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Lactic Acid Bacteria = Bioengineering and Industrial Applications /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Lactic Acid Bacteria/ edited by Wei Chen.
Reminder of title:	Bioengineering and Industrial Applications /
other author:	Chen, Wei.
Description:	V, 283 p. 24 illus., 3 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Microbiology. -
Online resource:	https://doi.org/10.1007/978-981-13-7283-4
ISBN:	9789811372834

Lactic Acid Bacteria = Bioengineering and Industrial Applications /
Lactic Acid BacteriaBioengineering and Industrial Applications /[electronic resource] :edited by Wei Chen. - 1st ed. 2019. - V, 283 p. 24 illus., 3 illus. in color.online resource.

Lactic acid bacteria and γ-aminobutyric acid and diacetyl -- Lactic acid bacteria and conjugated fatty acids -- Lactic acid bacteria and B vitamins -- Bacteriocins of lactic acid bacteria -- Preparation techniques of lactic acid bacteria starters -- Lactic acid bacteria and fermented cereals -- Lactic acid bacteria and fermented fruit and vegetables -- Lactic acid bacteria and fermented meat products -- The Preparation technology of pharmaceutical preparations -- Lactic acid bacteria in animal breeding and aquaculture.

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.

ISBN: 9789811372834

Standard No.: 10.1007/978-981-13-7283-4doiSubjects--Topical Terms:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Lactic Acid Bacteria = Bioengineering and Industrial Applications /
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520 $a 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.
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