Lactic Acid Bacteria

Bioengineering and Industrial Applications

Wei Chen (Herausgeber)

Buch | Softcover

283 Seiten

2020 | 1st ed. 2019
Springer Verlag, Singapore
978-981-13-7285-8 (ISBN)

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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.

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

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.

Erscheinungsdatum	17.08.2020
Zusatzinfo	3 Illustrations, color; 21 Illustrations, black and white; V, 283 p. 24 illus., 3 illus. in color.
Verlagsort	Singapore
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
Schlagworte	b vitamins • conjugated fatty acids • fermented cereals • Industrial Applications • lactic acid bacteria
ISBN-10	981-13-7285-3 / 9811372853
ISBN-13	978-981-13-7285-8 / 9789811372858
Zustand	Neuware