Last edited by Meztira
Wednesday, July 29, 2020 | History

2 edition of lactic acid bacteria. found in the catalog.

lactic acid bacteria.

Sigurd Orla-Jensen

lactic acid bacteria.

by Sigurd Orla-Jensen

  • 72 Want to read
  • 11 Currently reading

Published by A. F. Høst in Københaven .
Written in English

    Subjects:
  • Lactic acid bacteria.

  • Edition Notes

    Series(D. Kgl. danske vidensk. Selsk. Skrifter. Naturv. og mathematisk Afd., 8. Række,vol. 2.)
    Classifications
    LC ClassificationsAS281 .D223 Raekke 8, vol. 5, no. 2
    The Physical Object
    Pagination118 p.
    Number of Pages118
    ID Numbers
    Open LibraryOL179151M
    LC Control Numbera 29000421
    OCLC/WorldCa3231221

    Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries.   This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid :

    Lactic acid bacteria are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped or spherical bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout Class: Bacilli. The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including.

      DOI link for Lactic Acid Bacteria. Lactic Acid Bacteria book. Microbiological and Functional Aspects, Third Edition. Edited By Seppo Salminen, Atte von Wright. Edition 3rd Edition. First Published eBook Published 23 July Pub. location Boca Raton. Imprint CRC by: About this book. While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. Lactic Acid Bacteria: Classification and Physiology, Lars AxelssonBifidobacteria and Probiotic.


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Lactic acid bacteria by Sigurd Orla-Jensen Download PDF EPUB FB2

Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory : Hardcover.

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable ghly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on Price: $ The book summarizes the latest research and developments in dairy biotechnology and engineering.

It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria.

The book covers every aspect from identification, ecology, taxonomy and industrial : Hardcover. Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process.

Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC : Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raq.

About this book This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.

It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity.

This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB.

About this book The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. About this book Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products.

Some (not all!) lactic acid bacteria ferment lactose, the milk sugar. The production of yogurt is accomplished by two organisms, Lactobacillus bulgaricus and Streptococcus thermophilus. The resulting low pH from lactose fermentation causes the coagula-tion of the milk protein (casein), forming a curd.

Lactic acid bacteria can grow at temperatures from °C and not surprisingly are tolerant to acidic conditions, with most strains able to grow at pH The genera of lactic acid bacteria Lactics are classified by the fermentation pathway used to ferment glucose and by their cell morphology.

About this book Introduction The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time.

The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and.

Introduction This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.

It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works.

Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made inCited by: Health properties of lactic acid bacteria; The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory : $ This book is about the latest studies and new techniques in lactic acid bacteria field, including bioengineering and industrial applications of lactic acid bacteria.

It shows the applications of lactic acid bacteria in fermented food in detail. The book summarizes the biotechnological advances. Pages pages Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable by: Main Lactic acid bacteria: biodiversity and taxonomy Due to the technical work on the site downloading books (as well as file conversion and sending books to email/kindle) may be unstable from to Also, for users who have an active donation now, we will extend the donation period.

J.A. Narvhus, L. Axelsson, in Encyclopedia of Food Sciences and Nutrition (Second Edition), Introduction. Lactic acid bacteria (LAB) are responsible for a great diversification in the flavor and texture of food products due to their fermentation of food raw materials.

However, in some circumstances they can be responsible for food spoilage. Food fermentation technology, along with drying. The primary means for detecting bacteriocin activity of the lactic acid bacteria is the agar plate diffusion assay.

Agar plate assays are popular for screening of antagonistic activity, monitoring expression, optimization, and inactivation of bacteriocins for their characterization.

While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works.

The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a4/5(6).Product Information. This book is a compilation of latest research on Lactic Acid Bacteria (LAB).

The ongoing scientific research in several parts of the globe on the proteomics, genomics and genetic engineering of lactic acid bacteria is enhancing our knowledge of their physiology, pushing further the boundaries for their potential applications.

This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.