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Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects, Paperback / softback Book

Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects Paperback / softback

Edited by Spiros (Laboratory of Food Process Engineering, Department of Food Science and Human Paramithiotis, Vasco Ariston (Senior Professor, Depto de Genetica , Ecologia e Evolucao, ICB/U De Carvalho Azevedo, Didier (Senior Researcher and Expert in Food Safety Cirad, UMR Qualisud, Montpellier Cedex 5 Montet

Part of the Applied Biotechnology Reviews series

Paperback / softback

Available to Order - This title is available to order, with delivery expected within 2 weeks

Description

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.

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£155.00

Available to Order - This title is available to order, with delivery expected within 2 weeks
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