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Wilhelm H. Holzapfel Lactic Acid Bacteria (Hardback)
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- Book Title
- Lactic Acid Bacteria
- Publication Name
- Lactic Acid Bacteria : Biodiversity and Taxonomy
- Title
- Lactic Acid Bacteria
- Subtitle
- Biodiversity and Taxonomy
- Contributor
- Brian J.B. Wood (Edited by)
- Format
- Hardcover
- EAN
- 9781444333831
- ISBN
- 9781444333831
- Publisher
- Wiley & Sons, Incorporated, John
- Genre
- Science Nature & Math
- Release Date
- 13/06/2014
- Release Year
- 2014
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1.4 in
- Item Length
- 11 in
- Item Width
- 8.6 in
- Item Weight
- 63.3 Oz
- Subject Area
- Technology & Engineering
- Subject
- Food Science
- Publication Year
- 2014
- Type
- Textbook
- Number of Pages
- 640 Pages
關於產品
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1444333836
ISBN-13
9781444333831
eBay Product ID (ePID)
117139075
Product Key Features
Number of Pages
640 Pages
Publication Name
Lactic Acid Bacteria : Biodiversity and Taxonomy
Language
English
Publication Year
2014
Subject
Food Science
Type
Textbook
Subject Area
Technology & Engineering
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
63.3 Oz
Item Length
11 in
Item Width
8.6 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
Reviews
"the current book is a very useful benchmark 'comprising well-crafted overviews of current developments' in lactic acid bacterial biodiversity and taxonomy." (Beneficial Microbes 2016)
Illustrated
Yes
Dewey Decimal
579.35
Synopsis
Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms' remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms' fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6, The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries, preventing food spoilage and extending shelf life., The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for food spoilage organisms and pathogens to survive. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. It is directed to bringing together the current understanding concerning the organisms remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium ) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LAB in the various ecological ecosystems and niches that they occupy. In summary, this volume gathers together information designed to enable the organisms fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject.
LC Classification Number
QR121
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