Biotechnology of Lactic Acid Bacteria (eBook)
John Wiley & Sons (Verlag)
978-1-118-86836-2 (ISBN)
Fernanda Mozzi, Ph.D., Raúl R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).
List of Contributors
Editors
Fernanda Mozzi. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Raúl R. Raya. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Graciela M. Vignolo. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Contributors
Tamara Aleksandrzak-Piekarczyk. Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Poland
Thibault Allain. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
Camille Aubry. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
M. Andrea Azcarate-Peril. Department of Cell Biology and Physiology, and Microbiome Core Facility, University of North Carolina at Chapel Hill, Chapel Hill, USA
Luis G. Bermúdez-Humarán. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
Ana Binetti. Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral-CONICET, Argentina
Damien Bouchard. INRA, AGROCAMPUS OUEST UMR1253 Science et Technologie du Lait et de l'Œuf, France
Dag A. Brede. Department of Chemistry, Biotechnology and Life Science, Norwegian University of Life Sciences, Norway
Romain Briandet. INRA and AgroParisTech, UMR1319 Micalis, France
Mariángeles Briggiler Marcó. Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral-CONICET, Argentina
Domenico Carminati. Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), Italy
Marie-Christine Champomier-Vergès. INRA, UMR 1319 Micalis, France
AgroParisTech, UMR Micalis, France
Jean-Marc Chatel. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
Alejandra de Moreno de LeBlanc. Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Willem M. de Vos. Department of Veterinary Biosciences, University of Helsinki, Finland Laboratory of Microbiology, Wageningen University, The Netherlands
Luc De Vuyst. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Belgium
Raffaella Di Cagno. Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Italy
Dzung B. Diep. Department of Chemistry, Biotechnology and Life Science, Norwegian University of Life Sciences, Norway
Grace L. Douglas. Human Health & Performance Directorate, NASA Johnson Space Center, Houston, USA
François P. Douillard. Department of Veterinary Biosciences, University of Helsinki, Finland
Sergine Even. INRA, AGROCAMPUS OUEST UMR1253 Science et Technologie du Lait et de l’Œuf, France
Giovanna E. Felis. Department of Biotechnology, University of Verona, Italy
María Fernández. Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Spain
Pasquale Filannino. Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Italy
Christina Gabrielsen. Department of Chemistry, Biotechnology and Life Science, Norwegian University of Life Sciences, Norway
Pilar García. DairySafe Group, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Spain
Giorgio Giraffa. Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), Italy
Marco Gobbetti. Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Italy
Daniela Guglielmotti. Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral-CONICET, Argentina
Elvira M. Hebert. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Marianela Juárez del Valle. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Todd R. Klaenhammer. Department of Food, Bioprocessing, and Nutrition Sciences, and Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, USA
Magdalena Kowalczyk. Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Poland
Jonathan Emiliano Laiño. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Philippe Langella. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
Yves Le Loir. INRA, AGROCAMPUS OUEST UMR1253 Science et Technologie du Lait et de l'Œuf, France
Jean Guy LeBlanc. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Aline Lonvaud-Funel. University of Bordeaux, ISVV, France
Graciela L. Lorca. Department of Microbiology and Cell Science, Genetics Institute and Institute of Food and Agricultural Sciences, University of Florida, Gainesville, USA
Sylvie Lortal. INRA, AGROCAMPUS OUEST UMR1253 Science et Technologie du Lait et de l’OEuf, France
Carolina Maldonado Galdeano. Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Catedra de Inmunologia, Instituto de Microbiologia, Facultad de Bioquimica, Quimica y Farmacia, Universidad Nacional de Tucuman, Argentina
Beatriz Martínez. DairySafe Group, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Spain
Baltasar Mayo. Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Spain
Maria Fiorella Mazzeo. Centro di Spettrometria di Massa Proteomica e Biomolecolare, Istituto di Scienze dell'Alimentazione, CNR, Italy
Fernanda Mozzi. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Jane M. Natividad. INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, France
AgroParisTech, UMR1319, France
Ingolf F. Nes. Department of Chemistry, Biotechnology and Life Science, Norwegian University of Life Sciences, Norway
Ivanna Novotny Nuñez. Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Martin Manuel Palomar. Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Gabriela Perdigón. Laboratorio de Inmunología, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Catedra de Inmunologia, Instituto de Microbiologia, Facultad de Bioquimica, Quimica y Farmacia, Universidad Nacional de Tucuman, Argentina
Jean-Christophe Piard. INRA and AgroParisTech, UMR1319 Micalis, France
Mariana Piuri. Departamento de Química Biológica, FCEyN, Universidad de Buenos Aires, Argentina
Tomislav Pogačić. Department of Dairy Science, Faculty of Agriculture University of Zagreb, Croatia
Raúl R. Raya. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Jorge Reinheimer. Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral-CONICET, Argentina
Ana Rodríguez González. DairySafe Group, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Spain
Milton H. Saier, Jr. Division of Biological Sciences, University of California at San Diego, San Diego, USA
Elisa Salvetti. Department of Biotechnology, University of Verona, Italy
Graciela Savoy de Giori. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Fernando Sesma. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Rosa Anna Siciliano. Centro di Spettrometria di Massa Proteomica e Biomolecolare, Istituto di Scienze dell'Alimentazione, CNR, Italy
María Pía Taranto. Centro de Referencia para Lactobacilos (CERELA)-CONICET, Argentina
Anne Thierry. INRA, AGROCAMPUS OUEST UMR1253 Science et Technologie du Lait et de l’OEuf, France
Sandra Torriani. Department of Biotechnology, University of Verona,...
Erscheint lt. Verlag | 11.9.2015 |
---|---|
Sprache | englisch |
Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
Schlagworte | Biotechnologie • Biotechnologie i. d. Chemie • Biotechnology • Chemie • Chemistry • Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Fermentierte Nahrungsmittel u. Getränke • Food Science & Technology • lactic acid bacteria, bifidobacteria, genomics, proteomics, bacteriocins, biotechnology, microbiome, functional food, fermentation, probiotic, nutraceuticals, biofilms • Lebensmittelforschung u. -technologie • Microbiology, Food Safety & Security • Mikrobiologie • Mikrobiologie u. Nahrungsmittelsicherheit |
ISBN-10 | 1-118-86836-6 / 1118868366 |
ISBN-13 | 978-1-118-86836-2 / 9781118868362 |
Haben Sie eine Frage zum Produkt? |
Größe: 15,8 MB
Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: EPUB (Electronic Publication)
EPUB ist ein offener Standard für eBooks und eignet sich besonders zur Darstellung von Belletristik und Sachbüchern. Der Fließtext wird dynamisch an die Display- und Schriftgröße angepasst. Auch für mobile Lesegeräte ist EPUB daher gut geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich