Titre : | LACTIC ACID BACTERIA, 1 : MICROBIOLOGICAL AND FUNCTIONAL ASPECTS |
Autre titre: | BACTERIE LACTIQUE : ASPECTS MICROBIOLOGIQUES ET FONCTIONNELS |
Auteurs : | SEPPO SALMINEN ; ATTE VON WRIGHT ; ARTHUR C. OUWEHAND |
Type de document : | Livre |
Mention d'édition : | THIRD EDITION |
Editeur : | BASEL (SWITZERLAND) : MARCEL DEKKER INC., 2004 |
ISBN/ISSN/EAN : | 978-0-8247-5332-0 |
Format : | 633 P. |
Langues: | Anglais |
Concepts : |
BACTERIE LACTIQUE
BIFIDOBACTERIUM PROBIOTIQUE PROPIONIBACTERIUM ENTEROCOCCUS GENETIQUE BACTERIOPHAGE FLORE INTESTINALE PREBIOTIQUE FERMENTATION PRODUIT CEREALIER CHOLESTEROL POISSON PISCICULTURE |
Résumé : | With more than 25% new material, this Third Edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteriashowcasing the scientific, commercial, and technological findings of a diverse team of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. Contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. Spanning the most influential studies from the past five years, this Third Edition offers completely revised chapters on bacteriocin production, safety assessment, propionic acid bacteria, bifidobacteria, lactic acid bacteria in cereal products and vegetable products, and the development of lactic acid bacteria microbiota in humans...new data on lactic acid bacteria and fish farming...and updated information on future research directions for the utilization of lactic acid bacteria. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.001 SAL | Livre | AA - Alimentation, santé et agroindustries | Disponible |