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Lactic Acid Bacteria de Wei Chen

Lactic Acid Bacteria

Editat de Wei Chen
en Limba Engleză Hardback – 7 aug 2019
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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Specificații

ISBN-13: 9789811372827
ISBN-10: 9811372829
Pagini: 283
Ilustrații: V, 283 p. 24 illus., 3 illus. in color.
Dimensiuni: 156 x 234 x 18 mm
Greutate: 0.59 kg
Ediția:2019 edition
Editura: Springer Nature Singapore
Locul publicării:Singapore, Singapore

Cuprins

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.

Notă biografică

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Textul de pe ultima copertă

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.

Caracteristici

Introduces readers to basic studies on and applied techniques involving lactic acid bacteria Covers a broad range of aspects related to lactic acid bacteria and their uses Provides detailed information on the role of lactic acid bacteria in fermented foods