Biotechnology of Lactic Acid Bacteria (eBook)

Novel Applications
eBook Download: EPUB
2015 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-118-86836-2 (ISBN)

Lese- und Medienproben

Biotechnology of Lactic Acid Bacteria -
Systemvoraussetzungen
151,99 inkl. MwSt
  • Download sofort lieferbar
  • Zahlungsarten anzeigen
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of 'omics' tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

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?
EPUBEPUB (Adobe DRM)
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 Adobe-ID und die Software Adobe Digital Editions (kostenlos). Von der Benutzung der OverDrive Media Console raten wir Ihnen ab. Erfahrungsgemäß treten hier gehäuft Probleme mit dem Adobe DRM auf.
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 Adobe-ID sowie eine kostenlose App.
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.

Mehr entdecken
aus dem Bereich