Screen LibraryBiotechnology of lactic acid bacteria novel applications /
"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 ap...
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| Group Author: | ; ; |
| Published: |
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| Literature type: | Electronic eBook |
| Language: | English |
| Subjects: | |
| Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9780813820866 |
| Summary: |
"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"--Provided by publisher. |
| Carrier Form: | 1 online resource (xiii, 393 p.) : ill. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780813820866 0813820863 9780813820958 (electronic bk.) 0813820952 (electronic bk.) 0813815835 (cloth) 9780813815831 (cloth) 1282482289 9781282482289 |
| Index Number: | TP248 |
| CLC: | TS252.42 |
| Contents: |
Chapter 7: Lactic Acid Bacteria as Immunomodulators of the Gut-Associated Immune SystemChapter 8: Lactic Acid Bacteria in the Prevention of Urogenital and Respiratory Infections; Chapter 9: Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems; Chapter 10: Advances and Trends in Starter Cultures for Dairy Fermentations; Chapter 11: Low-Calorie Sugars Produced by Lactic Acid Bacteria; Chapter 12: B-Group Vitamins Production by Probiotic Lactic Acid Bacteria; Chapter 13: Bioactive Peptides Derived from Casein and Whey Proteins. Chapter 14: New Approaches for the Study of Lactic Acid Bacteria Biodiversity: A Focus on Meat EcosystemsChapter 15: New Trends in Cereal-based Products Using Lactic Acid Bacteria; Chapter 16: An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development; Chapter 17: The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation; Chapter 18: Microbial Interactions in Kefir: A Natural Probiotic Drink; Chapter 19: Safety of Lactic Acid Bacteria; Chapter 20: Genetically Modified Lactic Acid Bacteria; Index. |