Lactic Acid Bacteria: Bioengineering and Industrial Applications

by Wei Chen (Editor)

Overview

This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.

Product Details

ISBN-13:	9789811372858
Publisher:	Springer Nature Singapore
Publication date:	07/16/2019
Edition description:	1st ed. 2019
Pages:	283
Product dimensions:	6.10(w) x 9.25(h) x (d)

About the Author

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Table of Contents

Lactic acid bacteria and γ-aminobutyric acid and diacetyl.- Lactic acid bacteria and conjugated fatty acids.- Lactic acid bacteria and B vitamins.- Bacteriocins of lactic acid bacteria.- Preparation techniques of lactic acid bacteria starters.- Lactic acid bacteria and fermented cereals.- Lactic acid bacteria and fermented fruit and vegetables.- Lactic acid bacteria and fermented meat products.- The Preparation technology of pharmaceutical preparations.- Lactic acid bacteria in animal breeding and aquaculture.