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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

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

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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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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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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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Biotechnology of Lactic Acid Bacteria

working on food microbiology, physiology and biotechnology of lactic acid bacteria.;

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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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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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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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Biosurfactants of Lactic Acid Bacteria

, food, pharmaceuticals, agricultural and environmental industries is steadily growing, and biosurfactants from lactic acid bacteria possess;

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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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Methods of Classifying the Lactic-Acid Bacteria

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Methods of Classifying the Lactic-Acid Bacteria

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Functionalities of Lactic Acid Bacteria

The aims of this work were isolate and identify some probiotic strains from human origin, study some characteristics of the identified;

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Fundamentals of Food Microbiology

food, causing food contamination. However, many microbes like bacteriophages and probiotic bacteria and their products can be used for;

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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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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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Lactobacillus

Lactobacillus plantarum is a widespread lactic acid bacterium commonly found in fermented foods as well as in the human gastrointestinal;

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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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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 in the Food Industry

desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus;

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Lactic Acid

synthesised from lactic acid (LA), which on its side is obtained from renewable resources. The editors have carried out a selection and seemingly have;

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Probiotics Mode of Action in Eukaryotic Cell Systems

the probiotic ones and trying to shed the light on how these bacteria confer their positive effects on humans. An in-vitro intestinal;

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Antagonistic Activity & Interaction of Probiotic Bacteria with Intestinal Microbiota

probiotic culture. This is very much forward thinking, and challenges the current paradigm. Indeed, probiotics have mainly been selected from lactic;

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Lactic Acid Fermentation of Fruits and Vegetables

great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed;

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