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Lactic acid bacteria in foodborne ha...

Chen, Wei.

Lactic acid bacteria in foodborne hazards reductionphysiology to practice /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Lactic acid bacteria in foodborne hazards reductionby Wei Chen, Arjan Narbad.
其他題名:	physiology to practice /
作者:	Chen, Wei.
其他作者:	Narbad, Arjan.
出版者:	Singapore :Springer Singapore :2018.
面頁冊數:	ix, 310 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Lactic acid bacteria.
電子資源:	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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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.
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