Lactic Acid In The Food Industry
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Lactic Acid In The Food Industry
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Author : Sara M. Ameen
language : en
Publisher: Springer
Release Date : 2017-05-23
Lactic Acid In The Food Industry written by Sara M. Ameen and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-23 with Technology & Engineering categories.
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Lactic Acid Bacteria Within The Food Industry What Is New On Their Technological And Functional Role
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Author : Paola Lavermicocca
language : en
Publisher: Frontiers Media SA
Release Date : 2021-09-13
Lactic Acid Bacteria Within The Food Industry What Is New On Their Technological And Functional Role written by Paola Lavermicocca and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-13 with Science categories.
Starter Cultures In Food Production
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Author : Barbara Speranza
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-06
Starter Cultures In Food Production written by Barbara Speranza and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-06 with Technology & Engineering categories.
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Lactic Acid Bacteria In Food Biotechnology
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Author : Spiros Paramithiotis
language : en
Publisher: Elsevier
Release Date : 2022-04-23
Lactic Acid Bacteria In Food Biotechnology written by Spiros Paramithiotis and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-23 with Science categories.
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
Acetic Acid Bacteria
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Author : Ilkin Yucel Sengun
language : en
Publisher: CRC Press
Release Date : 2017-06-28
Acetic Acid Bacteria written by Ilkin Yucel Sengun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-28 with Science categories.
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Stress Responses Of Lactic Acid Bacteria
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Author : Effie Tsakalidou
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-09-06
Stress Responses Of Lactic Acid Bacteria written by Effie Tsakalidou and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-06 with Technology & Engineering categories.
Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.
Lactic Acid Bacteria
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Author : Wei Chen
language : en
Publisher:
Release Date : 2019
Lactic Acid Bacteria written by Wei Chen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Food categories.
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.
Microorganisms In Sustainable Agriculture And Biotechnology
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Author : T. Satyanarayana
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-01-02
Microorganisms In Sustainable Agriculture And Biotechnology written by T. Satyanarayana and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-02 with Science categories.
This review of recent developments in our understanding of the role of microbes in sustainable agriculture and biotechnology covers a research area with enormous untapped potential. Chemical fertilizers, pesticides, herbicides and other agricultural inputs derived from fossil fuels have increased agricultural production, yet growing awareness and concern over their adverse effects on soil productivity and environmental quality cannot be ignored. The high cost of these products, the difficulties of meeting demand for them, and their harmful environmental legacy have encouraged scientists to develop alternative strategies to raise productivity, with microbes playing a central role in these efforts. One application is the use of soil microbes as bioinoculants for supplying nutrients and/or stimulating plant growth. Some rhizospheric microbes are known to synthesize plant growth-promoters, siderophores and antibiotics, as well as aiding phosphorous uptake. The last 40 years have seen rapid strides made in our appreciation of the diversity of environmental microbes and their possible benefits to sustainable agriculture and production. The advent of powerful new methodologies in microbial genetics, molecular biology and biotechnology has only quickened the pace of developments. The vital part played by microbes in sustaining our planet’s ecosystems only adds urgency to this enquiry. Culture-dependent microbes already contribute much to human life, yet the latent potential of vast numbers of uncultured—and thus untouched—microbes, is enormous. Culture-independent metagenomic approaches employed in a variety of natural habitats have alerted us to the sheer diversity of these microbes, and resulted in the characterization of novel genes and gene products. Several new antibiotics and biocatalysts have been discovered among environmental genomes and some products have already been commercialized. Meanwhile, dozens of industrial products currently formulated in large quantities from petrochemicals, such as ethanol, butanol, organic acids, and amino acids, are equally obtainable through microbial fermentation. Edited by a trio of recognized authorities on the subject, this survey of a fast-moving field—with so many benefits within reach—will be required reading for all those investigating ways to harness the power of microorganisms in making both agriculture and biotechnology more sustainable.
Applications Of Biotechnology In Traditional Fermented Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1992-02-01
Applications Of Biotechnology In Traditional Fermented Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-02-01 with Medical categories.
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.
Genetics And Biotechnology Of Lactic Acid Bacteria
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Author : Michael J. Gasson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Genetics And Biotechnology Of Lactic Acid Bacteria written by Michael J. Gasson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
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.