Lactic Acid Bacteria in Food Biotechnology - Innovations and Functional Aspects (Paperback)

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.

General

Imprint:	Elsevier - Health Sciences Division
Country of origin:	United States
Series:	Applied Biotechnology Reviews
Release date:	April 2022
First published:	2022
Editors:	Spiros Paramithiotis • Vasco Ariston Decarvalho Azevedo • Didier Montet
Series editors:	Ramesh C. Ray
Dimensions:	229 x 152mm (L x W)
Format:	Paperback
Pages:	382
ISBN-13:	978-0-323-89875-1
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-323-89875-0
Barcode:	9780323898751

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