7 edition of Lactic Acid Bacteria found in the catalog.
July 23, 2004
Written in English
|Contributions||Seppo Salminen (Editor), Atte von Wright (Editor), Arthur C. Ouwehand (Editor)|
|The Physical Object|
|Number of Pages||650|
In the past decade, interest in bacteriocin research, especially from lactic acid bacteria (LAB), has gained great momentum due to its potential as both a natural food preservative and as therapeutic antibiotics [2,]. Bacteriocins have a number of positive attributes that have made them especially attractive for various by: The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters.
Lactic acid bacteria may be effective against diarrhea due to effects on the immune system. Effects on the immune system. Lactic acid bacteria enhance immune system function at the intestinal and systemic levels. In humans, lactic acid bacteria have been shown to increase: B-lymphocytes or B cells, which recognize foreign matter (17). Lactic acid bacteria are a group of Gram positive bacteria which convert carbohydrates to lactic acid without using oxygen. Some of this large family produce only lactic acid whilst others also produce acetic acid, ethyl alcohol and carbon dioxide. It is this carbon dioxide that causes the large holes in cheeses such as Emmenthal and Gruyere.
Lactic acid has 2 optical isomers: L(+)-lactic acid and D(-)-lactic acid. Lactic acid is classified as GRAS (generally recognized as safe) for use as a food additive by the US FDA (Food and Drug Administration), but D(-)-lactic acid is known to be harmful to human metabolism at times, and it can result in acidosis and decalcification. 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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Bacteriocins of Lactic Acid Bacteria is based on the Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria.
This book is about the latest studies and new techniques in lactic acid bacteria field, including the comparative genomics, transcriptomics, proteomics and metabolomics etc.
It introduces the omics and functional evaluation in details. Moreover, it shows the applications of lactic acid bacteria. The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates.
Blanca de las Rivas, in Molecular Wine Microbiology, Lactic acid bacteria are present throughout all stages of winemaking. 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).
Standard Process - Lactic Acid Yeast - Supports Healthy Function in The Lower Gastrointestinal (GI) Tract, General Intestinal Health, Vegetarian - Wafers out of 5 stars 53 $ $ 80 ($/Count).
Lactic Acid Bacteria as Source of Functional Ingredients. By Panagiota Florou-Paneri, Efterpi Christaki and Eleftherios Bonos.
Open access peer-reviewed. The Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria.
By Sanna Taskila and Heikki Ojamo. Open access peer-reviewed. Cited by: 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.
The micro-aerobic SBR system was able to support lactic acid bacteria (LAB) growth with long SRT (12 and 15 d), due to at least 3 factors: the large inoculum size employed, relatively high Author: Michael Teuber. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria.
Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, : Hardcover.
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.
This book provides protocols for experimental approaches for lactic acid bacteria (LAB) research, split in to three parts which delve into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB.
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.
Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions.
Advanced students of food science and technology will also find it an indispensable guide to the subject. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-lactic acid.
On the other hand, lactic acid produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called "sarcolactic" acid, from the Greek "sarx" for flesh.E number: E (preservatives).
Lactic Acid Bacteria (LAB) are Gram-positive, non-sporeforming cocci, coccobacilli or rods with a DNA base composition of less than 53mol% G+C. They generally are non respiratory and lack catalase. They ferment glucose primarily to lactic acid, or to lactic acid, CO 2 and ethanol.
Book Description. 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.
The homofermentative LAB convert carbohydrates to lactic acid as the only or major end-product, while the heterofermentative produce lactic acid and additional products such as ethanol, acetic acid and carbon dioxide [5,6].
Thus, the main metabolism of LAB is the degradation of different carbohydrates and related compounds by producing Cited by: 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.
For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed.
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.
Lactic Acid Bacteria (LAB) are a group of Gram-positive bacteria that produce lactic acid as the major metabolic end product. They are cocci or rods, nonsporulating and are anaerobic or. 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. 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 :