Lactic Acid Bacteria – Biodiversity and Taxonomy

W Holzapfel (Autor)

Software / Digital Media

632 Seiten

2014
John Wiley & Sons Inc (Hersteller)
978-1-118-65525-2 (ISBN)

Infos

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries, preventing food spoilage and extending shelf life. This is the first reference that provides a much-needed and comprehensive account of the current knowledge of LAB, detailing the taxonomy, biochemistry, physiology, and molecular biology of these scientifically and commercially important micro-organisms. With chapter coverage of every recognized genus and species, this book will enable researchers to fully exploit the industrial, nutritional, and medical applications of these organisms.

Autor

Professor Wilhelm H. Holzapfel, School of Life Sciences, Handong Global University, Pohang, South Korea. Wilhelm Holzapfel is author or co-author of more than 300 scientific papers, more than 60 book chapters, and edited 5 books. He held former and recent academic positions (Professor, Hon. Professor and Extraordinary Professor) in Microbiology at various universities, and (until 2007) was Head (Director and Professor) of the Institute of Hygiene and Toxicology in Karlsruhe/Germany. Since 1996 he has been President of the ICFMH of the IUMS. Dr Brian J.B. Wood, formerly Reader in Applied Microbiology, Strathclyde Institute for Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, Scotland, U.K. Dr Wood has published numerous papers on food fermentations and related topics in which these organisms participate. He has edited six multi-author books, including The Microbiology of Fermented Foods and titles covering LAB in various connections, and he has also supplied chapters and encyclopedia entries for numerous other publications.

Produkt-Details

• Erscheint lt. Verlag: 2.5.2014
• Verlagsort: New York
• Sprache: englisch
• Maße: 152 x 229 mm
• Gewicht: 666 g
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-118-65525-7 / 1118655257
• ISBN-13: 978-1-118-65525-2 / 9781118655252
• Zustand: Neuware