Items related to Biotechnology of Lactic Acid Bacteria: Novel Applications
This title represents a broad review of current research onLAB and their novel applications with contributions from a numberof well-known leading scientists. The book encompasses a wide rangeof topics including both traditional and novel developing fields,and provides unparalleled, comprehensive information on newadvances of genomics, proteomics, metabolism and biodiversity ofLAB. Chapters contain state-of-the-art discussions of specific LABapplications such as their use as probiotics, live vaccines andstarter cultures in old and new fermented products. The safety ofthese microorganisms and their interactions with diverse ecosystemsnatural biota are also covered as well as the new applications ofwell-known (bacteriocins) and novel (vitamins, low-calorie sugars,etc.) metabolites produced by LAB. This book is an essential reference for established researchersand scientists, doctoral and post-doctoral students, universityprofessors and instructors, and food technologists working on foodmicrobiology, physiology and biotechnology of lactic acidbacteria.
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From the Back Cover:
Biotechnology of Lactic Acid Bacteria: Novel Applications represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB. Biotechnology of Lactic Acid Bacteria promises to be 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.
About the Author:
Fernanda Mozzi, Ph.D., Raul R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D serve as Editors for the book. They are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucuman, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).
"About this title" may belong to another edition of this title.
- PublisherWiley–Blackwell
- Publication date2010
- ISBN 10 0813815835
- ISBN 13 9780813815831
- BindingHardcover
- Edition number1
- Number of pages408
- EditorMozzi Fernanda, Raya Rául R., Vignolo Graciela M.
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