Genetics And Biotechnology Of Lactic Acid Bacteria

Author: Michael J. Gasson
Editor: Springer Science & Business Media
ISBN: 9401113408
File Size: 12,61 MB
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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

Author: Fernanda Mozzi
Editor: John Wiley & Sons
ISBN: 1118868404
File Size: 31,69 MB
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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 ï¿1⁄2omicsï¿1⁄2 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.

Lactic Acid Bacteria

Author: Wei Chen
Editor: Springer
ISBN: 9811372837
File Size: 17,65 MB
Format: PDF
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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.

A History Of Lactic Acid Making

Author: H. Benninga
Editor: Springer Science & Business Media
ISBN: 9780792306252
File Size: 13,45 MB
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A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp

Lactic Acid Bacteria

Author: Seppo Salminen
Editor: CRC Press
ISBN: 9780824752033
File Size: 62,44 MB
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While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a

New And Future Developments In Microbial Biotechnology And Bioengineering

Author: Vijai G. Gupta
Editor: Elsevier
ISBN: 0444635041
File Size: 27,69 MB
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New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Secondary Metabolites Biochemistry and Applications examines the areas of biotechnology and chemical engineering, covering aspects of plants, bacteria and machines, and using microbes as factories. The book is aimed at undergraduates, post-graduates and researchers studying microbial secondary metabolites, and is an invaluable reference source for biochemical engineers working in biotechnology, manipulating microbes, and developing new uses for bacteria and fungi. The applications of secondary metabolites in biotechnology, pharmaceuticals, diagnostics and medical device development are also extensively covered. The book integrates the aforementioned frontline branches into an interdisciplinary research work to satisfy those working in biotechnology, chemical engineering, alternative fuel development, diagnostics and pharmaceuticals. Chapters related to important research work on applications of microbial secondary metabolites are written by specialists in the various disciplines from the international community. Compiles the latest developments in the area of microbial secondary metabolites Authored by the top international researchers in this area Includes information related to nearly all areas of a microbial secondary metabolites system

Biotechnology And Molecular Biology Of Lactic Acid Bacteria For The Improvement Of Foods And Feeds Quality

Author: Arturo Zamorani
Editor:
ISBN:
File Size: 28,97 MB
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Biotechnology International Affairs

Author: Raymond Dobert
Editor:
ISBN:
File Size: 29,14 MB
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The Lactic Acid Bacteria

Author: Eng-Leong Foo
Editor: Horizon Scientific Press
ISBN:
File Size: 21,41 MB
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Research on lactic acid bacteria has advanced in recent years and is assuming importance in many areas, including biotechnology, nutrition, health and food safety. Presenting the published papers of the first lactic acid bacteria computer conference, this work offers a broad review of current lactic acid bacteria research with contributions from a number of scientists. The work encompasses a range of interests, including both traditional and developing fields. The text should be useful for established researchers as well as newcomers to the field.

Lactic Acid Bacteria

Author: Heping Zhang
Editor: Springer
ISBN: 9401788413
File Size: 59,34 MB
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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.

Microorganisms And Fermentation Of Traditional Foods

Author: Ramesh C. Ray
Editor: CRC Press
ISBN: 1482223082
File Size: 70,19 MB
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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Effects Of Lactic Acid Bacteria On The Immune System

Author: Maria Victoria Tejada Simon
Editor:
ISBN:
File Size: 39,63 MB
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Biotechnology Food Science And Technology

Author: Lara Wiggert
Editor:
ISBN:
File Size: 13,80 MB
Format: PDF
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Euroabstracts

Author:
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ISBN:
File Size: 77,75 MB
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Handbook On Sourdough Biotechnology

Author: Marco Gobbetti
Editor: Springer Science & Business Media
ISBN: 1461454255
File Size: 56,68 MB
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In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Quick Bibliography Series

Author:
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ISBN:
File Size: 52,93 MB
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Lactic Acid Bacteria Genetics Metabolism And Applications

Author: G. Venema
Editor: Springer
ISBN:
File Size: 73,64 MB
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Proceedings of the Fifth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications, 8-12 September 1996, Veldhoven, The Netherlands

Lactic Acid Bacteria

Author: Sampo Lahtinen
Editor: CRC Press
ISBN: 1439836787
File Size: 10,27 MB
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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 techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The 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.

Biotechnology

Author: Hans-Jürgen Rehm
Editor:
ISBN:
File Size: 77,26 MB
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Encyclopedia Of Food Microbiology

Author: Richard Kenneth Robinson
Editor:
ISBN:
File Size: 38,87 MB
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"The Encyclopedia of Food Microbiology covers all areas of microbiology as it relates to food and food preparation."--Database information screen.