Biotechnology of Lactic Acid Bacteria: Novel Applications

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9780813815831: Biotechnology of Lactic Acid Bacteria: Novel Applications

This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB.

This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

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From the Back Cover:

Biotechnology of Lactic Acid Bacteria: Novel Applications represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB. Biotechnology of Lactic Acid Bacteria promises to be an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

About the Author:

Fernanda Mozzi, Ph.D., Raúl R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D serve as Editors for the book. They are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).

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Editorial: Wiley-Blackwell (2010)
ISBN 10: 0813815835 ISBN 13: 9780813815831
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Descripción Wiley-Blackwell, 2010. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0813815835

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Editorial: Wiley-Blackwell (2010)
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Descripción Wiley-Blackwell, 2010. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110813815835

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Fernanda Mozzi PhD (Editor), R?ul R. Raya (Editor), Graciela M. Vignolo PhD (Editor)
Editorial: Wiley-Blackwell (2010)
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Descripción Blackwell Pub Professional, 2010. Hardcover. Estado de conservación: Brand New. 1st edition. 408 pages. 9.76x7.56x1.10 inches. In Stock. Nº de ref. de la librería 0813815835

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