Lactic Acid Bacteria, 1st ed. 2019
Bioengineering and Industrial Applications

Coordinator: Chen Wei

Language: English

179.34 €

In Print (Delivery period: 15 days).

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Lactic Acid Bacteria
Publication date:
Support: Print on demand

179.34 €

In Print (Delivery period: 15 days).

Add to cartAdd to cart
Lactic Acid Bacteria
Publication date:
283 p. · 15.5x23.5 cm · Hardback
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.

Lactic acid bacteria and γ-aminobutyric acid and diacetyl.- Lactic acid bacteria and conjugated fatty acids.- Lactic acid bacteria and B vitamins.- Bacteriocins of lactic acid bacteria.- Preparation techniques of lactic acid bacteria starters.- Lactic acid bacteria and fermented cereals.- Lactic acid bacteria and fermented fruit and vegetables.- Lactic acid bacteria and fermented meat products.- The Preparation technology of pharmaceutical preparations.- Lactic acid bacteria in animal breeding and aquaculture.

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Introduces readers to basic studies on and applied techniques involving lactic acid bacteria

Covers a broad range of aspects related to lactic acid bacteria and their uses

Provides detailed information on the role of lactic acid bacteria in fermented foods