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Lactic Acid Bacteria in Foodborne Hazards Reduction : Physiology to Practice / by Wei Chen, Arjan Narbad

By: Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: SpringerLink BücherPublisher: Singapore : Springer Singapore, 2018Description: Online-Ressource (IX, 310 p. 42 illus., 15 illus. in color, online resource)ISBN:
  • 9789811315596
Subject(s): Additional physical formats: 9789811315589 | 9789811315602 | Printed edition: 9789811315589 | Printed edition: 9789811315602 DDC classification:
  • 664.001579
LOC classification:
  • Z5185.F66
DOI: DOI: 10.1007/978-981-13-1559-6Online resources: Summary: This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiologySummary: Chapter 1: Introduction -- Chapter 2: Genomic analysis of lactic acid bacteria and its application -- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria -- Chapter 4: Metabolites of lactic acid bacteria -- Chapter 5: Environmental stress responses of lactic acid bacteria -- Chapter 6: Lactic acid bacteria-based food fermentations -- Chapter 7 Lactic acid bacteria and foodborne pathogens -- Chapter 8: Lactic acid bacteria and heavy metal pollution -- Chapter 9: Lactic acid bacteria and food-based allergy -- Chapter 10: Lactic acid bacteria and biotoxinsPPN: PPN: 104132880XPackage identifier: Produktsigel: ZDB-2-SBL | ZDB-2-SEB | ZDB-2-SXB
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Reproduktion. (Springer eBook Collection. Biomedical and Life Sciences)

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