Lactic Acid Bacteria
Biodiversity and Taxonomy
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…
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Produktdetails
Weitere Autoren: Wood, Brian J.B. (Hrsg.)
- ISBN: 978-1-118-65527-6
- EAN: 9781118655276
- Produktnummer: 16379303
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 632 S.
- Plattform: EPUB
- Masse: 23'259 KB
Über den Autor
Professor Wilhelm H. Holzapfel, School of Life Sciences, Handong Global University, Pohang, South Korea. Wilhelm Holzapfel is author or co-author of more than 300 scientific papers, more than 60 book chapters, and edited 5 books. He held former and recent academic positions (Professor, Hon. Professor and Extraordinary Professor) in Microbiology at various universities, and (until 2007) was Head (Director and Professor) of the Institute of Hygiene and Toxicology in Karlsruhe/Germany. Since 1996 he has been President of the ICFMH of the IUMS. Dr Brian J.B. Wood, formerly Reader in Applied Microbiology, Strathclyde Institute for Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, Scotland, U.K. Dr Wood has published numerous papers on food fermentations and related topics in which these organisms participate. He has edited six multi-author books, including The Microbiology of Fermented Foods and titles covering LAB in various connections, and he has also supplied chapters and encyclopedia entries for numerous other publications.
3 weitere Werke von Wilhelm H. (Hrsg.) Holzapfel:
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