Lactic Acid Bacteria in Foodborne Hazards Reduction : Physiology to Practice / by Wei Chen, Arjan Narbad.

Format:

Book

Author/Creator:

Chen, Wei (Professor of food science), author.

Narbad, Arjan, author.

Contributor:

SpringerLink (Online service)

Series:

Biomedical and Life Sciences (Springer-11642)

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Food science.

Food Microbiology.

Food Science.

Local Subjects:

Food Microbiology.

Food Science.

Physical Description:

1 online resource (IX, 310 pages) : 42 illustrations, 15 illustrations in color

Edition:

First edition 2018.

Contained In:

Springer eBooks

Place of Publication:

Singapore : Springer Singapore : Imprint: Springer, 2018.

System Details:

text file PDF

Summary:

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology. .

Contents:

Chapter 1: Introduction

Chapter 2: Genomic analysis of lactic acid bacteria and its application

Chapter 3: Protein and exopolysaccharide of lactic acid bacteria

Chapter 4: Metabolites of lactic acid bacteria

Chapter 5: Environmental stress responses of lactic acid bacteria

Chapter 6: Lactic acid bacteria-based food fermentations

Chapter 7 Lactic acid bacteria and foodborne pathogens

Chapter 8: Lactic acid bacteria and heavy metal pollution

Chapter 9: Lactic acid bacteria and food-based allergy

Chapter 10: Lactic acid bacteria and biotoxins.

Other Format:

Printed edition:

ISBN:

978-981-13-1559-6

9789811315596

Access Restriction:

Restricted for use by site license.