Lactic Acid Bacteria, Wei Chen

Автор: Sampo Lahtinen
Название: Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition
ISBN: 1439836779 ISBN-13(EAN): 9781439836774
Издательство: Taylor&Francis
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Цена: 135770.00 T
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Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.

Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

Автор: B.J. Wood
Название: Lactic Acid Bacteria in Health and Disease
ISBN: 0834213125 ISBN-13(EAN): 9780834213128
Издательство: Springer
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Цена: 156720.00 T
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Автор: Makoto Kanauchi
Название: Lactic Acid Bacteria
ISBN: 1493989065 ISBN-13(EAN): 9781493989065
Издательство: Springer
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Цена: 139750.00 T
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Описание: 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 functions of LAB. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.Authoritative and accessible, Lactic Acid Bacteria: Methods and Protocols serves as an ideal inspiration for many research efforts in the domains of food science and health science.

Автор: Zhang, Heping, Cai, Yimin
Название: Lactic Acid Bacteria
ISBN: 9401788405 ISBN-13(EAN): 9789401788403
Издательство: Springer
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Цена: 204970.00 T
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Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.

Автор: Michael J. Gasson; W. de Vos
Название: Genetics and Biotechnology of Lactic Acid Bacteria
ISBN: 075140098X ISBN-13(EAN): 9780751400984
Издательство: Springer
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Цена: 250630.00 T
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Описание: A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.

Автор: Heping Zhang; Yimin Cai
Название: Lactic Acid Bacteria
ISBN: 9401779651 ISBN-13(EAN): 9789401779654
Издательство: Springer
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Цена: 174130.00 T
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Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.

Автор: Chen Wei
Название: Lactic Acid Bacteria: Bioengineering and Industrial Applications
ISBN: 9811372853 ISBN-13(EAN): 9789811372858
Издательство: Springer
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Цена: 107130.00 T
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Описание: This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.

Автор: Roland J. Siezen; Jan Kok; Tjakko Abee; Gertjan Sc
Название: Lactic Acid Bacteria: Genetics, Metabolism and Applications
ISBN: 1402009224 ISBN-13(EAN): 9781402009228
Издательство: Springer
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Цена: 174150.00 T
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Описание: Proceedings of the Seventh Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications, September 1-5, 2002, Egmond aan Zee, The Netherlands

Автор: Michael J. Gasson; W. de Vos
Название: Genetics and Biotechnology of Lactic Acid Bacteria
ISBN: 9401045844 ISBN-13(EAN): 9789401045841
Издательство: Springer
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Цена: 186330.00 T
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Описание: A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.

Автор: Jean Guy LeBlanc, Alejandra de Moreno de LeBlanc
Название: The Many Benefits of Lactic Acid Bacteria
ISBN: 1536153885 ISBN-13(EAN): 9781536153880
Издательство: Nova Science
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Цена: 215410.00 T
Наличие на складе: Невозможна поставка.
Описание: Lactic Acid Bacteria (LAB) are a heterologous group of microorganisms that have been isolated from numerous ecological niches, including fermented foods, plants, and the gastrointestinal tract of animals. Because of their generally regarded as safe status (GRAS), there has been great interest in using these microorganisms in food production, as probiotic microorganisms or as biotechnological tools. This book describes some of the many benefits of LAB including i) their use in foods where advances in the fight against spoilage and pathogenic microorganisms in foods, their thermotolerance, their microencapsulation, and responses to osmotic challenges will be discussed; ii) their capacity to produce beneficial compounds including bioactive peptides, biosurfactants, gamma-aminobutyric acid, and antimicrobial products such as organic acids, hydrogen peroxide, bacteriocins, and peptidoglycan hydrolases; and iii) their effect on health and other applications such as their use as a DNA vaccine delivery system, bile-salt hydrolase, and exopolysaccharides production as well as the use of spore forming LAB. This new book is a compilation of topics that have been written by experts from all over the world (Argentina, Brazil, Greece, Mexico, and Thailand) who work in different research settings offering varying viewpoints on the most up-to-date information currently available on the uses and many benefits of Lactic Acid Bacteria.

Автор: Wei Chen; Arjan Narbad
Название: Lactic Acid Bacteria in Foodborne Hazards Reduction
ISBN: 9811315582 ISBN-13(EAN): 9789811315589
Издательство: Springer
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Цена: 139750.00 T
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Описание: This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food?based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.

Автор: T.Faruk Bozoglu; Bibek Ray
Название: Lactic Acid Bacteria
ISBN: 3540611177 ISBN-13(EAN): 9783540611172
Издательство: Springer
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Цена: 261210.00 T
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Описание: For a long time, lactic acid bacteria have played an indispensable role in food production. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail.