The Lactic Acid Bacteria
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The Lactic Acid Bacteria Volume 1
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Author : B.J.B. Wood
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Lactic Acid Bacteria Volume 1 written by B.J.B. Wood 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.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
Biotechnology Of Lactic Acid Bacteria
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Author : Fernanda Mozzi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-09-04
Biotechnology Of Lactic Acid Bacteria written by Fernanda Mozzi 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 2015-09-04 with Technology & Engineering categories.
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.
The Lactic Acid Bacteria
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Author : Sigurd Orla-Jensen
language : en
Publisher:
Release Date : 1919
The Lactic Acid Bacteria written by Sigurd Orla-Jensen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1919 with Dairy microbiology categories.
Lactic Acid Bacteria
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Author : Wilhelm H. Holzapfel
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-29
Lactic Acid Bacteria written by Wilhelm H. Holzapfel 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 2014-04-29 with Technology & Engineering categories.
Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms 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 fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. 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. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6
Lactic Acid Bacteria
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Author : J. Marcelino Kongo
language : en
Publisher: BoD – Books on Demand
Release Date : 2013-01-30
Lactic Acid Bacteria written by J. Marcelino Kongo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-30 with Science categories.
Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R
Biotechnology Of Lactic Acid Bacteria
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Author : Fernanda Mozzi
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-29
Biotechnology Of Lactic Acid Bacteria written by Fernanda Mozzi 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 2010-01-29 with Technology & Engineering categories.
This title 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. This book is 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.
Lactic Acid Bacteria
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Author : Seppo Salminen
language : en
Publisher: CRC Press
Release Date : 2004-07-23
Lactic Acid Bacteria written by Seppo Salminen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-23 with Technology & Engineering categories.
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 a
The Lactic Acid Bacteria
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Author : Foo
language : en
Publisher: Springer
Release Date : 1997
The Lactic Acid Bacteria written by Foo and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
Research on lactic acid bacteria has advanced in recent years and is assuming importance in many areas, including biotechnology, nutrition, health and food safety. Presenting the published papers of the first lactic acid bacteria computer conference, this work offers a broad review of current lactic acid bacteria research with contributions from a number of scientists. The work encompasses a range of interests, including both traditional and developing fields. The text should be useful for established researchers as well as newcomers to the field.
Lactic Acid Bacteria
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Author : Makoto Kanauchi
language : en
Publisher: Humana Press
Release Date : 2019-01-07
Lactic Acid Bacteria written by Makoto Kanauchi and has been published by Humana Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-07 with Science categories.
This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and accessible, Lactic Acid Bacteria: Methods and Protocols serves as an ideal inspiration for many research efforts in the domains of food science and health science.
The Lactic Acid Bacteria In Health And Disease
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Author : Brian J.B. Wood
language : en
Publisher: Springer
Release Date : 1995-12-31
The Lactic Acid Bacteria In Health And Disease written by Brian J.B. Wood and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Technology & Engineering categories.