Biotechnology of Lactic Acid Bacteria
Title | Biotechnology of Lactic Acid Bacteria PDF eBook |
Author | Fernanda Mozzi |
Publisher | John Wiley & Sons |
Pages | 392 |
Release | 2015-09-04 |
Genre | Technology & Engineering |
ISBN | 1118868374 |
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 second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. 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 bacteria.
Genetics and Biotechnology of Lactic Acid Bacteria
Title | Genetics and Biotechnology of Lactic Acid Bacteria PDF eBook |
Author | Michael J. Gasson |
Publisher | Springer Science & Business Media |
Pages | 310 |
Release | 2012-12-06 |
Genre | Science |
ISBN | 9401113408 |
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Applications of Biotechnology in Traditional Fermented Foods
Title | Applications of Biotechnology in Traditional Fermented Foods PDF eBook |
Author | National Research Council |
Publisher | National Academies Press |
Pages | 208 |
Release | 1992-02-01 |
Genre | Medical |
ISBN | 0309046858 |
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Biotechnology of Lactic Acid Bacteria
Title | Biotechnology of Lactic Acid Bacteria PDF eBook |
Author | Fernanda Mozzi |
Publisher | John Wiley & Sons |
Pages | 392 |
Release | 2015-12-02 |
Genre | Technology & Engineering |
ISBN | 1118868404 |
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 second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. 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 bacteria.
Lactic Acid Bacteria
Title | Lactic Acid Bacteria PDF eBook |
Author | Makoto Kanauchi |
Publisher | Humana |
Pages | 0 |
Release | 2024-10-05 |
Genre | Technology & Engineering |
ISBN | 9781071640951 |
This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and up-to-date, Lactic Acid Bacteria: Methods and Protocols, Second Edition serves as an ideal guide for improving research into this vital area of nutrition and health science.
Lactic Acid Bacteria in Food Biotechnology
Title | Lactic Acid Bacteria in Food Biotechnology PDF eBook |
Author | Spiros Paramithiotis |
Publisher | Elsevier |
Pages | 384 |
Release | 2022-04-23 |
Genre | Technology & Engineering |
ISBN | 0323886337 |
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages. - Identifies biomolecules released by LAB into foods and their health benefits - Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention - Includes LAB as probiotics, modulation of gut microbiota and health aspects - Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts - Presents the pros and cons of genetically modified LAB in food industry
Industrial Biotechnology
Title | Industrial Biotechnology PDF eBook |
Author | Christoph Wittmann |
Publisher | John Wiley & Sons |
Pages | 789 |
Release | 2017-04-10 |
Genre | Science |
ISBN | 352734179X |
The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including those organisms that exploit anaerobic biosynthetic power. Further chapters deal with microbes used for the production of high-value natural compounds and those obtained from alternative raw material sources, concluding with eukaryotic workhorses.