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Methods of Classifying the Lactic-Acid Bacteria

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Methods of Classifying the Lactic-Acid Bacteria

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Lactic Acid Bacteria

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics;

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Lactic Acid Bacteria

This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and;

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Studies on Amylase and Lipase from Probiotic Lactic Acid Bacteria

What are Probiotic Lactic Acid Bacteria? What are their characteristics and importance? How are they useful? The investigation, Studies on;

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Lactic Acid Bacteria in Foodborne Hazards Reduction

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks;

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Lactic Acid Bacteria

findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria;

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Biosurfactants of Lactic Acid Bacteria

This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their;

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Lactic Acid Bacteria

readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology;

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Biotechnology of Lactic Acid Bacteria

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products;

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Lactic Acid Bacteria

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and;

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Lactic Acid in the Food Industry

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk;

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Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid

Low-Cost Production of Lactic Acid. Dairy Wastes As Fermentation Medium for the Production of Lactic Acid is een boek van Bose, Debajyoti;

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Lactic Acid Bacteria

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic;

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Lactic Acid Bacteria

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic;

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The Many Benefits of Lactic Acid Bacteria

offering varying viewpoints on the most up-to-date information currently available on the uses and many benefits of Lactic Acid Bacteria.;

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Fermented Milk Products

produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and;

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Citric Acid

compounds and ageing; occurrence and metabolism of citric acid by lactic acid bacteria from fruits and fermented beverages; and citric acid;

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Microorganisms in Biorefineries

of sugar hydrolysates into lipids; production of succinic acid, lactones, lactic acid and organic lactates using different bacteria species;

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Encyclopedia of Immunology Research

probiotics; antibiotic resistance in food lactic acid bacteria and nanobiotics to combat bacterial drug resistance.;

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Lactic Acid

challenges for the materials research groups and polymer industry during the next few years. Poly(lactic acid), PLA, is a biodegradable polymer;

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Functional Foods

include the health potential of pulses and their bioactivity; health promoting phytonutrients and lactic acid bacteria in olives; health benefits;

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A History of Lactic Acid Making

A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its;

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Normal Microflora

lactic acid bacteria, is topical.;

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Microbiology in Dairy Processing

in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the;

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Lactic Acid Fermentation of Fruits and Vegetables

them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products;

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Lactic Acid Fermentation of Fruits and Vegetables

them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products;

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