Biotechnology of Lactic Acid Bacteria: Novel Applications by Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo

By Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo

Lactic acid micro organism (LAB) have traditionally been used as starter cultures for the creation of fermented meals, specially dairy items. Over fresh years, new components have had a robust influence on LAB reviews: the applying of ?omics? instruments; the learn of complicated microbial ecosystems, the invention of recent LAB species, and using LAB as powerhouses within the meals and clinical industries.

This moment version of Biotechnology of Lactic Acid micro organism: Novel Applications addresses the key advances within the fields during the last 5 years. completely revised and up-to-date, the e-book comprises new chapters. between them:

  • The present prestige of LAB systematics;
  • The function of LAB within the human intestinal microbiome and the intestinal tract of animals and its effect at the wellbeing and fitness and affliction kingdom of the host;
  • The involvement of LAB in fruit and vegetable fermentations;
  • The construction of nutraceuticals and aroma compounds via LAB; and
  • The formation of biofilms by way of LAB.

This e-book is an important reference for proven researchers and scientists, medical and complex scholars, college professors and teachers, nutritionists and meals technologists engaged on meals microbiology, body structure and biotechnology of lactic acid bacteria.

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