Lactic Acid Bacteria. Fundamentals and Practice / edited by Heping Zhang, Yimin Cai.

Format:

Book

Author/Creator:

Zhang, Heping, 1965- editor.

Contributor:

Cai, Yimin, editor.

SpringerLink (Online service)

Language:

English

Subjects (All):

Life sciences.

Biochemical engineering.

Food science.

Nutrition.

Biochemistry.

Microbial genetics.

Physical Description:

1 online resource : color illustration

Contained In:

Springer eBooks

Place of Publication:

Dordrecht : Springer Netherlands : Imprint: Springer, 2014.

System Details:

Mode of access: World Wide Web.

text file PDF

Summary:

The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences（JIRCAS), Japan.

Contents:

Phylogenesis and Evolution of Lactic Acid Bacteria

Biodiversity of Lactic Acid Bacteria

Genomics of Lactic Acid Bacteria

Proteomics of Lactic Acid Bacteria

Lactic Acid Bacteria in Health and Disease

Lactic Acid Bacteria and the Human Gastrointestinal Tract

Application of Lactic Acid Bacteria for Animal Production

Traditional Chinese Fermented Dairy Foods.

ISBN:

9789401788410

Access Restriction:

Restricted for use by site license.