國立虎尾科技大學 |

Lactic acid bacteria in foodborne hazards reduction = physiology to practice /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Lactic acid bacteria in foodborne hazards reduction/ by Wei Chen, Arjan Narbad.
Reminder of title:	physiology to practice /
Author:	Chen, Wei.
other author:	Narbad, Arjan.
Published:	Singapore :Springer Singapore : : 2018.,
Description:	ix, 310 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Lactic acid bacteria. -
Online resource:	https://doi.org/10.1007/978-981-13-1559-6
ISBN:	9789811315596

Lactic acid bacteria in foodborne hazards reduction = physiology to practice /
Chen, Wei.

Lactic acid bacteria in foodborne hazards reductionphysiology to practice /[electronic resource] :by Wei Chen, Arjan Narbad. - Singapore :Springer Singapore :2018. - ix, 310 p. :ill., digital ;24 cm.

Chapter 1: Introduction -- Chapter 2: Genomic analysis of lactic acid bacteria and its application -- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria -- Chapter 4: Metabolites of lactic acid bacteria -- Chapter 5: Environmental stress responses of lactic acid bacteria -- Chapter 6: Lactic acid bacteria-based food fermentations -- Chapter 7 Lactic acid bacteria and foodborne pathogens -- Chapter 8: Lactic acid bacteria and heavy metal pollution -- Chapter 9: Lactic acid bacteria and food-based allergy -- Chapter 10: Lactic acid bacteria and biotoxins.

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.

ISBN: 9789811315596

Standard No.: 10.1007/978-981-13-1559-6doiSubjects--Topical Terms:

582885
Lactic acid bacteria.

LC Class. No.: QR121 / .C446 2018

Dewey Class. No.: 579.35

Lactic acid bacteria in foodborne hazards reduction = physiology to practice /
LDR:02150nam a2200325 a 4500 001 930040
003 DE-He213
005 20190423135427.0
006 m d
007 cr nn 008maaau
008 190627s2018 si s 0 eng d
020 $a 9789811315596 $q (electronic bk.)
020 $a 9789811315589 $q (paper)
024 7 $a 10.1007/978-981-13-1559-6 $2 doi
035 $a 978-981-13-1559-6
040 $a GP $c GP $e rda
041 0 $a eng
050 4 $a QR121 $b .C446 2018
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 579.35 $2 23
090 $a QR121 $b .C518 2018
100 1 $a Chen, Wei. $3 1071313
245 1 0 $a Lactic acid bacteria in foodborne hazards reduction $h [electronic resource] : $b physiology to practice / $c by Wei Chen, Arjan Narbad.
260 $a Singapore : $c 2018. $b Springer Singapore : $b Imprint: Springer,
300 $a ix, 310 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1: Introduction -- Chapter 2: Genomic analysis of lactic acid bacteria and its application -- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria -- Chapter 4: Metabolites of lactic acid bacteria -- Chapter 5: Environmental stress responses of lactic acid bacteria -- Chapter 6: Lactic acid bacteria-based food fermentations -- Chapter 7 Lactic acid bacteria and foodborne pathogens -- Chapter 8: Lactic acid bacteria and heavy metal pollution -- Chapter 9: Lactic acid bacteria and food-based allergy -- Chapter 10: Lactic acid bacteria and biotoxins.
520 $a This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
650 0 $a Lactic acid bacteria. $3 582885
650 0 $a Food $x Microbiology. $3 561748
650 1 4 $a Food Microbiology. $3 582543
650 2 4 $a Food Science. $3 673136
700 1 $a Narbad, Arjan. $3 1210986
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-1559-6
950 $a Biomedical and Life Sciences (Springer-11642)