Biotechnology of Lactic Acid Bacteria

This book PDF is perfect for those who love Technology & Engineering genre, written by Fernanda Mozzi and published by John Wiley & Sons which was released on 04 September 2015 with total hardcover pages 392. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Biotechnology of Lactic Acid Bacteria books below.

Biotechnology of Lactic Acid Bacteria
Biotechnology of Lactic Acid Bacteria
Author : Fernanda Mozzi
File Size : 54,5 Mb
Publisher : John Wiley & Sons
Language : English
Release Date : 04 September 2015
ISBN : 9781118868379
Pages : 392 pages
Get Book

Biotechnology of Lactic Acid Bacteria by Fernanda Mozzi Book PDF Summary

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Biotechnology of Lactic Acid Bacteria

Biotechnology of Lactic Acid Bacteria by Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species,

Get Book
Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "

Get Book
Lactic Acid Bacteria

Lactic Acid Bacteria by J. Marcelino Kongo

Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R

Get Book
Lactic Acid Bacteria

Lactic Acid Bacteria by Makoto Kanauchi

This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy

Get Book
Lactic Acid Bacteria

Lactic Acid Bacteria by Wilhelm H. Holzapfel,Brian J.B. Wood

Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (

Get Book
The Lactic Acid Bacteria Volume 1

The Lactic Acid Bacteria Volume 1 by B.J.B. Wood

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer

Get Book
Bacteriocins of Lactic Acid Bacteria

Bacteriocins of Lactic Acid Bacteria by Luc De Vuyst,Erick J. Vandamme

As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial

Get Book
Genetics of Lactic Acid Bacteria

Genetics of Lactic Acid Bacteria by Brian J.B. Wood,Philip J. Warner

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

Get Book