Lactic Acid Bacteria: Bioengineering and Industrial Applications
Author:   Wei Chen
Publisher:   Springer Verlag, Singapore
Edition:   2019 ed.
ISBN:  

9789811372858


Pages:   283
Publication Date:   14 August 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Lactic Acid Bacteria: Bioengineering and Industrial Applications


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Overview

This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.

Full Product Details

Author:   Wei Chen
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   2019 ed.
Weight:   0.454kg
ISBN:  

9789811372858


ISBN 10:   9811372853
Pages:   283
Publication Date:   14 August 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Lactic acid bacteria and γ-aminobutyric acid and diacetyl.- Lactic acid bacteria and conjugated fatty acids.- Lactic acid bacteria and B vitamins.- Bacteriocins of lactic acid bacteria.- Preparation techniques of lactic acid bacteria starters.- Lactic acid bacteria and fermented cereals.- Lactic acid bacteria and fermented fruit and vegetables.- Lactic acid bacteria and fermented meat products.- The Preparation technology of pharmaceutical preparations.- Lactic acid bacteria in animal breeding and aquaculture.

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Author Information

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

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