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| Author | : B.J.B. Wood |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 495 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 1461535220 |
Download The Lactic Acid Bacteria:Volume 1 Book in PDF, ePub and Kindle
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
| Author | : Brian J.B. Wood |
| Publisher | : Springer |
| Total Pages | : 0 |
| Release | : 1995-12-31 |
| Genre | : Technology & Engineering |
| ISBN | : 9780751403084 |
Download The Lactic Acid Bacteria in Health and Disease Book in PDF, ePub and Kindle
| Author | : B.J. Wood |
| Publisher | : Springer |
| Total Pages | : 486 |
| Release | : 1992-02-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0834213125 |
Download Lactic Acid Bacteria in Health and Disease Book in PDF, ePub and Kindle
This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 1992 |
| Genre | : |
| ISBN | : |
Download The Lactic Acid Bacteria Book in PDF, ePub and Kindle
| Author | : Yuji Nakazawa |
| Publisher | : Elsevier Science & Technology |
| Total Pages | : 520 |
| Release | : 1992 |
| Genre | : Cooking |
| ISBN | : 9781851665990 |
Download Functions of Fermented Milk Book in PDF, ePub and Kindle
| Author | : Gabriel Vinderola |
| Publisher | : CRC Press |
| Total Pages | : 738 |
| Release | : 2019-04-08 |
| Genre | : Health & Fitness |
| ISBN | : 0429614438 |
Download Lactic Acid Bacteria Book in PDF, ePub and Kindle
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy
| Author | : Heping Zhang |
| Publisher | : Springer |
| Total Pages | : 425 |
| Release | : 2014-04-29 |
| Genre | : Science |
| ISBN | : 9401788413 |
Download Lactic Acid Bacteria Book in PDF, ePub and Kindle
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.
| Author | : W.N. Konings |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 399 |
| Release | : 2013-03-09 |
| Genre | : Medical |
| ISBN | : 9401720274 |
Download Lactic Acid Bacteria: Genetics, Metabolism and Applications Book in PDF, ePub and Kindle
In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
| Author | : Ram Lakhan Singh |
| Publisher | : Academic Press |
| Total Pages | : 402 |
| Release | : 2019-07-30 |
| Genre | : Medical |
| ISBN | : 0128163348 |
Download Food Safety and Human Health Book in PDF, ePub and Kindle
Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available
| Author | : Juana Frías |
| Publisher | : Academic Press |
| Total Pages | : 762 |
| Release | : 2016-09-12 |
| Genre | : Science |
| ISBN | : 0128025492 |
Download Fermented Foods in Health and Disease Prevention Book in PDF, ePub and Kindle
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
