Biotechnology of Lactic Acid Bacteria
Iowa State University Press (Verlag)
978-0-8138-1583-1 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
This title represents a broad review of current research onLAB and their novel applications with contributions from a numberof well-known leading scientists. The book encompasses a wide rangeof topics including both traditional and novel developing fields,and provides unparalleled, comprehensive information on newadvances of genomics, proteomics, metabolism and biodiversity ofLAB. Chapters contain state-of-the-art discussions of specific LABapplications such as their use as probiotics, live vaccines andstarter cultures in old and new fermented products. The safety ofthese microorganisms and their interactions with diverse ecosystemsnatural biota are also covered as well as the new applications ofwell-known (bacteriocins) and novel (vitamins, low-calorie sugars,etc.) metabolites produced by LAB. This book is an essential reference for established researchersand scientists, doctoral and post-doctoral students, universityprofessors and instructors, and food technologists working on foodmicrobiology, physiology and biotechnology of lactic acidbacteria.
Fernanda Mozzi, Ph.D., Raul R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D serve as Editors for the book. They are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucuman, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).
1. Updates in the Metabolism of Lactic Acid Bacteria. (BaltasarMayo, Tamara Aleksandrzak-Piekarczyk, Maria Fernandez,Magdalena Kowalczyk, Pablo Alvarez-Martin and JacekBardowski). 2. Genomics of Lactic Acid Bacteria. The Post-GenomicsChallenge: from Sequence to Function. (M. Andrea Azcarate-Peril andTodd R. Klaenhammer). 3. Proteomics: A Tool for Understanding Lactic Acid BacteriaAdaptation to Stressful Environments. (Marie-ChristineChampomier-Verges, Monique Zagorec and Silvina Fadda). 4. Lactic Acid Bacteria: Comparative Genomic Analyses ofTransport Systems. (Graciela Lorca, Lakshmi Reddy, Anphong Nguyen,Eric I. Sun, John Tseng, Ming-Ren Yen and Milton H. Saier Jr). 5. Applications of Lactic Acid Bacteria-produced Bacteriocins.(Barry Collins, Paul D. Cotter, Colin Hill and R. Paul Ross). 6. Bacteriophages of Lactic Acid Bacteria. (Ana RodriguezGonzalez, Pilar Garcia and Raul R. Raya). 7. Lactic Acid Bacteria as Immunomodulators of the GutAssociated Immune System. (Carolina Maldonado Galdeano, Alejandrade Moreno de LeBlanc, Cecilia Dogi and Gabriela Perdigon). 8. Lactic Acid Bacteria in Prevention of the Urogenital andRespiratory Tracts. (Maria E. Fatima Nader-Macias,Gladis Susana Alvarez, Clara Silva de Ruiz, Marcela Medina andMaria Silvina Juarez Tomas). 9. Lactic Acid Bacteria as Live Vectors: Heterologous ProteinProduction and Delivery Systems. (Anderson Miyoshi, Luis G.Bermudez-Humaran, Marcela Santiago Pacheco de Azevedo,Philippe Langella and Vasco Azevedo). 10. Advances and Trends in Starter Cultures for DairyFermentations. (Domenico Carminati, Giorgio Giraffa, AndreaQuiberoni, Ana Binetti, Viviana Suarez and JorgeReinheimer). 11. Low-Calorie Sugars Produced by Lactic Acid Bacteria. (GinoVrancken, Tom Rimaux, Luc De Vuyst and Fernanda Mozzi). 12. B-Group Vitamins Production by Probiotic Lactic AcidBacteria. (Jean Guy LeBlanc, Maria Pia Taranto,Veronica Molina and Fernando Sesma). 13. Bioactive Peptides Derived from Casein and Whey Proteins.(Elvira Maria Hebert, Lucila Saavedra and PasqualeFerranti). 14. New Approaches for the Study of Lactic Acid BacteriaBiodiversity. A Focus on Meat Ecosystems. (Graciela M. Vignolo,Cecilia Fontana and Pier S. Cocconcelli). 15. New Trends in Cereal-Based Products Using Lactic AcidBacteria. (Graciela Font de Valdez, Carla L. Gerez, MariaInes Torino and Graciela Rollan). 16. An Overview of Lactic Acid Bacteria Applications forHealthful Soy Foods Development. (Graciela Savoy de Giori, LauraAguirre, Jose Marazza and Marisa S. Garro). 17. The Functional Role of Lactic Acid Bacteria in Cocoa BeanFermentation. (Luc De Vuyst, Timothy Lefeber, Zoe Papalexandratou,and Nicholas Camu). 18. Microbial Interactions in Kefir: A Natural Probiotic Drink.(Graciela L. Garrote, Analia G. Abraham and Graciela L. DeAntoni). 19. Safety of Lactic Acid Bacteria. (Charles M.A.P. Franz,Gyu-Sung Cho, Wilhelm H. Holzapfel and Antonio Galvez). 20. Genetically Modified Lactic Acid Bacteria. (PierreRenault).
| Zusatzinfo | Illustrations |
|---|---|
| Verlagsort | Arnes, AI |
| Sprache | englisch |
| Maße | 198 x 248 mm |
| Gewicht | 1030 g |
| Themenwelt | Technik ► Umwelttechnik / Biotechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-8138-1583-5 / 0813815835 |
| ISBN-13 | 978-0-8138-1583-1 / 9780813815831 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
