Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Описание: Focuses on the aggregation of recombinant proteins in bacterial cells in the form of inclusion bodies and on their use in biotechnological and medical applications. This title provides a large overview of protein folding and aggregation, including cell biology and methodological aspects.
Автор: Paulo Sousa e Silva Название: Probiotic Bacteria ISBN: 9814411620 ISBN-13(EAN): 9789814411622 Издательство: Taylor&Francis Рейтинг: Цена: 17609.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications and benefits, and provides a contemporary update and a holistic review of the topic. It focuses on the technological aspects of probiotic products, brings together the information needed for their successful development, and examines the international picture regarding regulatory issues.
Автор: Zhang, Heping, Cai, Yimin Название: Lactic Acid Bacteria ISBN: 9401788405 ISBN-13(EAN): 9789401788403 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.
Автор: Matsushita Название: Acetic Acid Bacteria ISBN: 4431559310 ISBN-13(EAN): 9784431559313 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentation; 5) Recent biotechnological aspects of AAB: biocatalysts, biosensors, biocellulose, and other useful polysaccharides. AAB research has a long history since the discovery of AAB by Louis Pasteur and the identification of AAB by Martinus Beijerinck in the nineteenth century. In the twentieth century, basic research on the taxonomic study of AAB and on biochemical study for the unique oxidative reactions of AAB had progressed as well as the industrial application of AAB not only in vinegar fermentation but also in the bioconversion process for useful chemical or pharmaceutical products. Entering the twenty-first century, AAB research has expanded more, and further progress is expected to be seen in all fields of AAB: classification and ecology, physiology and biochemistry, genetics, and biotechnology of vinegar fermentation and other oxidative fermentations. Far-reaching development in the last decade makes these bacteria more valuable for various industrial uses. Readers can obtain useful and comprehensive information which is exciting in aspects of basic science and provides hints for the better application of these bacteria to various kinds of practical production scenarios as well.
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