali, Punjab
India


Maitreyee Pathak
Environmental Biotechnology and Genomics Division (EBGD), CSIR–National Environmental Engineering Research Institute (NEERI), Nehru Marg, Nagpur-440020
India


Md Minhajul Abedin
National Agri-Food Biotechnology Institute (DBT-NABI), S.A.S. Nagar, Mohali, Punjab
India


Pasupuleti Sreenivasa Rao
Central Research Laboratory (ARC), Narayana Medical College and Hospital
Nellore-524003, India
/
Narayana College of Pharmacy, Nellore-524003, Andhra Pradesh
India


Priya Chakraborty
Department of Food Technology, University of North Bengal, Raja Rammohunpur, Darjeeling, West Bengal, 734013
India


Puja Sarkar
Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim
India


Prakash M. Halami
Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru–570020
India
/
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh
India


Rounak Chourasia
Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim
India


Ranjith Kumavath
Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Tejaswini Hills, Periya (PO) Kasaragod, Kerala 671320
India
/
Department of Biotechnology, School of Life Science, Pondicherry University, Puducherry-605014
India


Rakshak Kumar
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology Palampur, Himachal Pradesh-176061
India
/
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002
India


Sarvepalli Vijay Kumar
Department of Paediatrics, Lincoln University College, Kuala Lumpur
Malaysia


Shankar Prasad Sha
Department of Botany, Food Microbiology Lab, Kurseong College, University of North Bengal, Dow Hill Road, Kurseong, Darjeeling 7342003, West Bengal
India


Subarna Thapa
Department of Food Technology, University of North Bengal, Raja Rammohunpur, Darjeeling, West Bengal, 734013
India


Sagnik Sarkar
Department of Food Technology, University of North Bengal, Raja Rammohunpur, Darjeeling, West Bengal, 734013
India


Srichandan Padhi
Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim
India


Sudhir P. Singh
Center of Innovative and Applied Bioprocessing (DBT-CIAB), S.A.S. Nagar, Mohali
India


Sudeepa E. S.
Department of Biotechnology, Nehru Arts and Science College, Nehru Gardens, T M Palayam, Coimbatore, Tamil Nadu
India


Steji Raphel
Department of Microbiology & Fermentation Technology, CSIR- Central Food Technological Research Institute, Mysuru–570020
India
/
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh
India


Vivek Manyapu
Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology Palampur, Himachal Pradesh-176061
India