Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research. Cet article n’est pas disponible.
Langue : anglais
Edité par Caister Academic Press, 2011
- Livre relié
- Occasion
Vendeur : Fox and Tome Books, Frederick, MD, Etats-UnisFox and Tome Books
Vendeur AbeBooks depuis 2 mars 2023
Etat: Occasion - Assez bon
EUR 132,61
A propos de cet article
blank ink mark on the edge of the book, A nice copy. No writing or highlighting. Clean pages, shows very minimal signs of wear from use. Shipped with care. Feel free to inquire for photos or more details. --- Edited by Kenji Sonomoto and Atsushi Yokota, this volume compiles contributions from international researchers examining recent scientific advances in the study of lactic acid bacteria and bifidobacteria, two microbial groups of considerable importance to food fermentation and human health. Chapters address topics including genomics, metabolic engineering, bacteriocin production, stress responses, probiotic mechanisms, and interactions with the gut microbiota. Aimed at microbiologists, food scientists, and researchers working in dairy science and probiotic development, the book provides a technical overview of the molecular and applied aspects of these organisms.
N° de réf. du vendeur OA-260425-shelf-11-008
- Titre
- Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research
- Auteur
- Kenji Sonomoto; Atsushi Yokota
- Éditeur
- Caister Academic Press
- Année de publication
- 2011
- État de l'article
- Very Good
- Reliure
- Hardback
- Langue
- anglais
- ISBN à 10 chiffres
- 1904455824
- ISBN à 13 chiffres
- 9781904455820
- Poids de l'article
- 3 livres
- Dimensions
- 14.0 x 14.0 x 4.0 inches
Lactic acid bacteria (LAB) and bifidobacteria are amongst the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yoghurts, cheese and pickled vegetables. In addition LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas. Topics include: Lactobacillus genomics; Bifidobacterium gene manipulation technologies; metabolism of human milk oligosaccharides in bifidobacteria; proton-motive metabolic cycles; oxidative stress and oxygen metabolism; Bifidobacterium response to O2; bile acid stress in LAB and bifidobacteria; protein structure quality control; bacteriocin classification and diversity; lactococcal bacteriocins; lactobacilli bacteriocins; other bacteriocins; production of optically pure lactic acid; antihypertensive metabolites from LAB; the anti-H. pylori effect of Lactobacillus gasseri; probiotics for allergic rhinitis; probiotics health claims in Japan and Europe. Essential reading for every researcher working with LAB, bifidobacteria and probiotics, from the PhD student to the experienced scientist.
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