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Lactic acid bacteria in foodborne ha...

Chen, Wei.

Lactic acid bacteria in foodborne hazards reductionphysiology to practice /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Lactic acid bacteria in foodborne hazards reductionby Wei Chen, Arjan Narbad.
Reminder of title:	physiology to practice /
Author:	Chen, Wei.
other author:	Narbad, Arjan.
Published:	Singapore :Springer Singapore :2018.
Description:	ix, 310 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Lactic acid bacteria.
Online resource:	https://doi.org/10.1007/978-981-13-1559-6
ISBN:	9789811315596$q(electronic bk.)

Lactic acid bacteria in foodborne hazards reductionphysiology to practice /
Chen, Wei.

Lactic acid bacteria in foodborne hazards reductionphysiology to practice /[electronic resource] :by Wei Chen, Arjan Narbad. - Singapore :Springer Singapore :2018. - ix, 310 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811315596$q(electronic bk.)

Standard No.: 10.1007/978-981-13-1559-6doiSubjects--Topical Terms:

192846
Lactic acid bacteria.

LC Class. No.: QR121 / .C446 2018

Dewey Class. No.: 579.35

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100 1 $a Chen, Wei. $3 374272
245 1 0 $a Lactic acid bacteria in foodborne hazards reduction $h [electronic resource] : $b physiology to practice / $c by Wei Chen, Arjan Narbad.
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300 $a ix, 310 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Lactic acid bacteria. $3 192846
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