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Lactic Acid Bacteria Handbook
from C.H.I.P.S.

Biotechnology of Lactic Acid Bacteria
Novel Applications
Novel Applications
edited by Fernanda Mozzi

Biotechnology of Lactic Acid Bacteria 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.

Contents

  1. Updates in the Metabolism of Lactic Acid Bacteria
  2. Genomics of Lactic Acid Bacteria. The Post-Genomics Challenge: from Sequence to Function
  3. Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful Environments
  4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems
  5. Applications of Lactic Acid Bacteria-produced Bacteriocins
  6. Bacteriophages of Lactic Acid Bacteria
  7. Lactic Acid Bacteria as Immunomodulators of the Gut Associated Immune System
  8. Lactic Acid Bacteria in Prevention of the Urogenital and Respiratory Tracts
  9. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems
  10. Advances and Trends in Starter Cultures for Dairy Fermentations
  11. Low-Calorie Sugars Produced by Lactic Acid Bacteria
  12. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria
  13. Bioactive Peptides Derived from Casein and Whey Proteins
  14. New Approaches for the Study of Lactic Acid Bacteria Biodiversity. A Focus on Meat Ecosystems
  15. New Trends in Cereal-Based Products Using Lactic Acid Bacteria
  16. An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development
  17. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation
  18. Microbial Interactions in Kefir: A Natural Probiotic Drink
  19. Safety of Lactic Acid Bacteria
  20. Genetically Modified Lactic Acid Bacteria

Index

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Biotechnology of Lactic Acid Bacteria: Novel Applications
edited by Fernanda Mozzi
2010 • 393 pages • $214.00 + shipping
Texas residents please add 6.75 % sales tax

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