Biotechnology of Lactic Acid Bacteria

Fernanda Mozzi

ISBN 10: 1118868404 / ISBN 13: 9781118868409

Published by John Wiley & Sons Dez 2015, 2015

About this Item

Neuware - 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.

Seller Inventory # 9781118868409

Bibliographic Details

• Title: Biotechnology of Lactic Acid Bacteria
• Publisher: John Wiley & Sons Dez 2015
• Publication Date: 2015
• Language: English
• ISBN 10: 1118868404
• ISBN 13: 9781118868409
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 250W x 175H x 26D millimeters 250 millimeters width by 175 millimeters height by 26 millimeters depth
• Weight: 859 grams

About this title

Synopsis

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.

About the Author

Fernanda Mozzi, Ph.D., Raúl R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).