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Sinopsis
Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products.
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Reseña del editor
Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products.
Biografía del autor
Dr. Charu Gupta (Gold Medalist), Assistant Professor, AIHRS, Amity University, carries over 7 years of experience in teaching and research. She has published 26 research papers in SCI journals, authored 3 books, 50 abstracts & filed several patents. Her research interests are designing novel functional foods with probiotic properties.
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Optimization of Fermentation Conditions for Bacteriocin Production
Publicado por
LAP LAMBERT Academic Publishing Feb 2013, 2013
ISBN 10: 3659347132
ISBN 13: 9783659347139
Nuevo
Taschenbuch
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products. 56 pp. Englisch. Nº de ref. del artículo: 9783659347139
Cantidad disponible: 2 disponibles
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Optimization of Fermentation Conditions for Bacteriocin Production
Publicado por
LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659347132
ISBN 13: 9783659347139
Nuevo
Tapa blanda
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Gupta CharuDr. Charu Gupta (Gold Medalist), Assistant Professor, AIHRS, Amity University, carries over 7 years of experience in teaching and research. She has published 26 research papers in SCI journals, authored 3 books, 50 abstrac. Nº de ref. del artículo: 5150130
Cantidad disponible: Más de 20 disponibles
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Optimization of Fermentation Conditions for Bacteriocin Production
Publicado por
LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659347132
ISBN 13: 9783659347139
Nuevo
Taschenbuch
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products. Nº de ref. del artículo: 9783659347139
Cantidad disponible: 1 disponibles
Imagen del vendedor
Optimization of Fermentation Conditions for Bacteriocin Production
Publicado por
LAP LAMBERT Academic Publishing Feb 2013, 2013
ISBN 10: 3659347132
ISBN 13: 9783659347139
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Neuware -Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products.Books on Demand GmbH, Überseering 33, 22297 Hamburg 56 pp. Englisch. Nº de ref. del artículo: 9783659347139
Cantidad disponible: 2 disponibles