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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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: 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: Chen Wei
Название: Lactic Acid Bacteria: Omics and Functional Evaluation
ISBN: 9811378347 ISBN-13(EAN): 9789811378348
Издательство: Springer
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Цена: 149060.00 T
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Описание: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.

Автор: Deepansh Sharma; Baljeet Singh Saharan; Shailly Ka
Название: Biosurfactants of Lactic Acid Bacteria
ISBN: 3319262130 ISBN-13(EAN): 9783319262130
Издательство: Springer
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Цена: 60940.00 T
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Описание:

Introduction.- Biosurfactants of Probiotic Lactic Acid Bacteria.- Properties of Biosurfactants.- Structural Properties of Biosurfactants of Lab.- Substrates and Production of Biosurfactants.- Applications of Biosurfactants.- Future Prospect.

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: 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: 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: 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.