Ray Ramesh C., Paramithiotis Spiros, De Carvalho Azevedo Vasco Ariston, Montet Didier. 2022. Lactic acid bacteria in food biotechnology: Innovations and functional aspects. Cambridge : Elsevier, 382 p. (Applied Biotechnology Reviews Series) ISBN 978-0-323-89875-1
Résumé : Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.
Editeurs scientifiques et affiliations
- Ray Ramesh C., Center for Food Biology and Environment Studies (IND)
- Paramithiotis Spiros, Agricultural University of Athens (GRC)
- De Carvalho Azevedo Vasco Ariston, Federal University of Minas Gerais (BRA)
- Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
Autres liens de la publication
Source : Cirad-Agritrop (https://agritrop.cirad.fr/611457/)
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