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Lactic Acid Bacteria A Functional Approach Edition 2020 at Meripustak

Lactic Acid Bacteria A Functional Approach Edition 2020

Books from same Author: CAVALCANTI DE ALBUQUERQUE M. A.

Books from same Publisher: TAYLOR & FRANCIS

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    • General Information  
    Author(s)CAVALCANTI DE ALBUQUERQUE M. A.
    PublisherTAYLOR & FRANCIS
    ISBN9781138391635
    Pages292
    BindingHardback
    LanguageEnglish
    Publish YearFebruary 2020

    Description

    TAYLOR & FRANCIS Lactic Acid Bacteria A Functional Approach Edition 2020 by CAVALCANTI DE ALBUQUERQUE M. A.

    Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods in addition to its positive impact on the human health when LAB is administered as a probiotic.The book deals with advances made in the functionalities of LAB such as their effect on vitamin D receptor expression impact on neurodegenerative pathologies production of B-vitamins for food bio-enrichment production of bacteriocins to improve gut microbiota dysbiosis production of metabolites from polyphenols and their effects on human health effect on reducing the immunoreaction of food allergens as biological system using time-temperature to improve food safety and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.