Biotechnology of Lactic Acid Bacteria - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biotechnology of Lactic Acid Bacteria write by Fernanda Mozzi. This book was released on 2015-09-04. Biotechnology of Lactic Acid Bacteria available in PDF, EPUB and Kindle. 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.
Genetics and Biotechnology of Lactic Acid Bacteria
Genetics and Biotechnology of Lactic Acid Bacteria - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Genetics and Biotechnology of Lactic Acid Bacteria write by Michael J. Gasson. This book was released on 2012-12-06. Genetics and Biotechnology of Lactic Acid Bacteria available in PDF, EPUB and Kindle. A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. 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.
Biotechnology of Lactic Acid Bacteria
Biotechnology of Lactic Acid Bacteria - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biotechnology of Lactic Acid Bacteria write by Fernanda Mozzi. This book was released on 2010-01-29. Biotechnology of Lactic Acid Bacteria available in PDF, EPUB and Kindle. This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB. This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Applications of Biotechnology in Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Applications of Biotechnology in Traditional Fermented Foods write by National Research Council. This book was released on 1992-02-01. Applications of Biotechnology in Traditional Fermented Foods available in PDF, EPUB and Kindle. 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 "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Lactic Acid Bacteria
Lactic Acid Bacteria - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Lactic Acid Bacteria write by Makoto Kanauchi. This book was released on 2024-10-05. Lactic Acid Bacteria available in PDF, EPUB and Kindle. This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and up-to-date, Lactic Acid Bacteria: Methods and Protocols, Second Edition serves as an ideal guide for improving research into this vital area of nutrition and health science.
