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The Many Benefits of Lactic Acid Bacteria (Hardcover)
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The Many Benefits of Lactic Acid Bacteria (Hardcover)
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Lactic Acid Bacteria (LAB) are a heterologous group of
microorganisms that have been isolated from numerous ecological
niches, including fermented foods, plants, and the gastrointestinal
tract of animals. Because of their "generally regarded as safe"
status (GRAS), there has been great interest in using these
microorganisms in food production, as probiotic microorganisms or
as biotechnological tools. This book describes some of the many
benefits of LAB including i) their use in foods where advances in
the fight against spoilage and pathogenic microorganisms in foods,
their thermotolerance, their microencapsulation, and responses to
osmotic challenges will be discussed; ii) their capacity to produce
beneficial compounds including bioactive peptides, biosurfactants,
gamma-aminobutyric acid, and antimicrobial products such as organic
acids, hydrogen peroxide, bacteriocins, and peptidoglycan
hydrolases; and iii) their effect on health and other applications
such as their use as a DNA vaccine delivery system, bile-salt
hydrolase, and exopolysaccharides production as well as the use of
spore forming LAB. This new book is a compilation of topics that
have been written by experts from all over the world (Argentina,
Brazil, Greece, Mexico, and Thailand) who work in different
research settings offering varying viewpoints on the most
up-to-date information currently available on the uses and many
benefits of Lactic Acid Bacteria.
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